Silky-Ass Quiche with Gruyere & Fresh Herbs

Breakfast, Vegetarian

Silky-Ass Quiche with Gruyere & Fresh Herbs

Gonna be very honest right now, I generally don’t like quiche. But my mind was totally changed when I was in Chicago this past spring and had a slice at Cellar Door Provisions.

It wasn’t sponge-y and gross; it was silky smooth, like a custard, with a crispy crust—so good!

I googled near and far for their recipe and never found one but I did find that Thomas Keller pretty much mastered the silky smooth quiche a long time ago and I’m pretty sure people just use his base recipe. The ratio that I found most frequently was 1:1 cream to milk with about 4 times as many eggs.

Silky-Ass Quiche with Gruyere & Fresh Herbs

Silky-Ass Quiche with Gruyere & Fresh Herbs

I wanted to make something that could be served on Christmas morning but that required no work. This is something you can make entirely the day before and then slice up. I think it’s a-ok to keep at room temperature overnight but if that freaks you out then feel free to put it in the fridge.

I chose to go the vegetarian route with just herbs (Italian parsley and dill), Gruyere cheese and a bit of bite from a shallot that’s blended with the milk in a blender.

The crust I made the night before I rolled it out but it isn’t necessarily and dare I say, I think it’s totally ok to use a store-bought crust.

Silky-Ass Quiche with Gruyere & Fresh Herbs

Silky-Ass Quiche with Gruyere & Fresh Herbs

Silky-Ass Quiche with Gruyere & Fresh Herbs

Silky-Ass Quiche with Gruyere & Fresh Herbs

It’s the holiday season. I feel like we all deserve a bit of a break, don’t you think.

Oh! I almost forgot to talk about the Pie Box. I’ve been wanting one for so long and the people at Pie Box were nice enough to send me one. I’ve been using it the past couple days to transport all sorts of edible foods like cookies and a cake (that’s short) and of course this quiche AND pie.

Check out the hashtag #pieitforward on Insta ‘cuz a ton of my favorite bloggers are baking up my favorite food: pie.

Silky-Ass Quiche with Gruyere & Fresh Herbs

Silky-Ass Quiche with Gruyere & Fresh Herbs

Print
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Serving Size: 1 (nine-inch) quiche

Ingredients

  • 1 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 salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 cup micro greens, optional

Directions

  • 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.
  • 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, milk, Italian parsley, dill, cheese, 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 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

Please note that the pie crust recipe above 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 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.
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20 Comments

  • Reply Laura December 21, 2015 at 3:58 am

    I love the tall edges of the pie! I was about to rush into the kitchen, but then a question came up. What about the eggs in the filling? Are there any? You seem to suggest so in the introduction, but do not mention any in the recipe. Thanks!

  • Reply Erin @ The Spiffy Cookie December 21, 2015 at 4:31 am

    I had to check out this recipe with “silky -ass” in the title! I actually do like quiche normally and I’m sure I’d love this one too!

  • Reply Kelly Deen December 21, 2015 at 4:52 am

    Am I missing the eggs in this recipe?

  • Reply lisbit December 21, 2015 at 5:58 am

    Hmmmmmm… It looks like you’re missing your eggs in this recipe…!

  • Reply Katrina @ Warm Vanilla Sugar December 21, 2015 at 6:20 am

    Mmmm!! I love the looks of this beauty – especially with all those herbs! How many eggs are supposed to be in there?

  • Reply Michelle @ Hummingbird High December 21, 2015 at 9:24 am

    In general, I’m not really a quiche person either but you make this one sound so enticing. The inside looks so smooth!

  • Reply Susan P December 21, 2015 at 11:49 am

    This looks delicious. The instructions say don’t bother trimming the pie crust, we’ll do that later, however, am I missing what to do with it later? I don’t see it.

  • Reply Kari December 21, 2015 at 2:12 pm

    What a delicious looking quiche! They aren’t my favorite, but I do love the ease of making them ahead of time!
    Kari
    http://www.sweetteasweetie.com

  • Reply Lizzie December 21, 2015 at 3:23 pm

    This looks splendid! So splendid, in fact, I made the pie crust about 3 hours ago and now have the quiche in the oven 🙂 I cannot wait to try the end result! Thank you for sharing this beautiful recipe!

  • Reply Chrissy December 21, 2015 at 5:45 pm

    I love quiche, but I find it’s not very filling. I could probably eat a whole one on my own without trying! I do love this though- gruyere! Mmm!

  • Reply Laura (Blogging Over Thyme) December 22, 2015 at 9:08 am

    I’ve been wanting one of those pie boxes FOREVER! So perfect for transporting (and pie is not easy to transport). Also, v. into how deep dish this quiche is.

  • Reply Ashlae December 23, 2015 at 6:47 am

    WHUT. I looooove quiche but I’m generally too lazy to make the crust so I always just make a frittata, instead. HEH. I love this recipe and the fact that your contribution to #pieitforward was something silky-ass and SAVORY. HELLLLLLLZ YEAH. <3

  • Reply Jonathan December 26, 2015 at 12:36 am

    Amazing post and photos.
    http://www.empirestreetmusic.com

  • Reply 10 Easy Recipes for New Year's Day Brunch | A Life Well Consumed December 30, 2015 at 10:01 am

    […] Baked Chai French Toast (The Kitchn) 2. Avocado Toast (Lauren Kelp) 3. Silky Ass Quiche (A Cozy Kitchen) 4. Spaghetti Squash Fritters with Dill Yogurt Sauce (Snixy Kitchen) 5. Chilaquiles […]

  • Reply Dawn January 16, 2016 at 9:34 pm

    This looks amazing!
    Do you have a brand of pie weights that you really love? I’ve put off buying some for forever but after a major pie crust debacle at Christmas and getting a quiche pan as a present, I’m ready to break down and get some! Not sure if brand matters but since you bake so many pies thought I’d ask. 🙂 Thanks!

    • Adrianna Adarme
      Reply Adrianna Adarme January 17, 2016 at 9:19 am

      I actually broke down and bought pie weights bc the rice I kept using was really burnt and a lot of times I don’t have rice in the house because I’ll eat all of it! I had a gift certificate to Sur La Table and I bought them (they were $10–not too bad) and I don’t regret it because I use them regularly and they work great. Here’s a link:

      http://www.surlatable.com/product/PRO-150623/Ceramic+Pie+Weights

  • Reply Lauren August 28, 2016 at 6:40 am

    Just made this. Although it tasted just fine, I found the cook time to be quite off. After the 1 hr 15 min cook time stated the center was still very liquidy. I added another 15 min to the oven time but it was still a bit too liquidy, I believe. I would have left it in even longer but I had somewhere to be so I let it cool and we cut into it the next morning. It firmed up a little but much too soft. We cut out the center and just ate the little bit next to the crust since that was cooked enough. Disappointing that it did not turn out with the amount of time it takes to make.

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