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Creamy Gruyère Quiche with Fresh Herbs Recipe

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4.1 from 80 reviews

This classic Quiche with Gruyère recipe features a rich custard filling infused with fresh herbs and shallots, baked to perfection in a flaky double pie crust. The combination of creamy heavy cream, whole milk, savory Gruyère cheese, and aromatic dill and parsley makes for an elegant and satisfying dish, perfect for brunch or a light dinner. The par-baked crust ensures a crisp base, while the filling sets to a slightly wiggly, tender texture after baking and cooling.

  • Total Time: 5 hours 45 minutes
  • Yield: 1 (9-inch) quiche, approximately 6 servings

Ingredients

Pie Crust

  • 1 homemade double pie crust or store-bought double pie crust

Filling

  • 2 cups heavy cream
  • 2 cups whole milk (2% milk can be substituted)
  • 6 large eggs
  • 1 shallot, peeled and roughly chopped
  • 1/3 cup minced fresh Italian parsley
  • 1/4 cup minced fresh dill
  • 4 ounces Gruyère cheese, shredded
  • 2 teaspoons kosher salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 cup microgreens (optional, for topping)

Instructions

  1. Par-Bake the Crust: Remove the pie crust from the fridge. Generously flour your rolling pin and work surface, then roll the double pie crust into a 17-inch circle. Wrap the dough around the rolling pin and drape it over a 10-cup/9-inch springform pan, ensuring it lies flat on the bottom and flush along the sides. Overlap edges as needed and make sure the dough extends over the pan’s edge by at least 2 inches. Do not trim edges yet.
  2. Prepare for Baking: Preheat your oven to 400°F (204°C). Spray a sheet of foil or parchment paper with cooking spray, place it inside the crust, and fill with pie weights, dried beans, or rice to prevent the crust from puffing.
  3. Par-Bake the Crust: Place the springform pan on a baking sheet and bake for 12 minutes. Remove the foil with weights carefully and return the crust to the oven for another 12 minutes to finish par-baking.
  4. Make the Filling: In a blender, combine about half of the heavy cream, whole milk, eggs, and the chopped shallot. Blend until the shallot is fully incorporated. Transfer this mixture into a large bowl with a pouring spout. Add the remaining heavy cream, minced Italian parsley, dill, shredded Gruyère cheese, kosher salt, crushed red pepper, and black pepper. Mix thoroughly until uniform.
  5. Fill and Bake: Remove the par-baked crust from the oven and lower the oven temperature to 325°F (163°C). Pour the filling into the crust carefully. Return the pie to the oven and bake for 1 hour and 15 to 30 minutes until the center is slightly puffed and still wobbly when gently shaken.
  6. Cool and Serve: Allow the quiche to cool completely for 4 to 6 hours, ideally overnight, to set properly. Once cooled, use a serrated knife to trim the uneven pie crust edges for a clean finish. Carefully remove the springform pan sides. Slice the quiche and optionally top each serving with microgreens before enjoying.

Notes

  • Using a springform pan helps to easily release the quiche after baking.
  • Par-baking the crust prevents sogginess by ensuring it is fully cooked before adding the filling.
  • Cooling the quiche completely allows the custard to set properly, making slicing easier and neater.
  • Microgreens add a fresh, decorative touch but are optional.
  • You can substitute 2% milk for whole milk if a lighter version is desired.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Brunch
  • Method: Baking
  • Cuisine: French

Find it online: https://allyumcooks.com/creamy-gruyere-quiche-with-fresh-herbs-recipe/