BON APPETIT QUICHE RECIPES RECIPES

Steps:

• Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.
• Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.
• Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
• Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

Steps:

• Pulse poppy seeds, sesame seeds, garlic flakes, onion flakes, kosher salt, sugar, and 2 cups flour in a food processor a few times to combine. Add butter and pulse until mixture resembles coarse meal with some pieces of butter still visible. With the motor running, drizzle in 7 Tbsp. ice water and continue to pulse, adding another tablespoonful of water if needed, until dough is still crumbly but just holds together when squeezed.
• Turn out dough onto a clean surface and knead a couple of times, pressing to incorporate any shaggy pieces. Press into a 6"-diameter disk and smooth out any cracks around the perimeter. Wrap tightly in plastic and chill at least 1 hour.
• If chilling more than 1 hour, let dough sit at room temperature 5–10 minutes to soften slightly. Roll out dough on a lightly floured surface to a 14" round. Wrap dough around rolling pin and transfer to pie dish. Unfurl dough from around pin and lift up edges, letting dough slump down into dish. Gently press dough into corners, if needed. Trim, leaving about a 1" overhang. Fold overhang under and crimp edges. Chill 30 minutes.
• Place a rack in middle of oven; preheat to 350°. Line dough with a double layer of foil, leaving some overhang. Fill with pie weights or dried beans. Press foil gently up sides of dough to help support weights (no foil should be touching the crimped edges). Bake crust until edges are dry and just beginning to brown, 25–30 minutes. Carefully remove foil and weights. Continue to bake until surface of crust looks dry and the center is just beginning to take on color, 15–20 minutes (you want the crust to stay fairly blond as it will continue to brown when you bake the filling). Transfer to a wire rack and let cool.
• Do Ahead: Dough can be made 3 days ahead. Keep chilled, or freeze up to 2 months.
• Preheat oven to 300°. Vigorously whisk eggs, heavy cream, sour cream, kosher salt, and pepper in a large bowl to combine. Add scallions and whisk again just to incorporate.
• Place pie dish on a rimmed baking sheet. Pour egg mixture into crust. Bake quiche until filling is just set (it will still jiggle a little in the center) and slightly puffed around the edges and crust is golden brown, 80–90 minutes. Transfer quiche to a wire rack and let cool.
• Place onion in a fine-mesh sieve and rinse under cold running water. Pat dry with paper towels and place in a medium bowl. Add dill, capers, and lemon juice and toss to combine.
• Top quiche with onion mixture and sprinkle with sea salt. Serve with smoked salmon (if using) and lemon wedges.
• Do Ahead: Quiche (without toppings) can be baked 1 day ahead. Wrap with plastic or foil and chill. Let come to room temperature before serving.