This master recipe shows you how to make quiche with any vegetables, cheeses, and herbs you have on hand. Using buttermilk instead of the more traditional cream in the custard base adds wonderful flavor and rich texture.
Preheat the oven to 425°F with a rack at the bottom.
To prepare the crust: Roll the pastry into a 13" circle and fit it into a 9" pie pan or 10" round tart pan. Trim the edges so there’s a 1" overhang all around, and crimp as desired.
Sprinkle the bottom of the crust with a thin layer of the cheese. This seals it, preventing it from becoming soggy. Set aside.
To make the filling: In a medium bowl, beat the eggs, flour, and salt until smooth. Whisk in the buttermilk.
Stir in the herbs, garlic, vegetables, and remaining cheese.
Pour the filling into the prepared crust. Sprinkle with additional cheese, if desired.
To bake the quiche: Bake the quiche on the bottom rack for 15 minutes, then reduce the heat to 350°F and bake for an additional 35 to 40 minutes, until the crust is golden brown.
Remove the quiche from the oven and place it on a rack to cool completely before serving.
Storage information: Store any leftover quiche, well wrapped, in the refrigerator for a couple of days.
Cooked (roasted or sautéed) vegetables add superior flavor to this quiche. Slice or dice vegetables, then sauté in a bit of olive oil until lightly browned. Or roast in a preheated 375°F oven until golden. Season sparingly with salt and less sparingly with pepper. Drain and cool before adding to quiche filling.
To prepare your quiche as pictured above, peel and slice 2 large shallots, and trim one bunch of asparagus. Arrange in a single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake in a preheated 375°F oven for 15 minutes. Coarsely dice the roasted vegetables, leaving a few whole asparagus spears and shallot rings to garnish the top of the quiche. Use the vegetables in the quiche as directed in the recipe.
