The custardy filling for this quiche is simple, to allow the flavor of the rye-fennel seed crust to come through (we like caraway seeds here, too). You can add 1 cup of briefly sautéed or blanched vegetables, such as broccoli, asparagus, or greens, to the quiche. Just be sure not to overfill the crust with the custard mixture; it should reach just to the top of the crust.
1 9-inch quiche
- In a food processor, pulse flours, salt, and seeds to combine. Add butter and pulse until mixture resembles coarse meal. Drizzle with 3 tablespoons ice water. Pulse until dough is crumbly but just holds together; if necessary, add up to 1 tablespoon more water. Transfer dough to a piece of plastic wrap and form into a disk. Wrap and refrigerate at least 1 hour and up to overnight.
- On a floured surface, roll out dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie plate. Fold edges of dough under and crimp. Freeze 30 minutes.
- Preheat oven to 400°F. Line shell with parchment; fill with pie weights or dried beans. Transfer pie plate to a rimmed baking sheet and bake 20 minutes. Remove paper and beans. Bake until golden, 10 to 12 minutes. Transfer to a wire rack and let crust cool completely.
- Reduce oven to 375°F. In a bowl, whisk together eggs, cream, milk, salt, and pepper. Set pie plate on a rimmed baking sheet and pour custard into cooled crust, stopping just short of top.
- Arrange herb sprigs on top. Bake 10 minutes. Reduce temperature to 325°F. Continue baking, rotating sheet halfway through, until golden and set, about 55 minutes. Transfer quiche to wire rack and let cool at least 1 hour before serving.
Reprinted from A New Way to Bake. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs by Jonathan Lovekin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.