Food & Cooking Recipes Breakfast & Brunch Recipes Fresh Herbs Quiche Be the first to rate & review! Fragrant herbs give this quiche lots of fresh flavor. It's perfect for brunch but also works for breakfast or a light dinner. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 1, 2024 Rate PRINT Share Prep Time: 45 mins Total Time: 6 hrs Servings: 10 Our deep dish quiche has more luxurious custard filling to pastry crust than a regular quiche made in a pie plate. (We have included instructions for making two regular quiches if you prefer.) We make this herb quiche in a springform pan, so there’s no problem getting it out once it’s baked and ready to serve. The pastry is made in the food processor for ease, and the custard filling is simple to put together, but you will need to allow time for the quiche to bake and cool before you cut into it. Romulo Yanes 23 Quiche Recipes That Are Delicious for Breakfast or Brunch If you're making this quiche for a brunch or a party, you can make the dough up to three days before you make the quiche—and prebake the crust a day ahead. Making Traditional Quiches This recipe can also be used to make two quiches using 8- or 9-inch pie plates. Follow the recipe with these differences: Step 3: When making the crust, divide the dough into 2 disks and wrap separately.Step 4: When fitting the dough into the pie plates, fold edges of dough under and crimp as desired.Step 5: Blind bake 8-10 minutes.Divide the filling evenly between the 2 crusts Ingredients Crust 1 ¾ cups all-purpose flour, plus more for dusting 1 teaspoon coarse salt 1 stick cold unsalted butter, cut into pieces 1 large egg, plus 1 large egg yolk 3 tablespoons ice water Basic Filling 6 large eggs 1 ½ cups heavy cream 1 ½ cups whole milk 1 ½ teaspoons coarse salt ½ teaspoon freshly ground pepper Topping ½ cup packed small herb sprigs, such as chervil and dill, on top (if making 2 quiches, double amount) Directions Make pastry for crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Wrap dough in plastic wrap: Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk. Refrigerate at least 30 minutes and up to 4 hours. Roll dough and fit into pan: Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. Trim crust; freeze: Trim edge of dough flush with top of springform pan. Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven; blind bake crust: Preheat oven to 400°F. Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes. Let cool. Whisk eggs and add filling ingredients: Reduce oven to 375°F. Whisk eggs until smooth, then whisk in remaining ingredients until well combined. Add filling to cooled crust: Pour custard mixture into cooled crust, stopping just short of top. You may not need to use all of custard; be careful not to overfill. Add herb sprigs and continue baking: Arrange herb sprigs on top. Bake 10 minutes at 375 degrees, then about 55 minutes at 325°F. Let cool about 1 hour before serving. Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.