Lemon Quiche
Brighten up your brunch table with this zesty and elegant Lemon Quiche! Combining a buttery, flaky pie crust with a velvety custard filling infused with fresh lemon juice, aromatic lemon zest, and creamy Gruyère cheese, this recipe delivers a perfect balance of tangy and savory flavors. The quiche is par-baked to ensure a crisp, golden crust that holds up beautifully to the rich filling, while a hint of freshly chopped chives adds a delightful pop of color and freshness. Ready in under an hour, this versatile dish is perfect for brunch, lunch, or even a light dinner. Whether served warm or at room temperature, this Lemon Quiche is guaranteed to impress with its sophisticated yet approachable flavor profile.
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Recipe Information
Ingredients
- 1 pre-made or homemade (9-inch) Pie crust
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 2 tablespoons Lemon juice
- 1 tablespoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 cup (shredded) Gruyère cheese
- 2 tablespoons (finely chopped, optional for garnish) Chives
Instructions
Preheat your oven to 375°F (190°C).
If using a pre-made pie crust, place it in a 9-inch tart or pie pan and crimp the edges as desired. If making a homemade crust, prepare and roll it out before transferring it into the pan.
Par-bake the crust: Line the crust with parchment paper and fill it with pie weights, dried beans, or uncooked rice. Bake in the preheated oven for 10 minutes, then remove the weights and parchment and bake for an additional 5 minutes to lightly brown the base. Remove from the oven and set aside to cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, and milk until smooth and combined.
Add the lemon juice, lemon zest, salt, and pepper to the egg mixture and whisk again.
Sprinkle the shredded Gruyère cheese evenly over the bottom of the partially baked pie crust.
Pour the egg mixture over the cheese, ensuring it evenly fills the crust.
Transfer the quiche to the oven and bake for 25-30 minutes, or until the center is set but still slightly jiggly and the top is lightly golden.
Remove the quiche from the oven and allow it to cool for 10 minutes before slicing.
Garnish with chopped chives, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
2257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.7 g | 227% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 1167 mg | 389% | |
| Sodium | 3133 mg | 136% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 12.5 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1620 mg | 125% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 641 mg | 14% | |
*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.
