Spring brunch rings of quiche for me. Quiche is a perfect blank canvas to which you can add your favorite colors of paint, in the form of ingredients. Crisped bacon, asparagus, artichokes, ramps, fresh herbs, or any combination you can think of. For Easter this weekend, I will be making quiche, not only because the three chefs that will be at my farm this weekend love it but also because it is so portable.
Mine will be baked on Friday night but won’t be served until Sunday morning, 150 miles from where it was made. Quiche has to be fully cooled after baking and then served at room temperature. Making it a day or two ahead serves the dish well, and it is really better that way, so all the flavors have time to meld.
Quiche from scratch is remarkably easy to make. There is, however, one piece of equipment I recommend using that you may not have: a spring-form pan or removable-bottom tart pan. These pans make for easy removal of the entire quiche.
I make what I would classify as a deep-dish quiche. This allows for an entrée-size portion and lots of crust (I am a sucker for great crust). The crust is basic pate brisee dough made with three-quarters unsalted butter and one quarter lard (the lard imparts a richness that butter can’t achieve, but you may use all butter). The key to great crust is not overworking the dough and then folding it over and over to create flaky layers.
When adding ingredients to your quiche batter, generally you will want to roast, blanch, sweat, or wilt your ingredients to remove some of their inherent moisture. For mushrooms, toss with olive oil, and roast at 350®