I love breakfast foods but I’m not a fan of eating breakfast. My stomach needs to wake up in the morning and I typically don’t eat anything until 9-10am after my first few cups of coffee. The good news about making a quiche is that it’ll take an hour for everything to get prepped and baked, so I have plenty of time to wake up and get settled. The first time I made this dish was for several house guests who were crashing at our place before our housewarming party…it was a smash hit (however, many of those guests had a smidge-of-a-hangover from the previous night’s pre-party-festivities so I don’t know if their praise was completely accurate). The second time I made It was for my in-laws on Easter morning. The original recipe was so good that I barely had to tweak it. It is definitely a fluffy, rich, cheesy, yummy breakfast that will win you bonus points with anyone (with so much butter and cream how could you go wrong?). I highly recommend it.
For the Crust:
1 1/4 cups all-purpose flour
1 tablespoon rosemary
1 teaspoon kosher salt
1/2 cup (1 stick) cold, unsalted butter
3-5 tablespoons ice water
For the Filling:
2 tablespoons butter
4 shallots, thinly sliced
1 cup cream
1/3 cup Greek yogurt
2 teaspoons fresh rosemary, minced
1/2 teaspoon kosher salt
1 cup shredded Gruyère cheese
In a large bowl, combine the flour, dried rosemary, and the salt for the crust. Stir to mix. Add in the butter. Using a fork or pastry cutter, cut the butter into the flour until it has pea-sized clumps. Drizzle the first three tablespoons of water over the crust and mix. If the crust is starting to hold together slightly, gather into a disk and press together. Add the extra water if the crust is not holding together quite yet. (I like making my crust slightly gooey-er then the original recipe…trial and error on my part). Wrap the disk of dough with plastic wrap and place in the refrigerator to rest as everything else is being prepared (personally I like making the dough the night before.
Preheat the oven to 375º F. In a small sauté pan over medium-high heat. Add in the shallots and stir to coat in the butter. Cover and reduce the heat to medium-low. Add water as necessary to caramelize over the course of 15-20 minutes.
In the meantime, in a medium bowl, beat the eggs. Whisk in cream, Greek yogurt, rosemary, and salt.
Roll out the pastry dough to fit a 10″ tart pan or an 8″ pie plate. Press the dough into place, trimming any excess dough. Evenly layer the caramelized shallots and the Gruyère on the crust. Pour the egg mixture over the top.
Bake for 45-50 minutes until center of the quiche is set and the top is turning golden brown. Let rest before slicing. Serve warm.