❶ Buy frozen piecrust or make your own and bake until the rim begins to color.
❷ Whisk three eggs, one and a quarter cups of heavy cream, and three-quarters of a teaspoon of salt together in a medium-size bowl. You can use whole milk if necessary, but cream makes the quiche much more decadent.
❸ Strain the egg mixture into another bowl.
❹ Cook the vegetables you will include in your filling to ensure an extra creamy custard. Mitterer likes to use caramelized onions, goat cheese, roasted garlic, broccoli, and extra-sharp white cheddar.
❺ Arrange your fillings in the partially baked piecrust and pour in egg mixture.
❻ Bake at 325°F for about 30 minutes, or until the center is set.
❼ Let cool and serve.
