Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 1 ⁄2 cup (2 1⁄4 oz.) all-purpose flour
- 8 large eggs plus 4 egg yolks
- 1 tbsp. kosher salt
- 1 tsp. freshly ground white pepper
- 1 cup crumbled ripe blue cheese or Brie
Preparation
Step 1
Heat the oven to 400°. Fit pastry crust into the bottom and up the side of a 9-inch-wide, 2-inch-deep tart pan with a removable bottom. Trim the edges of the dough and chill for 30 minutes. Using a fork, prick the dough all over. Line the dough with parchment paper, fill with pie weights or dried beans, and bake until lightly browned at the edges, about 15 minutes. Transfer the tart pan to a rack, remove the paper and weights, and let the dough cool.
3 Make the filling: Reduce the oven temperature to 300°. In a blender, combine the cream with the milk, flour, eggs and yolks, salt, and pepper, purée until smooth then pour the custard through a fine sieve set over a bowl. Dot the cooled tart shell with the cheese, pour the custard over the cheese, and bake the quiche until set and lightly browned on top, about 1 1⁄2 hours. Transfer to a rack and let cool to room temperature before serving.