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my new favorite quiche

(recipe below)

Silky Tartine Quiche 

For this quiche, I use my own crust recipe because I love the flavor of whole wheat flour in savory tarts and quiches. The filling is Tartine's recipe--so fluffy and smooth it has changed my quiche-making forever.

Simple Whole Wheat Crust:
1 c whole wheat flour

1/2 tsp salt

6 Tbsp unsalted butter, cut into 1 Tbsp pieces

Combine flour and salt in large bowl. Add butter and mix with pastry blender until mixture resembles a coarse meal and butter looks evenly distributed. Pour entire mixture into a 10-inch tart pan, and gently bring dough up the sides of pan and press evenly over whole surface of pan. Place in 375F oven and bake for 15-20 minutes, of until golden brown.

Tartine's Perfect Filling:

5 large eggs

3 Tbsp all-purpose flour

1 c creme fraiche

1 c whole milk

1 tsp salt

1/2 tsp black pepper, freshly ground

1 Tbsp fresh thyme, finely chopped

(1/2 tsp ground nutmeg)

Have pie shell ready for filling. Preheat oven to 375F. Place one egg and the flour in the bowl of a stand mixer or in a large mixing bowl and mix ant high speed or by hand with a whisk until smooth. Mix or whisk in the remaining four eggs until blended. In a medium bowl, whisk the creme fraiche until it is perfectly smooth and then whisk in the milk. Pour the egg mixture through a fine-mesh sieve held over the milk mixture. Whisk in the salt, pepper, and thyme (I like to add some nutmeg as well). (You can prepare the custard up to four days in advance before baking; cover and refrigerate. The flour, thyme, and pepper will settle to the bottom of the storage container and can stick to it, so whisk well before using.)

At this point you can place any other ingredients you'd like in the empty tart shell. I like thinly sliced mushrooms, or some chard, ham, onions, etc. Pour the egg mixture into the pastry shell. Place in the oven and bake for ten minutes. Reduce the oven temperature to 325F and bake until the filling is just set, about thirty minutes longer. The center of the quiche should feel slightly firm, rather than liquidy, when touched. Let cool on a wire rack for at least twenty minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it in a 325F oven for about fifteen minutes.