Deep-Dish Quiche with Mushrooms, Bacon and Gruyère
We learned the secret to the tallest, creamiest quiche from Seattle’s French brasserie Le Pichet.
- Makes8 to 10 servings
- Cook Time1½ hours
- Active time plus cooling40 minutes active, plus cooling
- 11
At Le Pichet, a French brasserie in Seattle, Washington, we rekindled our love for quiche. This recipe is based on the restaurant’s formula for creating a quiche that’s tall and creamy, yet light and richly flavored. The key is crème fraîche in addition to the heavy cream, along with just the right number of eggs. Baking the quiche on a hot baking steel (or baking stone) obviates the need to prebake the crust (a hassle with most quiche recipes), as the heat from the steel helps brown the bottom crust, thereby staving off sogginess. We’re fond of buttery homemade pastry, but if you wish to take a shortcut, stack two refrigerated pie crusts on top of each other, then fold into quarters. Press the dough layers together, shape into a 6-inch disk, wrap tightly in plastic and refrigerate for at least 1 hour. Roll out the dough and line the tart pan or pie plate following the recipe below for pastry for deep-dish quiche.
Don’t slice the quiche while it’s warm. Allow it to cool to room temperature or, better yet, refrigerate it, covered, for at least six hours or up to two days before slicing. If refrigerated, slice it while chilled, then bring to room temperature before serving. If you prefer to serve it warm, place individual slices on a parchment-lined baking sheet and heat in a 450°F oven for 8 to 10 minutes.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.