Professional Baker Teaches You How To Make QUICHE!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: homemade crust

Whole wheat crust increases fiber content.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Canned mushrooms are more affordable and still provide texture.

Measure 4 cups of cake and pastry flour into a mixing bowl.

Add 1.5 teaspoons of salt to the flour.

Weigh and spoon 9 ounces (1 cup plus 2 tablespoons) of room-temperature butter into the bowl.

Using a paddle attachment, mix until the butter is incorporated and the mixture resembles a sandy texture.

Lightly whisk 2 whole eggs and add them along with 0.5 cup of cool water to the mixture all at once.

Mix until the dough looks broken into pieces, with some dry flour remaining.

Chill the dough for about 2 hours to set the butter.

Flour the work surface and bring the dough together by hand, flattening the butter to create flakiness.

Divide the dough in half and roll out one half into a circle about 1/4 inch thick.

Dust a 9-inch removable bottom tart pan with flour and line it with the rolled-out dough, pressing it into the corners.

Trim the edges using a rolling pin.

Chill the lined pie crust for about 30 minutes.

Dock the crust by piercing a few holes in it with a fork.

Line the crust with foil and fill with dried beans as weights for blind baking.

Bake the crust in a preheated oven at 400°F for 10 minutes with the foil and beans, then remove both and bake for another 10 minutes.

In a sauté pan, melt a little butter and add 1 cup of finely diced leeks, stirring occasionally until softened.

Remove the blind-baked crust from the oven and let it cool.

Prepare the filling by adding grated cheese and the sautéed leeks to the cooled crust.

In a mixing bowl, whisk together 4 eggs, 1.67 cups of whipping cream, a pinch of salt, a pinch of black pepper, and a pinch of nutmeg.

Pour the custard mixture slowly over the cheese and leeks in the crust, allowing it to settle.

Bake the quiche in a preheated oven at 350°F for 40 to 45 minutes until set and browned.

Let the quiche cool for about 15 minutes before removing it from the tart pan and transferring it to a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens