Spring Quiche

Pâte brisée, pie crust/dough, quiche dough, shortcrust? However you wanna call it. Different name for the same product. It is flakey with layers reminiscent to a rough puff pastry. Buttery and crisp.
It isn’t like a pâte sucree aka. sweet tart dough/crust, whose end product is a lighter tender, almost biscuit like texture.

To make a quiche we’ll be making the crust and the savoury egg custard filling.

Pâte Brisée 
Yield: One 9″ quiche

250g Bread Flour 
205g Unsalted butter, cold and diced
3g Salt
55g Iced Water, strained


Rub the butter into flour and salt until it resembles small pea sized bits.
Knead in water and mix until just combined.
Shape into a flat disc and refrigerate for at least 2-3 hours.
Roll out to 2-3mm thick and line tart pan (I used a shallow 9″ cake tin)
Refrigerate at least 1 hour or up to 24 hours (cover with clingwrap if refrigerating for more than hour to prevent the crust from drying out)
Preheat an oven to 400F/200C
Blind bake about 20 minutes. Remove weights and bake for about 5 more minutes.
Pie doughs are best prepared the day before.


Quiche Filling
Yield: one 9″ quiche

300g Eggs
200g Milk
60g Cream
6g Salt
Black Pepper to taste

Blend and strain first 4 ingredients, season with black pepper.

I added 1 TBSP ramp pesto, mozzarella, hard sheep cheese, green garlic, bacon, and spring veggies.

Preheat an oven to 330F/165C.
Mix ramp pesto into quiche filling.
Lay veggies and cheese into the baked crust.
Pour egg filling over veggies.
Bake for about 45 minutes (check from here every 5-10 mins) until it has a core temperature of 172F/78C.
Cool and remove from tin, serve warm.

Recipe adapted from chefsteps:
https://www.chefsteps.com/activities/pate-brisee
https://www.chefsteps.com/activities/quiche-lorraine