There are so many recipes for the same thing nowadays that it can be hard to pick which one is right for you. Instead of making a different base for every cookie, tart, or casserole, I turn to a basic base that is adaptable for a variety of different flavors and ingredients. For me, this saves time and limits the stress of cooking. A reliable and adaptable base allows me to throw whatever I’d like into it and have the same results: a delicious meal or snack with a new flavor profile that isn’t boring. The best example is a quiche. As long as you have a sturdy and reliable eggy custard, then you can have a variety of quiche flavors without the hassle of remembering a new base for each one. This recipe is my preferred base for quiches. It’s light and creamy with a slight nutty note from the nutmeg. Plus, unlike diner quiches that are overcooked and dry, this quiche comes out fluffy and moist, yielding a delicate custard that doesn’t weigh you down in the morning. Included below are three filling options, but feel free to experiment. If you’re adding vegetables or protein, remember to cook or sauté them before adding to the filling to ensure they are cooked thoroughly. 

Quiche Base
Makes 1 9-inch quiche, serves 6-8

Ingredients
1 pie dough recipe, here
6 egg yolks
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup half-and-half
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon ground nutmeg

Filling choices

Country Ham and Cheddar Quiche 
4 ounces country ham, diced
1 ripe tomato, cored and chopped
3 ounces sharp cheddar cheese, shredded 

Sundried Tomato and Feta Quiche 
4 ounces sundried tomatoes, roughly chopped
2 tablespoons herbes de Provence
4 ounces feta cheese, crumbled into small pieces 

Spinach and Garlic Quiche 
1 pound spinach, stems discarded and leaves rinsed but not drained
1 garlic clove, minced
½ pound goat cheese, crumbled into small pieces 

Spinach and Garlic Quiche Directions

1. Heat a large skillet over medium-high heat. Add a large handful of the spinach and cook, stirring, until wilted. Transfer to a bowl. Repeat until all of the spinach has been cooked. Squeeze the spinach dry and coarsely chop. Toss spinach with garlic and add to the prepared shell.

Quiche Directions 

1. Remove one disk of pie dough from the refrigerator. On a well-floured work surface, roll out the dough into a circle about 12-inches in diameter and ⅛-inch thick. Place the dough in a 9-inch pie pan and press it gently into the bottom and sides of the pan. Evenly pleat the overhanging dough with your fingers to create a decorative edge, leaving a ¼-inch lip to allow for shrinkage. Refrigerate the pie shell for at least 30 minutes. 
2. Preheat the oven to 350 degrees. Line the pie shell with parchment paper filled with pie weights or dry beans, and blind bake for 35 minutes. Remove from the oven and remove the weights and parchment paper. Using a pastry brush, egg wash all exposed surfaces of the pie shell. Return to the oven and bake for another 10 minutes, or until golden brown. 
3. Meanwhile, in a small bowl, whisk together the egg yolk and flour until combined well. 
4. While whisking, add heavy cream and half-and-half, then add salt, pepper, and nutmeg and continue whisking until combined. 
5. Once the pie shell is ready, scatter the filling ingredients over the bottom of the shell, layering each ingredient ending with cheese (if using). 
6. Slowly pour the base custard over the ingredients, being careful not to disrupt the layered ingredients. 
7. Bake for 1 hour or until the custard is set (the filling will puff up and will have a slight wiggle). Remove and cool on a wire rack for 30 minutes before serving. 
8. Serve warm with or at room temperature. Quiche can be covered tightly with plastic wrap and stored in the refrigerator for up to 2 days. Reheat in a 350 degree oven for 10-15 minutes or until warmed through. 

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