• Yield: 16 servings
  • Prep: 20 mins
  • Cook: 30 mins


Pie Crust
680grams all purpose flour
455grams sweet butter
4-- egg yolks
170grams cold water
Quiche Filling
58grams butter
340grams shredded cheese ( gruyere, cheddar)
15grams all purpose flour
-- fresh nutmeg and salt to taste
8large eggs
470grams milk
470grams cream
30grams all purpose flour
240grams chopped brown onions
200grams chopped cooked bacon
100grams walnuts


For Pie Crust

  1. Mix the flour and salt together. Cut cold butter into small chunks and toss with flour , rubbing it together until the mixture is dispersed into small flakes. Continue to stir while adding yolks and then cold water just until the mixture forms into ball form. Do not overwork the dough.

  2. Remove the dough onto a floured board and divide it into 6 parts. Wrap each piece and let rest overnight in the refrigerator.

  3. Roll the dough to size of the pan. Cut edges and prick the dough with a fork.  Bake the pie crust for 3-5 minutes at 200C oven. Pull the crust out, push out the air bubbles, ad let cool.

For Quiche

  1. Cook the butter until it is dark brown, set aside and cool.  Toss the mixture of grated cheese, nutmeg and 15g of flour. 

  2. Seperately, wisk milk, cream, 30g of flour, and browned butter. Pour custard over the cheese in the pie crust. 

  3. Bake fot 10 minutes at 200C and lower the temperature to 165C for 15 -20 minutes until puffed and light brown on top. Serve warm or cold, but not hot.

Nutritional Info *per serving

  • Calories 760
  • Glycemic Load 0
  • Fat 58g
  • Saturated Fat 31g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 16g
  • Cholesterol 285mg
  • Sodium 710mg
  • Potassium 300mg
  • Carbohydrate 40g
  • Fiber 2g
  • Sugars 3g
  • Protein 21g
  • Trans Fat 1.5g
  • Vitamin A 35%
  • Vitamin C 2%
  • Calcium 25%
  • Iron 20%