Ingredients:

  • 1 3/4 cups (210g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon salt (3g)
  • 1/2 cup (113g) unsalted butter, very cold, cut into cubes
  • 1/4 cup (60ml) ice water
  • 4 large eggs
  • 1 1/2 cups (360ml) heavy cream (double cream)
  • 1/2 cup (120ml) whole milk
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon freshly ground black pepper (1.5g)
  • Pinch of nutmeg (optional)
  • Baking beans or dried rice/lentils

Instructions:

  1. Combine flour and salt in a bowl or food processor. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to the tart pan, pressing it into the bottom and sides. Trim any excess dough and crimp the edges. Chill the lined tart pan for 30 minutes.
  3. Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with baking beans. Bake for 15 minutes. Remove the parchment paper and baking beans. Bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool slightly.
  4. In a bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg (if using).
  5. Pour your choice of fillings into the blind-baked crust. Gently pour the custard mixture over the fillings. Bake at 350°F (175°C) for 30-40 minutes, or until the custard is set but still has a slight wobble in the center. Let the quiche cool slightly before slicing and serving.