I love quiche, but I've been nervous to make it from scratch because I thought it would be so difficult! It turns out, making a delicious quiche is simple and fun to personalize! I am a huge flaky crust fan, and my adding the rosemary to the crust just elevates the flavor and makes this quiche even tastier! Feel free to add in any other ingredients you'd like in quiche, I used the fresh vegetables we got in our farm box, so use whatever is available to you! Enjoy!
Ingredients
For the Crust (Adapted from NY Times Cooking):
1 stick of very cold butter, cubed
1 cup plus 1 tablespoon all purpose flour
1/2 teaspoon kosher salt
3 Tablespoons ice water
1/2 teaspoon rosemary, finely chopped
For the Filling:
4 large eggs
1/3 cup shredded or crumbled cheese (I used feta)
1/2 cup heavy cream
1/2 cup milk
1 leek
1/4 teaspoon garlic
1/2 golden beet, thinly sliced and chopped
1/2 purple potato, thinly sliced and chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon garlic powder
4 leaves of rainbow chard or kale cut or torn into pieces stems included
4 pieces of cooked bacon (optional)
Step 1: Make the crust by combining flour, salt, water and rosemary. Then cut in the butter until the mixture is like coarse sand in consistency. Add the ice water and mix for about 30 seconds until combined, now it'll be like clay. Press the dough into a disk, wrap in plastic and let it chill in the fridge overnight or for at least 2 hours in the fridge.
Step 2: When you're ready to make your quiche, let your crust dough sit out on the counter for about 10 minutes, it should still be cold, but not rigid and hard to roll out. Then sautee the leek with the garlic in 1 Tablespoon of butter until softened (if you're using the green part of the leek, just let it cook for longer. Then add the beet, potato and greens and sautee until softened. Cut your cooked bacon into 1/2 inch pieces and add to your other filling ingredients.
Step 3: Roll your dough into a 13 inch circle, then place it gently in a fluted pie dish and press it lightly into the ridges. Bake it with parchment paper filled with pie weights or beans so it doesn't puff up in a 400 F degree oven for about 8-10 minutes, until the edges are lightly golden, then remove the weights.
Step 4: Turn the oven down to 350F. Make the custard by whisking together eggs, milk, cream, garlic powder, salt and pepper. Then stir in the fillings and cheese and pour this mixture into the par-baked crust (it's okay if the crust is still warm). Bake in the oven for 40 minutes to 1 hour depending on how hot your oven gets. Take it out when the quiche is set and just a little wobbly when you shake it gently. Enjoy!
Best quiche ever.