This quiche is good, really good. And not just for breakfast -- I'd happily have this with a salad for lunch or dinner. The crust is buttery, sandy, and crumbly, and the freshness of the tomatoes nicely contrasts with the creamy filling, even after being baked. I haven't had quiche in so long, I was imagining a big omelet in crust. But this is a smooth, savory custard. The amount of ham and cheese isn't over the top, and despite the richness of the dish it feels light on your stomach. I wanted to photograph individual slices too, but there weren't any left!
The recipe for the filling looked very rich, so I subbed the heavy cream with more half and half. Still not exactly healthy, I know, but I was afraid it might not set up if I used just milk. I also correctly guessed there would be more filling than a standard tart pan would hold, so I opted for an 8-inch springform pan instead, making it narrower but taller. If you do the same, just note that this will add 30 minutes to the cooking time.
My last few tips. If you use a springform pan, wrap the outside in foil since my second try sprung a leak despite no visible crust cracks. And like the recipe says, make your crust taller than necessary to account for some inevitable shrinkage -- mine originally came up to the rim of the pan. An industrial-sized paper coffee filter is handy for holding pie weights during blind baking. Also, save that leftover dough! Any pieces of crust that break off or holes that appear after blind baking can be patched up with dough and then baked with the filling.
Update: This post made the daily Foodbuzz Top 9!
