Brie Quiche

Brie Cheese Quiche — Photo:
Rachel Marek / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco

Active Time:

40 mins

Total Time:

5 hrs 55 mins

Yield:

8 servings

This recipe comes from Catherine Pascal, co-proprietor of Domaine du Cellier aux Moines in Burgundy, who likes to make it with Chaource, a rich, buttery semi soft French cheese, which can be used in place of Brie.

Frequently asked questions

What is Brie?

Brie is a soft molded cow’s milk cheese with a creamy, luscious inside and bloomy, edible rind. Brie ranges in flavor from sweet and nutty to pungent and mellow, making it a versatile cheese for sweet and savory dishes. Brie originated in the region of the same name in the île-de-France where it’s been made since the 8th century. Artisanal varieties of Brie, including Brie de Meaux and Brie de Melun, are protected by an appellation d'origine contrôlée (AOC) as noted on their labels. Brie-style cheeses are found throughout France and the United States where they are made with pasteurized cow’s milk.

What is quiche?

Quiche is an open tart made with a short crust pastry shell filled with a savory custard of eggs and cream as well as cheese, meat, seafood, or vegetables. Believed to have originated in the 16th century in Nancy in Lorraine, the term “quiche” is derived from the German word “kuchen,” meaning “cake.” The earliest quiches were made with bread dough, although today they are typically made with a short crust or, in some cases, a puff pastry shell. The possibilities for quiche are endless — such as Spinach and Goat Cheese Quiche, Roasted Brussels Sprouts and Gruyère Quiche, and even Sausage and Red Onion Sheet Pan Quiche — though the most well-known variety remains Quiche Lorraine made with bacon (or ham) and cheese.

Notes from the Food & Wine Test Kitchen

When making the short crust for this quiche, don’t skimp on your pie weights. “Fill the parchment-lined crust all the way to the top edge with pie weights,” says F&W tester Tricia Manzanero Stuedeman. “Ceramic weights are ideal, but in their place you want to make sure you use a relatively heavy homemade alternative that will keep the crust from puffing up during the initial blind-baking process.”

The quiche will not be completely set when done. Instead, like a cheesecake, the filling portion will jiggle together as a whole. If it ripples with the undulation starting at the edges and moving toward the center, it is still underdone. Because of the melty cheese and the delicate egg mixture, a knife will not come out clean.

Be sure to cool the quiche thoroughly before slicing. Cutting into it too early will likely end in puddles of melty cheese and not-so-clean slices.

If you opt for Chaource, dial back the salt in the recipe. Chaorce has a saltier taste than Brie — enough so that the custard needs no additional salt in the mix. You can find Chaource cheese online at zabars.com.

Make ahead

The dough may be stored, wrapped in plastic wrap in the refrigerator for up to 3 days or frozen for up to 3 months. Quiche can be stored in an airtight container in the refrigerator for up to 4 days. Bring it to room temperature to serve.

Recommended pairing

Our wine editor recommends a complex, savory white Burgundy, such as Domaine du Cellier aux Moines Montagny Les Combes Premier Cru.

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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
1/2 cup unsalted butter (4 ounces), cubed and frozen
2 1/2 to 3 1/2 tablespoons ice water, divided
8.8 ounces Brie cheese, cut crosswise into 1/4-inch-thick slices, or 1 (8.8-ounce) Chaource cheese wheel, cut crosswise into 1/4-inch-thick slices
3 large eggs
1 1/2 cups heavy cream
1/2 cup plain whole-milk yogurt
2 tablespoons chopped fresh chives
1/4 teaspoon black pepper, plus more to taste

Directions

Pulse flour, sugar, and salt in a food processor to combine, about five pulses. Add butter; pulse until butter forms pea-size pieces, about 10 pulses. With food processor running, drizzle in 2 1/2 tablespoons ice water; process until mixture just starts to form small clumps, about 10 seconds. If dough is too dry to hold together when pressed in your hand, add up to 1 tablespoon ice water, 1 teaspoon at a time, as needed. (Do not overmix; dough should not form a ball.) Turn mixture out onto a clean work surface; knead until dough just starts to come together, 4 to 5 times. Shape into a disk, and wrap tightly in plastic wrap. Chill 1 hour.
Preheat oven to 350°F. Unwrap dough, and place on a lightly floured work surface; discard plastic wrap. Roll dough into a 12-inch circle about 1/8-inch thick. Carefully transfer dough to a 9-inch pie plate (not deep dish), pressing dough into bottom and up sides. Fold crust edges under, and crimp as desired. Freeze, uncovered, until firm, about 20 minutes.
Place a 16- x 12-inch sheet of parchment paper over crust in pie plate, leaving at least a 3-inch overhang. Fill with pie weights or dried beans. Bake in preheated oven until crust is set, 20 to 28 minutes. Remove from oven; remove pie weights and parchment paper. Return to oven, and bake at 350°F until crust is just beginning to brown, 5 to 8 minutes. (If crust bubbles up, gently press back down with the back of a spoon.) Transfer pie plate to a wire rack, and let stand until mostly cooled, about 30 minutes. Do not turn oven off.
Arrange cheese slices evenly over bottom of cooled crust, cutting slices in half and overlapping as needed to fit. Set aside. Whisk together eggs, cream, yogurt, chives, and pepper in a large bowl until well combined. Pour mixture over cheese in crust. Cover loosely with aluminum foil.
Bake at 350°F until top is slightly puffed and filling jiggles as a whole, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer to a wire rack, and let stand until cooled to room temperature and set enough to slice, about 2 hours and 30 minutes. If desired, season with additional pepper to taste. Serve.