Finesse your culinary game with this decadent goat cheese quiche
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Your guests are sure to be impressed with this delicious quiche filled with leeks, thyme and creamy goat cheese!
- 1 ¼ cups unbleached all-purpose flour
- ½ teaspoon kosher salt
- 1 ½ teaspoons granulated sugar
- ¼ pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces/
- ½ cup cold water
- 2 tablespoons cider vinegar
- ½ cup ice
- Stir the flour, salt, and sugar together in a large bowl.
- Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.
- With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).
- Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.
- Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated.
- Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.
- Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
- Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.