Quiches and tarts are one of those things people tend to buy at bakeries instead of making at home. Partly because they seem complicated, and partly because there’s always something missing—some specific vegetable, a particular cheese, or a dough that feels like more work than it’s worth.
But the truth is—and don’t tell anyone, okay?—I have a formula that works every single time, and you can adapt it with whatever vegetables and cheeses you already have at home.
All you really need is a great base dough, which you can alter with all kinds of additions like poppy seeds, thyme, black pepper, or chili. Don’t be afraid to flavor the dough—there’s nothing more disappointing than a bland crust. Then there’s the custard that brings everything together, any cheese you have on hand (and honestly, you can skip that), and vegetables—whatever you like.
There’s just one rule when it comes to vegetables: firmer ones like cauliflower or sweet potatoes should be sliced very thin or softened before adding them to the quiche. That’s it. Once you understand the formula, the path to a perfect quiche is easy—and really satisfying.
So here it is: the ultimate quiche formula, one you can play with endlessly. You can even make it a day or two ahead and simply reheat before serving.
Oh—and don’t forget to serve with salad on the side.