While a braided dough makes a stunning finish on this brunch staple, you can crimp the edges however you like to ensure that the crust doesn’t shrink into the pan as it bakes.
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- Yields:
- 8 – 10 serving(s)
- Total Time:
- 2 hrs 10 mins
Ingredients
- 2 tbsp.
unsalted butter
- 2
large onions, sliced 1/2 inch thick
-
Kosher salt and pepper
- 1 tsp.
fresh thyme leaves, roughly chopped
- 1/4 c.
flat-leaf parsley, chopped
-
Herby Pie Dough, half shaped into disk, half shaped into 6- by 8-in. rectangle, chilled
-
All-purpose flour, for dusting
- 5
large eggs, divided
- 1
large egg white
- 1/2 c.
whole milk
- 1/2 c.
sour cream or crème fraîche
-
Pinch of freshly grated nutmeg
-
Pinch of cayenne
- 5 oz.
Gruyère, coarsely grated (about 2 cups)
Directions
-
- Step 1Heat oven to 375°F. Melt butter in large skillet on medium. Add onions, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, 8 minutes. Uncover and cook, stirring occasionally, until beginning to turn golden brown, 4 to 6 minutes. Remove from heat and fold in thyme and parsley.
- Step 2Let disk of dough soften slightly at room temperature, 5 to 10 minutes. On lightly floured surface, with floured rolling pin, roll out to about 12-inch round and fit into 9-inch pie plate, folding overhang under and pinching dough to form flat edge that extends to outer edge of pie plate lip. Refrigerate until ready to use.
- Step 3On lightly floured sheet of parchment, with floured rolling pin, roll out rectangle of dough to about 7- by 13-inch rectangle, about 1/8 inch thick. Slide onto baking sheet and freeze until firm, 10 minutes. Using ruler and pastry wheel, cut into 1/4- by 7-inch strips. Working with 3 strips at a time (keep remaining dough chilled), pinch together ends of strips and braid as tightly as possible. Refrigerate braid and repeat to make 5 to 6 braids total.
- Step 4Beat 1 egg with 1 teaspoon water and lightly brush border of chilled pie shell; reserve egg wash. Press braids firmly around outer edge of border to adhere, trimming and fitting to create appearance of 1 seamless braid. Prick bottom and sides of pie shell lightly with fork and freeze 15 minutes.
- Step 5Transfer pie plate to rimmed baking sheet. Press large piece of parchment paper into pie shell and fill with pie weights. Bake 20 minutes. (If braid slips during baking, prop up with small ball of foil.) Remove parchment and weights and bake until bottom is set, about 10 minutes. Brush inside with egg white and bake until dry, about 5 minutes.
- Step 6In large bowl, whisk together remaining eggs, milk, sour cream, nutmeg, cayenne, and 1/4 teaspoon salt; fold in onions and cheese. Pour into pie shell.
- Step 7Bake, tenting edges with foil if they get too dark, until quiche is golden brown and just set, 45 to 55 minutes. Let rest at least 10 minutes before serving.
Did you make this recipe? Comment below!
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
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