THL House Quiche

Serves 8 to 10 • Adapted from ChefSteps’ Ultimate Cheese Quiche

At My Table

Mine is the tall one, and it belongs at every meal of the day. It is better at room temperature than hot from the oven, which makes it the most forgiving main course I know. Bake it in the morning and let it sit.

Directions

Pulse the flour, salt and butter until the butter is pea-sized. Add ice water a spoonful at a time until the dough holds. Chill 1 hour.

Roll it out and press it into a 9-inch springform or ring 2 inches deep. Chill 30 minutes, then blind bake at 375°F with weights for 25 minutes. Remove the weights and bake 10 minutes more.

Lower the oven to 325°F. Whisk the custard ingredients together, scatter the cheese in the shell, and pour the custard over.

Bake 75 to 90 minutes, until the center barely jiggles. Cool completely before slicing.

Kitchen Notes

• Make the crust by hand. I don’t love making pastry, but every time I do, I’m reminded how easy it is. For this quiche, homemade is the only way to go.

• It keeps up to five days in the refrigerator.

• Once you have the method down, experiment with the fillings.

Breakfast tomorrow is already in the refrigerator.

Ingredients

Crust

1¾ cups flour

1 teaspoon salt

12 tablespoons cold butter, cubed

4 to 5 tablespoons ice water

Custard

6 large eggs

1½ cups whole milk

1½ cups heavy cream

1 teaspoon salt

A grating of nutmeg

6 oz Gruyère, grated