This heavenly quiche from Kate Sigel at Killebrew Coffee uses a homemade crust, but you can use frozen puff pastry or store bought in a pinch. It’s important to note, if you’re adding vegetables, they should be seasoned to taste good on their own. If you’re using any that release lots of water (tomatoes, fresh peppers, etc.), roast them first to allow them to dry out a bit. No matter what you’re using, chop everything small so it will distribute evenly and quiche will be easy to cut.
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1. To prepare crust, combine flour and salt in food processor. Cut in butter and pulse till well distributed. (Do not overwork, as you don’t want to thaw the butter.)
2. Slowly add ice water a tablespoon at a time, until dough just comes together. (There should still be flecks of butter visible.)
3. Roll out dough on lightly floured surface to ¼ inch-thick, then return to cooler.
4. To prepare batter, preheat oven to 300F. Combine flour, salt, and pepper in a large bowl.
5. Mix small amount of half and half into flour mixture until a smooth paste forms. Add in remaining half and half and all eggs. Whisk until smooth and well combined.
6. Line 10” springform pan with parchment paper and crust dough. Sprinkle cheese over the bottom.
7. Pour egg mix nearly to top, leaving about ½” crust above top of mix. Add vegetables, if using, and gently stir.
8. Bake 90 minutes until top is golden brown. The quiche will souffle, then sink a bit while cooling. Allow to cool completely at room temp before serving.
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