Quiche
Before we explore the distinct personalities of our three star quiches—the rustic Zucchini Parmigiano, the elegant Leek & Goat Cheese, and the deeply savory Bacon-Ham & Spinach—we must begin at the very foundation: the crust. A quiche lives or dies by its base; it is the stage upon which the filling performs. It must be flaky, golden, and cooked through, for there is indeed nothing worse than the disappointment of a soggy, pallid pastry bottom. The secret to achieving this quiche nirvana lies in two things: a surprising ingredient and a gentle hand. The ingredient is cornstarch, which we’ll blend with all-purpose flour to create a pastry with an exceptionally tender and flaky crumb. But even more crucial is the way the dough is mixed. Forget vigorous kneading; we seek a shaggy, pebbly mixture where pockets of cold butter remain intact. It is these solid butter pieces, steaming in the oven’s heat, that will create the delicate, separate layers we crave. Once you have mastered this perfect, blind-baked shell, the real fun begins. The filling, after all, can be pretty much just about anything your heart desires. It is a blank canvas for your culinary imagination, a rich, creamy custard waiting to embrace your favorite cheeses, vegetables, and meats.
