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Customize your quiche with mix-and-match recipes

Addie Broyles

Stocked up on eggs for this weekend?

We still haven’t dyed in eggs in our house just yet, but between the 18 white eggs I bought for that purpose and a dozen brown eggs I got for cooking — plus another dozen gifted to me from an backyard chicken farmer who has too many to count — we are up to our ears in eggs right now.

Quiches have always been one of my favorite ways to use up copious amount of eggs in one cooking session, and in today’s food section, we chat with chef Sarah McIntosh of Epicerie to get her favorite technique for making quiche, which is one of the most popular dishes at her Rosedale restaurant’s Sunday brunch.

McIntosh doesn’t make any old quiche. She scalds the milk and cream before tempering the whisked eggs, and then blends the mixture to create a filling so smooth and creamy it tastes almost like a custard or creme brulee. For the recipe in today’s section and corresponding video, we made a mushroom quiche, but her technique is the same, no matter if it’s a bacon and broccoli quiche or one filled with confit tuna, tomato and dill.

While McIntosh’s crust is a more traditional pie crust, Austin blogger Arielle Arizpe of Arielle Clementine takes a totally different approach with her Bacon and Spinach Quiche with Latke Crust, a recipe she posted on her website late last month and graciously allowed us to run in today’s section. The shredded potatoes give a totally different flavor and texture to that quiche, but it’s an approach to crust that you could use for any quiche you’d like to make, from the mushroom with Comte filling that McIntosh used or the much more basic leek and feta filling below from “The Farmstead Egg Guide & Cookbook” by Terry Golson (Houghton Mifflin Harcourt, $19.99).

Don’t like any of those recipes or not in the mood to make your own crust? That’s the beauty of quiche. No matter if you’re using store-bought crust and leftover roasted vegetables as your primary filling ingredient or if you’re making every component from scratch using only eggs you raised in your own backyard, you can make an easy-to-serve main dish that’s perfect for breakfast, brunch, lunch or dinner.

What are your favorite ways to fill a quiche? Let us know in the comments below or over on the Relish Austin Facebook page.

Leek and Feta Quiche

Washing the leeks, which are almost always sandy between the layers, is the only fussy part of this recipe. To clean them, cut off the bottom just above the roots, and cut off the top where the color changes to a darker green. Slice down the length of the leek to the center, but not all the way through. Hold the leek upright under running water, fanning it open, and rinse thoroughly. To dice, slice lengthwise all the way through several times, then turn the leeks and slice horizontally.

For the crust, all-butter pastry dough can be too soft for a quiche, so I buy solid shortening made without hydrogenated fats, but you can make this dough with one stick of butter and no shortening.

— Terry Golson

For the crust:

1/2 cup (1 stick) unsalted butter, cut into pieces and frozen (not just chilled)

5-6 Tbsp. ice water

2 cups all-purpose flour

1/2 tsp. kosher salt

1/3 cup solid shortening, chilled

For the filling:

1 Tbsp. olive oil

1/2 cup chopped leeks

1/2 cup diced red bell pepper

5 large eggs

1 1/2 cups milk

3/4 cup (4 oz.) crumbled feta cheese

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Put the flour, salt and butter in the processor bowl. Pulse until all is crumbly, not running the machine for more than 3 seconds at a time. Add the solid shortening. Pulse in brief spurts until the fats are in small pieces and evenly distributed throughout the flour.

Add the water, 1 tablespoon at a time, pulsing the machine in 3-second bursts after each addition. The dough should start to ball up. At this point, remove it from the machine.

Pat the dough into a solid ball. Divide it in half and shape each half into a flattened round. If the dough is still very cold, then it can be rolled out immediately. But on a warm day, wrap tightly with plastic wrap and refrigerate for at least 30 minutes before rolling it out. The dough can be frozen, wrapped in plastic and then in aluminum foil, for up to 2 months. If frozen through, thaw overnight in the refrigerator before using. This crust recipe makes two single crusts for 9- to 10-inch pie plates, so save one for later.

To roll out the dough, dust your countertop with flour. Using a rolling pin, push down on the dough, starting at the center and using outward strokes, lifting and turning the dough after every few pushes to make sure it doesn’t stick and to keep it even all around.

Preheat oven to 375 degrees to parbake the crust. When the dough is about 11 inches in diameter, fold it in half and then in half again so that it looks like a quarter of a pie. Place this in the pie plate and unfold. Trim off the ragged excess so that about 1 inch overhangs the edge of the pie plate. Tuck the overhanging dough under itself all the way around the edge so it just extends past the edge. Next, flute or press with a fork to decorate the edges.

Place a piece of nonstick aluminum foil on the crust, loosely covering the edges of the pie. Weight down with pie weights or dry uncooked beans. Bake until golden and the edges begin to brown, 12 to 15 minutes.

Reduce oven heat to 325 degrees. Heat the olive oil in a medium skillet over medium heat. Sauté the leeks and red bell pepper until softened. Let cool to lukewarm.

Whisk together the eggs and milk in a medium bowl. Stir in the cheese and the sautéed vegetables. Season with the salt and pepper.

Pour the egg mixture into the crust. Bake for 40 minutes or until set and beginning to brown. Serves 8.

— From “The Farmstead Egg Guide & Cookbook” by Terry Golson (Houghton Mifflin Harcourt, $19.99)