Quiche & Du Recipe

Make dough

In a large bowl whisk together flour, salt, and sugar. Add cold cubed butter and, using a pastry cutter or your fingertips, work butter into flour until mixture resembles coarse crumbs with some pea-sized bits.

Sprinkle ice water, 1 tablespoon at a time, over flour-butter mixture and gently fold until dough just comes together when pinched (about 3–5 tablespoons may be needed). Do not overwork.

Form dough into a disc, wrap in plastic, and chill in refrigerator for at least 30 minutes (up to 2 days).

Blind-bake crust

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 12-inch round about 1/8 inch thick. Fit into a 9-inch (23 cm) tart or quiche pan with removable bottom, trimming excess and crimping edges. Prick base lightly with a fork.

Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 6–8 minutes until the bottom looks set and edges are lightly golden. Reduce oven to 350°F (175°C).

While crust chills, prepare fillings: If using bacon or ham, sauté diced ham or bacon lardons in a skillet over medium heat until browned and any fat rendered (4–6 minutes). Remove with a slotted spoon to drain on paper towels.

In the same skillet add minced shallot and cook in the rendered fat (or 1 tsp butter) over medium heat until softened and translucent, 2–3 minutes. Add baby spinach and cook until wilted, about 1–2 minutes. Transfer shallot-spinach mixture to a bowl and let cool slightly.

In a medium bowl whisk together eggs, heavy cream, and milk until smooth. Whisk in salt, pepper, and a pinch of freshly grated nutmeg.

Sprinkle half of the grated gruyère evenly across the bottom of the blind-baked crust. Scatter the ham (or bacon), then the shallot-spinach mixture over the cheese. Top with the remaining gruyère.

Evenly pour the egg-cream mixture into the prepared crust, taking care not to overfill (leave a little room at the top). Return quiche to oven.

Bake at 350°F (175°C) for 30–35 minutes, or until the custard is set around the edges and slightly jiggly in the center; a knife inserted near the center should come out mostly clean with a few moist crumbs.

Remove from oven and let cool on a rack for 15–20 minutes. Sprinkle snipped fresh chives over the top before serving.

Run a thin knife around the edge of the pan and release the removable bottom. Slice quiche into 6 wedges.

Serve warm or at room temperature with a simple mixed green salad dressed lightly with lemon vinaigrette.