Cheese Quiche
This easy-to-make cheese quiche will be the standout at your next brunch. Filled with plenty of shredded cheese and topped with chives, it’s both simple and elegant.
Servings: 6
Ingredients
Pie crust
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 4 tablespoons shortening cold
- 4 tablespoons unsalted butter cold
- 4 to 6 tablespoons ice water
Quiche filling
- 3 eggs
- 3/4 cup heavy cream
- 3/4 cup milk
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 cup shredded gruyere cheese
- 2 tablespoons chopped fresh chives
Instructions
Pie crust
- In a bowl, stir together flour and salt. Cut in shortening and butter using a pastry cutter, two knives, or your fingers.
- Sprinkle water over the top, starting with 4 tablespoons, mixing to combine. Add more cold water a little at a time just until the dough comes together.
- Turn out onto a lightly floured surface and knead a few seconds to bring all the dough together. Shape into a flat disc and chill until ready to use, or roll out immediately.
Quiche
- Roll pie dough out to fit a 9-inch pie plate. Transfer dough to pie plate and crimp edges as desired. Place in the freezer for 30 minutes. Meanwhile, preheat the oven to 400°F.
- Once the crust is chilled, line with foil or parchment and fill with pie weights or dried beans. Bake the crust for 20 minutes, then carefully remove foil and return crust to oven for 5 minutes more. Set aside to cool while you prepare the filling. Reduce oven to 350°F.
- In a large bowl, whisk eggs until lightly frothy. Whisk in cream, milk, salt, garlic powder, and pepper.
- Add a small amount of quiche filling to the crust and top with half of the shredded cheese. (You can also put the cheese directly on top of the crust.) Pour on remaining quiche filling and top with remaining cheese, then sprinkle on chopped chives.
- Bake the quiche for 40-45 minutes, until puffed and golden. Let cool at least 15 minutes before cutting and serving.
Notes
- To prevent oven spills, set the quiche on a sheet pan for baking.
- Use a pie shield to prevent the edges of the crust from over-baking. You can make your own with strips of foil, wrapped over the crust edges before baking.
