For the Crust:
1 1/4 cups all-purpose flour
1 tablespoon dried rosemary
1 teaspoon kosher salt
1/2 cup (1 stick) cold, unsalted butter
2-3 tablespoons ice water
For the Filling:
2 tablespoons butter
4 shallots, thinly sliced
5 eggs
1 cup cream
1/3 cup Greek yogurt
2 teaspoons fresh rosemary, minced
1/2 teaspoon kosher salt
1 cup shredded Gruyère
In a large bowl, combine the flour, dried rosemary, and the salt for the crust. Stir to mix. Add in the butter. Using a fork or pastry cutter, cut the butter into the flour until it has pea-sized clumps. Drizzle the first two tablespoons of water over the crust and mix. If the crust is starting to hold together slightly, gather into a disk and press together. Add the extra tablespoon of water if the crust is not holding together quite yet.
Wrap the disk of dough with plastic wrap and place in the refrigerator to rest while you prepare the rest of the quiche. It can be held for up to two days in the refrigerator or in the freezer for up to a week.
To bake the quiche: Preheat the oven to 375º F. In a small sauté pan over medium-high heat. Add in the shallots and stir to coat in the butter. Cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 minutes until shallots are golden brown and caramelized.
In a medium bowl, beat the eggs. Whisk in cream, Greek yogurt, rosemary, and salt.
Roll out the pastry dough to fit a 10″ tart pan or an 8″ pie plate. Press the dough into place, trimming any excess dough. Evenly layer the caramelized shallots and the Gruyère on the crust. Pour the egg mixture over the top.
Bake for 40-45 minutes until center of the quiche is set and the top is turning golden brown. Let rest before slicing. Serve warm.
Makes 8 slices.
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[…] Caramelized Shallot and Gruyère Quiche with Rosemary Crust […]
Paula M Peabody says
This was AMAZING! Thank you. My granddaughter found your recipe and asked that I make it (by necessity it had to be Gluten Free…we used Whole Foods Gluten Free Crust). I followed directions for the filling exactly except added chopped fresh Rosemary to the caramelized shallots.
We placed all fillings in the pie crust and added a bit of cooked bacon and broccoli to the mix (only because we had some leftovers).
The custard with the yoghurt added was phenomenal! So creamy! In addition, the amounts listed in your recipe worked perfectly with the size of the Gluten Free pie crust….
Will make this again and again and again….
Thank you again!
run 3 says
Back in the 70s, I worked as a bartender in a small motel restaurant/bar. The chef would call for some “Hotel slaw” which we made once a week. It would easily keep for two weeks, it just didn’t last that long. The recipe was fairly simple, two cups of red wine vinegar, one cup of canola oil, half a cup of sugar – or to taste, and a heaping tablespoon of celery seed. Boil it hard for 5 minutes.
Liz Brown says
This was amazing!! The crust was life changing (in the world of quiches)! Thank you for this. It will become a regular, and a holiday special! DELICIOUS!