Quiche

Ingredients - Crust

• 2 ½ cups (300 grams) King Arthur Unbleached All-Purpose Flour or 2 ½ cups (283 grams) King Arthur Pastry Flour Blend
• 1 teaspoon table salt
• 16 tablespoons (227 grams) unsalted butter, cold
• ¼ to ½ cup (57 grams to 113 grams) ice water

Ingredients - Quiche

• 2 ½ cups finely chopped veggies such as zucchini (mushrooms, broccoli and peppers)
• 5 large eggs
• ½ cup half and half or low fat milk
• 2 teaspoons Dijon mustard
• ¾ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground pepper or white pepper
• Pinch nutmeg or dried tarragon
• 1 ½ cups freshly shredded cheese (such as cheddar, Fontina, Gruyere or Swiss, divided (6 oz))

Instructions - Crust

1. First combine flour, salt.
2. Next, cut ice-cold butter into small cubes.
3. Add the butter to the flour. Beat on a low setting (speed 2) until the mixture is unevenly crumbly. That's unevenly crumbly: you want dime-sized chunks of butter to remain unmixed.
4. Add ice-cold water as the mixer is running.
5. Stop mixing when the dough becomes cohesive.
6. Divide the dough.
7. Chill and roll.

Instructions - Quiche

1. "Blind bake” the shell first: Lay the pie dough in the pie dish and crimp as desired. Chill for several minutes to firm up the crust if it is very soft. Bake in a 375°F oven for 30 to 35 minutes.
2. Create Egg Mixture. Whisk eggs, half and half, mustard, salt, garlic powder, pepper and nutmeg (or tarragon) in a large bowl. Stir in the veggies and 1 cup cheese.
3. Pour the egg mixture into the crust. Top with the remaining ½ cup cheese.
4. Transfer the baking sheet to the rack in the lower third of the oven and bake until the center of the quiche is lightly puffed, and the crust is golden, about 40 to 50 minutes. Let cool 30 minutes before slicing and serving.
5. Cover with a sheet of foil if browning too much.