Classic Chèvre and Sorrel Quiche in Butter Pastry

For the pastry, whisk together flour and salt in a large bowl.

Mix butter with flour mixture using your thumb and forefingers creating quarter-sized pieces of butter.

This will help create a flaky crust.

Add just enough ice water (about 4 tablespoons) so the dough can be formed into a ball.

Place dough on a floured surface and roll into a rectangle, about 1/4-inch thick.

Fold each side in so they meet in the middle, creating a "book", then fold one side over the other side.

This is called a book fold.

Wrap in plastic wrap and refrigerate 15 minutes.

Remove from refrigerator and repeat the book fold process again.

Rewrap dough and refrigerate 15 minutes.

Brush a fluted 10-inch tart pan with melted butter.

Roll dough out on a lightly floured surface to 1/4-inch thick.

Gently place dough in quiche pan, dropping the edges in without stretching the dough.

Roll a rolling pin over the top of the pan to remove excess pastry dough.

Place pan in freezer for 20 minutes before filling and baking.

For the filling, heat butter in a skillet over medium heat.

Add shallots and sugar.

Cook, stirring often, until golden and caramelized, about 5 minutes.

Add sorrel leaves and cook until wilted, about 1 minute. Set aside to cool.

Preheat the oven to 425°F.

Beat eggs and egg yolks with nutmeg and salt in a medium bowl, then whisk in half-and-half.

Spread sorrel mixture over the bottom of the quiche crust.

Crumble chèvre over the sorrel.

Gently ladle the egg and cream mixture into the crust.

Bake until the top is golden brown and set around the edges, 35 to 45 minutes.

Allow the quiche to rest 10 minutes before serving.

Top each serving with crème fraîche and a sprinkle of cayenne pepper or piment d'espelette.