Quiche is the perfect vehicle for showcasing gorgeous spring produce. After a whole season of heavy meals and fairly monochromatic plates, a vibrant quiche is a welcome change. While usually reserved for brunch or afternoon tea, quiche can be eaten at any meal. It’s a protein-packed, portable lunch option for vegetarians – or anyone who’s tired of sandwiches – and an easy make-ahead dinner for busy families. Season aggresively and serve with a green salad. 
Quiche Crust
2013-08-13 16:04:42
Serves 8
Ingredients
- 4 ounces shortening or lard, frozen
- 8 ounces all purpose flour
- seasonings, as needed
- cold water, as needed
- 1 egg white, gently whipped
Instructions
- Grind the frozen fat and flour to a sawdust consistency by hand or in a food processor.
- Add seasonings and continue combining until uniform. Use only enough water that a smooth dough forms.
- Continue working the dough until it is completely hydrated and easy to shape.
- Roll dough to desired thickness, typically 3/8", and line a tart pan.
- Bake at 425F until dough is firm and brown, about 15 minutes.
- Remove from heat and brush the crust with the whipped egg white and bake in the oven for two minutes longer.
- Remove from heat again and allow to cool completely.
Joe the Baker https://www.joe-the-baker.com/
Quiche Filling
2013-08-13 16:06:30
Serves 8
Ingredients
- 10 ounces half and half
- 2 large eggs
- 2 large egg yolks
- seasonings, as needed
- cheese, as needed
Instructions
- Heat the dairy with herbs and spices to steep flavor; use sweated onions, sprigs of herbs, or powdered flavorings.
- Separately, beat together the egg parts until smooth.
- Slowly pour the hot liquid over the eggs and blend until smooth.
- Strain into new container.
- Line the cooled tart shell with solid ingredients like cheese, meats, or vegetables. Ensure they are evenly distributed around the tart shell.
- Slowly pour in the filling until the solids float.
- Carefully place in the oven and bake at 320F until the custard sets.
- Remove from heat and allow to cool slightly before serving.
Joe the Baker https://www.joe-the-baker.com/
