French in a Flash: Sweet Vanilla Quiche Recipe

by
Kerry Saretsky
Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.
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Kerry Saretsky
updated May. 15, 2019
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Kerry Saretsky

I am a total junkie for French food magazines, which is where I first saw the idea for a sweet quiche. I often ask myself the question, "Is this French enough?" when I'm writing a recipe. But French food magazines are constantly taking the givens of French food and bending them back on themselves, creating the most simple and surprising dishes that are just so exciting.

I never tried the original recipe for vanilla quiche that I saw, but my version comes out like a sweet vanilla custard baked into a flaky crust, only with more heft and substance than a dessert. Like French toast, it is sweet but substantive. It's somewhere between eggs for breakfast and a crème brûlée tart, which makes it perfect for brunch or tea. I love this recipe; its as easy as whipping up scrambled eggs, but certainly a step outside of ordinary.

Recipe Facts

5

(2)

Total: 0 mins
Serves: 6 servings

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Ingredients

  • 1 (7-ounce) refrigerated pie crust
  • 4 whole eggs
  • 2 egg yolks
  • 3/4 cup granulated sugar
  • 2 tablespoons unbleached all-purpose flour
  • 1 3/4 cups half and half
  • 1 vanilla bean

Directions

  1. Adjust oven rack to middle position and preheat the oven to 375°F. Unroll pie crust into 9-inch pie plate, tucking back edges of crust or crimping as desired.

  2. In a large bowl, whisk together eggs, egg yolks, and sugar until pale and frothy, about 2 minutes. Whisk in flour to combine. Whisk in half and half, and scrape in vanilla seeds, mixing to combine.

  3. Pour egg and half and half mixture into pie crust. Place pie plate on rimmed baking sheet, and bake until egg mixture is puffed and golden, about 55 minutes to 1 hour. Remove from oven and allow to rest for 15 minutes. Serve warm or room temperature, in slices.

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