Basic Classic Quiche Recipes

Steps:

• Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
• Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
• Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
• Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
• Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
• Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
• Add any toppings. Bake 10 minutes; reduce oven to 325 degrees. Bake until filling is just set. Let cool about 1 hour before serving.

Steps:

• 1. Prepare the crust. Using a food processor with the metal blade, whisk together the flour and salt.
• 2. Cut the cold butter into tablespoon-sized pieces and drop into the flour mixture. Process until the dough is crumbly.
• 3. Add 1 1/2 tablespoons ice water and process. If the dough begins to form a ball and move around the processor bowl, you have enough water. If it is still crumbly, add more ice water until it does form a ball.
• 4. Turn the dough out onto a piece of plastic wrap and pat it into a round about an inch thick. Wrap well and refrigerate for at least an hour. You can make the dough one day and bake it the next.
• 5. Saute the bacon and 1/2 cup finely diced onions in a skillet with 1 tablespoon oil just until the onions are softened. Add a teaspoon of dried rosemary and saute another minute. Add the salt, white pepper, cayenne pepper, and nutmeg. You can do this step the day before as well if you like. Refrigerate if you do.
• 6. When you are ready to make the quiche, preheat the oven to 425 degrees F. Roll out the dough and fit it into a 9"- quiche or pie pan. Cover the pastry with aluminum foil, fill with pie weights or dried beans and bake for 10 minutes. Remove the foil and pie weights and bake 3 more minutes. Reduce heat to 325 degrees F.
• 7. Beat the 4 eggs in a large mixing bowl. Add the half & half and blend well. Stir in the bacon/onion mixture. Fold in the grated cheese.
• 8. Pour the filling into the pie shell and return to the oven. Bake 45-50 minutes until the pie is set firm.
• 9. May be eaten hot or cold.