-3/4 cup Bearpaw Savory Baking Mix
-1/4 cup Tapioca flour
-9 tablespoons cold butter,cut into pieces
-1 large egg yolk
-2 tablespoons milk
Combine flours. Add butter using pastry cutter or you fingers to work in butter until there are pea-size pieces of butter throughout.
In a small bowl, whisk yolk and milk then add to the flour mixture. Blend until the dough barely comes together.
Turn dough out onto a clean surface. Using the heel of your hand, smear a section of the dough away from you, sliding down the side and along the work surface. After the butter pieces get smeared into the dough, gather it together. Flatten it into a disk,wrap it into plastic and refrigerate for 1 hour or up to 4 days.
Shape dough on a well-floured surface. Roll dough out to fit a 9 to 10 inch quiche pan or 9 inch pie pan. Refrigerate for 1 hour to allow the dough to relax before baking.
Heat oven to 350 F with a large rimmed sheet positioned on center rack. Crumple a 12 inch square of parchment,flatten it, then line the crust with it. Fill the crust to the top with dried beans. Bake on hot baking sheet until the edge is deep golden brown( about 40 to 45 minutes).
Remove parchment paper with beans and cool on a rack for 30 minutes
-8 large egg yolks
-1 cup heavy cream
-1 cup whole milk
-1/4 tsp freshly grated nutmeg
-salt and pepper
-Fresh Herbs (1/4 cup total) : Basil, thyme,chives,parsley or cilantro, tarragon,dill or chervil
In a medium bowl ,whisk together the yolks, cream,milk,nutmeg,salt and pepper and herbs.
Flavor the quiche in a myriad ways with add ins such as cooked meats(bacon,pancetta,prosciutto,chicken,Italian sausage,smoked salmon,crab), Cheese(cheddar,goat cheese,Swiss or Gruyere,Feta,Manchego Parmigiano-Reggano), Veggies that are steamed ,roasted or sautéed (Asparagus,Mushrooms,Leeks,red onion,Broccoli,black olives)
Put the blind bake crust on the rimmed baking sheet and scatter the add-in choices over the bottom. Whisk the the custard and slowly pour it into the crust.
Cover the edge of the crust with a pie shield. Transfer the quiche on the rimmed baking sheet to the oven and bake at 325 F for about 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it. Let cool for 45minutes then slice and serve