Brie Quiche
Submitted by Kimberley
A rich, custard-filled quiche with melted brie, browned ham, green onions, Parmesan, and a touch of nutmeg in a flaky pre-baked crust. French bistro brunch at home.
YIELD
6 servingsPREP
20 minCOOK
45 minREADY
70 minThis is quiche the way the French intended it. Rich, unapologetic, and worth every bite.
A blind-baked pie crust gets layered with browned ham and sautéed green onions, then blanketed with creamy brie and a shower of grated Parmesan.
The custard is simple and luxurious: four eggs, two cups of heavy cream, and a whisper of nutmeg poured over everything.
It bakes low and slow until the center is just set, with a gentle wobble that firms up as it cools.
Cut into wedges, it’s the centerpiece of any brunch table.
Kitchen Tips
- Blind bake the crust first (foil and weights, then without) to prevent a soggy bottom. This step is non-negotiable.
- Brown the ham in the skillet until the edges get a little crispy. That caramelization adds a layer of savory depth the quiche needs.
- Brie is easier to slice and spread when it’s cold from the fridge. At room temperature it turns into a sticky mess on the cutting board.
- The quiche is done when the edges are set but the center still has a slight jiggle. It will continue cooking from residual heat as it rests.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Cover pie crust with foil and bake for 10 minutes, then remove foil and bake 5 minutes more.
Remove pie crust and reduce heat to 325℉ (160℃).
Julienne ham.
Chop all of green onions.
In skillet, sauté ham until browned.
Remove and set aside.
Sauté onion until tender.
Remove with slotted spoon and combine with ham.
Spread on bottom of pie shell.
Spread Brie over ham mixture and sprinkle with Parmesan.
Combine eggs, cream, and nutmeg, and pour over cheese.
Bake for 30 minutes or until set.
Let cool slightly, then cut into wedges and serve.
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