quiche in pan

Very French Quiche

A quiche is and will remain one of the most versatile recipes there are. Once you master the crust baking, sky is the limit! You can fill it in a thousand ways and the results will be delicious 😀 Today I chose to top mine with a ‘very French’ gathering of ingredients. Check it out!

Nutrition stats: 435kcal / 68.5g carbs / 30.5g fat / 12.5g protein

quiche in pan
Print Recipe

Very French Quiche

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: French
Keyword: french cuisine, quiche
Servings: 8 slices
Calories: 435kcal

Equipment

  • Pie/ quiche pan with removable bottom
  • Pie weights
  • Cooling wire rack

Ingredients

Base

  • 500 g pâte brisée (pie crust) dough at room temperature
  • 100 g jambon blanc diced
  • 40 g camembert cheese diced
  • 40 g brie cheese diced
  • 50 g rosette de Lyon sausage thinly sliced
  • 3 walnuts chopped

Filling

  • 200 g low fat sour cream 15% fat
  • 150 g low fat heavy cream 15% fat
  • 3 free-range eggs
  • 1 spring onion
  • salt and pepper freshly ground

Instructions

Prebaking the crust

  • Start the oven to preheat at 200°C.
  • Lay the crust in the pie/ quiche pan, gently press the crust against the pan's walls and bottom, then trim the excess crust that exceeds the pan walls.
  • Use a fork to puncture the crust here-and-there to allow a proper baking.
  • Lay a parchment paper on top of the crust, then add the pie weights on the parchment paper.
  • Bake the crust for 18 minutes, then remove the weights – at this time, the sides will be cooked and the bottom will still be wet.
  • Bake the crust without the parchment paper or the weights for 5-10 minutes at 220°C. The bottom should be also cooked by this time.
  • Remove from the oven and leave to cool down until you prepare the other ingredients.

Preparing the filling

  • Prepare a liquid mix by beating the eggs in a bowl, then adding the sour cream, the heavy cream and the thinly sliced spring onion. Season with salt and pepper to taste (be aware that the filling ingredients are already salted).
  • Add the ingredients one by one (except the walnuts) on the bottom of the pan (over the baked crust).
  • Add the liquid composition with a ladle on top of the ingredients you added over the pie crust. Don't rush the process and make sure it is evenly distributed.
  • Add the chopped walnuts over the filling.

Final bake

  • Bake the obtained quiche for 35-40 minutes at 190°C.
  • Leave to cool down completely on a cooling rack (not in the pie pan!) before slicing.

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