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Authentic Quiche au Fromage Recipe France, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Unlike quiche Lorraine, quiche au fromage has a filling of cheese, or a combination of cheeses, and custard. The first step is to make either shortcrust pastry or puff pastry, then place it into a baking pan, taking care that the pastry covers not only the bottom but also the sides of the pan. The pastry is then pierced with a fork and can be blind-baked before the filling is added. Shredded cheese or pieces of cheese are arranged on the bottom of the pie, and poured over with custard made with eggs and crème fraîche, seasoned only with salt and pepper, and sometimes nutmeg. The quiche is baked in a preheated oven for 25-35 minutes and served warm, sliced in triangles. It can be eaten as an appetizer, a side, or even a light brunch or a dinner if paired with a salad.
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Cooking tips
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pastry
A pie shell for quiche au fromage can be made either from shortcrust pastry, which is more traditional, or puff pastry. You can use store-bought pastry, as most recipes suggest, or make it yourself, in which case shortcrust pastry is a better option, as it can be prepared in a matter of minutes. -
filling
The main filling ingredient for quiche au fromage is, as the name suggests, cheese, whether just one or a combination of a few is a matter of preference. Camembert, Roquefort, Gruyère, Emmental, or any Swiss-type cheeses are the traditional option. Cheese can be grated or broken into smaller pieces, and either arranged on the bottom of the pie before a mixture of cream and eggs is poured in, or mixed ... Read more -
baking
For baking, use a pie plate with ruffled edges that doesn't have a removable bottom. It’s important that a few centimeters of pastry overhang over the edges, as the pastry will shrink a bit during baking. Crimp the edges, and prick the bottom with a fork. It is important that you blind-bake the pie before you add the filling; otherwise, you might end up with a soggy crust. The pie is baked when the ... Read more
Recipe variations
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Quiche au Fromage
Ready in 1h 50minThe following recipe gives instructions on how to make a classic French quiche au fromage, both for the shortcrust pastry and the filling, which is just custard and cheese, that can be seasoned with nutmeg. You can experiment with the kinds of cheese you use, but take care that they are good melting cheeses. In case you decide to use a Swiss-type of cheese, you can season the quiche with a sprinkling of nutmeg.
Quiche au Fromage
PREP 20min
COOK 1h
RESTING 30min
READY IN 1h 50min
The following recipe gives instructions on how to make a classic French quiche au fromage, both for the shortcrust pastry and the filling, which is just custard and cheese, that can be seasoned with nutmeg. You can experiment with the kinds of cheese you use, but take care that they are good melting cheeses. In case you decide to use a Swiss-type of cheese, you can season the quiche with a sprinkling of nutmeg.
Ingredients
FOR THE PASTRY
1 ½ cups (180g) all-purpose flour
large pinch sea salt
8 tbsp unsalted butter, chilled and cut in small pieces
5 to 6 tbsp chilled water
FOR THE FILLING
6 large eggs
2/3 cup (160 ml) heavy cream or crème fraîche
1 cup (240 ml) milk (preferably whole)
8 oz (225g) Gruyère, Emmenthal, or other Swiss-type cheese
1/4 tsp freshly ground nutmeg - optional
Preparation
Step 1/5
Sift flour and salt into a bowl, then rub pieces of butter into the flour with your hands until the mixture resembles breadcrumbs. Add water and knead just until the dough has formed, then transfer to a floured surface, and roll to a 30 cm (12-inch) round disk.
Step 2/5
Line a 10-1/2-inch (27 cm) pie pan with shortcrust pastry, and crimp the edges, then pierce the bottom with a fork. Place in the freezer for 30 minutes.
Step 3/5
Set the oven to preheat to 425°F/220°C. Line the pie shell with aluminum foil, then place pastry weights inside. Put the pie shell in the bottom third of the oven, and bake for 15 minutes, until golden at the edges. Take out of the oven, and remove the weights and the aluminum foil, then return to the oven for another five minutes.
Step 4/5
In a large bowl whisk eggs, heavy cream, and milk, then add cheese, and season with salt and pepper. Pour the filling into the pie shell, taking care the cheese is spread out evenly.
Step 5/5
Bake in the middle of the oven for 30 minutes, until golden and puffed. To check if the quiche is baked through, insert a blade of the knife in the center and see if it comes out clean. Take out of the oven and serve.
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