The Essential Cheese Quiche

with a pastry crust

Welcome to my Le Creuset recipe series. I’m really, really excited to share this series with you guys. Earlier this year, like, way earlier (see: April), I started my partnership with Le Creuset to come up with some killer recipes for their Fall & Winter 2015 lookbook. This is just the first of the three recipes we decided on, and I’m super proud of them. We wanted to create accessible, cozy dishes that everyone should know how to make, the first of which being this quiche. When Le Creuset said that they’d like for me to do a quiche, my initial reaction was, “Ugh, quiche?” because, generally, to me, a quiche is a sad, rubbery triangle of a thing behind some glass at a coffee shop. It’s usually got broccoli or something in it to make people think that it’s healthy, and not even that would sell people on buying a slice. My husband, though, was excited that I would be making a quiche. We talked about it a bit (because, as previously stated, he is my sounding board), and he told me that he’d had a quiche in the past that was creamy, almost custard-like, and that should be what I was aiming for. He was right. I got to work. My first quiche was kind of a disaster. The eggs weren’t smooth and creamy at all – there were clear ribbons of yolk and white throughout it, and it was far from custardy. After thinking about it a bit, we decided that blending the eggs with an immersion blender was the only way to go – simply whisking them didn’t break them up enough to combine well with the cream and cheese. That was the move, it would seem.

the essential cheese quicheRemember when it was warm outside?

Blending everything together made for a smooth, luscious filling. There were no chunks or big pieces of egg – it was just beautiful, jiggly custard on top of a buttery pastry crust. That’s the other decision I made: pastry. You could totally go pie crust for this, but I think the super flaky layers that you get from true pastry adds something special to a quiche. How often do you make quiche, anyway? Probably only a couple times a year, at most, so why not go all out? I used some French cheeses to finish this bad boy off, and then, of course, sprinkled the final product with some chives. I have got to say one thing: if you’re like me, and you think that quiches are breakfast rejects, then do yourself a serious favor and make this one. It will change your mind about quiche forever, but also maybe further ruin you for any other quiches, because this is the Queen Quiche. Make one for your family or friends this holiday season and be prepared for them to bow at your feet.

the essential cheese quicheLook at that custardy inside. Yeah, dude.

the essential cheese quicheLet’s get started.

the essential cheese quicheFirst thing’s first: make your pastry crust.

the essential cheese quicheRoll your dough out.

the essential cheese quicheFold it into thirds, like an envelope.

the essential cheese quicheRoll it out again, then fold it again the other side, and repeat two more times. Wrap the dough in plastic wrap and chill for at least 2 hours.

the essential cheese quicheRoll the dough out and place in your pie dish.

the essential cheese quicheCrimp the edges a bit with a fork, poke the bottom a few times with a fork, too (to keep bubbles from forming), and then place a square of parchment and some dried beans or pie weights in the bottom of the crust. Bake until golden, about 10 minutes.

the essential cheese quicheNow you’ve got a parbaked crust! You can either freeze the crust to use later, or go ahead and use it right away.

the essential cheese quicheMake your filling by blending together your quiche ingredients and about a third of your cheese. Place a third of the cheese on the bottom of the crust, pour the egg mixture on top, and then sprinkle with your remaining cheese.

the essential cheese quicheBake at 350 degrees F for 60-80 minutes, until the quiche is mostly set and golden (you still want a little jiggle in there.

the essential cheese quicheAllow the quiche to cool just a bit before slicing and serving. This will keep well, covered and refrigerated, for up to 2 days.

the essential cheese quichethe essential cheese quichethe essential cheese quicheQuiche for days.

The Essential Cheese Quiche
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
The most perfect, custard-like quiche with plenty of gooey cheese and a homemade pastry crust.
For the Pasty Crust:
  • ¼ cup warm water (115 degrees F)
  • 1 packed dry active yeast
  • 1 teaspoon granulated sugar
  • ½ cup whole milk, room temperature
  • ¼ cup granulated sugar
  • 1 egg, room temperature
  • 1 teaspoon kosher salt
  • 2½ cups all-purpose flour
  • 1 cup (2 sticks) butter, chilled and cubed
For the Quiche:
  • 6 eggs
  • 1 cup heavy cream
  • 1 cup milk
  • 2 cups grated cheese (I used Comté and Raclette)
  • ½ teaspoon kosher salt
  • pinch ground black pepper
  • minced chives, for garnish
  1. In a medium sized bowl, combine your warm water, yeast and 1 teaspoon of granulated sugar. Let them sit until the yeast is foaming, about 5 minutes. If your yeast doesn't foam, it's probably old and it's best to start over than to try to make this with old yeast. Better safe than sorry!
  2. Once the yeast is ready, add in your ½ cup whole milk, ¼ cup granulated sugar, egg and salt. Whisk until combined and set aside. In a large bowl, add in your flour and cubed and chilled butter. Cut the butter into the flour (you can use a pastry cutter, but I find that hands work best) until coarse crumbs form, but you will still have a few pieces of butter in there - that's fine!
  3. Add the wet mixture into the flour mixture and use a wooden spoon to combine until everything just comes together. Turn the dough out onto a well floured surface and use your hands to pat it into a square. Use a flour rolling pin to roll it into a 9x13-inch rectangle. Fold the dough into thirds, like you're folding a letter to put into an envelope, then roll the dough out again and, again, fold it into your envelope thirds. Roll the dough out a third time, fold it into thirds again, and roll it out again into a 9x13-inch rectangle. Finally, fold the dough into thirds once more, but instead of rolling it out again, cut the dough in half, wrap each square in plastic wrap, and chill for a minimum of 2 hours or as long as overnight (I only chilled mine for 2 hours). You can also freeze this dough for up to 3 months.
  4. Once you're ready to make your quiche, you'll want to parbake your crust, which will help it keep its shape. Preheat your oven to 425 degrees F. Roll out one of your pieces of dough (save the other to use another time and place it in the freezer, or do yourself a favor and make 2 quiches) on a well floured surface, then gently place it in your pie dish, crimping and/or trimming the edges so that it fits in your pan. Poke the bottom of the pie crust gently with a knife or fork a few times, then place a square of parchment paper in the pie dish and place dried beans or pie weights on top. Place the crust in the freeze for 10 minutes or so, to firm it up.
  5. When ready, bake the crust for 10 minutes or so, until the edges are golden. Remove from the oven and allow the crust to cool, or, if you like, cover and freeze until you're ready to bake. You can bake the crust later from frozen.
  6. Once you've parbaked your crust, you can make your quiche. Preheat your oven to 350 degrees F.
  7. In a blender or with an immersion blender, puree your eggs, cream, milk, salt, pepper and ⅓ of your cheese together. Sprinkle ⅓ of your cheese into the bottom of your pie crust, then pour the egg mixture of the top. Sprinkle the top of the quiche with your remaining ⅓ of cheese. Make a protective rim around your pie crust with foil, so that the edges don't burn, and bake for 60-80 minutes or so, until the center is just a little jiggly but the top is a golden brown. Allow the quiche to cool slightly before slicing and serving with a sprinkle of minced chives.


8 Responses

  1. So much cheesy goodness and that crust looks amazing!! so delicious.

  2. Oldman says:

    I’ve always used a tart pan for my quiche adapted from Julia. I can’t wait to try making your “deep dish” quiche!

  3. I love a GOOD quiche (there are definitely bad ones out there!), but I love the idea of using an immersion blender. Genius!

  4. Polly McCall says:

    S So happy you did a quiche recipe. Mine are awful although I love them as does Amanda with a tart salad. Will try yours and report in. Cheers

  5. Summer says:

    Admittedly, I love all quiche, even the sad ones behind glass at questionable bakeries (don’t hate me!). But this looks so much better, especially with that pastry crust. Also super excited you’re working with le creuset, that’s so friggin awesome!

  6. Alexandra says:

    It wasn’t until I had the asparagus-arugula quiche at Squirl in LA that I started to appreciate the classic dish. I mean really, what is more luxurious than a well-made flaky crust with a creamy, cheesy, indulgent filling?

  7. Chef Randolph says:

    The immersion blender suggestion lead me to use my Vitamix. I have done this twice now and the airiness it gives the custard is amazing. It actually rises like a souffle before settling down. Thank you for this amazing tip.

  8. Monica says:

    I loved this dish along with my guests! I used a pie shell from the grocery store and it turned out fantastic! I used my Cuisinart to grate the cheese which was quicker than hand grating. I tried it with Wisconsin cheddar.

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