Description
Tartine’s quiche recipe will completely change your perception of the classic dish. The combination of crème fraîche and eggs makes the smoothest, most utterly delicious custard with a lovely, slight tang.
Quiche recipe from Tartine (Chronicle Books, 2006). Pie crust from David Lebovitz.
Ingredients
For the pie crust:
- Homemade Pie Dough (one parbaked shell)
For the quiche:
- 5 large eggs
- 3 T. all-purpose flour
- 1 cup crème fraîche
- 1 cup 2% or whole milk (2% works just fine)
- 1 tsp. kosher salt (Diamond Crystal brand)
- ½ tsp. freshly ground black pepper
- 1 T. fresh thyme, finely chopped or chives
- 1 cup uncooked coarsely chopped Swiss Chard or Tuscan kale (I use more like 2 or 3 cups)
Instructions
- Preheat the oven to 375ºF.
- Place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in the remaining 4 eggs until blended.
- In a medium bowl, whisk the crème fraîche until smooth. Whisk in the milk. Pour the egg mixture through a fine mesh sieve held over the milk mixture. Whisk in the salt, pepper, and thyme (or other herb). Stir in the chard.
- Place the parbaked pie shell on a parchment-lined baking sheet. Pour the egg mixture into the shell. Place in the oven and bake for 10 minutes. Reduce the oven temperature to 325ºF and bake until the filling is just set, about 30 minutes longer. The center of the quiche should still feel slightly firm, rather than liquidy, when touched. Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it in a 325ºF for about 15 minutes.
Notes
- To make crème fraîche: Place 2 cups heavy cream in bowl. Add 2 tablespoons of yogurt or 2 tablespoons of buttermilk. Stir to combine. Cover bowl with plastic wrap and let sit at room temperature for 12 to 24 hours. Stir. Mixture will be nice and thick. Store in the fridge until ready to use. Note: Try to use good heavy cream and not ultra-pasteurized if possible — I used to have no trouble making crème fraîche, but recently I have found that it takes an especially long time for the cream to thicken. If you find that after 12 hours the cream does not look thick at all, add a few more tablespoons of buttermilk or yogurt to the mixture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Breakfast
- Method: oven
- Cuisine: American, French