Quiche Recipe

Place the flour and salt in a food processor and pulse until mixed.

Add the cubes of butter, pulse repeatedly until the mixture resembles very coarse sand, with no bits bigger than a pea.

Continue blending and slowly add water, just until the dough releases from the sides.

Place on a piece of parchment - form into a flattened ball.

Refrigerate at least 30 minutes or up to 3 days (or freeze for later!).

Roll out the dough on a floured surface, into a 12-inch diameter.

Cut off any excess dough and save this for patching the crust if need be.

Roll the dough around the rolling pin and use it to lift it into the pie pan.

Center it and smooth the bottom.

Fold the edges under themselves to create a smooth edge, and crimp with your fingers.

Refrigerate 30 minutes to help prevent shrinkage and preheat the oven to 375°F.

Place a piece of parchment over the chilled crust and fill with pie weights or dry beans.

Bake on the middle rack until the edges are beautifully golden, about 15 minutes.

Remove pie weights and parchment, lightly fill any cracks with the extra pie dough, and pierce the bottom of the crust with a fork every inch or so.

Bake another 7-10 minutes, and remove when golden.

Reduce heat to 350°F.

While the dough is chilling, place the custard ingredients in a blender and blend until frothy and smooth, or whisk them really well in a large bowl.

Cook your veggies or other add-ins. Saute or steam veggies, chop spinach, prep any cheese, etc. Do not use raw veggies!

When the crust is golden, pour half of the custard and half of the cheese on the bottom layer.

Add your veggies, greens, herbs, then add the other half of the cheese and pour the remaining custard over top.

Give the pan a little shake.

Place the quiche on the lower rack of a 350°F oven and bake 45-60 minutes until puffed and golden with a just slight wobble in the middle.

If the quiche is getting too dark, tent with foil or lower the heat to 325°F.

Let cool 20 minutes before serving.