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.
How to make Quiche with White Wine and Shallots:
The full, printable recipe is at the end of this post.
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
Recipe Details
Ingredients
- ½ cup minced shallots
- ½ cup dry white wine
- 6 large eggs, beaten
- 1 teaspoon salt
- ¼ teaspoon white pepper
- 3 cups heavy whipping cream
- dash of freshly grated nutmeg
- 12 ounces shredded Gruyere cheese
- One 10-inch pie crust, pre-baked
Instructions
- Preheat the oven to 400° F.
- In a small saucepan, bring the shallots and wine to a boil. Reduce to a simmer and cook for 2 minutes. Remove from heat and cool.
- Add the eggs to a bowl. Sprinkle salt and pepper over the eggs. Whisk in the cream, nutmeg and wine-shallot mixture.
- Sprinkle the 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.
It wouldn’t firm up. Think to much cream.
Hmmm, shouldn’t be a problem. Did you simmer the wine to reduce it and use “heavy” cream?
The Cookbook is called “A Private Collection” It’s from the Junior League of Palo Alto
Thank you!!
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!
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!