CHEESE QUICHE
6 servings
This is an excellent quiche template. Use the suggested Additions to Quiche to riff on the basic recipe.
Preheat the oven to 375°F. Roll out and line a 9-inch tart or pie pan with:
- ½ recipe Basic Pie or Pastry Dough or Pat-in-the-Pan Butter Dough
Blind bake the crust. While still warm, brush the baked crust with:
- Beaten egg yolk
Place the pan on a baking sheet. Sprinkle in the bottom of the pie shell:
- 1 to 1½ cups shredded Cheddar, Swiss, or Gruyère (4 to 6 ounces)
Whisk together thoroughly in a medium bowl until no streaks of egg white remain:
- 1 cup half-and-half or heavy cream
- 3 large eggs
- ½ small onion, grated or minced
- (⅛ teaspoon grated or ground nutmeg)
- ½ teaspoon salt
- ¼ teaspoon white or black pepper
Pour the mixture over the cheese in the pie shell. Bake until the filling is puffed around the sides and a knife inserted in the center comes out clean, 30 to 40 minutes. Let stand 10 minutes before slicing.