Recipe: Perfect Anytime Quiche

Joshua Smith flute

LUNCH, BRUNCH, OR ANYTIME

Perfect Anytime Quiche

During the past year, one of my lockdown creature comforts was playing with dough. And when I learned this quiche crust and its ability to transform leftovers in creative and delicious ways, I knew I had my daily lunch ritual in place for a long time. It’s a deep dish quiche, optimized for use in a 9-inch springform pan.

Ingredients

FOR THE CRUST: 272 grams (approx. 2 cups) all-purpose fl our or bread fl our — I like bread fl our here because it feels easy to work with, but any fl our will work 6-7 grams (1 tsp) salt 65 grams (approx. ¼ cup) olive oil — again, any oil is fi ne, depending on fl avor you’d like 110 grams (½ cup) cold water

FOR THE FILLING: ½ cup cheese ½ cup beans 2-3 cups leftovers or vegetables

FOR THE CUSTARD: 7 eggs ¼ cup milk (or tahini) salt and pepper to taste

Directions

First, make the crust. Combine the fl our and salt in a mixing bowl. Separately, shake the oil and water together in a jar to emulsify. Add the liquids in a ring around fl our/salt mixture. Using your fi ngers as prongs, swirl the liquids into the mixture until it comes together in a ball, squeeze with your hands to blend, and you’re done. At this point, I roll it out on a fl oured surface so that it’s large enough to drape over the sides of the springform pan. Press it into the pan and crimp. I’m by no means a crimping master yet, but the goal is to line the pan with the dough and, especially, to keep it against the sides and top edge. If at any point the dough becomes annoying, pop it into the refrigerator to cool it and then continue. In fact, my favorite hack, once I’ve created (and fork-tined) the crust in the pan, is to pop the whole thing into the freezer for a while before the par bake (baking the empty crust) — this seems to minimize any shrinkage and avoids having to weigh the crust down. Then, shift it directly from the freezer to par bake at 370°F for 25 minutes. Remove and let cool before adding the fi lling. The fi lling is totally riff -able. I always start with a layer of grated cheese, and I often then put a layer of cooked beans, then a “salad” of vegetables marinated in oil and garlic, or beans and chilis for a “nacho quiche.” But I’ve also used leftovers — from Thai to Indian to Lebanese or Greek. Any idea is a good one. Next, prepare the custard. Whip the eggs and your preferred type of milk (or tahini) until frothy, pour over vegetable and cheese layers in pan. Bake at 370°F until internal temp reaches 165°F, usually about an hour in my kitchen. Once pan is cool to touch, remove quiche from pan and continue cooling on rack until completely set and cool, at least a few hours.