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