Silky custard quiche (2024)

Cellar Door Provision’s quiche totally blew my mind and opened my eyes to how luxurious a quiche can be. I’ve always made tasty crustless no-fussquiches bycombing6-8 eggs, whatever milk I’ve got – typically coconut or maybe whole milk – and a bunch of veggies. It’s a simple template that doesn’t need a recipe and never fails to deliver. CDP’s quiche is the exact opposite. It has a rich buttery flaky crust with aninterior that’slight on eggs, heavy on milk and cream, which results in a decadantandluxurious quiche that is silky smoothand so, so, delicious. CDP kindly shared their recipe with me and a quichwebsearch led me to Thomas Keller’s recipe from his cookbook Bouchon Bakery. Now just because you can get hisrecipe doesn’t mean it’s an easy undertaking and CDP executes the quicheperfectly to delivera Bouchonquiche you can get any day in Chicago, and probably with considerably less wait.

Unlike my go-to quiche which can be quickly thrown together and consumed immediately, Keller’s quiche requires advanceplanning and a couple days’restraint. The dough for the crust needs to rest a day before baking and once the quiche is baked, it needs to rest overnight so thatthe custard canset, whichallowsthe custardto be silky smooth. While the quiche is a sight to behold with its towering crust, it’s the custard that Iabsolutely love–andcreating a crustless version of thisquiche is actually quite simple and still creates an impressive and luxuriousresult.

2 cups milk (460 grams)
2 cups heavy cream (465 grams)
6 large eggs
3 tsp salt
1/2tsp pepper
6 gratings fresh nutmeg
Butter or coconut oil for the pan
I like to add a dash of dried thyme, butif you’re making it for the first time, I recommend staying true to the recipe because the simplicity of the batter is really quite beautiful

Directions:

Fillings: Prepareyour fillings and cook if needed.
Scald the milk and cream:Combine the milk and cream in a saucepan or dutch oven and heat over medium heat until scalded (when a skin begins to form on the surface). Stir occassionally to prevent the mixture from burning. Remove from heat and let it cool slightly,10 to 15 minutes.
Preheat oven to 325°F.
Apply butter or coconut oil to the pan so the batterwon’t stick.
Blend half the ingredients:Put half the eggs, milk,cream, salt, pepper and nutmeg in a blender and blend until frothy (about 30 seconds). The salt might seem like alot, butthe fat in the milk and cream really mellows it out.
Assemble first quiche layer:Put in 1/3 ofyourfillings and the liquid into thepan.
Repeat: Blend the rest of the ingredients, lay down 1/3 of thefillings, and pourmost of the liquid into the quiche. Lay down the rest of the ingredients and pour the rest of the batter on top. If you have any leftover liquid, you can create a small portion that you can devour into as soon as it’s done :). It’s a good way to test it out andsee how it changes when you let it rest.
Bake:Bake at 325 for 1:15 to 1:30 hours until the top of the quiche is browned and the custard is set. The custard may still jiggle somewhat, but that’s okay. The quiche is meant to be softand will continue to set in the fridge. Let it cool before refridgerating for1-3 days.

When you’re ready to serve, slice the quiche when it’s cold. Make sure to cut through any of the veggies or filling since those can easily break the custard apart if you haven’t cut them all the way. Preheat the oven to 375 and heat the entire quiche for 15-25 min. You can also heat up individual slices and forabout 10-15 minutes. Since there’s no crust, be gentle when removing the slices from the pan. Don’t worry if the first slice doesn’t come outcleanly – it will taste absolutely incredible.