Savory & Gruyère Quiche
A delicate savoury custard baked in a buttery pastry shell, enriched with nutty Gruyèreand the gentle peppery warmth of fresh savory. This quiche is ideal for brunch, lunch service, or as part of a buffet spread.
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Print Pin RateServings: 8 Servings
Calories: 363kcal
Cost: £6.00
Equipment
- 1 Bowl for mixing the pastry, and egg mixture
- 1 Rolling Pin
- 1 9"/23cm Tart Tin
- 1 Saute Pan
Ingredients
For The Pastry (or use prepared shortcrust)
- 1½ Cups Plain Flour 180 g
- ½ tsp Fine Sea Salt 3 g
- 6 Tbsp Cold Unsalted Butter diced (85 g)
- 3-4 Tbsp Cold Water 45–60 ml
For The Filling
- 1 Tbsp Unsalted Butter 15 g
- 1 Each Small Onion finely diced (120 g)
- 1 Cup Gruyère Cheese grated (100 g)
- 2 Tbsp Fresh Savory finely chopped (8 g)
- 3 Each Large Eggs 3 each
- 1¼ Cups Heavy Cream 300 ml
- ½ tsp Fine Sea Salt 3 g
- ¼ tsp White Pepper 1 g
- Pinch Freshly Grated Nutmeg optional
Instructions
Prepare The Pastry
- Combine the Plain Flour and Salt in a bowl.
- Rub in the Cold Butter until the mixture resembles coarse crumbs.
- Add the Cold Water gradually and mix until a soft dough forms.
- Wrap and chill for 20–30 minutes.
- Roll out the pastry and line a 9-inch (23 cm) tart tin.
- Chill again for 10–15 minutes.
- Blind bake at 180°C / 350°F for 15 minutes. Remove weights and bake 5 minutes more. Set aside.
Prepare The Filling
- Melt the Butter in a pan over medium heat.
- Add the Onion and cook gently for 5–7 minutes until soft and translucent. Cool slightly.
- Scatter the cooked Onion, Gruyère Cheese and Fresh Savory into the pastry shell.
- Whisk together the Eggs, Heavy Cream, Salt, White Pepper and Nutmeg.
- Pour the custard mixture into the shell.
- Bake at 180°C / 350°F for 30–35 minutes, until the custard is just set and lightly golden.
- Allow to rest for 10–15 minutes before slicing.
Notes
Savory pairs exceptionally well with rich dairy and egg dishes. For variation, add sautéed mushrooms, bacon lardons, or roasted leeks to the filling.
Nutrition
Calories: 363kcal | Carbohydrates: 22g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 396mg | Potassium: 113mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1157IU | Vitamin C: 2mg | Calcium: 231mg | Iron: 3mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
Savory & Gruyère Quiche
A delicate savoury custard baked in a buttery pastry shell, enriched with nutty Gruyèreand the gentle peppery warmth of fresh savory. This quiche is ideal for brunch, lunch service, or as part of a buffet spread.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print Pin RateServings: 8 Servings
Calories: 363kcal
Cost: £6.00
Equipment
- 1 Bowl for mixing the pastry, and egg mixture
- 1 Rolling Pin
- 1 9"/23cm Tart Tin
- 1 Saute Pan
Ingredients
For The Pastry (or use prepared shortcrust)
- 1½ Cups Plain Flour 180 g
- ½ tsp Fine Sea Salt 3 g
- 6 Tbsp Cold Unsalted Butter diced (85 g)
- 3-4 Tbsp Cold Water 45–60 ml
For The Filling
- 1 Tbsp Unsalted Butter 15 g
- 1 Each Small Onion finely diced (120 g)
- 1 Cup Gruyère Cheese grated (100 g)
- 2 Tbsp Fresh Savory finely chopped (8 g)
- 3 Each Large Eggs 3 each
- 1¼ Cups Heavy Cream 300 ml
- ½ tsp Fine Sea Salt 3 g
- ¼ tsp White Pepper 1 g
- Pinch Freshly Grated Nutmeg optional
Instructions
Prepare The Pastry
- Combine the Plain Flour and Salt in a bowl.
- Rub in the Cold Butter until the mixture resembles coarse crumbs.
- Add the Cold Water gradually and mix until a soft dough forms.
- Wrap and chill for 20–30 minutes.
- Roll out the pastry and line a 9-inch (23 cm) tart tin.
- Chill again for 10–15 minutes.
- Blind bake at 180°C / 350°F for 15 minutes. Remove weights and bake 5 minutes more. Set aside.
Prepare The Filling
- Melt the Butter in a pan over medium heat.
- Add the Onion and cook gently for 5–7 minutes until soft and translucent. Cool slightly.
- Scatter the cooked Onion, Gruyère Cheese and Fresh Savory into the pastry shell.
- Whisk together the Eggs, Heavy Cream, Salt, White Pepper and Nutmeg.
- Pour the custard mixture into the shell.
- Bake at 180°C / 350°F for 30–35 minutes, until the custard is just set and lightly golden.
- Allow to rest for 10–15 minutes before slicing.
Notes
Savory pairs exceptionally well with rich dairy and egg dishes. For variation, add sautéed mushrooms, bacon lardons, or roasted leeks to the filling.
Nutrition
Calories: 363kcal | Carbohydrates: 22g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 396mg | Potassium: 113mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1157IU | Vitamin C: 2mg | Calcium: 231mg | Iron: 3mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.