For the crust:

  • 1 cup white pastry flour
  • 1 cup white bread flour
  • ¾ teaspoon sea salt
  • ⅔ cup chilled butter, cut into ½” cubes
  • 6 tablespoons ice water
  • dried pinto or black beans, for baking

For the custard:

  • 1 ½ cups heavy cream
  • 4 eggs
  • 2 egg yolks
  • ¾ teaspoon sea salt
  • freshly ground black pepper
  • ¾ cup crumbled cheese curds

For the greens:

  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon grainy mustard 
  • sea salt
  • black pepper
  • 2 large handfuls greens (such as arugula, mizuna, baby lettuce, spinach…)

Serves 6-8


For the quiche:

  1. Whisk both flours and salt in a large bowl. 
  2. Add butter pieces; working quickly, pinch between your thumbs and forefingers until each butter piece is flattened into a shard. Drizzle in 3 tablespoons water to start bringing the dough together. Add remaining water a tablespoon at a time until dough holds together in a shaggy mess.
  3. Turn dough out onto a floured surface and pat into a rough round. Cut into quarters, then stack triangles atop each other. Pat down and round gently into a disk, then cover tightly with plastic wrap and rest for at least 1 hour in the refrigerator.
  4. When ready to ROLL: roll the disk out into a large circle, about ¼” thickness. With the help of your rolling pin, drape loosely into a 10” springform pan with 3” sides, and press crust up along the sides. Trim any excess. Chill the formed crust in the freezer while you preheat the oven to 375F.
  5. When ready to blind-bake: line the crust with a sheet of parchment paper, and pour in enough dried beans to completely fill the pie pan. Blind bake for 20 minutes, or until the crust is starting to brown, then remove the weights and bake another 15-20 minutes, or until the crust is golden and dry throughout. Reduce the oven heat to 350F, and allow the crust to cool while you make the filling.
  6. Whisk cream, eggs, egg yolks, salt, and pepper in a medium bowl. Fold in the cheese curds, then pour filling into the cooled crust.
  7. Bake quiche until the center 2” island is still quivering, about 30 minutes. (The custard will continue to cook as you pull it from the oven, so this helps prevent overcooking.) Let quiche cool completely before slicing into wedges.

For the greens:

  1. In a small bowl, whisk together the olive oil, vinegar, and mustard, and season to taste with salt and pepper.
  2. Dump your (well-washed and dried!) greens into a large-ish bowl, and season lightly with salt. Drizzle your prepared dressing along the sides of the bowl, then making a claw with one hand, reach to the bottom of the bowl and toss the greens upwards. The greens should be ever-so-lightly dressed; you may not need all of the dressing. Crack more pepper over, and serve with the quiche.