Essentially a custard of eggs, cream, and savory fillings baked in a pastry crust, quiche is simple to prepare, and takes well to a variety of flavors. For example, you can follow the recipe below to prepare quiches with the suggested fillings—mushroom, bacon and caramelized onion, or leek and corn—or substitute any other ingredients you prefer. You can bake a quiche in a plain pie plate, but the sharper edges of a tart tin better support the crust’s sides. In addition, blind-baking the shell will prevent the crust from undercooking and getting soggy. A perfectly cooked quiche will be completely set (it shouldn’t jiggle in the center), slightly puffed, and lightly browned across the surface.

　　

Ingredients

Makes one 10-inch tart

　　All-purpose flour, for dusting

　　1/2 recipe Pâte Brisée (page 322)

　　Mushroom and Shallot Filling (page 310), Bacon and Caramelized Onion Filling (page 310), or Leek and Corn Filling (page 310)

　　1/2 cup milk

　　1/2 cup heavy cream

　　2 large eggs plus 1 large egg yolk

　　Pinch of freshly grated nutmeg

　　Coarse salt and freshly ground pepper

　　1 1/2 cups grated Gruyère cheese (about 5 ounces)

　　

Step 1

On a lightly floured surface, roll out dough to a 14-inch round, about 1/8 inch thick. Fit into a 10-inch round fluted tart pan with a removable bottom, gently pressing dough to fit. With a small knife or rolling pin, trim excess dough flush with rim. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 2

Preheat oven to 375°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until crust is beginning to brown at edges, about 30 minutes. Remove parchment and weights; bake until bottom of crust is dry but not yet golden brown, 5 to 10 minutes more. Transfer shell to a wire rack to cool slightly.

　　

Step 3

Meanwhile, make the filling of your choice, then prepare the custard: In a medium bowl, whisk together milk, cream, eggs, and yolk until combined, then whisk in nutmeg and season with salt and pepper.

　　

Step 4

Place tart pan on a rimmed baking sheet. Sprinkle half the cheese evenly over bottom of crust. Sprinkle with filling, then top with remaining cheese. Carefully pour custard over cheese. Bake until just set in the center, 30 to 35 minutes. Transfer to a wire rack to cool at least 10 minutes before serving. Serve warm or at room temperature.

　　

Mini Quiche Variation

Step 5

To make individual quiches instead of one large one, roll out dough as described in step 1, cutting into five 6-inch rounds and fitting them into 4-inch tart pans. Chill shells. Line shells with parchment, and fill with pie weights; bake until golden, 15 to 20 minutes. Remove parchment and weights, and transfer shells to a wire rack to cool completely. Continue with recipe; once assembled, bake individual quiches 20 to 25 minutes.

　　Martha Stewart's New Pies and Tarts