Lovely Fluffy Quiche

Lovely Fluffy Quiche
  • For the crust
  • 1¼ cups flour
  • A
pinch of salt
  • ½ cup cold sweet butter, cut into small cubes
  • 4 tablespoons ice water, or more as needed
  • For the custard
  • 3 large eggs
  • 1½ cups cream
  • A pinch of salt
  • A bit of pepper
  • A grating of nutmeg
  • 1 cup grated Gruyère
  • For the filling
  • Asparagus, broccoli, or whatever your heart desires
  1. Make the crust
  2. Combine flour and salt.
  3. Cut in the butter with a pastry blender, working quickly to keep the butter cold, until it is the size of small peas. (You can also use your KichenAid mixer for this.)
  4. Add the ice water, a tablespoon at a time, tossing with a fork until you can gather it together in a ball. You might need more than 4 tablespoons of water, but use only just as much as you need to make the dough come together.
  5. Flatten it into a disk, wrap in wax paper, and allow to rest for an hour (or overnight) in the refrigerator.
  6. Bake the crust
  7. When you are ready to bake the crust, preheat the oven to 400°F.
  8. Roll out the dough on a floured surface and fit it into a pie pan. (You can use those tart pans with the removable bottoms but you don’t have to.) Line the dough with foil and fill with dried beans for weight.
  9. Bake for 12 to 15 minutes. It should be ready now, but if you try to remove the foil and it sticks, leave it in the oven for a couple minutes more. Then, carefully remove the weights, prick the crust gently with a fork (to avoid air bubbles), and bake for 5 minutes more, or until the crust is golden. Set it on a rack to rest for at least half an hour.
  10. Turn the heat down to 375°F. If you’re using a filling that doesn’t go in the custard, like asparagus, for just one luscious example, add that to the crust now.
  11. Make the custard
  12. Whisk the eggs, cream, and seasonings to combine, but don’t froth.
  13. Pour the mixture into the cooled tart shell. Top with grated cheese and bake for about half an hour (longer if there are other fillings), until the top is golden and puffy. It should quiver gently, barely set.
  14. Serve immediately, before the glorious puff of the custard gives a little sigh and begins to collapse.


Leave a Reply

Your email address will not be published. Required fields are marked *