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
- 10
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.
Deep-Dish Quiche with Swiss Chard, Roasted Peppers and Cheddar
Follow the recipe to heat the oven and baking steel. In a nonstick 12-inch skillet over medium, melt 1 tablespoon salted butter. Add 1 bunch Swiss chard (both stems and leaves, chopped) and cook, stirring occasionally, until the liquid released has evaporated, about 5 minutes. Transfer to a plate and cool, then wrap in a kitchen towel and squeeze to remove excess moisture. In the same pan over medium, melt 2 tablespoons salted butter. Add 1 medium yellow onion (finely chopped) and ½ teaspoon kosher salt, then cook, stirring occasionally, until translucent, about 5 minutes. Stir in ½ cup roasted red peppers (patted dry and chopped), 2 tablespoons chopped fresh oregano and the chard. Cook, stirring, until the oregano is fragrant, about 2 minutes. Transfer to a plate and cool completely. Meanwhile, follow the recipe to mix the egg-cream mixture and prepare the pastry. Distribute the chard mixture evenly in the chilled pastry, then top with 6 ounces shredded extra-sharp cheddar cheese (1½ cups) and set the pan on a rimmed baking sheet. Continue with the recipe to pour in the egg-cream mixture and bake and cool the quiche.
Deep-Dish Quiche with Sausage, Fennel and Asiago
Follow the recipe to mix and refrigerate the egg-cream mixture. In a nonstick 12-inch skillet over medium, melt 1 tablespoon salted butter. Add 8 ounces sweet Italian sausage (casing removed) and cook, stirring to break up the meat, until no longer pink, about 5 minutes. Add 1 medium red onion (halved and thinly sliced), 1 large fennel bulb (trimmed, halved and thinly sliced) and ½ teaspoon kosher salt. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes. Off heat, stir in ¼ cup chopped fresh basil. Transfer to a plate and let cool, then cover and refrigerate. Meanwhile, follow the recipe to prepare the pastry and heat the oven and baking steel. Distribute the sausage mixture evenly in the chilled pastry, then top with 6 ounces shredded Asiago cheese (1½ cups) and set the pan on a rimmed baking sheet. Continue with the recipe to pour in the egg-cream mixture and bake and cool the 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.
Step 1
In a nonstick 12-inch skillet over medium-high, melt the butter. Add the onion, mushrooms and 1/2 teaspoon salt, then cook, stirring occasionally, until the liquid released by the mushrooms has evaporated, the onions are softened and the mixture browns, 12 to 15 minutes. Add the wine and cook, stirring, until fully evaporated, about 3 minutes. Transfer to a medium bowl and cool completely.
Step 2
Meanwhile, in a large bowl, whisk the eggs. Add the crème fraîche and whisk until thoroughly combined. Add the cream, cayenne, nutmeg, 1/4 teaspoon salt, and ½ teaspoon pepper, then whisk until well blended. Cover and refrigerate until ready to use.
Step 3
Lightly flour the counter. Mist a 9-inch-round by 2-inch-deep tart pan with a removable bottom or a deep-dish glass pie plate with cooking spray. Unwrap the pastry disk and set it on the floured surface.
If the dough is too firm to roll, let it stand for 10 to 20 minutes. Dust the surface of the dough with flour and, using a rolling pin, roll it to a 14-inch round about ⅛ inch thick, rotating often and dusting with flour as needed to prevent sticking.
Step 4
Fold the dough round in half, then in half again, forming a wedge. Transfer the dough to the tart pan or pie plate, positioning the tip of the wedge at the center.
Unfold the dough, then carefully ease it into the corners and up the sides of the pan or plate, allowing the excess to extend past the edge.
If using a tart pan, roll the rolling pin across the top of the pan to trim off the excess dough, then set the pan on a large plate (so the pan is easier to handle); if using a pie plate, fold and crimp the edges of the dough.
Refrigerate uncovered for at least 1 hour or cover and refrigerate up to 1 day. About 1 hour before baking heat the oven to 450°F with a baking steel or stone on the middle rack.
Step 5
Stir the bacon and tarragon into the cooled mushroom mixture. Distribute the mixture evenly in the chilled pastry, then top with the cheese. Set the tart pan or pie plate on a rimmed baking sheet.
Slowly pour in the egg-cream mixture, allowing it to seep in; the pan will be very full. Carefully slide the baking sheet onto the hot baking steel, then immediately reduce the oven to 350°F.
Bake until the quiche jiggles slightly at only the center, 55 to 65 minutes (the center should reach 165°F to 170°F); lay a sheet of foil over the quiche if the surface browns too much.
Step 6
Transfer the quiche from the baking sheet directly to a wire rack and cool until barely warm to the touch, about 2 hours. If you’ve used a tart pan, carefully remove the outer ring, then return the quiche (still on the pan bottom) to the rack. Cool completely.
