Serves 4 to 6.

Note: From Amy Kelsch of Empire Coffee + Pastry of Minneapolis.

For dough:

• 1/2 c. (1 stick) butter, at room temperature

• 1/2 tsp. salt

• 1 egg yolk

• 2 c. flour

• 3 tbsp. water

• 1 tbsp. freshly squeezed lemon juice

For custard:

• 2 eggs

• 2 egg yolks

• 3/4 c. heavy cream

• 3/4 c. whole milk

• 1/2 tsp. salt

• Freshly ground pepper to taste

About 2 c. grated or crumbled cheese, herbs, cooked vegetables and/or cooked meats


To prepare dough: In the bowl of an electric mixer on medium-high speed, cream butter and salt. Add egg yolk and mix until thoroughly combined. Reduce speed to low and add flour, water and lemon juice and mix until just combined. Shape dough into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.

When ready to bake, preheat oven to 350 degrees. On a lightly floured work surface, roll dough (1/8-inch thick) to a 12-inch round. Transfer dough to a deep 9-inch pie pan. Fold over excess dough to create an edge; trim excess dough and crimp edge. Line pan with parchment paper, fill with pie weights and bake 30 minutes. Remove from oven, remove pie weights and parchment paper and prick bottom of pastry with a fork. Return pan to oven and bake until crust is lightly and evenly brown, about 5 to 10 minutes. Remove from oven and cool.

To prepare custard: In a large bowl, whisk eggs and egg yolks to break them up. Add cream, milk, salt and pepper and whisk well. Pour mixture through a mesh strainer to eliminate lumps.

To prepare quiche: When ready to bake, preheat oven to 350 degrees. Place the baked tart crust on a baking sheet. Arrange cheese, vegetables, meat or other filling ingredients in an even layer over the baked crust. Pour egg mixture over fillings. Bake until custard is slightly puffed, golden brown and feels firm when patted in the center, about 45 to 60 minutes. If quiche begins to get too brown, cover with aluminum foil. Remove from oven to a wire rack and serve warm or at room temperature.