Quiche Custard Tart

(Note: You can add other items to this quiche, but know that the items added won’t cook very well (should be pre-cooked) and could possibly make the quiche a bit runny, depending on what is added.)

The following recipe makes enough quiche custard for one large or several small quiches. Leftover custard may be refrigerated for up to a week.


1 cup half & half (can use milk, but suggest whole milk)
2 eggs
Salt, pepper, nutmeg, Dijon mustard to taste, other seasonings as desired.

1 (6″-8″) brisée shell (or several small (3″) shells), blind-baked
Gruyere cheese, grated
Small white or yellow onion, chopped and lightly cooked


Preheat oven to 350 degrees.

Put eggs in a bowl and whisk. Add some of the half & half, whisk. Add more half & half, whisk, repeat until all of the half & half has been added. Add the seasonings. (Note: the custard should taste strong before baking as the flavor mellows some with baking.)

Take the brisée shell and lay down a light layer of Gruyere cheese on the bottom of the shell. Add a light layer of the cooked onion. Add a little more cheese. Pour custard into the shell until it is about three-fourths full.

Bake until the custard is just set, about 30 minutes. Let quiche cool to room temperature before eating it. Can also be eaten cold, if preferred.


Quiche custard tart made in class.

On the left – brisée shell, blind-baked. I didn’t have a tart pan, so I used a disposable pie pan. It worked alright, but a tart pan is the way to go. The brisée doesn’t shrink up in a tart pan like it did in the pie pan.On the right – baked quiche. I added oven roasted tomatoes to the custard – it turned out pretty well.

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