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Quiche with Double Cream Brie

Quiche with Double Cream Brie

Cook 1 hr 4 servings

Smooth and straight to the point – our recipe for Quiche with Double Cream Brie, thyme and caramelised onions is subtle and balanced in all aspects. Based on the character from brie, an unholy alliance of crème fraiche, sautéed shallots and fresh herbs deliver a creamy sensation atop a crisp quiche crust.

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Quiche Base

  • 250 g flour
  • 150 g butter, at room temperature
  • 1 tsp salt
  • 1 egg

Quiche Filling



1. Combine the flour and salt. Add the butter to the flour and mix with your fingers until combined – it will look like breadcrumbs.

2. Now add an egg and mix until the dough comes together. Depending on the size of the egg, it may be necessary to add a little water. Mix until the dough comes together, but don’t knead it.

3. Shape the dough into a ball, cover with cling film and place in the fridge. Refrigerate for at least one hour until it is firm enough to work with.

4. Now roll out the dough to a thickness of about ½cm. Place in a a greased pie dish and blind bake the crust by covering it with aluminium foil and then filling with dried beans or similar to keep it from puffing up. Bake for 10 minutes at 180°C.

5. Prepare the filling, while the dough is baking. Whisk the eggs with the crème fraîche and season with salt, pepper and thyme.

6. Slice the shallots and sauté in a frying pan over high heat with a little oil. You want the sliced surface of the shallots to caramelise.

7. Pour the egg mixture into the quiche shell, then add the caramelised shallots and top with slices of Castello® Double Cream Brie.

8. Bake the pie for an additional 25-30 minutes at 180°C until the filling has set and is slightly golden on top. Serve hot, warm or cold.