RECIPE

Madame's Quiche au Fromage

Author:Inspired by epicurious.com
Yield:6-8 servings
Category:Main Courses
Rating:
 (3)

Ingredients

 BASIC PASTRY (See recipe)
large eggs
2/3 cups heavy cream or crème fraîche
1 cups milk (preferably whole)
8 oz. gruyère, emmenthal, or other Swiss-type cheese

Instructions

  1. 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.
  2. Preheat the oven to 425°F.
  3. 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.
  4. 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, 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. 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.
  5. Remove the quiche from the oven and serve immediately.