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A Simple, Cheesy Quiche from 'America's Test Kitchen'

Daniel Hautzinger
A slice of cheese quiche on a plate
Credit: America's Test Kitchen

America's Test Kitchen's season 24 premieres on WTTW and streaming Saturday, January 6 at 2:30 pm.
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New year, new America's Test Kitchen: season 24 premieres on WTTW and streaming on January 6. There are plenty of delights to look forward to (borscht, a spicy chicken sandwich, chicken teriyaki, Jamaican food, and more), but among them is something simple and cozy: a cheese quiche. Most of the work goes into the crust, but that can be made ahead of time and refrigerated, so this recipe can easily make a weeknight dinner or quick weekend morning brunch.

Simple Cheese Quiche

The ideal quiche has tender, flaky pastry and vel-vety custard. Parbaking the crust in our cast-iron skillet ensured itwouldn't be soggy or underbaked. Pulling the dish out of the ovenwhen the filling was still slightly soft and letting it set up as it cooledguaranteed perfectly baked custard every time.The ideal quiche has tender, flaky pastry and velvety custard. Parbaking the crust in our cast-iron skillet ensured it  wouldn't be soggy or underbaked. Pulling the dish out of the oven when the filling was still slightly soft and letting it set up as it cooled guaranteed perfectly baked custard every time.


For the crust:
1 1/4 cups (6 1/4 ounces) all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
4 tablespoons vegetable shortening, cut into 2 pieces and chilled
2 tablespoons vodka, chilled
2 tablespoons ice water

For the filling:
5 large eggs
2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces cheddar cheese, shredded
1 tablespoon minced fresh chives (or other fresh herbs such as tarragon or parsley)


1.  For the crust: Process 3/4 cup flour, sugar, and salt in food processor until combined, about 5 seconds. Scatter butter and shortening over top and process until mixture forms uneven clumps with no floury bits, about 10 seconds.

2. Scrape down sides of bowl and redistribute dough around processor blade. Sprinkle remaining 1/2 cup flour over dough and pulse until mixture has broken up into pieces and is evenly distributed around bowl, 4 to 6 pulses.

3. Transfer mixture to large bowl and sprinkle with vodka and ice water. Stir and press dough together, using stiff rubber spatula, until dough sticks together. Turn dough onto sheet of plastic wrap and flatten into 4-inch disk. Wrap tightly and refrigerate for 1 hour. Before rolling out dough, let it sit on counter to soften slightly, about 10 minutes. (Dough can be refrigerated for up to 2 days.)

4. Adjust oven rack to middle position and heat oven to 375 degrees. Grease 10-inch cast-iron skillet. Roll dough into 12-inch round. Loosely roll crust around rolling pin and gently unroll it onto prepared skillet. Ease crust into skillet by gently lifting and supporting edge of dough with your hand while pressing into skillet bottom and corners with your other hand. Tuck 1/2 inch of dough underneath itself to form tidy, even edge that lies against sides of skillet. Press tucked edge against sides of skillet using index finger to create attractive fluted rim. Wrap skillet loosely in plastic wrap and freeze until dough is firm, about 30 minutes. 

5. Line pie crust with double layer of aluminum foil, covering edges, and fill with pie weights. Transfer skillet to oven and bake until pie dough looks dry and is pale in color, 25 to 30 minutes. Using potholders, transfer skillet to wire rack and remove weights and foil. Reduce oven temperature to 350 degrees.

6. For the filling: Beat eggs, half-and-half, salt, and pepper with fork in 4-cup liquid measuring cup. Stir in cheddar. Being careful of hot skillet handle, return skillet to oven. Carefully pour egg mixture into shell until it reaches about
1/2 inch from top edge of crust (you may have extra egg mixture).

7. Bake quiche until center is set and knife inserted 1 inch from edge comes out clean, about 30 minutes. Let quiche cool for at least 1 hour before sprinkling with chives and serving.