The best quiche has a tender, flaky crust, a silky, creamy custard, and, most of all, can be customized to no end. This crust is adapted from Rose Levy Beranbaum’s game-changing cream cheese pie dough. Inspired by rugelach, it’s just about impossible to mess up! GET THE RECIPE ►► https://f52.co/3rcwQjS

PREP TIME: 3 hours
COOK TIME: 1 hour 45 minutes
MAKES: 1 (9-inch) pie

INGREDIENTS

Crust
1 cup (128 grams) all-purpose flour, plus more for rolling
1/3 cup (40 grams) whole-wheat flour
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt, plus more
1/8 teaspoon baking powder
3 ounces cream cheese, very cold, cubed
4 ounces (1 stick) unsalted butter, very cold, cubed
1 1/2 tablespoons water, very cold
1 1/2 teaspoons apple cider vinegar
1 large egg white

Filling
1 cup heavy cream
1 cup whole milk
3 tablespoons all-purpose flour
5 large eggs
1 large egg yolk
1 3/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup grated cheese (see recipe link), divided
1 to 1 1/4 cups mix-ins, depending on mix-in (see recipe link)

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