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1
On a lightly floured surface, roll out dough to a 14-inch round, about 1/8 inch thick.
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2
Fit into a 10-inch round fluted tart pan with a removable bottom, gently pressing dough to fit.
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3
With a small knife or rolling pin, trim excess dough flush with rim.
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4
Pierce bottom of shell all over with a fork.
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5
Refrigerate or freeze until firm, about 30 minutes.
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6
Preheat oven to 375F.
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7
Line shell with parchment, and fill with pie weights or dried beans.
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8
Bake until crust is beginning to brown at edges, about 30 minutes.
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9
Remove parchment and weights; bake until bottom of crust is dry but not yet golden brown, 5 to 10 minutes more.
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10
Transfer shell to a wire rack to cool slightly.
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11
Meanwhile, make the filling of your choice, then prepare the custard: In a medium bowl, whisk together milk, cream, eggs, and yolk until combined, then whisk in nutmeg and season with salt and pepper.
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12
Place tart pan on a rimmed baking sheet.
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13
Sprinkle half the cheese evenly over bottom of crust.
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14
Sprinkle with filling, then top with remaining cheese.
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15
Carefully pour custard over cheese.
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16
Bake until just set in the center, 30 to 35 minutes.
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17
Transfer to a wire rack to cool at least 10 minutes before serving.
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18
Serve warm or at room temperature.
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19
To make individual quiches instead of one large one, roll out dough as described in step 1, cutting into five 6-inch rounds and fitting them into 4-inch tart pans.
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20
Chill shells.
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21
Line shells with parchment, and fill with pie weights; bake until golden, 15 to 20 minutes.
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22
Remove parchment and weights, and transfer shells to a wire rack to cool completely.
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23
Continue with recipe; once assembled, bake individual quiches 20 to 25 minutes.
