Crust Ingredients

• 2 cups unbleached, all-purpose flour
• 1 tsp kosher salt
• 1 tsp granulated sugar (optional)
• 1 ½ sticks cold unsalted butter, cubed into walnut-sized pieces
• ½ cup ice water
• 1 tbsp apple cider vinegar

Quiche Batter Ingredients

• 6 whole eggs
• 4 egg yolks
• ½ cup heavy cream
• 1 cup whole milk
• 1 cup sour cream or crème fraîche
• 4 tsp kosher salt (reduce if your cheeses are saltier)
• 2 tsp freshly ground black pepper
• 2 tbsp fresh thyme (or herb of choice)
• 3 to 4 cups crumbled cheese (try local goat cheese, Gorgonzola and Gruyère

Pie Crust Directions

1. In a large bowl, combine flour, salt and sugar. Add half of butter and begin working the fat into the flour by hand until a cornmeal texture is achieved. Add remaining cold butter and rub into flour mix until pieces are the size of hazelnuts.
2. Using a fork, gently toss cold water and vinegar into the mix to create rough, shaggy dough. It should still be dry and crumbly but comes together when squeezed. Divide mixture in half.
3. On a lightly floured work surface, smear dough with the heel of your hand, ball it up and repeat 2 to 3 times until a cohesive dough forms. This trick makes the flakiest crust.
4. Form each half into a round, wrap in plastic wrap and chill for 2 hours or up to 2 days before rolling.

Quiche Batter Directions

1. Thoroughly whisk all ingredients together, except for thyme and cheese. Refrigerate until ready to use, up to 3 days.
2. Roll chilled dough on a lightly floured work surface into a circle between 1/8-inch and ¼-inch thick and 12 inches around. Transfer dough into pie pan, form a crimped edge and thoroughly dock the bottom with a fork.
3. Freeze the quiche shell for 20 minutes.
4. Using the Gourmet mode, Choose One Dish Meals, and Quiche. Following instructions for baking by using rack position #3. Allow for preheating.
5. Fill the shell with thyme and cheeses and pour custard batter over top as full as your pan will allow. Bake quiche on a sheet tray for 40 minutes until the top is lightly brown, the center is puffed and the quiche has a nice jiggle when shaken.