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This Quiche with Gruyère has the silkiest and smoothest texture. It’s baked in a homemade pie crust and uses the perfect ratio of rich heavy cream, milk, cheeses and fresh herbs. Make this the day before a brunch celebration for ease!
I am no stranger to a brunch celebration. A lover of breakfast foods, I adore making everything from overnight cinnamon rolls, the best lemon ricotta pancakes and blueberry coffee cake.
It’s taken me YEARS to like quiche. And the place that changed my mind was Cellar Door Provisions in Chicago, Illinois. It was unlike any other I had tasted before. It was creamy, silky smooth, almost custard-like and utterly delicious.
Ingredients You’ll Need to Make this Quiche with Gruyère
- Eggs. We can’t have a quiche without eggs.
- Gruyère Cheese. This is considered a Swiss cheese. It’s not the meltiest but has the most delicious flavor.
- Heavy Cream. This gives the quiche a delicious, custard-like texture.
- Shallot. My allium of choice. I love their delicate flavor. It doesn’t overpower this quiche.
- Herbs. I’m using fresh dill and Italian parsley. Both are minced up and added to the filling.
- Pie Crust. You can use a homemade pie crust or store-bought. No shame in the store-bought game!
For the rest of the ingredients, please refer to the recipe index card below!
How to Make This Quiche with Gruyère
- Par bake your crust. I like to do this ensure that it’s cooked throughout. Add the pie crust to the springform pan; feel free to let it have overhang (no biggie). Spray a piece of foil or parchment with cooking spray. Place it in the center of the pie crust and add in pie weights or dried beans or rice. And bake the crust for 12 minutes. Remove the weights and foil (be careful, they’ll be hot). Bake it again for an additional 12 minutes. Let it cool slightly while you prepare your filling.
- Blend up your filling. Add about half of the heavy cream (just eyeball this), whole milk, eggs and shallot. Blend it until the shallot is minced. Add it to a large bowl (ideally with a spout so it’s easy to pour). Then mix in the remaining heavy cream, Italian parsley, dill, cheese, salt, crushed red pepper and black pepper. Whisk it up until totally combined.
- Bake the quiche. Turn the heat down to 325F. Pour the filling into the par-baked pie crust. Transfer to the oven to bake for 1 hour and 15-30 minutes. We want the center to be wiggly and puffed up. Transfer to the counter to cool for about 4 hours before cutting into it.
- To serve. Serve the quiche with a handful of micro greens for some added freshness.
Tips and Tricks
- Make Ahead. This quiche is great to make the day before. You can leave it out at room temperature (cover lightly with a kitchen towel) OR you can transfer it to the fridge (also lightly cover with a kitchen towel). I like it to come to room temperature to serve it.
- Additions You Can Add. I think this quiche would be great with adding sautéed spinach, bits of cooked bacon, or a different blend of cheeses. I think Pepper Jack, Monterey Jack or anything shredded and melty would be good.
- Use a store-bought pie crust. If you’re looking for a short-cut, feel free to use store-bought pie crust. You’ll need two pie crusts for this recipe. Just be sure to combine them so you have one big pie crust.
Recipe FAQs
Can I use another pan besides a springform pan?
Yes! This calls for a springform pan, but feel free to use this recipe and make two (9-inch) quiches using a nine-inch pie plate/tin.
What else can I put on the top besides microgreens?
You can keep it simple and add nothing! But I think a handful of arugula that’s tossed in a bit of olive oil, squeeze of lemon juice and a pinch of salt would be nice and fresh.
What to Serve with This Quiche with Gruyère
Summer
Iced Matcha Latte
Breakfast
Easy Banana Nut Bread Recipe
Desserts
Apple Cheese Danish
Breakfast
Pumpkin Pancakes
Quiche with Gruyére
This Quiche with Gruyère has the silkiest and smoothest texture. It's baked in a homemade pie crust and uses the perfect ratio of rich heavy cream, milk, cheeses and fresh herbs. Make this the day before a brunch celebration for ease!
Equipment
- 1 (9-inch) springform pan (see Notes section for alternative pans)
Ingredients
- 1 homemade double pie crust or store-bought double pie crust, (rolled out into one very large pie crust)
- 2 cups heavy cream
- 2 cups whole milk, (2% would work too)
- 6 large eggs
- 1 shallot, peeled and roughly chopped
- 1/3 cup minced fresh Italian parsley
- 1/4 cup minced fresh dill
- 4 ounces Gruyere cheese, shredded
- 2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup micro greens, optional
Instructions
To Par Bake the Crust:
- Remove the pie crust from the fridge. Heavily flour your rolling pin and work surface and roll the double pie crust out into a 17-inch circle. Roll the pie crust around your rolling pin and lay it over a 10-cup/9-inch spring form pan.
- Make sure it's flat on the bottom and flush to the sides of the spring form pan. You may need to overlap some of the parts of the pie crust since it the sides go straight up rather than fan out (like a traditional pie tin). One thing you need to be sure of is that the pie crust goes over the edge of the spring form pan by at least 2 inches. Don't bother trimming the edges (see photo), we'll do that later!)
- Preheat your oven to 400 degrees. Spray a sheet of foil or parchment with cooking spray and place it inside the pie crust and fill it with pie weights (or dried beans or dried rice). Transfer the pan to a baking sheet and transfer the entire thing to the oven to bake for about 12 minutes. At the 12-minute mark, gently remove the sheet of foil with the pie weights and place it back in the oven to bake for an additional 12 minutes.
To Make the Filling:
- Meanwhile, in a blender, add about half (you can eyeball this) of the heavy cream, whole milk, eggs and shallot. Blend until the shallot is completely broken up and combined. Add the mixture to a very large bowl (ideally with a spout for easy pouring) and add the remaining heavy cream, minced Italian parsley, dill, cheese, kosher salt, crushed red pepper and black pepper. Mix until totally combined.
- When the pie crust is done par-baking, remove it from the oven and decrease the heat to 325 degrees F. Pour the filling into the pie crust and return it to the oven when the temperature has decreased.
- Cook for 1 hour and 15-30 minutes, until the center has puffed slightly and is still wiggly. Allow to cool completely about 4 to 6 hours, ideally overnight, before slicing. Using a serrated knife, slice the pie crust edges off, making it nice and even. Remove it from the spring form pan carefully and slice it up and enjoy. Top each slice for microgreens, if you like.
Notes
Tips and Tricks:
- Please note that the homemade pie crust that I link to, tells you to divide the dough in half. Don’t do this. Keep it in one solid pie crust. You’re going to use the entire thing to roll out one very large pie crust.
- In the blog post, I recommend buying store-bought pie crust just to save some time. If you do this, you’ll want to buy two and you’ll want to roll them into one another so you have enough pie crust.
- If you don’t have a springform pan, you can use a 9-inch pie plate. This recipe will make two quiches using that 9-inch pie plate.
Nutrition
Calories: 235kcal | Carbohydrates: 32g | Protein: 12g | Fat: 4g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 43mg | Potassium: 4mg | Fiber: 1g | Sugar: 4g | Vitamin A: 32IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
*This blog post was originally posted on December 21st, 2015. It’s been re-posted with updated content and writing.
This was phenomenal! I would love to try some flavor variations but am afraid of throwing off the texture. Any thoughts? & how would I know how much of the add-ins to put in? Thanks so much!
AMAZING to hear. i think adding some bacon bits (if you eat meat) would be really good. I don’t think it would mess up the texture. I also think asparagus spears might work? or spinach that’s been squeezed of all its moisture.
I can’t wait to try this! There is a French bakery that comes to our farmer’s market that sells quiche that is silky smooth and I’ve been dying to make mine that way but wasn’t sure how. Would adding some roasted veggies and or mushrooms make the custard too loose?