You can improvise endlessly with the fillings for quiche, but these are some of our favourites. More robust vegetables like broccoli or cauliflower are best sliced to ensure tenderness. The amount of custard needed to bind everything together depends on the ingredients and the size of the pie. Make sure all ingredients are completely covered by custard.
MAKES ONE 9-INCH QUICHE
Filling of your choice
You Will Need
Make the crust: In a stand mixer fitted with a dough hook, combine the flour, butter, salt, egg, and water. Mix until you get a smooth, cohesive dough. Wrap the dough in plastic wrap and set it aside in the refrigerator for 30 minutes.
Make the custard: In a medium bowl, combine the cream, milk, egg yolks, and eggs. Season with salt and pepper and beat with a mixer.
Make the filling: Prepare the ingredients for the filling of your choice: Heat the oil in a sauté pan and stir in the vegetables until tender. Season with salt and pepper.
Fit a sheet of parchment paper on the bottom of the spring form pan. Clamp the sides around the base and cut off the excess paper with a pair of scissors.
Fire up the kamado with the heat shield, grid, and pizza stone in place to 390°F (200°C).
Remove the dough from the fridge. Lightly dust a work surface with flour and roll out the dough until it’s about ¼ inch (6 mm) thick. Using the spring form base as a template, cut out a dough circle and use it to line the pan.
Roll out the dough again and cut out a long, straight strip 1½ to 2 inches (4 to 5 cm) wide and use that to line the walls of the pan, pinching it together with the base.
Poke the dough bottom with a fork. Evenly spread the cooked filling ingredients over the bottom. For the vegetarian filling, arrange the tomatoes over the cooked ingredients; for the broccoli-salmon filling, scatter the salmon over the cooked ingredients. Stir the custard and pour over the filling.
Place the pan on top of the pizza stone, close the dome, and bake the quiche until the top is golden brown and the custard is set, about 1 hour.
Remove the pan to a wire rack. Unlatch the sides and take off the pan. Let the quiche cool for a few minutes before serving it.
Preparing the dough really isn’t that much work, but if you feel like whipping up your kamado quiche even faster, you can always work with store-bought pastry dough.