Makes one 9-10” Quiche
Bake Club Crust
11⁄2 cups flour, plus more for rolling
2 tablespoons sugar
3⁄4 teaspoon kosher salt
1 stick unsalted butter, softened
11⁄2 tablespoons cold water
Bake Club Quiche Filling
1⁄2 pound sliced sandwich meat, such as ham or turkey
6 large eggs
1⁄2 cup whole milk
1⁄4 cup sour cream
2 teaspoons kosher salt
1⁄2 teaspoon black pepper
1 cup shredded cheese, such as cheddar
1⁄2 cup whatever veggies you have in that fridge leftover from your weeknight adventures (caramelized onions! mushrooms! roasted cauliflower!)
Heat oven to 375F.
Prep the crust: Combine the flour, sugar, and salt in a bowl. Add the butter and mix until it is in pea-sized pieces and well distributed. Add the cold water, mixing just until the dough begins to come together.
Dump the dough out of the bowl, then gently clump it together with your hands to form a 1-inch-thick patty. Wrap in plastic wrap and put it in the refrigerator to rest and chill for 30 minutes.
While the dough is chilling, Prep the filling:
Griddle the sandwich meat in a hot, ungreased skillet or pan until browned. Let cool, then chop.
Crack the eggs into a bowl and whisk in the milk, sour cream, salt, and pepper. Stir in the cheese, onions, and sandwich meat.
Take the dough out of the fridge and, on a lightly floured work surface, roll it into a 12-inch circle. Put a 10-inch pie dish upside down on the dough and flip the two over. Using your fingertips, gently press the dough into the pan, then crimp the crust around the edges. Pour the filling into the crust and bake for 30 to 45 minutes, until the eggy center is just set. Keep a close watch! For a perfect top, broil for a minute or two at the very end of the baking process. Cool slightly before slicing and serving.