Preparation

制作和盲烤面包皮

• In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)
• In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.
• Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.
• 用长凳刀将面团聚集在一起，将其弄平到约1英寸厚的磁盘中，然后用塑料包裹。冷藏至少1小时。
• 在浮出水面的工作表面上，使用面粉滚动销，将面团滚动成12英寸宽的1/8英寸厚的圆圈。将面团滚动在滚动销周围，然后将其在9到10英寸的乳蛋饼盘或9-1/2英寸的馅饼板上展开。在不伸展的情况下，将面团轻轻地压入盘子的底部和侧面。使用剪刀或削皮刀修剪面团，留下3/4英寸的悬垂。
• If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.
• Refrigerate for at least 1 hour to allow the dough to relax before baking.
• Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.
• 碎12英寸正方形的羊皮纸，将其弄平，然后将其与它排成一列。用干豆将外壳填充到顶部，将它们轻轻按在侧面。在热烤板上烘烤，直到边缘变成深金棕色，底部不再看起来很生（小心地拉回羊皮纸检查；如果使用玻璃馅饼，您可以查看底面是否是金色的），40 to45分钟;如果太暗，用馅饼盾牌或箔戒指保护边缘。除去羊皮纸和豆（如有必要，以及饼屏蔽），并在架子上冷却至室温，约30分钟。

做馅料并烘烤乳蛋饼

• 在中等大小的碗或大型液体量中，将蛋黄，奶油，牛奶，迷迭香，肉豆蔻，1/2茶匙搅拌。盐和1/4茶匙。胡椒。
• 将架子放在烤箱的中心，然后将烤箱加热到325°F。
• Put the blind-baked crust on the rimmed baking sheet and scatter the potatoes and Brie over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.
• 用馅饼罩或箔纸覆盖地壳的边缘，以防止其过多褐色。小心地将烤面包上的乳蛋饼转移到烤箱上，然后在325°F烘烤，直到蛋ust感到凝视，直至中心的触摸，45至55分钟。它应该是金棕色的，略微膨化，当您摇晃时不应斜铃。
• Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Make Ahead Tips

面团可以最多冷藏4天，也可以冷冻长达1个月。如果存储超过1天，请将其包裹在另一层塑料中。如果冷冻，请在使用之前将其融化过夜。

未烘烤的外壳可以用塑料包裹并冷藏长达2天，也可以冷冻长达2周。如果冷冻，请在烘烤之前在室温下静置30分钟。

乳蛋饼可以提前两天制作和烘烤。冷却后，用保鲜膜紧紧覆盖并冷藏。要食用，将乳蛋饼切成薄片，然后在350°F烤箱中重新加热，边缘覆盖有馅饼盾，直到温暖到20至25分钟。