New This Month



This delicious quiche recipe is courtesy of Elisabeth Prueitt.

  • Yield: Makes one 10-inch quiche

Source: The Martha Stewart Show, September Summer 2007


  • 6 tablespoons all-purpose flour, plus more for work surface
  • 1/2 recipe Flaky Tart Dough
  • 10 large eggs
  • 2 cups creme fraiche
  • 2 cups whole milk
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh thyme


  1. On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.

  2. Preheat oven to 375 degrees.

  3. Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.

  4. In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.

  5. Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine-mesh sieve.

  6. Pour mixture into prepared tart shell. Bake 10 minutes, reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, about 35 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.

Reviews Add a comment

  • MS12157780
    16 DEC, 2010
    The crust is a Pate Brisee, which is the first crust I ever learned to make and the only one I prefer to use for almost any pie, savory or sweet. And I can not bake worth a flip. But if you follow the video instructions of any of Martha's video's for pie crusts, she always says to make it COLD and bake it hot. If so, you can not go wrong.
  • nunahk
    29 JUL, 2010
    please can someone tell me how many yields this quiche can make? i have a party of 10 guests and i wanna know if it's enough. thank you
  • spundy23
    5 FEB, 2010
    I don't care what they say about quiche not being for real men. I'm gorging on this tomorrow.
  • Genevieve_US
    25 JUL, 2008
    Oh My God! Is this ever good! Faviorite: zucchini bacon. Impt. Hint:: dry zucchini between paper towels to absorb excessive moisture. I used apple cured bacon, fresh whole milk from. Made creme fraiche bought (2 pkg) crust from Trader Joes. Hint: 9" inch shellI pressed in the shell, cut 2inches or so off second and pieced it around the top. Fillled the crust with parchment and RICE to top to keep sides from sliding down. Not great as Martha's crust but very good. 10x2 only way to go.
  • Persephone113
    13 DEC, 2007
    The filling is actually enough for two quiches. If you check Elizabeth Pruiet's book [u]Tartine[/u], you can see this.