Quiche

Directions

1. 1
   On a lightly floured surface, roll out dough to a 14-inch round, about 1/8 inch thick.
2. 2
   Fit into a 10-inch round fluted tart pan with a removable bottom, gently pressing dough to fit.
3. 3
   With a small knife or rolling pin, trim excess dough flush with rim.
4. 4
   Pierce bottom of shell all over with a fork.
5. 5
   Refrigerate or freeze until firm, about 30 minutes.
6. 6
   Preheat oven to 375F.
7. 7
   Line shell with parchment, and fill with pie weights or dried beans.
8. 8
   Bake until crust is beginning to brown at edges, about 30 minutes.
9. 9
   Remove parchment and weights; bake until bottom of crust is dry but not yet golden brown, 5 to 10 minutes more.
10. 10
    Transfer shell to a wire rack to cool slightly.
11. 11
    Meanwhile, make the filling of your choice, then prepare the custard: In a medium bowl, whisk together milk, cream, eggs, and yolk until combined, then whisk in nutmeg and season with salt and pepper.
12. 12
    Place tart pan on a rimmed baking sheet.
13. 13
    Sprinkle half the cheese evenly over bottom of crust.
14. 14
    Sprinkle with filling, then top with remaining cheese.
15. 15
    Carefully pour custard over cheese.
16. 16
    Bake until just set in the center, 30 to 35 minutes.
17. 17
    Transfer to a wire rack to cool at least 10 minutes before serving.
18. 18
    Serve warm or at room temperature.
19. 19
    To make individual quiches instead of one large one, roll out dough as described in step 1, cutting into five 6-inch rounds and fitting them into 4-inch tart pans.
20. 20
    Chill shells.
21. 21
    Line shells with parchment, and fill with pie weights; bake until golden, 15 to 20 minutes.
22. 22
    Remove parchment and weights, and transfer shells to a wire rack to cool completely.
23. 23
    Continue with recipe; once assembled, bake individual quiches 20 to 25 minutes.