Quintessential Quiche Lorraine

Recipe by: Leslie Brenner

“Nothing fancy; I’m just making a quiche.” In France, this is the way a friend will issue a casual dinner or lunch invite. Often there will be more than one kind of quiche. The friend never seems to have broken a sweat. That was my idea when I developed this recipe: easy and quick.

The crust is a pâte brisée (short crust) that comes together in a snap in the food processor. Because it’s made quickly and handled so little, glutens don’t have time to develop, and it stays tender, even if you don’t chill it before and after rolling it out.

The dough is easy to work with, and it’s generous enough to fit a deep-dish pie pan without having to roll it out too thin. If you do get a tear or bald spot once you fit it into the pan, don’t worry — you can patch it with the trimmings.

The butter needs to be chilled hard, so if it gets soft while you’re cutting it up, chill it in the fridge a few minutes before p…