QUICHE DE BASE

BASIC QUICHE

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make the flaky pastry crust, in a food processor, combine the flour, salt, and baking powder. Pulse for a few seconds, just enough to combine well. Add the butter and pulse several times, until the flour resembles coarse cornmeal. Slowly add the water with the motor running. Stop as soon as you have added the last drop of water. Don’t worry, the dough will not be fully mixed at this point.

Step 2

Turn the dough out onto a lightly floured work surface and mix it by hand until it comes together into a ball. Place in a large zip-top bag and refrigerate for at least 2 hours or overnight.

Step 3

Lightly flour your work surface. Roll the dough out into a giant circle, about 15 inches round and 1/8 inch thick. To transfer it to a 9-inch springform pan, coil it around your rolling pin. Unwind the dough loosely over the pan. Gently push the dough down into the corners, leaving at least 1 inch of dough hanging over the top edge. The outer-upper lip of the springform pan has a curled edge facing outward. Pinch the excess dough tightly around the edge, leaving any excess dough hanging down the outside. It is important to pinch as firm as possible without tearing the dough. This will prevent the crust from shrinking. Refrigerate the crust for 2 hours or more.

Step 4

Preheat the oven to 350°F. Transfer the pan to a baking sheet. Situate the baking sheet in the lower third of the oven. Bake for 10 minutes. Pull the baking sheet out of the oven and use a serrated knife to cut along the top edge of the pan. All the scraggly pastry pieces that were pinched into place will fall off.

Step 5

To make the basic quiche filling, in a large bowl, whisk the eggs, yolks, cream, salt, pepper, and nutmeg together. When the crust is done, increase the oven temperature to 375°F.

Step 6

Pour the filling into the prebaked crust and bake until the filling is firm, about 50 minutes. Let it cool for about 30 minutes before cutting. It needs time to set. You will notice the difference resting makes when you slice it.

Step 7

QUICK QUICHE (QUICHE RAPIDE): Perfect when you don’t want to fuss too much. Buy a pre-made pie/tart shell. Make the Basic Quiche Filling. Chop up leftover roast pork or chicken from dinner the night before. If you have leftover vegetables, add those, too. Bake as directed in Step 7 and voilà, dinner is served.

Step 8

SPINACH QUICHE (QUICHE ÉPINARDS): Sauté 1 sliced onion in 1 tablespoon butter until lightly browned. Add 1 pound bagged triplewashed spinach and cook until wilted, about 5 minutes. Sprinkle 1 cup shredded Gruyère cheese in the quiche shell. Top with the onionspinach mixture, then the Basic Quiche filling, and bake as directed.

Step 9

MUSHROOM QUICHE (QUICHE AUX CHAMPIGNONS): Sprinkle 1 cup shredded Gruyère in the quiche shell. Then, top with 2 cups of mushrooms of your choice, sautéed in 2 tablespoons butter until tender, then the Basic Quiche filling, and bake as directed.

Step 10

LEEK, HAM, AND GRUYÈRE QUICHE (QUICHE AUX POIREAUX ET JAMBON): Sauté 2 chopped, well-washed leeks (white and light green parts) in 1 tablespoon butter until soft, then stir in 4 slices of ham, chopped. Sprinkle 1 cup shredded Gruyère in the quiche shell, top it with the leek mixture, then the Basic Quiche filling, and bake as directed.

Step 11

SMOKED SALMON, SCALLION, AND CREAM CHEESE QUICHE (QUICHE AU SAUMON FUMÉ): Arrange 4 ounces of sliced smoked salmon in the quiche shell. Break 4 ounces of cream cheese into little pieces and arrange them over the salmon. Mix 1/2 cup of thinly sliced scallions into the Basic Quiche filling, pour over, and bake as directed.

Step 12

QUICHE LORRAINE: Arrange 8 ounces of cooked, crispy bacon strips (applewood smoked or pepper-crusted are my favorites) in the quiche shell. Top with the Basic Quiche filling and bake as directed.