Savoury Gruyere Quiche

Posted on: February 23rd, 2009 by admin 3 Comments

A quiche is good for any time, breakfast, lunch, snacks, dinner. This one is particularly nice because gruyere is such a delicious cheese to use. We included some alternative filling ingredients below. That’s the other great thing about a quiche, so many different alternatives, use something special or just what you’ve got.


  • 125g (4.5 oz) butter
  • 200g (7oz) flour
  • Pinch salt
  • 1 egg yolk
  • 1 tbsp chilled water


  • 5 eggs
  • 1 1/4 c cream
  • 200g (7oz) Heidi Farm Gruyere, sliced (or any other equivalent cheese)
  • 1 tsp Italian herbs (basil, parsley, oregano)
  • 1 Spanish onion, sliced
  • 60g (2oz) baby spinach leaves
  • 1 zucchini, sliced
  • 6 Roma tomatoes, halved

Pre-heat oven to 190ºC (375ºF)

Place the butter, flour and salt into the food processor and process until mixture resembles fine breadcrumbs or rub the butter into the mix with your fingertips. Add the egg yolk and water to the flour mixture, and process until pastry forms a ball. Wrap the pastry in cling film and chill for 20 minutes.

Lightly grease a quiche mould or any round loose based flan tin. Roll pastry out to fit tin and gently prick the surface. Cover the pastry loosely with baking paper and top with baking beans or weights. Blind bake in the oven for 10 minutes. Remove paper and beans and allow to cool slightly.

Whisk together the eggs, cream and herbs until well combined. Place the prepared vegetables decoratively over the base of the pastry and gently pour over the egg mixture until three-quarters full. Lay the sliced Gruyere cheese over the surface of the vegetables. Place the quiche on a baking tray and bake for 12-15 minutes until it is golden and firm to the touch.

Serve warm or cold, with a garden salad.

Alternatively you can fill the quiche with (anything really) try smoked salmon and capers; bacon and onion; ham and tomato; mushroom and herbs; or roasted vegetables.

Recipe: eatpress’ own!

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3 Responses

  1. Joh says:

    Excuse my ignorance but what type of cheese is Gruyere exactly? I’m guessing that if it’s Tasmanian it is a creamy softer cheese like Havarti but that’s just a stab in the dark. I like to tastualise (like visualise?…) the ingredients when reading a recipe. Plus I can’t think what an alternative cheese might be. I think this dish would be delish with a parmesan or Romano type cheese. As would most dishes…. I love eatpress.

  2. admin says:

    Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouthfeel. You can see a good picture at the heidi farm website

  3. Joh says:

    I am getting myself along to Myers or David Jones Food hall stat. Hell yeah! Thanks for the info. Sounds like my reason for living.

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