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Silky-Ass Quiche with Gruyere & Fresh Herbs

Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Servings: 1 (nine-inch) quiche


  • 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


  • 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.


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.