Chive Butter Crust Quiche

  1. First, make your chive butter! Mash 1/2 stick softened unsalted butter with 1 1/2 tablespoons of finely chopped chives. You'll have two tablespoons leftover to store in the fridge or to save for another quiche on another day. You can of course scale this recipe up in order to produce more butter -- it's that good. Set aside.
  2. Toss flour and kosher salt together in a stand mixer bowl.
  3. Turn the mixer on and combine with the chive butter and unsalted Kerry Gold (or similar). Let mix for about a minute.
  4. Slowly add in ice water, about a tablespoon at a time, and mix for 1-2 minutes. Don't overwork it, and feel free to turn the mixer off early if the dough starts to lose its stickiness.
  5. Spread flour on a surface and rolling pin and roll dough into a circle at least 1" wider in diameter than your quiche pan (I use a 9" one). Thickness should be around 1/4".
  6. Spread olive oil on your quiche pan. Place the dough over it and pat it down along the bottom and sides. Cut off extra dough and toss or reserve for later. Poke holes along the bottom so air doesn't get trapped. Egg wash the entire crush. Bake in the oven at 375 degrees for 15 - 18 minutes until the dough is beginning to turn slightly golden.
  7. Mix all ingredients together in a large mixing bowl, pour over the crust in the quiche pan, and bake for 35 minutes at 375 degrees.
  8. I suggest finely dicing the onion and tomato and adding more or less kosher salt and ground pepper, based on your preferences. And of course, like any good quiche, you can add a lot of additional ingredients to make it your own, like roasted thick-cut bacon or pan-fried pancetta and steamed spinach! Think of things that could really elevate the chive butter crust further.

chive butter, flour, kosher salt, chive butter, water, egg, white onion, tomato, garlic, kosher salt, ground pepper, red pepper, eggs, gruyere cheese

Taken from food52.com/recipes/73555-chive-butter-crust-quiche (may not work)

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