Chef and owner of Red Bench Bakery, Andy Mooney stopped by Twin Cities Live to make a very simple and delicious homemade quiche recipe.

Quiche batter:

8 XL eggs
2 cups whole milk
2 cups heavy cream
1/8 cup flour
2 teaspoon salt
1 teaspoon pepper

-Mix all ingredients together and whisk until fully incorporated

Crust:

2 2/3 cups flour
3 Tablespoons sugar
1.5 Tablespoons salt
2 lbs butter
4 ea egg yolks
5 oz whole milk

-Cube butter

-Mix flour, salt, sugar and butter together until sandy

-Add all liquids

-Mix together until all incorporated

-Refrigerate overnight

-Roll out 1/8inch thick & line pie tin

-Freeze pie dough in shell.

-Par bake crust 25min at 400f

-Add particles and fill with quiche batter

-Bake at 400f until quiche starts to set

Let cool and enjoy