Cheese Quiche

Ingredients

• Hide ingredients for ½ recipe Basic Pie or Pastry Dough or Pat-in-the-Pan Butter Dough 1 ½ recipe Basic Pie or Pastry Dough or Pat-in-the-Pan Butter Dough (opens in new tab) ½ recipe Basic Pie or Pastry Dough or Pat-in-the-Pan Butter Dough
  • 2 ½ cups (315g) all-purpose flour
  • (1 teaspoon sugar, for sweet pies)
  • ½ teaspoon salt
  • ¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces
  • 3 tablespoons (45g) cold butter, cut into cubes
  • 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
  • 1 to 3 teaspoons ice water

  Sub-recipe steps

  1. Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
  2. Have ready: ¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces; 3 tablespoons (45g) cold butter, cut into cubes
  3. If mixing the dough by hand, place half of the cubes on the flour mixture and using a pastry blender or fingertips, lightly work it in until it has the consistency of oats. Add the remaining pieces of fat and rub into the flour, flattening them between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until most of it is in pea-sized pieces. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
  4. Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
  5. The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
• Beaten egg yolk
• 1 to 1½ cups shredded Cheddar, Swiss, or Gruyère (4 to 6 ounces)
• 1 cup half-and-half or heavy cream
• 3 large eggs
• ½ small onion, grated or minced
• (⅛ teaspoon grated or ground nutmeg)
• ½ teaspoon salt
• ¼ teaspoon white or black pepper