Quiche + Fondue Recipe

Make dough

In a bowl or food processor combine 1.5 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar. Cut in 6 tbsp cold unsalted butter until mixture resembles coarse crumbs (food processor: pulse 6–8 times). Sprinkle 3 tbsp cold water over flour and mix until dough just comes together. Do not overwork.

Chill and roll

Form dough into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes. On a lightly floured surface, roll dough to a 12-inch circle about 1/8" thick. Fit into a 9-inch tart or quiche pan with removable bottom, pressing into edges. Trim excess and crimp if desired. Chill in freezer 10 minutes to relax.

Blind-bake

Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, brush bottom lightly with egg wash (optional), then return to oven and bake another 6–8 minutes until just set and starting to color. Reduce oven to 350°F (175°C) for filling bake later.

While dough chills, melt 1 tbsp unsalted butter with 1 tsp olive oil in a medium skillet over medium-low heat. Add 3 thinly sliced shallots, 0.5 tsp sugar, and 0.25 tsp salt. Cook slowly, stirring occasionally, until soft, deeply golden and caramelized, about 12–18 minutes. Remove from heat and let cool slightly. Measure out 1/2 cup for the quiche filling; reserve any extra for serving.

In a medium bowl whisk together 4 large eggs, 1 cup heavy cream, and 1/2 cup whole milk until homogeneous. Season with 3/4 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves. Stir in 1 cup grated Gruyère, 1/2 cup grated Emmental, 1/2 cup caramelized shallots, and 2 tbsp chopped chives. Taste custard for seasoning (keep in mind the cheeses are salty).

Pour the filling into the warm blind-baked crust. Gently tap the pan on the counter to release air bubbles. Brush exposed crust edge with egg wash (1 beaten egg with 1 tbsp water) for color, then place quiche in the oven preheated to 350°F (175°C). Bake for 30–35 minutes until custard is set but still slightly wobbly in the center and the top is light golden. Remove and let rest 10–15 minutes before serving.

Make fondue while quiche bakes or just before serving: rub the inside of a small heavy saucepan or fondue pot with the cut side of 1 garlic clove; discard garlic. Over medium heat, pour in 1/2 cup dry white wine and bring to a gentle simmer.

In a small bowl toss 1 cup grated Gruyère and 1/2 cup grated Comté with 1 tsp cornstarch until evenly coated (cornstarch prevents separation). Gradually add the coated cheeses to the simmering wine, stirring constantly in a figure-eight motion to melt smoothly. Keep the heat low so the mixture melts gently and doesn't boil.

Once fully melted and smooth, stir in 1 tsp kirsch (or dry sherry), 1/4 tsp freshly ground black pepper, and a pinch (about 1/8 tsp) freshly grated nutmeg. Taste and adjust seasoning. Keep fondue warm over low heat or in a fondue pot at serving temperature.

If you prefer to serve the fondue as a little sauce atop slices of quiche, spoon a thin layer over each slice just before serving so the custard doesn't get soggy; otherwise serve fondue on the side with bread, steamed vegetables, or small boiled potatoes for dipping.

When quiche has rested 10–15 minutes, slice and place on plates. Spoon warm fondue on top of each slice (about 2–3 tbsp per slice) or serve fondue in a small pot alongside. Garnish quiche with 1 tbsp extra chopped chives and a light sprinkle of coarse sea salt (about 1/4 tsp divided).

Leftovers: refrigerate quiche covered for up to 3 days. Reheat slices at 325°F (160°C) until warmed through. Keep fondue refrigerated and gently rewarm over low heat with a splash of wine if it stiffens.