Ingredients
1 1/4 c. flour
1/2 tsp. kosher salt
(1 stick) cold butter, cubed
4 tbsp. ice water
6 large eggs
1 c. heavy whipping cream
Kosher salt
Freshly ground black pepper
2 c. baby spinach
1 (15-oz.) can artichoke hearts, chopped
1 1/2 c. shredded white cheddar
1/4 c. freshly grated parmesan
1/2 tsp. garlic powder
1/4 tsp. red pepper flakes
1 c. cherry tomatoes, halved
1/4 c. packed fresh basil, chopped
1 1/2 c. shredded mozzarella
8 slices bacon, cooked and crumbled
1 shallot, minced
1 1/2 c. shredded gruyere
Pinch of cayenne
Pinch of nutmeg
Preparation
Step 1Make crust: In a food processor, pulse flour and salt to combine. Add butter and pulse until slightly larger than the size of peas. Add water 1 tablespoon at a time until mixture starts to come together. Dump dough onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate until firm, 30 minutes.Step 2Preheat oven to 375°. On a lightly floured surface roll crust to a ¼” thick and drape over a 9” pie plate. Fold excess crust under itself and crimp edges. Poke bottom of crust all over with a fork, then place in freezer until ready to use.Step 3 Make filling: Whisk together eggs and cream and season with salt and pepper. Step 4For spinach-artichoke quiche: Scatter spinach, artichoke, and cheddar over crust. Pour in egg mixture, then sprinkle with Parmesan, garlic powder, and red pepper flakes. Step 5For caprese quiche: Scatter tomatoes, basil, and mozzarella over crust. Pour in egg mixture.Step 6For quiche lorraine: Scatter bacon, shallot, and gruyere over crust. Pour in egg mixture, then sprinkle with cayenne and nutmeg. Step 7Bake until crust is golden and quiche is just set, 35 minutes. Let rest 15 minutes before slicing and serving
BUY NOW: Pie Plates, $12.10, amazon.com.
