At Country Willows Inn, we believe every great morning starts with something warm, savory, and made from scratch—like our Caramelized Shallot and Gruyère Quiche with a Rosemary Crust. The sweet depth of slow-cooked shallots pairs beautifully with the nutty richness of Gruyère, all wrapped in a buttery crust infused with fragrant rosemary. It's a perfect balance of rustic charm and refined flavor, making every bite feel like a special occasion.
Crust Ingredients
1 1/4 cup all-purpose flour
1 tablespoon dried rosemary
1 teaspoon salt
1 stick cold, unsalted butter
2-3 tablespoons ice water
Filling Ingredients
2 tablespoons butter
4 shallots - thinly sliced
5 eggs
1 cup heavy cream
1/3 cup plain Greek yogurt
2 teaspoons freshly minced rosemary
1/2 teaspoon salt
1 cup shredded Gruyère
Instructions
In a large bowl, combine the flour, dried rosemary, and the salt for the crust. Stir to mix. Add in the butter. Using a fork or pastry cutter, cut the butter into the flour until it has pea-sized clumps. Drizzle the first two tablespoons of water over the crust and mix. If the crust is starting to hold together slightly, gather into a disk and press together. You can add an extra tablespoon of water if the crust is not holding together yet.
Wrap the disk of dough with plastic wrap and place in the refrigerator to rest while you prepare the rest of the quiche. It can be held for up to two days in the refrigerator or in the freezer for up to a week.
Preheat the oven to 375º F.
In a small sauté pan over medium-high heat add the butter and shallots. Cover and reduce the heat to medium-low. Cook for about 15 minutes until shallots are golden brown and caramelized. Stir occasionally.
In a medium bowl, beat the eggs. Whisk in cream, Greek yogurt, fresh rosemary, and salt.
Roll out the pastry dough to fit an 8″ pie pan. Press the dough into place, trimming any excess dough. Evenly layer the caramelized shallots and the Gruyère on the crust. Pour the egg mixture over the top.
Bake for 40-45 minutes until center of the quiche is set and the top is turning golden brown. Let rest before slicing. Serve warm.
Makes about 8 slices.
