For the pastry
- 1/4 cup warm water
- 1 packet dry active yeast
- 1/4 cup plus 1 teaspoon granulated sugar, divided
- 1/2 cup whole milk, at room temperature
- 1 egg, at room temperature
- 1 teaspoon salt
- 1 cup (2 sticks) butter, chilled and cubed
- 2 1/2 cups all-purpose flour
For the filling
- 6 eggs
- 1 cup heavy cream
- 1 cup milk
- 1/2 teaspoon salt
- Pinch of ground black pepper
- 2 cups grated cheese, such as Comte and Raclette
- Minced chives, for garnish
Make the crust first. In a medium bowl, combine warm water, yeast and 1 teaspoon of sugar. Set aside until the yeast foams, about 5 minutes. Add in milk, 1/4 cup sugar, egg and salt, whisking to combine.
In a large bowl, cut the butter into the flour until coarse crumbs form. Stir the wet mixture into the flour mixture until the dough comes together.
Turn the dough out onto a well-floured surface and pat into a square. With a rolling pin, roll it into a 20cm x 30cm rectangle. Fold the dough into thirds, then roll the dough out again. Repeat the process twice. Finally, fold the dough into thirds once more. Cut the dough in half and wrap each square in plastic wrap. Chill for a minimum of 2 hours, but optimally overnight. The pastry dough can be made ahead of time, and frozen up to 3 months.
Parbake the crust. Preheat oven to 220°C. Roll out one square of dough (save the other square for another use) onto a well-floured surface. Gently press it into a pie dish, crimping the edges to fit. Pierce the bottom with a fork or knife. Line the crust with parchment paper, then fill with dried beans or pie weights. Chill in the freezer for 10 minutes.
After chilling, bake the crust 10 minutes, or until the edges are golden. Remove from the oven and let cool, or cover and freeze until ready to bake.
To make the quiche, preheat oven to 180°C
In a blender, puree the eggs, cream, milk, salt, pepper and a third of the cheese. Sprinkle another third of the cheese into the bottom of the parbaked pie crust. Pour the egg mixture on top and sprinkle with the remaining cheese.
Shield the edges of the pie crust with foil to prevent the edges from burning. Bake 60 – 80 minutes, or until the quiche is set and golden brown. Allow the quiche to cool slightly before slicing and serving with minced chives.