Brie Is the Key to This Rich, Custardy Quiche
This chive-speckled, brie-topped quiche is especially decadent thanks to the layer of cheese. This is a delicious and simple dish to serve for lunch or brunch with friends.
Catherine Pascal, the co-proprietor at Domaine du Cellier aux Moines, Burgundy, likes to use Chaource – a rich and buttery semi-soft French cheese that can be substituted for Brie.
Ingredients
- 1 cup all-purpose flour (about 4 1/4 ounces), plus more for dusting
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- half cup unsalted butter (four ounces), diced and frozen
- 2 1/2 to 3 1/2 tablespoons ice water, divided
- 8.8 Ounces of Brie Cheese or one (8.8-ounce wheel) of Chaource cheese, cut into quarter-inch thick slices.
- Three large eggs
- 1 1/2 cups heavy cream
- 1/2 cup plain whole-milk yogurt
- Two tablespoons chopped fresh chives.
- 1/4 teaspoon black pepper, plus more to taste
Directions
- In a food processor, pulse flour, sugar, and salt to combine. This should take about five pulses. Add butter and pulse for ten pulses or until the butter is pea-sized. While the food processor is running, drizzle 2 1/2 tablespoons of ice water. Process until the mixture starts to form small lumps, approximately 10 seconds. Add up to 1 tablespoon of ice water at a teaspoon per time if the dough is too hard to hold together in your hands. Do not overmix; the dough should not form into a ball. The mixture should be turned out on a clean surface. Knead 4 or 5 times until the dough starts to form. Wrap tightly in plastic wrap. Shape into a disc. Let it chill for 1 hour.
- Preheat oven to 350degF. Remove the dough from the plastic wrap and place it on a lightly floured surface. Discard the plastic wrap. Roll the dough out into a circle of about 12 inches in diameter. Transfer the dough carefully to a pie plate measuring 9 inches (not a deep dish), pressing it into the bottom and sides. Fold the crust edges in and crimp them as desired. Uncovered, freeze for about 20 minutes.
- Overlap the parchment paper by at least 3 inches. Fill pie weights with dried beans or pie weights. Bake in a preheated oven for 20 to 28 minutes until the crust is set. Remove pie weights, parchment paper, and range from the range. Return to the oven and bake at 350 degrees F for 5 to 8 more minutes until the crust begins to brown. If the crust bubbles, gently press it back down using a spoon. Transfer the pie plate onto a wire rack and allow it to cool for about 30 minutes. Keep the oven on.
- Cut the cheese into half, and overlap as necessary to fit. Set aside. In a large mixing bowl, whisk together the eggs, cream, and yogurt with the chives and pepper until well combined. Pour the mixture over the cheese in the crust. Cover with aluminum foil.
- Bake at 350 degrees F for 1 hour, 10 minutes, or 1 hour 20 minutes until the top is a little puffy and the filling moves as a group. Let the mixture cool to room temperature, then slice it. This should take about 2 hours 30 minutes. Season with extra pepper to taste if desired. Serve.
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