Preparation: 3 hours | Cook-time: 1h50 minutes | 1 Pie
I love baking Quiches, especially on weekends – they are the perfect leftovers for the entire family. Like any quiche, this shouldn’t be served hot, right out of the oven. This is at its best warm, room-temperature, or cold. Add in a dressed salad, and you’ve got dinner. Or breakfast or lunch or brunch. While the final result may have a sense of effortlessness, it does, in fact, take a bit of effort to achieve that je ne sais quoi.
But first, let’s talk about that crust. Half of the flour is white whole-wheat, which has a nutty-grainy flavor that gets along great with mineraly greens. (If you don’t have white whole-wheat, feel free to swap in standard whole-wheat or stick to the all-purpose.) Just don’t skip the seasoning, namely the black pepper—it underlines that this is a savory, not sweet, pie and balances out the richness. In addition to the usual butter, the crust includes cream cheese, too. Sealing the crust with an egg white gets ahead of a soggy bottom (not to mention, we have an extra egg white anyway since the custard calls for an egg yolk)….