The best quiche has a tender, flaky crust, a silky, creamy custard, and, most of all, can be customized to no end.
Make the crust: Combine the flours, sugar, salt, and baking powder in the bowl of a stand mixer fitted with a paddle attachment. Mix on low just to combine. Add the cream cheese and mix on low until them cream cheese is mostly broken-down. Add the butter and mix on low until mostly incorporated and none of the pieces are bigger than a chickpea; this should take 30 seconds to 1 minute . Combine the water and vinegar in a small glass and, with the machine running, pour in.
Parbake the crust: Heat the oven to 400 degrees. Line the frozen crust with a square of parchment, fill with dried beans , then set on a sheet pan. Bake on the lower rack for about 40 minutes, rotating halfway through, until the crust is starting to brown along the edges and the bottom no longer looks raw and doughy. While the crust is baking, use a fork to whisk the egg white with a pinch of salt until it’s very loose.
Make the custard: Combine the cream and milk in a bowl. Add the flour to another, smaller bowl, and add a splash of the liquid. Stir with a fork or whisk until smooth. Repeat this until the flour mixture is completely smooth and pourable. Pour into the bigger bowl of cream and milk and stir. Add the eggs, egg yolk, salt, and pepper, and whisk until smooth.
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