Yield: Yields one 9-inch quiche
Servings: 6 to 8
The chunky filling of ham, broccoli, and Gruyère practically makes this quiche a one-dish meal.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The dough may be refrigerated for up to 4 days or frozen for up to 1 month. If storing for more than 1 day, wrap it in another layer of plastic. If frozen, thaw overnight in the refrigerator before using.
The unbaked crust can be wrapped in plastic and refrigerated for up to 2 days or frozen for up to 2 weeks. If frozen, let the crust stand at room temperature for 30 minutes before baking.
The quiche can be made and baked up to 2 days ahead. Once cooled, tightly cover with plastic wrap and refrigerate. To serve, cut the quiche into slices, then reheat in a 350°F oven, edge covered with a pie shield, until warmed through, 20 to 25 minutes.
I made 4 quiches for a party following this basic recipe adding various ingredients--bacon, asparagus,peppers, cheddar cheese...While the custard filling was excellent for all of them, the crust was a royal pain to roll out. It was also exceptionally fragile once baked. Very delicious, but not worth all the stress.
I truly did follow the guidelines for making, baking, and cutting this quiche. It simply didn't hold together. It was actually soupy and, frankly, looked really unappetizing when served.I believe that without the egg whites, which provide the protein needed to give structure and to bind the egg-cream filling, it just didn't stand up. I would consider trying again with at least half whole eggs and half egg yolks.
I made this recipe with pre-roasted asparagus instead of broccoli, and used grated baby Swiss cheese instead of gruyere. Otherwise I followed the instructions to the letter, including the longer cooking times. The result was spectacular! Easily the best quiche I had ever eaten. The crust is particularly good. Highly recommended!
Very good and I will try this over and over with other variations. Probably overdid it with too much/many fillings as I had quite a bit of leftover custard (which I put in a separate dish and cooked with the quiche. Also, I used a tart pan with a removable bottom and it worked okay but will probably use a pie pan or buy a quiche dish in the future. The crust was terrific.
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?