Creamy Meyer Lemon and Black Pepper Quiche
Almost like a savory cheesecake, this meyer lemon and black pepper quiche is creamy and decadent. It is great for an Easter morning breakfast or a light lunch or dinner.
Yield: 4-6 servings
For the pie crust
  • 1½ cups flour
  • ½ tbsp sugar
  • ½ tsp fine sea salt
  • 4 oz (1 stick) cold unsalted butter cut into ½-inch cubes
  • ⅓ cup ice water
For the quiche
  • 3 tbsp flour
  • 2 large eggs and 2 large egg yolks
  • 1 cup half and half
  • 1 cup creme fraiche
  • juice of ½ meyer lemon
  • zest of 1 meyer lemon
  • 1 tsp salt
  • 1½ tsp ground black pepper
  • ½ lb grated mozzarella
For the crust
  1. Whisk together the flour, sugar, and sea salt in the bowl of a food processor. Pulse a few times to combine. Add the butter and pulse again until the butter is broken down into pea-sized pieces.
  2. Slowly drizzle the water into the food processor while continuously pulsing. As soon as the dough starts to come together into a ball, stop adding the water.
  3. Remove the dough from the food processor and flatten into a disk. Wrap in plastic wrap and refrigerate until firm, about 1 hour or overnight.
For the quiche
  1. Grease the bottom and sides of a 9-inch tart pan with a removable bottom.
  2. Remove the chilled dough from the fridge and roll it out to an 11-inch circle on a floured work surface. Transfer the dough to the prepared pan and carefully press it into the bottom and up the sides. Cover with plastic wrap and place in the freezer for 2-3 hours or overnight.
  3. When ready to bake, heat oven to 375F.
  4. Remove the chilled tart pan from the freezer and prick the bottom all over with a fork. Line the inside of the tart shell with aluminum foil or parchment paper and fill it with pie weights or baking beans. Bake for 25-30 minutes, or until the edges just start to brown. Remove the foil and weights and bake for another 7-10 minutes, or until lightly golden. Allow to cool on a wire rack.
  5. While the tart crust cools, make the quiche filling. Whisk together the flour, eggs, and egg yolks in a large bowl until smooth. In a separate bowl, whisk together the half and half, creme fraiche, and lemon juice until well combined. Add the half and half mixture to the flour mixture, whisking gently until combined. Stir in the lemon zest, salt and black pepper. Whisk until combined.
  6. Wrap the outside of the cooled tart pan with aluminum foil.
  7. Sprinkle the mozzarella over the crust. Pour the egg mixture over the cheese, filling to the lip of the tart shell even if you have extra filling. Carefully place on a large baking sheet. Put in the oven and bake for 25-30 minutes, or until the filling is set and a small knife inserted in the center comes out clean. Remove from the oven and allow to cool for at least 30 minutes.
  8. Serve warm.
Recipe by Joanne Eats Well With Others at