Rosemary Quiche

A finished example of my Rosemary Quiche recipe.

Rosemary Quiche

Rosemary Quiche Prep


Rosemary Quiche Recipe


For the crust:
1. 1 1/2 cups all-purpose flour
2. 1/2 cup unsalted butter, cold and diced
3. 1/4 teaspoon salt
4. 3-4 tablespoons cold water

For the filling:
1. 4-6 boiled eggs, halved
2. 1 cup heavy cream
3. 4 large eggs
4. 1 teaspoon fresh rosemary, finely chopped
5. Additional sprigs for garnish
6. 1/2 teaspoon salt
7. 1/2 teaspoon freshly ground black pepper
8. Optional: 1/2 cup grated cheese (such as gruyere or cheddar)


For the crust:
1. In a large bowl, combine the flour and salt. Cut in cold butter until the mixture resembles coarse crumbs.
2. Sprinkle the water over the mixture, one tablespoon at a time, mixing until the dough holds together.
3. Shape the dough into a disk, cover with plastic wrap, and refrigerate for about 30 minutes.
4. Roll out the dough and fit it into a 9-inch tart or quiche pan. Press the dough into the edges and up the sides. Trim any excess.
5. Refrigerate the crust for another 30 minutes.
6. Preheat your oven to 375°F (190°C).
7. Prick the bottom of the crust with a fork, line it with parchment paper and fill with pie weights or dried beans. This is known as blind baking.
8. Bake the crust for 15 minutes, then remove the weights and parchment and bake for another 5-10 minutes, or until lightly golden.

For the filling:
1. In a large bowl, whisk together eggs, cream, chopped rosemary, salt, pepper, and cheese if using.
2. Pour the filling into the blind-baked crust.
3. Carefully place the halved boiled eggs into the custard.
4. Bake at 375°F (190°C) for around 35 minutes, or until the custard is set and the crust is golden brown.
5. About 5 minutes before the end of baking, carefully place rosemary sprigs on top of the quiche.
6. Let the quiche cool for a few minutes before slicing and serving. Enjoy your homemade Rosemary Quiche!

Note: This recipe is quite versatile. Feel free to add cooked bacon, diced ham, sautéed onions, or other favorite ingredients to the egg mixture. Just be sure not to overfill the crust.

Delight your palate with this delectable Rosemary Quiche, a culinary masterpiece showcasing the simple elegance of classic French cuisine. It all begins with a handcrafted crust, a delicate blend of all-purpose flour, cold butter, and a sprinkle of salt with a dash of cold water. This masterpiece is cradled in a cold tart or quiche pan, with its edges beautifully pressed and artfully sculpted.

After a cloudy patina of parchment paper and kitchen garden or bean weights, the crust then undergoes a thoughtful process known as blind baking. The golden cream result awaits its decadent filling.

The custardy heart of the Rosemary Quiche is a mélange of flavors that hint at warmth and sophistication. Composed with halved boiled eggs, heavy cream, fresh rosemary, and a cheddar or gruyere cheese option, it is an irresistible blend. The crowning glory is the arrangement of boiled egg halves immersed in the custard, presenting an awe-inspiring sight once cut open.

The quiche bakes to perfection, with the custard set just right and the crust glistening a satisfying, golden brown. As a final flourish, sprigs of rosemary are placed atop the baked quiche, their ethereal fragrance reminiscent of Mediterranean landscapes.

This versatile jewel is not just charming to behold, it can also be personalized with a medley of your favorite ingredients, from cooked bacon and diced ham to sautéed onions. Every mouthful of this homemade Rosemary Quiche offers a rewarding gastronomical experience, taking you on a delightful journey through the art of French cuisine.