- 2 hours 25 minutes
- Yields two, 9-inch pies
I love quiche because it’s a good way to utilize odds and ends in your fridge. I think it’s great for breakfast, lunch, or dinner! I’ve been eating a lot more vegetable-forward meals, and this is extremely easy and filling. I’m also a huge cheese fan and like to mix up my quiches with different cheeses to have fun and have different unique tastes to them.” – Shawn Gawle, Montrose Cheese & Wine
- 390 g flour
- 210 g cornstarch
- 300 g butter
- 120 g water
- 60 g egg
- 25 g salt
- 200 g egg
- 500 g heavy cream
- 7 g sea salt
- quiche dough
- egg mixture
- gruyere or cheddar cheese
Dough (for two, 9-inch pies)
- Cube the butter and scale the butter cold.
- Mix all the dry ingredients with the cold butter in a mixer (in a Kitchen-Aid mixer with the paddle attachment).
- When a coarse crumble forms, add the eggs and water. Mix until incorporated.
- Knead the dough together and wrap in plastic and place in the refrigerator.
- 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)
- Combine the egg yolk with heavy cream. Season with salt and nutmeg and whisk vigorously. Pass through a fine chinois.
- 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.
- 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.
- 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.
- Bake at 425°F for 8–10 minutes (the top should be slightly caramelized golden and browned).
- 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.
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