Award-Winning Savory Quiche

Ingredients

• 1 1/4 cup All-Purpose Flour (sifted)
• 1/2 cup Unsalted Butter (cold, cut into cubes)
• 1/2 tsp Salt (kosher)
• 3 tbsp Ice Water (very cold)
• 1/2 cup Bell Pepper (diced, any color)
• 1/2 cup Onion (diced, yellow or white)
• 1 cup Mushrooms (sliced, button or cremini)
• 2 cup Fresh Spinach (loosely packed, washed and trimmed)
• 4 large Eggs (room temperature)
• 1/2 cup Whole Milk (2% or whole)
• 1/2 cup Heavy Cream (cold)
• 1 cup Gruyère Cheese (shredded; substitute cheddar or Swiss)
• 1 cup Dried Beans (e.g., canned white beans, drained) (used as pie weights for par‑baking)

Instructions

1. Make the Pie Crust

   In a mixing bowl combine the flour and salt. Add the cold butter cubes and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. Sprinkle ice water a tablespoon at a time, mixing gently until the dough just comes together.

   Time: PT5M

2. Chill the Dough

   Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 2 hours (or up to overnight) to relax the gluten and keep the butter firm.

   Time: PT2H

3. Roll Out and Fit the Pie Dish

   On a lightly floured surface roll the dough to a 12‑inch circle. Gently transfer to the 9‑inch pie dish, pressing into the corners and trimming excess. Refrigerate the lined crust while you prepare the filling.

   Time: PT5M

4. Par‑Bake the Crust

   Preheat the oven to 375°F. Line the chilled crust with parchment paper and sprinkle the dried beans (or pie weights) evenly. Bake for 15 minutes, then remove the parchment and beans and bake an additional 5 minutes until lightly golden.

   Time: PT15M

   Temperature: 375°F

5. Sauté the Vegetables

   While the crust is baking, heat a skillet over medium heat. Add a drizzle of oil, then sauté the bell pepper, onion, and mushrooms for 3‑4 minutes. Add the spinach and cook until wilted, about 1‑2 minutes. Season with salt and pepper, then set aside to cool slightly.

   Time: PT5M

6. Prepare the Custard

   In a large bowl whisk together the eggs, whole milk, heavy cream, a pinch of salt, and freshly ground black pepper until smooth.

   Time: PT3M

7. Assemble the Quiche

   Sprinkle the shredded Gruyère evenly over the bottom of the par‑baked crust. Distribute the sautéed vegetables over the cheese, then pour the custard mixture over everything, filling the crust just below the rim.

   Time: PT5M

8. Bake the Quiche

   Return the assembled quiche to the oven and bake at 375°F for 30 minutes, or until the center is set and a knife inserted comes out clean.

   Time: PT30M

   Temperature: 375°F

9. Cool and Serve

   Allow the quiche to rest on a cooling rack for 10 minutes before slicing. Serve warm or at room temperature.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

20g

Fat

25g

Fiber

2g