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Havarti Quiche Lorraine

Havarti Quiche Lorraine


  • 1 pre-made pie dough or frozen pre-made crust (thawed)
  • 1 cup dried chickpeas, beans or pie weights
  • 6 eggs
  • 1 cup whole milk
  • ½ cup double cream
  • kosher salt
  • black pepper
  • ⅛ tsp ground nutmeg
  • 7 oz Castello® Aged havarti, grated
  • 1 leek, thinly sliced and quartered
  • 2 shallots, small diced


Preheat the oven to 375 degrees F. If using your own pie dough, place the pie dough on a 9-inch deep dish pie pan or tart pan. Build a rim with the pie crust and flute it with your fingers around the edges. Poke the bottom of the crust with a fork (about 5-7 times) all over the surface. Add parchment paper on top of the pie crust and then place the dried beans on top. Place the pie crust in the oven. Bake for 10 minutes, then remove from the heat and remove the pie weights.

While that’s baking, cook the bacon in a skillet over medium high until crispy. Remove it and reserve 1 tbsp of bacon fat (discard the rest.) Adjust the heat to medium. Add the leeks and shallot to the skillet and sauté until softened and fragrant, for 5-7 minutes. Remove from the heat.

In a large mixing bowl, add the eggs, whole milk, heavy cream, a generous pinch of salt, a pinch of pepper, and ground nutmeg. Whisk together until creamy and custardy. Add the bacon, leeks, shallots and grated Havarti cheese. Stir until combined.

Adjust the oven to 350 F. Pour the egg mixture into the pie crust. Bake for 50 min to 1 hour., until golden brown and a toothpick comes out of the center clean. Let it sit 30 minutes-1 hour before serving!