QUICHE

For the Simple Short-Crust

Recipe Credit: https://cooking.nytimes.com/recipes/12884 basic short crust pastry

Add the flour and salt to the base of a food processor. Pulse until the salt is well incorporated into the flour.

Add the butter and process until the mixture resembles a coarse-grained sand. While the processor is running, begin adding the water until a ball of dough forms.

Remove the dough from the food processor and wrap it in plastic wrap. Press the dough into a disk and refrigerate for a minimum of 1 hour.

Remove the dough from the refrigerator and roll it out to about 1/4 inch thickness and about 2 inches wider than the circumference of your tart pan.

Carefully place the dough into a tart pan. Using a piece of extra dough as your tool, press the dough into the sides of the pan.

Once the dough is flush with the sides of the pan, lightly fold the excess dough over the sides of the pan so that it hangs over the edge. This will prevent the dough from shrinking down the sides of the pan.

Refrigerate the tart shell for 30 minutes or up to 1 hour.

Line the tart shell with pre-crumpled parchment paper and fill the pan to the rim with sugar or baking beans.

Par-bake the tart at 375°F for 25 minutes. Remove the sugar and parchment paper, continue to bake for another 5-10 minutes or until the pastry looks dry and has become a pale golden color.

Trim off the excess crust using a sharp paring knife.

Allow the tart shell to cool completely before filling with custard.

For the Deep-Dish Quiche Crust

Recipe Credit: https://www.kingarthurbaking.com/recipes/allbutterpiecrustrecipe

Combine the flour and salt in the bowl of a strand mixer. Mix the dry ingredients until well combined using the paddle attachment.

Add the butter and mix until the butter pieces are the size of blueberries.

With the mixer running on low speed, slowly add enough water to form a dough.

Wrap the dough in plastic wrap and shape it into a disk.

Refrigerate for a minimum of 1 hour or up to overnight.

Remove the chilled dough from the refrigerator and roll it out to about 1/4 inch thickness.

Carefully place the dough into an 8 inch high-sided springform pan. Then, gently lift and drop the dough into the sides of the pan. If the dough gets too soft, refrigerate for 10 minutes and then resume lining the pan. Make sure the excess dough hangs off the edges of the pan, this will prevent the dough from shrinking during the par-baking process.

Once the pie dough is flush with the side of the pan, refrigerate for 45 minute to 1 hour.

Using two pieces of pre-crumpled parchment paper, line the springform pan. Fill the pan to the rim with sugar or baking beans.

Par-bake the pie shell at 375°F for 25 minutes. Remove the sugar and parchment paper, continue to bake for another 10-15 minutes or until the pastry looks dry and has become a pale golden color.

Trim off the excess crust using a sharp paring knife.

Allow the quiche shell to cool completely before filling with custard.

For the Sauteed Vegetables

Add butter to a large skillet and heat over medium-high heat until fully melted.

Add the mushrooms, salt, and thyme. Cook the mushrooms until they have released all of their water and have browned, about 7-8 minutes.

Remove from pan and reserve (without the thyme sprigs).

Add the remaining tablespoon of butter to the pan and allow it to melt. Add the spinach and cook until it has fully wilted.

Add crushed garlic and cook for 1 minutes longer.

Season to taste with salt and reserve.

For the Blanched Asparagus

Slice the asparagus into 2 inch pieces.

Bring a large pot of water to boil.

Add the asparagus, cook for 3-4 minutes.

Using tongs or a spider, transfer the asparagus to an ice bath.

Once the asparagus has cooled, drain and reserve.

For the Caramelized Leeks

Soak the sliced leeks in cold water for 10 minutes, then drain well.

In a large skillet, add olive oil and heat over medium-high heat.

Add the leeks and lower the heat to medium-low and cover with a lid. Stir periodically to avoid uneven browning. Cook for 15-20 minutes, until the leeks are very tender.

Add water and cover. Let cook for 3-5 minutes, then uncover and allow to cook until all of the water has evaporated, about 5-10 minutes.

Season to taste and reserve.

For the Simple Quiche

Combine the eggs, milk, cream, salt, and white pepper in a large bowl. Whisk the ingredients until they form a completely homogeneous mixture.

Add roughly half of the cheese to the short-crust tart shell. Top the cheese with a handful of the reserved caramelized leeks, spinach, mushrooms, and asparagus.

Gently pour the custard mixture over the toppings until the tart shell is just about full, stop about 3-4 millimeters from the top of the shell.

Top the custard with the remaining cheese and transfer the quiche to a large rimmed baking sheet.

Bake at 375°F for 10 minutes, lower to 325°F and cook for 30 minutes longer. The edges of the quiche should be completely set, but the center should be still a bit ‘jiggly.’

Let the quiche cool at room temperature on a cooling rack for a minimum 30 minutes before removing from the tart pan and serving. Alternatively, allow the quiche to cool completely, about 3-4 hours, and then refrigerate overnight to serve the following morning.

For the Deep-Dish Quiche

Combine the milk and creme fraiche in a large bowl, whisk well to incorporate.

In the bowl of a stand mixer, add the eggs and all of the flour. Whisk until a paste is formed.

Scrape down the sides of the bowl, add the remaining eggs, and the milk mixture.

Whisk the mixture until well combined. Then add the nutmeg, salt, white pepper, and thyme.

Whisk the custard on medium speed for about 1-2 minutes, or until the mixture is light and frothy.

Add a sprinkling of each cheese to the bottom of the quiche shell, then top it with an equal amount of the leeks, spinach, mushrooms, and asparagus. Add enough custard filling to cover the vegetables. Repeat this layering process with the remaining ingredients until the shell is just about full, stop about 3-4 millimeters from the edge.

Top the quiche with the remaining cheese and bake in a 325°F oven for 1 ½ hours. The edges should be set but the center should be still a bit ‘jiggly.’

Allow the quiche to cool down at room temperature for at least 4 hours before serving.