The best quiche has a tender, flaky crust, a silky, creamy custard, and, most of all, can be customized to no end.
We adapted this crust from Rose Levy Beranbaum’s game-changing cream cheese pie dough. Inspired by rugelach, it’s just about impossible to mess up. While we incorporated a smidge of whole-wheat flour for nuttiness (it goes great with the savory filling), you could swap in white whole-wheat or use all all-purpose. Par-baking the crust at a high temperature, then sealing it with egg white, sidesteps a soggy bottom.
Now, about the custard: Equal amounts of heavy cream and whole milk yield the smoothest, tastiest results. A ratio of 2 cups liquid to 5 eggs and 1 yolk creates rich, eggy flavor. And to avoid curdling (the most common pitfall when it comes to quiche), we have two means of insurance—first, whisking some flour into the custard, and second, baking at a low-and-slow temperature.
When it comes to mix-ins, try roasted or sautéed vegetables (broccoli, cauliflower, squash, onion, mushrooms, asparagus), pan-fried breakfast meat (bacon, sausage, ham, pancetta), or even raw greens (Tuscan kale, baby arugula); all should be chopped into bite-size pieces or smaller. The amount of mix-ins will affect the amount of custard. If your mix-ins are very compact (say, caramelized onions or bacon bits), use a smaller volume; if they’re more chunky (like broccoli florets or squash pieces), use a larger volume. Fill the pie all the way (this creates the most stable crust) and, if you have any leftover, bake or microwave in a ramekin for a snack.
With respect to the cheese, you’ll want something that’s highly meltable with a confident flavor (like cheddar, gruyere, or young gouda). Or, do a mix! There are no rules.
This is great barely warm, at room temperature, or cold. It will keep in the refrigerator for at least a couple days. I like to eat it cold, but you could gently reheat it, bundled in foil, in a low-temperature oven. —Emma Laperruque
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