Herbed Quiche

Herbed Quiche

Apparently it’s French food week here in Amanda’s kitchen.

On Sunday, I made brunch for a few friends and this dish was one of the items I prepared. And it was delicious. I was quite proud of myself. Especially because this dish took two freaking tries to get right. Thank goodness I woke up early to start cooking!

Note to self: don’t skip the step in which you bake the crust before putting the quiche filling in – the quiche will turn out soggy and the entire dish will be irreversibly doomed for failure. Not to be dramatic or anything.

This recipe makes about 8 servings. It is best done with blue cheese, but I’m sure gruyere would be just as delicious – do let me know how it turns out if you try it! Keep reading for the full recipe


For the Crust
  • 1 cup of all-purpose flour
  • pinch of salt
  • 1/4 cup of olive oil
  • 1/4 cup of cold water
For the Quiche Filling
  • 6 ounces of cream cheese, at room temperature
  • 2 tablespoons of butter, at room temperature
  • 4 ounces of blue cheese, at room temperature
  • 3 eggs, whisked
  • 3/4 cup of heavy cream
  • 3/4 cup of whole milk
  • dash of salt
  • dash of freshly-ground black pepper
  • 1/2 tablespoon of rosemary
  • 1/2 tablespoon of thyme
  • 1/2 tablespoon of sage
  • 1 1/2 tablespoons of chives or scallions (aka green onions – I used the latter)


For the Crust

Preheat the oven to 400°F. In a mixing bowl, combine all of the crust ingredients. Combine until thoroughly incorporated. Press the crust mixture into a 9 inch pie pan, making sure that the crust goes almost all the way to the top of the pan.

Press some aluminum foil  into the pan on top of the crust. Place in the oven and bake for 10 minutes before removing the aluminum foil and continuing to bake for another 5-10 minutes. It should be a little puffed up but not quite golden brown when you remove the crust from the oven. Set aside.

For the Quiche Filling

Reduce the heat of the oven to 375°F.

In a large mixing bowl, combine all of the quiche ingredients. It should be slightly clumpy and also slightly runny.

Pour the mixture into the pie crust and place the soon-to-be quiche into the oven to bake for 25 minutes. At the 25-minute-mark, rotate the quiche and bake for another 25 minutes, or until the quiche is set and golden on top. The quiche is fully done when the toothpick test comes out clean. Enjoy!