Parabolic Quiche with Herb-Infused Crust

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A perfectly curved quiche with a delicate, herb-kissed crust that holds its shape like a sturdy bike bracket. This recipe, ready in about 95 minutes, combines All-purpose flour, Cold unsalted butter, Ice water into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 382 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups All-purpose flour
• 1/2 cup Cold unsalted butter
• 3 tbsp Ice water
• 4 Eggs
• 1/2 cup Heavy cream
• 1 cup Cheddar cheese
• 2 tbsp Fresh chives
• 1 tsp Dill

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: For the crust: Pulse 1 1/4 cups flour and 1/2 tsp salt in a food processor. Add 1/2 cup cold cubed butter and pulse until pea-sized crumbs form. Sprinkle in 3 tbsp ice water and pulse until dough holds together. Press into a 9-inch tart pan, crimping edges. Chill 30 minutes.
2. Step 2: Preheat oven to 375°F (190°C). Blind-bake the crust for 15 minutes. Whisk together 4 eggs, 1/2 cup heavy cream, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl.
3. Step 3: Spread 1 cup shredded cheddar cheese evenly over the crust. Pour egg mixture over cheese, then sprinkle with 2 tbsp finely chopped chives and 1 tsp chopped fresh dill. Bake for 35 minutes until the center is set and edges are golden.