Shallot and Thyme Quiche with Butter Crust

In a large mixing bowl, combine all-purpose-flour and salt. Add cold cubed butter and work with your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.

Drizzle in ice cold whole-milk, one tablespoon at a time, tossing with a fork until the dough just comes together. Do not overwork.

Turn the dough onto a lightly floured surface, form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

In a medium frying pan over medium-low heat, melt butter until foaming.

Add sliced shallot and cook slowly, stirring occasionally, for 15-20 minutes until deeply golden and caramelized. Season with a pinch of salt. Remove from heat and let cool slightly.

Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to a 9-inch quiche or tart pan with a removable bottom, pressing gently into the corners.

Trim the edges and prick the bottom several times with a fork. Line with parchment paper and fill with pie weights or dried beans.

Blind bake for 15 minutes. Remove weights and parchment, then bake for an additional 5 minutes until the crust is lightly golden. Reduce oven temperature to 350°F (175°C).

In a large bowl, whisk together egg, heavy-cream, and whole-milk until fully combined and smooth.

Stir in the fresh thyme, salt, and black-pepper.

Scatter the caramelized shallot evenly across the bottom of the pre-baked crust.

Slowly pour the custard mixture over the shallots, filling to within 1/4 inch of the crust rim.

Bake at 350°F (175°C) for 30-35 minutes until the filling is set at the edges but still has a slight wobble in the center. The top should be golden and puffed in spots.

Remove from the oven and let the quiche rest for 10 minutes before slicing. This allows the custard to firm up completely.

Serve warm or at room temperature. Excellent with a simple arugula salad dressed with lemon and olive oil.