This extra-special Shallot Gruyère Quiche is perfect for a special occasion, like my Valentine’s Day Brunch. It’s made with lots of butter, cream and eggs, so it’s not an everyday sort of thing. In general, I tend to make frittatas and crustless quiche as they’re easy and healthy menu items to make ahead for guests and even quick weekday breakfast, but this quiche is neither of those things. There’s a lot of slow cooking, to the point where I often make the crust and prep the shallots a day ahead. And healthy, not so much; but it’s well spent decadence. It is memorable; perhaps the best quiche you’ve every had? The crust is feather light, the filling is flavorful and melts in your mouth- pillowy eggs and melted gruyère. Did I mention it’s worth the trouble and the calories? I did? Well good, because it really is. A version of this Shallot Gruyère Quiche came from my friend Melanie (of Mel’s granola fame). It’s from an old cookbook her mother had that was a collection of home recipes. Unfortunately that’s all she knew about it and I can’t really give credit where credit is due. I have modified it extensively to fit in a traditional pie pan. The recipe she sent me always overflowed even may large deep-dish ruffle pan, so I finally cut it down a bit. I have to admit that this Shallot Gruyère Quiche is one of my favorite decadent dishes and it makes an appearance every year or two, for a holiday brunch. I was inspired to share with you in time for Valentine’s, now that I finally have the proportions right. While you probably don’t want this to be your go-to quiche, once you’ve tried this Shallot Gruyère Quiche you’re going to be glad it’s in your repertoire for those events when you really want to show off for your guests and spoil them.
Shallot Gruyère Quiche
Ingredients
- ½ cup minced shallots
- ½ cup dry white wine
- 4 eggs
- 1 tsp salt
- ¼ tsp white pepper*
- 1 ¾ cups heavy cream
- dash of freshly ground nutmeg
- 10 ounces Gruyere cheese grated
- 1- 9 inch pastry
Instructions
- Make the pastry. Roll out and line the pan. Prepare the edge as you like. It’s fun to experiment with different patterns and shapes for décor. This one is made with the tines of a fork.
- Preheat oven to 350° F.
- Place shallots and wine in saucepan; bring just to a boil.
- Lower heat; simmer until the wine is mostly absorbed. Add the salt, pepper, and nutmeg. Scrape into a large bowl to cool.
- Add eggs to the shallot mixture. Beat lightly, then beat in cream. Whisk in the grated cheese. Pour into the prepared pie crust. I like to place it on a baking sheet so that it's easy to take in and out of the oven.
- Bake 70 - 90 minutes until it's golden brown and doesn't wiggle in the center.
- Let rest 5 to 10 minutes before cutting. Just look at how light and fluffy the eggs are.
Serve with a simple salad.
Mmm gruyere! I love a good quiche and this one looks fantastic!
It really is!
Barrett,
I hosted a meeting a week ago and everyone was to ‘bring a dish’. Well, as it turned out, almost everyone brought a quiche! We had a quiche per person, plus some mini ones I’d made, plus this amazing Turkish dish, like a spicy tabbouleh. I got to keep a bunch of leftovers and we ate quiche & kiser for dinner.
One of the quiche was bacon & gruyere, and boy howdy gruyere is amazing in a quiche!
I can easily see how the pairing of shallots & wine with the gruyere makes heavenly things.
Thanks!
That’s funny. It’s weird how that happens sometimes. I once when to a party where there were at least three strawberry spinach salads.
Gruyere is my weakness. It’s my go to “fancy” cheese. Now let’s talk about this quiche. Why don’t I have it in front of me? It looks delicious!
I love it too. And if you haven’t had it, there’s an amazing Alpine style cheese that comes from WI called Pleasant Ridge Reserve. If you can find the extra aged, it’s a cheese that I’m proud to say stands up to some of the best Europeans.
I love those shallots simmered in the white wine. Such an awesome technique for making a fabulous quiche!
Yeah, simple but delicious.
Since going Paleo I haven’t had a good quiche in forever, I need to work on finding a Paleo crust! My parents owned a cafe growing up and quiche was an everyday thing. I think I could bake them with my eyes closed. This one looks delicious!
Maybe one of the cauliflower ones? Like for flatbread?
Shallots and grueyere and definitely some of my favorites. I haven’t made a quiche in a while. This would be a great one!