1 1/4 cups flour, plus more for surface
1/2 teaspoon salt
1/2 teaspoon sugar
8 Tbsp. chilled unsalted butter, 1/2-inch cubes
1 pint whole milk
4 ounces heavy cream
2 ounces Parmesan cheese, grated
3 ounces fresh herbs (thyme, tarragon, rosemary, etc.), finely chopped
Salt and pepper
Place the flour, salt, and sugar into a food processor, and pulse until well combined. Add half of the butter cubes, and pulse 4–5 times. Repeat with the rest of the butter cubes, and pulse until the mixture resembles a coarse meal. Drizzle in a couple tablespoons of ice water, and pulse a couple times. Then, add in another tablespoon at a time, and pulse, repeating until the mixture just barely begins to clump together. Turn dough out onto a work surface, and press the crumbly dough into a disc.
Preheat oven to 375°F.
Roll out dough on a lightly floured surface to a 12-inch round, about 1/8 of an inch thick. Transfer to a 9-inch pie dish by sprinkling a bit of flour on top and gently folding in half twice. Line up fold with the center of the pan, unfold, and pat into the sides. Smooth out dough, and trim to just below the rim. Blind bake until crust is golden brown, around 30 minutes. Let crust cool.
Preheat oven to 350°F.
Whisk eggs, milk, and cream in a medium bowl just to combine. Mix in cheese and herbs; season with salt and pepper. Carefully pour custard into shell, and bake quiche until filling is set but slightly wobbly in the center, 40–50 minutes. Let quiche cool in pan before slicing.
Recipe provided by chef Matt Adolfi of Serenbe Foods.