This extra-special Shallot Gruyère Quiche is perfect for a special occasion, like my Valentine’s Day Brunch. It’s made with lots of butter, cream and eggs, so it’s not an everyday sort of thing. In general, I tend to make frittatas and crustless quiche as they’re easy and healthy menu items to make ahead for guests and even quick weekday breakfast, but this quiche is neither of those things. There’s a lot of slow cooking, to the point where I often make the crust and prep the shallots a day ahead. And healthy, not so much; but it’s well spent decadence. It is memorable; perhaps the best quiche you’ve every had? The crust is feather light, the filling is flavorful and melts in your mouth- pillowy eggs and melted gruyère. Did I mention it’s worth the trouble and the calories? I did? Well good, because it really is. A version of this Shallot Gruyère Quiche came from my friend Melanie (of Mel’s granola fame). It’s from an old cookbook her mother had that was a collection of home recipes. Unfortunately that’s all she knew about it and I can’t really give credit where credit is due. I have modified it extensively to fit in a traditional pie pan. The recipe she sent me always overflowed even may large deep-dish ruffle pan, so I finally cut it down a bit. I have to admit that this Shallot Gruyère Quiche is one of my favorite decadent dishes and it makes an appearance every year or two, for a holiday brunch. I was inspired to share with you in time for Valentine’s, now that I finally have the proportions right. While you probably don’t want this to be your go-to quiche, once you’ve tried this Shallot Gruyère Quiche you’re going to be glad it’s in your repertoire for those events when you really want to show off for your guests and spoil them.

Shallot Gruyère Quiche

2015-02-11 17:07:14

Serves 8

Shallot Gruyère Quiche is the best quiche you've ever had with pillowy eggs and a feather light all butter crust perfect for Valentine's Day brunch.

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Prep Time

35 min

Cook Time

1 hr 15 min

Total Time

1 hr 50 min

Prep Time

35 min

Cook Time

1 hr 15 min

Total Time

1 hr 50 min

381 calories

4 g

203 g

33 g

15 g

19 g

138 g

471 g

1 g

0 g

12 g

Nutrition Facts

Serving Size

138g

Servings

8

Amount Per Serving

Calories 381

Calories from Fat 292

% Daily Value *

Total Fat 33g

51%

Saturated Fat 19g

97%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 203mg

68%

Sodium 471mg

20%

Total Carbohydrates 4g

1%

Dietary Fiber 0g

1%

Sugars 1g

Protein 15g

Vitamin A

25%

Vitamin C

2%

Calcium

41%

Iron

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. ½ cup minced shallots
2. ½ cup dry white wine
3. 4 eggs
4. 1 tsp salt
5. ¼ tsp white pepper*
6. 1 ¾ cups heavy cream
7. dash of freshly ground nutmeg
8. 10 ounces Gruyere cheese, grated
9. 1- 9 inch pastry

Instructions

1. Make the pastry. Roll out and line the pan. Prepare the edge as you like. It’s fun to experiment with different patterns and shapes for décor. This one is made with the tines of a fork.
2. Preheat oven to 350° F.
3. Place shallots and wine in saucepan; bring just to a boil.
4. Lower heat; simmer until the wine is mostly absorbed. Add the salt, pepper, and nutmeg. Scrape into a large bowl to cool.
5. Add eggs to the shallot mixture. Beat lightly, then beat in cream. Whisk in the grated cheese. Pour into the prepared pie crust. I like to place it on a baking sheet so that it's easy to take in and out of the oven.
6. Bake 70 - 90 minutes until it's golden brown and doesn't wiggle in the center.
7. Let rest 5 to 10 minutes before cutting. Just look at how light and fluffy the eggs are. Serve with a simple salad.

Notes

1. *you can use black instead, the white is an aesthetic thing

By Barrett Bridenhagen

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calories

381

fat

33g

protein

15g

carbs

4g

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