Quiche with White Wine and Shallots

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Quiche with White Wine and Shallots is the perfect “adult” style quiche.

slice of quiche

Quiche is perfect to enjoy for breakfast or a light dinner, but my favorite is to have it for lunch.  I love it with a salad and sometimes a glass of wine too!

Take a good peek at that slice of quiche in the photo above.  It’s creamy and decadent.  This is not a diet quiche.  Instead, it’s a really, really good quiche!

Consider how to make a quiche.  It’s quite a simple process.  In this recipe, shallots are boiled lightly with wine.  Gruyere cheese is sprinkled on a pre-baked crust.  And the egg custard (eggs + salt + whipping cream + nutmeg + the wine shallots) is poured into the crust.

The quiche is baked for about half an hour, and then it’s ready for serving!

slice of quiche on a blue plate

If you love the idea of making quiche for your next meal, you might also enjoy my Mushroom and Goat Cheese Quiche. But more importantly, you need a salad to serve with your quiche!  My favorite is Caesar Salad with Pancetta and Roasted Tomatoes.  These Mini Spinach Quiches are nice for a party too.

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Quiche with White Wine and Shallots

This is a rich and delicious quiche recipe with white wine, shallots and Gruyere cheese.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 862kcal


  • 1/2 cup minced shallots
  • 1/2 cup dry white wine
  • 6 large eggs, beaten
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 cups heavy whipping cream
  • dash of freshly grated nutmeg
  • 12 ounces shredded Gruyere cheese
  • 1 10-inch pie crust, pre-baked


  • Preheat oven to 400 degrees F.
  • In a small saucepan, bring shallots and wine to a boil. Reduce to simmer and cook for 2 minutes. Remove from heat and cool.
  • Sprinkle salt and pepper over eggs. Whisk in cream, nutmeg and wine-shallot mixture.
  • Sprinkle grated cheese evenly over the pre-baked pie crust. Pour in the egg custard mixture.
  • Bake 25 to 35 minutes, or until golden brown and firm in the center. Keep an eye on the pie crust.  You may want to put a pie crust shield on it if it begins browning too much.  Let sit for 5 to 10 minutes before cutting.


Serving: 1slice | Calories: 862kcal | Carbohydrates: 18g | Protein: 27g | Fat: 74g | Saturated Fat: 42g | Cholesterol: 411mg | Sodium: 811mg | Potassium: 245mg | Fiber: 0g | Sugar: 0g | Vitamin A: 2555IU | Vitamin C: 0.7mg | Calcium: 686mg | Iron: 1.8mg



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  • sharon wrote:

    The Cookbook is called “A Private Collection”  It’s from the  Junior League of Palo Alto

    • Lori Lange wrote:

      Thank you!!

  • Sharon wrote:

    Love this quiche!  I’ve been making it for almost 35 years!!!  This recipe came out of one of Junior Leagues BEST cookbook!!!   BTW,  I was looking online to find a similar quiche and found your blog!!!  I’m looking forward to discovering more fantastic recipes!!
    Thank you!

    • Lori Lange wrote:

      Hi Sharon- which book did it come from? I always like to list a source if I can. I’m sure someone gave me this recipe without one! I need to make it and photograph it- on my to do list now that you’ve given it such rave reviews!