Quiche
- Total time
- 395 min
Ingredients
- 10 oz all purpose flour (by weight, or 2 cups)
- 3/4 teaspoon salt
- 5 oz cold butter, cut into 1/2-inch chunks
- 2 oz ice water, more or less
- 2 Tablespoons butter
- 1 small yellow onion, sliced thin
- 12 oz mushrooms, sliced thin
- 1/4 teaspoon dried thyme
- Salt and pepper
- 14 oz milk (2% or other)
- 12 oz heavy cream
- 1 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon fresh ground nutmeg
- 18 oz eggs, about 9-12 depending on their size
- 6 oz cheddar or cheese of choice, cut into 1/4-inch cubes
Steps
- 1
In a medium mixing bowl, mix the flour and salt.
- 2
Mix in the chunks of butter, then use a pastry blender to cut the butter chunks down to pea size. Work quickly to prevent the butter softening and smushing around.
- 3
With a rubber spatula, mix in the water bit by bit until the dough clumps to itself.
- 4
Form it into a disk, wrap in parchment and refrigerate for an hour.
- 5
Roll to about 1/8 to 3/16 inch (check out a ruler!) and line a 2x10” round pan. Make sure the dough reaches into the corners, but try to avoid stretching the dough. Allow the dough to reach beyond the pan by as much as 1/2-inch, you can trim it later. Patch any holes or cracks well, we don’t want any leaks. Save your dough scraps, you’ll want them for patching after the bake.
- 6
Chill the pan for 30 minutes.
- 7
Set your crust pan on a parchment-lined baking sheet. Bake at 400 degrees Fahrenheit for 15 to 20 minutes, until golden. Remove from oven to cool.
- 8
Over medium heat, melt butter in a sauté pan.
- 9
Add onions until they begin to soften and get shiny.
- 10
Stir in mushrooms, thyme, salt and pepper and cook until they have a sheen. Remove from heat. Drain liquid as it appears.
- 11
Heat milk and cream in a pot with salt, white pepper and nutmeg.
- 12
Whisk eggs in a bowl. Slowly whisk in hot milk mixture.
- 13
Fill the crust, alternating between custard, mushrooms and cheese. Don’t fill to top just yet. Put pan on oven rack, then finish filling. Fill all the way to the top of the pan. (We finish the filling in the oven to prevent spilling.)
- 14
Bake at 325 degrees for 50-60 minutes. Don’t try to move it before 30 minutes or it will slosh over the side or just disturb the surface that you’re working to set. Turn 180 degrees. To determine doneness, the center should be firm. An instant-read thermometer in the center should read 175 degrees.
- 15
Pull out and cool to room temperature. Then refrigerate, preferably overnight but at least 2 hours.
- 16
Using a serrated knife, trim the excess crust, using the top of the pan as a guide and trying to spill the crumbs to the outside, off the quiche. Carefully, remove the quiche from the pan and serve.
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