Garden Herb Quiche Homemade Gourmet
Elevate your brunch game with this Garden Herb Quiche Homemade Gourmet—a beautifully crafted dish that marries a flaky, buttery crust with a creamy, herbaceous filling. Packed with the robust flavors of fresh parsley, chives, dill, and thyme, along with tender sautéed spinach, caramelized shallots, and nutty Gruyere cheese, this quiche is a true celebration of fresh ingredients. The silky custard, made with a luxurious blend of eggs, heavy cream, and milk, bakes to perfection, creating a harmonious balance of textures and tastes. Perfect for entertaining or meal prepping, this homemade quiche is as versatile as it is delicious, serving as a satisfying centerpiece for breakfast, brunch, or even dinner. Whether enjoyed warm or at room temperature, it’s a gourmet creation that will delight both herb enthusiasts and lovers of elevated comfort food.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cups Unsalted butter
- 3 tablespoons Ice water
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (chopped) Fresh parsley
- 2 tablespoons (chopped) Fresh chives
- 1 tablespoon (chopped) Fresh dill
- 1 teaspoon Fresh thyme leaves
- 1 medium (finely diced) Shallot
- 2 cups (lightly packed and roughly chopped) Spinach
- 1 cup (shredded) Gruyere cheese
Instructions
In a large bowl, combine the all-purpose flour and a pinch of salt. Cut the cold unsalted butter into small pieces and use your fingers or a pastry cutter to mix it with the flour until the mixture resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it carefully to a 9-inch pie dish or tart pan, trimming the edges if necessary. Prick the bottom with a fork.
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5–7 minutes, or until lightly golden. Let it cool slightly.
While the crust cools, whisk together the eggs, heavy cream, milk, salt, and black pepper in a medium bowl.
Heat a small skillet over medium heat and sauté the diced shallot until softened, about 2 minutes. Add the chopped spinach and cook for another 2–3 minutes, until wilted. Remove from heat.
Sprinkle the grated Gruyere cheese evenly over the bottom of the crust. Top with the sautéed spinach and shallot, followed by the chopped herbs (parsley, chives, dill, and thyme).
Pour the egg mixture evenly over the fillings in the crust.
Bake the quiche in the preheated oven for 35–40 minutes, or until the custard is set in the center and the top is lightly golden.
Allow the quiche to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.6 g | 244% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1254 mg | 418% | |
| Sodium | 3256 mg | 142% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.5 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1619 mg | 125% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1127 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
