Ingredients
Quiche Crust:
- 12 tablespoons cold salted butter, cut into small cubes
- 1 ¾ cups all-purpose flour (spoon and level method)
- ¼ teaspoon white vinegar
- 3 ½ -5 tablespoons ice water (see notes)
Quiche Filling:
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- 6 large eggs
- ½ cup heavy cream
- ¾ teaspoon kosher salt
- ¼ – ½ teaspoon red pepper flakes (to taste)
- ½ teaspoon garlic powder
- ⅓ cup grated parmesan cheese
- 1 (4-ounce) box crumbled goat cheese
- 1 cup shredded gruyere (heaping)
- ⅓ cup fresh basil, chopped
- 2-3 large heirloom/ beefsteak tomatoes, slice into ⅛-inch slices
Instructions
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- DOUGH: Add the flour and cubed butter to the bowl of a food processor fitted with the blade attachment. Pulse the machine until the flour and butter are combined (it should be crumbly, and look like rolled oats consistency.) With the machine running, drizzle in vinegar through the opening. Start with 3 tablespoons of water. If the dough is still too shaggy and a smidge more (~½ tablespoon at a time until it *just* comes together.) Flatten the dough on plastic wrap into a disc, wrap, and refrigerate for at least 2-3 hours. Alternately, you can pop it into the freezer for roughly 18-25 minutes to firm up.
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- CRUST: Spray with cooking spray and line a 9×13 (quarter sheet) pan with parchment paper. Flour your work surface, remove the crust from the fridge/freezer and unwrap. Coat a rolling pin with flour and lightly dust the top of the crust with flour. Roll out the dough gently in the beginning so the crust starts to give. Dust the crust and counter as needed as you roll, until the dough is roughly a 12×16-inch rectangle. Transfer to prepared quarter sheet pan. Allow the dough to fit into the corners, but don’t stretch it, let it just droop in. Fold or crimp the overhang as desired. Pop the sheet pan into the freezer (cover with plastic wrap) until the dough firms up again, roughly 20 minutes, or refrigerate for at least 1.5 hours or until firm.
- CRUST BAKE: Position a rack in the center of the oven and preheat the oven to 400ºF. When the crust has firmed up, remove it from the freezer, prick the crust all over using a fork. Spray a sheet of foil (large enough to fit inside the pie crust) with cooking spray and place spray-side down in the crust. Top with pie weights or dried beans and blind bake the crust for 20 minutes. Using oven mitts, carefully remove weights with foil and continue baking the crust for 5 more minutes.
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- FILLING: While the crust bakes, combine the eggs, salt, red pepper flakes, garlic powder, and heavy cream in a large bowl with a whisk. Fold in all the cheeses. When the crust is done, scatter half of the basil and pour in the prepared filling. Arrange the tomato slices as desired and sprinkle with remaining basil on top. Bake quiche for about 23-28 minutes or until *just* set. Remove from the oven. For clean slices, let the quiche cool for at least 30 minutes before slicingHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
