After enjoying quiche for years, I finally made my very own. And it tasted like I was eating it straight from a French patisserie.
I found this recipe on epicurious.com, and after reading all the rave reviews, I decided to try it for myself. This is a recipe for a basic cheese quiche, but you can add any fillings.
This has easily become one of my new sure-fire dishes to serve for guests for breakfast/brunch, and just for the three of us for a yummy lazy weekend morning.
I cheated a bit, and used a store-bought frozen crust...shhh, don't tell anyone.*
Preheat the oven to 425'
6 large eggs
2/3 cup heavy cream or crème fraîche
1 cup milk (preferably whole)
8 ounces gruyère, emmenthal, or other Swiss-type cheese
1/4 teaspoon freshly ground nutmeg
In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with the salt and pepper, then add the cheese and stir until it is blended,
I added some fresh, chopped spinach, and added it to the bottom of the crust before pouring the egg mixture.
Turn the mixture into the pre-baked pastry, and spread out the cheese evenly over the bottom of the pastry.
Sprinkle the top with nutmeg if you've used a Swiss-type cheese, and bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes. I actually mixed the nutmeg into the egg mixture.
To test for doneness, shake the quiche - if it is solid without a pool of uncooked filling in the center, it is done. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through. Remove the quiche from the oven and serve immediately.
I think next time I will add some caramelized onion. If I was a meat eater, I would definitely add some prosciutto or chopped, crispy bacon.
2/3 cup heavy cream or crème fraîche
1 cup milk (preferably whole)
8 ounces gruyère, emmenthal, or other Swiss-type cheese
1/4 teaspoon freshly ground nutmeg
In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with the salt and pepper, then add the cheese and stir until it is blended,
I added some fresh, chopped spinach, and added it to the bottom of the crust before pouring the egg mixture.
Turn the mixture into the pre-baked pastry, and spread out the cheese evenly over the bottom of the pastry.
Sprinkle the top with nutmeg if you've used a Swiss-type cheese, and bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes. I actually mixed the nutmeg into the egg mixture.
To test for doneness, shake the quiche - if it is solid without a pool of uncooked filling in the center, it is done. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through. Remove the quiche from the oven and serve immediately.
I think next time I will add some caramelized onion. If I was a meat eater, I would definitely add some prosciutto or chopped, crispy bacon.
Enjoy!!
*If you do want to make the homemade crust, try this recipe.
Do the following before mixing the egg mixture:
Roll out the pastry to fit a 10-1/2 inch glass or metal pie plate (not removable bottom). Crimp the edges, poke the bottom with a fork or the tip of a sharp knife, and place the pastry in the freezer for 30 minutes. Preheat the oven to 425°F. Line the pastry with aluminum foil and pastry weights and bake in the bottom third of the oven until the pastry is golden at the edges, about 15 minutes. Remove from the oven and remove the aluminum foil and pastry weights. Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes. Remove from the oven and reserve
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