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1
Crust:
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2
In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. In a small bowl, stir together the egg yolk and buttermilk. Create a well in the butter and flour mixture and pour in the liquid mixture. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Sprinkle generously with flour. That's perfect. Shape dough into a disk and wrap in plastic wrap. Allow dough to rest in the fridge while you assemble the filling. Dough is easiest to roll out when it's cold and rested.
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3
When you're ready to roll out the crust, on a well-floured work surface, gently roll out the pie crust into about an 11-inch circle. Press together any spots that might tear. Carefully lift down and place into the 9-inch pie plate. Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang. Fold the excess dough under and crimp with fingers.
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4
Filling:
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5
Preheat oven to 375 degrees F.
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6
In a medium saucepan, over medium heat, melt butter. Add the sliced vegetables and saute until bright green and slightly tender, about 4 minutes. Season with a bit of salt and pepper, remove from heat, and set aside.
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7
In a large bowl, whisk together eggs, milk, heavy cream, and a bit of salt and pepper.
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8
Add the cooked vegetables to the unbaked pie crust. Sprinkle half of the cheese over the vegetables. Pour egg mixture over vegetables and top with more cheese.
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9
Carefully place quiche in oven and bake for 45-55 minutes.
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10
Remove from the oven and allow to cool for at least an hour. Serve warm or cool.
