Vegetable Quiche

Directions

Dough (for two, 9-inch pies)

1. Cube the butter and scale the butter cold.
2. Mix all the dry ingredients with the cold butter in a mixer (in a Kitchen-Aid mixer with the paddle attachment).
3. When a coarse crumble forms, add the eggs and water. Mix until incorporated.
4. Knead the dough together and wrap in plastic and place in the refrigerator. 
5. Once cold and firm, roll out to 1/8-inches thick, using a little bit of flour to help roll the dough out.

Egg Mixture (for two, 9-inch pie tins)

1. Combine the egg yolk with heavy cream. Season with salt and nutmeg and whisk vigorously. Pass through a fine chinois.

Quiche

1. Roll the dough finely; cover the tin molds with the dough, push it down, and cut around each mold. Place dough in the freezer to firm up completely.
2. Once frozen, place aluminum foil or coffee filter on dough and fill with beans. Par bake the crust at 400°F for 10 minutes, then remove beans and bake the crust another 3–4 minutes. 
3. Once baked, fill the dough with gruyere and any leftover veggies you have in your fridge, pour the egg mixture over until it covers the filling.
4. Bake at 425°F for 8–10 minutes (the top should be slightly caramelized golden and browned).
5. Remove from the oven, then carefully remove from pie tin. Let cool on a cooling rack for 20–30 minutes.

Note from the Chef: For the vegetable filling, I prefer asparagus, mushrooms, peas, and spinach.