Catered Quiche: A Rich, Fluffy Recipe for Entertaining

A catering quiche is a quiche that’s 4 to 5 cm thick, baked for a long time at a low temperature to keep the center moist, with a crust firm enough to be cut into neat slices. For a buffet serving 30 people, allow for 3 quiches, each 24 cm in diameter and cut into 10 slices.

I make it with leeks, ham, and Comté cheese—the filling that everyone agrees on when the family gathers under the pergola.

How many quiches should I make for 30 people?

• As part of a buffet with other dishes: 1 slice of a 24-cm quiche per person, or 3 quiches for 30 people.
• As a main course with a salad: 1½ servings per person, or 4 to 5 quiches for 30 people.
• For a cocktail reception: One quiche makes about 16 bite-sized pieces; with 2 or 3 pieces per person, plan on 4 to 5 quiches for 30 people.

Ingredients for a quiche that is 24 cm in diameter and 4.5 cm high (10 servings)

• 300 g of T55 flour
• 150 g cold unsalted butter, cubed
• 1 egg
• 5 g of fine salt
• 3 cl of cold water
• 3 medium leeks (about 500 g once trimmed)
• 20 g butter for the leeks
• 200 g of diced cooked ham
• 120 g of grated Comté cheese
• 6 eggs
• 40 cl of whole liquid cream
• 20 cl whole milk
• 10 g cornstarch (1 level tablespoon)
• 3 g of salt, pepper, and 1 pinch of nutmeg

For 2 people, divide all the ingredients by four (2 small eggs are enough) and bake in a 12-cm ring mold for about 35 minutes.

Preparation: 40 min · Rest: 1 hour 50 minutes · Cooking: About 1 hour and 35 minutes

The Step-by-Step Recipe

1. Cream together the flour, salt, and butter; add the beaten egg and water, then form a ball without kneading. Cover with plastic wrap and let rest in the fridge for 1 hour: rested dough shrinks less.
2. Roll it out to a thickness of 3 to 4 mm and line a buttered 24-cm pastry ring placed on a baking sheet lined with parchment paper, letting the dough hang over the edges by 1 cm. Prick the bottom with a fork and return it to the refrigerator for 20 minutes.
3. Blind-bake at 180 °C: 25 minutes with parchment paper and baking beads (or 500 g of dried beans), then 10 minutes without, until the bottom is dry and golden. Trim the excess dough with a knife to create a clean edge.
4. Meanwhile, slice and wash the leeks, then cook them in butter for 15 minutes over low heat with the lid on, and for 5 minutes with the lid off to let the moisture evaporate.
5. Mix the cornstarch with a little milk, whisk it together with the eggs, then add the cream, the remaining milk, salt, pepper, and nutmeg.
6. Reduce the oven temperature to 160 °C. Arrange the leeks, ham, and two-thirds of the Comté cheese on the bottom, pour in the mixture, and sprinkle the remaining cheese on top.
7. Bake for 55 to 65 minutes: the top should be golden brown and the center should wobble slightly. If the surface browns too quickly, cover it with aluminum foil.
8. Let it cool for 30 minutes before removing the ring. For neat slices like those from a deli, let it cool completely, cut it while cold, and reheat it for 15 minutes at 150 °C.

My Cooking Tips

• Low heat, slow cooking: At 200 °C, a thick quiche puffs up, cracks, and remains runny in the center. At 160 °C, the mixture sets gently, like a flan.
• Starch stabilizes the dish: the cut is cleaner, and the quiche doesn't release liquid as it cools.
• A very dry filling: leeks cooked until very tender, mushrooms well-browned, spinach squeezed dry.
• Plate version for the sideboard: In a 30 × 40 cm baking pan with 3 cm sides, double the dough, increase the filling by 1.5 times, and bake for 40 to 45 minutes at 170 °C, for about 24 servings.

Under the pergola: how to serve

Serve it warm or at room temperature, with a bowl of baby greens. A well-chilled Provence rosé or a white wine from Cassis pairs well with it—in moderation. No one will be able to tell the difference between this and a takeout quiche, except for the generous portions.

You can easily prepare it the day before, and it will keep for two days in the fridge, covered with plastic wrap. Slice it cold and reheat the portions just before the guests arrive. No need to stress on the big day: keep the pergola closed, use a space heater, and everyone can stay outside—even in November.

Your Questions

How do you make a thick quiche like the ones from a deli?

Take a round pan or a high-sided baking dish, some well-pre-baked shortcrust pastry, and an egg-rich filling. Bake at 160 °C for about an hour, then let it cool before cutting. Patience is what makes all the difference.

What kind of quiche should I make for a cold buffet?

Dishes that are best served cold: Lorraine, leeks and ham, salmon and spinach, or goat cheese and pan-seared zucchini. Avoid very moist toppings like raw tomatoes. Take them out of the fridge 30 minutes before serving; the flavor comes back at room temperature.

How much does a homemade quiche cost?

Do the math based on your current prices: the main costs are the eggs, cream, cheese, and ham. If you make it at home, it’s significantly cheaper than ordering a quiche, where you’re also paying for labor.

Can you freeze a store-bought quiche?

Yes, once it's cooked and cooled—whether whole or in slices—and properly wrapped, it will keep for 2 to 3 months in the freezer. Let it thaw overnight in the fridge, then reheat it for 20 minutes at 150 °C.