Mohamed Shili This delicious Julia Child Blue Cheese Quiche is a creamy and savory dish, perfect for a quick and easy meal. With a rich filling of eggs, double cream, and tangy blue cheese, complemented by sautéed mushrooms and fresh watercress, this quiche offers flexibility by allowing the use of common ingredients. The buttery, flaky pastry crust adds an irresistible texture, making it a delightful option for breakfast, brunch, or lunch.
Ingredients Needed
For the Pastry:
- 250g (2 cups) plain flour
- 150g (10 tbsp) unsalted butter, cold
- 2 egg yolks
- 4-5 tsp cold water
For the Quiche Filling:
- 1 ½ tbsp unsalted butter
- 6 oz wild button mushrooms, sliced
- 3 medium free-range eggs
- ¾ cup double cream (heavy cream)
- 3 oz blue cheese, cut into cubes
- 1 ¾ oz watercress
- Salt and black pepper, to taste
How To Make Blue Cheese Quiche
- Mix the flour and butter: Tip the flour and butter into a bowl, then rub together with your fingertips until crumbly. (Or pulse in a food processor until breadcrumb consistency.)
- Add egg yolks & water: Stir in egg yolks and 4-5 tsp of cold water until just combined.
- Chill the dough: Shape into a disc, wrap in cling film, and chill for 30 minutes.
- Roll out & line the tin: Roll out the pastry on a lightly floured surface to a 30cm (12-inch) circle. Drape over a 23cm (9-inch) tart tin, pressing into the edges. Prick the base with a fork and chill for at least 20 minutes.
- Preheat the oven: 180°C (160°C fan) / 350°F / Gas mark 4.
- Bake with weights: Line the pastry with baking paper, fill with baking beans, and bake for 12 minutes.
- Bake uncovered: Remove the paper and beans, then bake for another 5-10 minutes until golden. Reduce oven to 160°C (140°C fan) / 320°F / Gas mark 2.
- Cook mushrooms: Heat butter in a pan over high heat. Sauté mushrooms for 5 minutes. Reserve cooking juices.
- Make the custard: In a bowl, beat eggs, then whisk in cream. Stir in mushrooms, half the blue cheese, and some watercress. Season with salt and pepper.
- Assemble & bake: Pour filling into the tart case, dot with remaining blue cheese, and bake for 30-35 minutes until set and golden brown.
- Cool & serve: Let the quiche cool in the tin before removing to prevent collapse.
Recipe Tips
- Keep Ingredients Cold: Ensure that the butter and water used for the pastry are cold. This helps in creating a flaky and crisp crust.
- Avoid Overmixing the Dough: When combining the pastry ingredients, mix just until they come together. Overmixing can result in a tough crust.
- Blind-Bake the Crust: Pre-baking the pastry shell prevents a soggy bottom. Use baking beans or uncooked rice to weigh down the crust during blind baking.
- Cook Fillings Thoroughly: Sauté mushrooms until their moisture evaporates to prevent a watery filling.
- Let the Quiche Set Before Slicing: Allow the quiche to cool slightly after baking. This helps the filling set, making it easier to slice and serve.
How To Store & Reheat Leftovers
- Refrigerate: Wrap leftover blue cheese quiche tightly in foil or place it in an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: Wrap leftover blue cheese quiche slices in plastic wrap, then in a layer of aluminum foil to prevent freezer burn. Freeze for up to 2 months. To thaw, transfer the quiche to the refrigerator overnight before reheating.
- Reheating
Nutrition Fact
Serving Size: 1 slice (1/6 of quiche)
- Calories: Approximately 531 kcal
- Total Fat: 41.5g
- Saturated Fat: 22.5g
- Cholesterol: 160mg
- Sodium: 949mg
- Total Carbohydrate: 24.5g
- Sugars: 1g
- Dietary Fiber: 1g
- Protein: 17.5g
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Julia Child Blue Cheese Quiche
Description
This delicious Julia Child Blue Cheese Quiche is a creamy and savory dish, perfect for a quick and easy meal. With a rich filling of eggs, double cream, and tangy blue cheese, complemented by sautéed mushrooms and fresh watercress, this quiche offers flexibility by allowing the use of common ingredients. The buttery, flaky pastry crust adds an irresistible texture, making it a delightful option for breakfast, brunch, or lunch.
Ingredients
For the Pastry:
For the Quiche Filling:
Instructions
- Mix the flour and butter: Tip the flour and butter into a bowl, then rub together with your fingertips until crumbly. (Or pulse in a food processor until breadcrumb consistency.)
- Add egg yolks & water: Stir in egg yolks and 4-5 tsp of cold water until just combined.
- Chill the dough: Shape into a disc, wrap in cling film, and chill for 30 minutes.
- Roll out & line the tin: Roll out the pastry on a lightly floured surface to a 30cm (12-inch) circle. Drape over a 23cm (9-inch) tart tin, pressing into the edges. Prick the base with a fork and chill for at least 20 minutes.
- Preheat the oven: 180°C (160°C fan) / 350°F / Gas mark 4.
- Bake with weights: Line the pastry with baking paper, fill with baking beans, and bake for 12 minutes.
- Bake uncovered: Remove the paper and beans, then bake for another 5-10 minutes until golden. Reduce oven to 160°C (140°C fan) / 320°F / Gas mark 2.
- Cook mushrooms: Heat butter in a pan over high heat. Sauté mushrooms for 5 minutes. Reserve cooking juices.
- Make the custard: In a bowl, beat eggs, then whisk in cream. Stir in mushrooms, half the blue cheese, and some watercress. Season with salt and pepper.
- Assemble & bake: Pour filling into the tart case, dot with remaining blue cheese, and bake for 30-35 minutes until set and golden brown.
- Cool & serve: Let the quiche cool in the tin before removing to prevent collapse.
Notes
- Keep Ingredients Cold: Ensure that the butter and water used for the pastry are cold. This helps in creating a flaky and crisp crust.
- Avoid Overmixing the Dough: When combining the pastry ingredients, mix just until they come together. Overmixing can result in a tough crust.
- Blind-Bake the Crust: Pre-baking the pastry shell prevents a soggy bottom. Use baking beans or uncooked rice to weigh down the crust during blind baking.
- Cook Fillings Thoroughly: Sauté mushrooms until their moisture evaporates to prevent a watery filling.
- Let the Quiche Set Before Slicing: Allow the quiche to cool slightly after baking. This helps the filling set, making it easier to slice and serve.
Julia Child Blue Cheese Quiche
