Another addition to “Cook the Best Eggs: Omelets, Frittatas, and Quiche” (oh my!): salmon and leek quiche - including (maybe) a homemade crust. This is a Jacques Pépin recipe we’ve been using for both sweet and savory recipes like apple tart and mustard tart.
2.25 cups of flour
3/4 c very cold butter
1 tsp salt
1 tsp sugar (optional)
1/2 cup very cold water
Cube cold butter; pulse in food processor with flour, sugar, salt 8 times, then for 10 seconds until it looks like sand. While running the processor, slowly drizzle in the water until it comes together. Pull together and knead until smooth. Let rest in frig for 1 hour before using.
Makes 2 10-inch crusts.
