Tartine Quiche Recipe

Who can resist the allure of a perfectly baked quiche? Our Tartine-inspired quiche takes this classic French dish to the next level with its rich, custardy filling and flaky, golden crust. It’s the kind of recipe that feels fancy but is surprisingly simple to make, making it perfect for brunches, light dinners, or even meal prep.

The beauty of this recipe lies in its versatility. We can fill it with seasonal vegetables, savory meats, or creamy cheeses to suit any taste or occasion. Inspired by the renowned Tartine Bakery, this quiche combines rustic charm with gourmet flavors, bringing a slice of Parisian café life right into our kitchens.

Tartine Quiche Recipe

Creating a delicious Tartine Quiche at home is simpler than you’d think. With its velvety custard and flaky crust, this recipe guarantees to impress. Follow these step-by-step instructions to achieve quiche perfection.

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3–5 tablespoons ice water

For the filling:

• 4 large eggs
• 1 1/4 cups heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 1 cup grated Gruyère cheese
• 1 cup cooked and chopped fillings (e.g., spinach, mushrooms, bacon, or caramelized onions)

Instructions

Step 1: Prepare the Crust

1. In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
2. Gradually add 1 tablespoon of ice water at a time. Mix until the dough holds together when pinched but is not sticky.
3. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes to 1 hour.
4. Roll out the chilled dough on a floured surface into a 12-inch circle. Gently press it into a 9-inch tart pan or pie dish, trimming any excess dough along the edges.

Step 2: Blind Bake the Crust

1. Preheat your oven to 375°F (190°C).
2. Line the crust with parchment paper and fill it with pie weights or dried beans to prevent it from puffing.
3. Bake the crust for 15 minutes. Remove the weights and parchment paper, then bake for an additional 7–10 minutes until lightly golden. Let it cool slightly before adding the filling.

Step 3: Make the Custard Filling

1. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg (if using). Whisk until fully combined for a smooth custard.
2. Stir in the Gruyère cheese and any prepared fillings such as sautéed spinach, crispy bacon, or caramelized mushrooms.

Step 4: Assemble the Quiche

1. Pour the prepared custard mixture into the pre-baked crust, spreading the fillings evenly.
2. Carefully transfer the tart pan to the oven.

Step 5: Bake the Quiche

1. Bake at 375°F (190°C) for 35–40 minutes or until the filling is set and lightly golden on top. To test doneness, insert the tip of a knife into the center—it should come out clean.
2. Let the quiche cool for at least 10 minutes before slicing for the cleanest cuts.

Baking time and temperature

Prep Step	Temperature	Time
Blind baking crust	375°F	15 + 7 minutes
Baking the quiche	375°F	35–40 minutes

Ingredients

Creating a Tartine Quiche requires the perfect balance of a flaky, buttery crust and a velvety custard filling. Below, we’ve listed everything you’ll need, broken down for simplicity.

For The Crust

• 1 ¾ cups (220 g) all-purpose flour
• ½ teaspoon salt
• 1 teaspoon granulated sugar
• 10 tablespoons (140 g) cold unsalted butter (cut into small cubes)
• 3–4 tablespoons ice water

For The Filling

• 4 large eggs
• 1 ¼ cups heavy cream
• ¾ cup whole milk
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• Optional Add-ins for flavor variations:
• 1 cup sautéed spinach and crumbled feta cheese
• 4 ounces cooked bacon and shredded gruyere cheese
• 1 cup roasted asparagus and shaved parmesan

Pro Tip: Use the freshest eggs and high-quality dairy to enhance the rich custard texture.

Tools And Equipment

For a perfectly executed Tartine Quiche, having the right tools and equipment is essential. These tools not only streamline the process but also ensure a professional-quality result. Let’s gather what we need to bring this gourmet dish to life.

Essential Tools And Their Functions

To create this flaky crust and velvety custard filling, here’s what we’ll use:

• Mixing Bowl: For combining the ingredients for the crust and whisking the custard.
• Pastry Cutter or Food Processor: To quickly incorporate the cold butter into the flour for a flaky pie crust.
• Rolling Pin: To roll out the dough evenly and with ease.
• 9-inch Tart Pan with Removable Bottom: Ensures a neat and professional presentation for the quiche. The removable bottom helps with easy release.
• Parchment Paper and Pie Weights (or Dried Beans): Necessary tools for blind baking the crust, preventing it from puffing up.
• Whisk: For creating a smooth and airy custard by blending the eggs, cream, and seasonings.
• Chef’s Knife and Cutting Board: For prepping optional add-ins, like chopping vegetables or slicing cheese.
• Measuring Cups and Spoons: Ensures precise measurements for the crust and filling ingredients—crucial for a successful recipe.
• Baking Sheet: Placed beneath the tart pan to catch any potential drips while the quiche bakes.
• Rubber Spatula: Ideal for gently folding or scraping mixtures into the crust.

Optional But Helpful Equipment

While not mandatory, these can enhance the quiche-making process:

• Bench Scraper: Assists in transferring rolled-out dough to the tart pan without breaking it.
• Cooling Rack: Quickly and evenly cools the quiche post-baking, maintaining its texture.
• Pastry Brush: Useful for brushing egg wash on the crust edges for a crisp, golden finish.

Quick Reference Table

Tool	Purpose
Mixing Bowl	For preparing the crust and whisking the custard.
Pastry Cutter/Food Processor	Blending cold butter into flour for a flaky crust.
Rolling Pin	Rolling out the pie dough smoothly and evenly.
9-inch Tart Pan	Baking the quiche with a professional finish.
Parchment Paper and Pie Weights	Blind baking the crust without puffing.
Whisk	Creating a smooth custard mixture.
Chef’s Knife/Cutting Board	Prepping optional fillings like vegetables or meats.
Measuring Cups/Spoons	Ensuring accuracy for all ingredients.
Baking Sheet	Catches spills during baking, keeping the oven clean.

Directions

Creating this Tartine-inspired quiche is a step-by-step process that ensures a perfect balance of a buttery, flaky crust and a silky, savory custard filling. Here’s how we make it:

Prep The Crust

1. In a mixing bowl, combine 1 1/4 cups all-purpose flour, 1/2 tsp salt, and 1 tsp sugar.
2. Add 1/2 cup (1 stick) cold unsalted butter, cubed, and cut it into the flour mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs.
3. Gradually add 2–4 tbsp ice water, tossing the mixture with a fork after each addition. Stop when the dough holds together but isn’t wet.
4. Turn the dough out onto a lightly floured surface. Use your hands to shape it into a disk. Wrap it in plastic wrap and chill for at least 30 minutes.
5. Once chilled, roll out the dough to fit a 9-inch tart pan with a removable bottom. Gently press it into the pan and trim any excess dough.
6. Line the dough with parchment paper, fill with pie weights or dried beans, and blind bake at 375°F for 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes. Let cool.

Pro Tip: Blind baking ensures the crust won’t turn soggy from the custard filling later.

Prepare The Filling

1. In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, and 1/2 cup whole milk.
2. Add 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper for seasoning.
3. For customizable flavors, mix in pre-cooked add-ins like:

• Sautéed spinach and feta
• Crispy bacon and shredded gruyere
• Roasted asparagus and grated parmesan

Assemble The Quiche

1. Pour the prepared custard into the cooled tart shell, spreading it evenly.
2. Evenly distribute any add-ins throughout the custard to ensure every bite is flavorful.

Tip: Avoid overloading the filling; aim for a visually balanced and evenly dispersed layout to prevent sinking.

Bake The Quiche

Step	Temperature	Time
Preheat the oven	375°F	—
Bake the assembled quiche	375°F	30–35 minutes, until custard is set and the top is lightly golden.

1. Once baked, allow the quiche to cool for 10–15 minutes before removing from the tart pan.
2. Garnish with fresh herbs like chopped parsley or chives for a refined touch.

Make-Ahead Instructions

To streamline your cooking process and maximize convenience, you can easily prepare components of our Tartine-inspired quiche ahead of time. Here are the detailed steps to help you stay organized, without compromising flavor or texture:

Preparing the Crust in Advance

• Make and Chill Dough: Prepare the dough as per the instructions in the recipe. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days.
• Freeze the Dough: For longer storage, freeze the wrapped dough for up to 1 month. Thaw it in the refrigerator overnight before rolling it out.
• Blind Baking Ahead: You can also blind bake the crust up to 1 day ahead of time. Once cooled, cover it tightly with foil or plastic wrap and store it at room temperature.

Making the Custard in Advance

• Whisk and Store: Mix together the custard ingredients (eggs, heavy cream, milk, and seasonings). Pour into an airtight container and refrigerate for up to 24 hours.
• Add-Ins Storage: Prepare any add-ins, such as sautéed vegetables or cooked meats, in advance. Let them cool completely and store in separate airtight containers in the refrigerator for up to 2 days. Combine with the custard just before assembling the quiche to maintain freshness.

Assembly Tips for Later Baking

If you’d like to assemble the quiche ahead of time, follow these tips for the best results:

• Par-Bake & Fill Later: Blind bake the crust as described in the recipe, then let it cool completely. Store the crust and custard separately until you’re ready to bake. Assemble the quiche up to 6 hours before baking by pouring the custard into the crust and adding your preferred fillings. Cover loosely with plastic wrap and refrigerate.
• Fully Assemble & Store: For short-term prep, you can fully assemble the quiche and refrigerate it for up to 6 hours before baking. Ensure it’s covered tightly to prevent the custard from forming a skin.

Freezing the Quiche

This recipe freezes wonderfully, whether baked or unbaked. Below are storage and reheating guidelines:

Stage	Freezing Instructions	Reheating Tips
Unbaked Quiche	Assemble the quiche in the tart pan, wrap tightly in plastic wrap, then foil. Freeze for up to 1 month.	Bake directly from frozen at 375°F for 10-15 minutes longer than the recipe calls for.
Baked Quiche	Let the baked quiche cool completely. Wrap in plastic wrap and foil. Freeze for up to 1 month.	Reheat in a 350°F oven, uncovered, for 25-30 minutes until warmed through.

Helpful Tips for Make-Ahead Success

• Always use high-quality airtight containers or wraps to prevent freezer burn and preserve maximum freshness.
• Label all storage containers with the date and contents for easy reference.
• Avoid overfilling the crust during assembly, especially if freezing. This prevents spillovers during baking.

By following these make-ahead suggestions, your Tartine Quiche will be stress-free and ready to impress, whether it’s for a busy weekday or an elegant brunch gathering.

Serving Suggestions

When it comes to enjoying our Tartine Quiche, the possibilities are both elegant and endless. Its rich, custardy filling and buttery, flaky crust make it versatile enough to elevate any meal. Let’s explore some pairing ideas to serve this delightful quiche in style.

Brunch Presentation

For a brunch spread, pair slices of Tartine Quiche with:

• Fresh Greens: A lightly dressed arugula or mixed green salad with a drizzle of lemon vinaigrette complements the creamy texture of the quiche.
• Seasonal Fruits: Arrange slices of ripe melons, berries, or citrus fruits for a refreshing contrast.
• Artisanal Breads: Serve with crusty sourdough or a selection of warm croissants and baguettes to channel a Parisian café vibe.

Light Dinner Pairings

Transform the Tartine Quiche into a satisfying dinner:

• Hearty Soup: Pair with a warm bowl of tomato bisque or French onion soup to create a cozy, comforting meal.
• Roasted Vegetables: Serve alongside roasted root vegetables like carrots, beets, or sweet potatoes for a balance of earthy flavors.
• Wine Selection: A glass of light white wine such as Sauvignon Blanc or a chilled rosé enhances the richness of the quiche.

Elegant Entertaining

For a chic gathering, consider these additions:

• Charcuterie Board: Surround the quiche with cured meats, gourmet cheeses, and marinated olives for an impressive spread.
• Mini Tartines: Slice the quiche into bite-sized squares and top with caramelized onions, smoked salmon, or crème fraîche to create delectable hors d’oeuvres.
• Champagne Toast: Sparkling wine or champagne elevates any soirée and pairs beautifully with the quiche’s creamy profile.

Meal Prep & Leftovers

The Tartine Quiche isn’t just for fresh serving; it’s perfect for meal prep:

• Store leftover slices in an airtight container in the fridge for up to three days, reheating gently in the oven for best results.
• Enjoy cold or at room temperature for a quick lunch paired with a simple side salad.
• Add a slice to packed lunches with a handful of mixed nuts or whole-grain crackers for a balanced, protein-rich option.

Serving Quantities

To ensure everyone gets a satisfying portion, here’s a quick reference guide for serving sizes:

Occasion	Serving Size Recommendation
Brunch or Dinner	1-2 slices per person
Appetizers	1 mini square per person
Meal Prep	1 slice per meal

Whether served as a centerpiece or a subtle addition, our Tartine Quiche promises to shine in any setting.

Storage And Reheating Tips

Proper storage and reheating are essential to maintain the flavorful custard texture and flaky crust of our Tartine Quiche. Here’s how we can ensure your quiche stays delicious whether stored in the fridge or freezer.

Refrigerator Storage

1. Cool Completely: Allow the quiche to cool to room temperature before storing to prevent condensation, which can make the crust soggy.
2. Wrap Securely: Use plastic wrap or aluminum foil to tightly wrap the quiche, ensuring no air reaches it. Alternatively, place it in an airtight container for extra protection.
3. Shelf Life: Store the quiche in the fridge for up to 3–4 days.

Freezing Instructions

1. For Leftovers: Slice the baked quiche into individual portions. Wrap each slice in plastic wrap and then place them in a freezer-safe zip-top bag or container.
2. For Whole Quiche (Baked): Cool completely, wrap tightly in plastic wrap followed by a layer of foil, and freeze.
3. For Unbaked Quiche: Assemble the quiche, wrap the entire dish securely in plastic wrap and foil, and freeze.
4. Shelf Life: Quiche can be frozen for up to 2 months without significant loss of quality.

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Storage Type	Steps	Shelf Life
Refrigerator	Wrap securely with plastic wrap or foil	3–4 days
Freezer (Baked)	Wrap whole or sliced portions securely	2 months
Freezer (Unbaked)	Wrap unbaked quiche in plastic and foil layers	2 months

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Reheating Suggestions

1. From the Refrigerator:

• Preheat oven: Heat to 350°F (175°C).
• Reheat slices: Place on a baking sheet and cover loosely with aluminum foil. Warm for 15–20 minutes until heated through.

1. From the Freezer (Baked):

• Thaw overnight in the fridge for best results.
• Reheat following the refrigerator method, adding an extra 5–10 minutes if needed.

1. Direct from the Freezer (Unbaked):

• Bake at 375°F (190°C) without thawing. Add 10–15 minutes to the total baking time and check for doneness.

1. Microwave Option (Slices Only):

• Heat on a microwave-safe plate for 1–2 minutes at 70% power. Be cautious as the crust may lose its crispiness.

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Adhering to these Storage And Reheating Tips ensures that every slice of Tartine Quiche you enjoy, whether freshly baked, leftover, or frozen, bursts with the same delightful, gourmet quality.

Conclusion

Creating a Tartine-inspired quiche at home is a rewarding experience that brings gourmet flavors to your kitchen. Its rich, velvety custard and perfectly flaky crust make it a standout dish for any occasion, whether you’re hosting brunch or prepping meals for the week.

With its versatility and make-ahead options, this quiche offers endless possibilities to suit your taste and schedule. By following the recipe and tips, you’ll achieve a dish that’s as impressive as it is delicious. Let’s bring a touch of Parisian charm to our tables with every slice.

Frequently Asked Questions

What makes the Tartine Quiche unique?

The Tartine Quiche stands out for its custardy, velvety filling and flaky crust, inspired by the famous Tartine Bakery. Its versatility allows you to personalize the filling with seasonal vegetables, meats, or cheeses, making it suitable for various tastes and occasions.

What ingredients are used for the crust and filling?

The crust requires all-purpose flour, butter, salt, sugar, and ice water. The filling combines eggs, heavy cream, whole milk, salt, and pepper, with optional add-ins like spinach and feta, bacon and gruyere, or asparagus and parmesan.

What tools do I need to make Tartine Quiche?

Essential tools include a mixing bowl, food processor or pastry cutter, rolling pin, 9-inch tart pan, parchment paper, pie weights, and a whisk to ensure a smooth and evenly baked quiche.

Can I prepare the quiche in advance?

Yes, you can make the crust and custard ahead. The crust can be chilled or frozen, and the custard can be refrigerated. Assemble and bake when ready or freeze the unbaked/baked quiche for future use.

How do I store and reheat leftover quiche?

Cool the quiche fully before refrigerating it in an airtight wrap. For reheating, bake at 350°F until warm. Frozen quiche should be defrosted in the fridge overnight before reheating for best results.

What are some serving suggestions for Tartine Quiche?

For brunch, pair it with fresh greens, fruits, and bread. For dinner, serve alongside soups or roasted vegetables. For elegant gatherings, create a charcuterie board and serve with champagne or white wine.

Can I freeze the quiche?

Yes, both baked and unbaked quiches freeze well. Wrap them tightly in plastic and foil before freezing. Reheat baked quiche directly from frozen or thaw unbaked quiche overnight before baking.

How can I customize the filling?

You can adapt the quiche with seasonal vegetables, cooked meats, or cheeses. Popular combinations include sautéed spinach and feta, bacon and gruyere, or roasted asparagus with parmesan.

What’s the best way to achieve a flaky crust?

Ensure the butter is cold, avoid overmixing the dough, and chill it before rolling out. Blind bake the crust with pie weights to keep it crisp and evenly cooked.

Can I use store-bought crust instead of making one from scratch?

Yes, a high-quality store-bought pie crust can be substituted to save time. Simply proceed with the blind baking instructions provided.