Quiche au Fromage recipe
At a glance
| Serves | 6-8 |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Meal type | Lunch, Main Dish |
| Allergy list | Egg, Milk, Soy, Wheat |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Region | French |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 1 mealy pie crust
- 4oz gruyère cheese (grated)
- 2 eggs
- ½ cup heavy cream
- 6oz whole milk
- ½ teaspoon salt
- 1 pinch white pepper
- 1 pinch nutmeg
- herb (to taste. I like thyme and chives)
Optional
- bacon (or ham or pancetta. To taste. Finely diced.)
Directions
Step 1
Preheat oven to 190°C / 375°F / Gas Mark 5.
Roll dough until it is 1.5cm (0.5 inches) thick and line an 20cm (8 inches) pie pan.
Step 2
Fill with pie weights (or dried beans or rice) and “blind bake” crust for about 15-20 minutes until it starts to brown lightly.
Remove weights and bake another 2 minutes.
Remove crust and let cool.
Step 3
In a bowl, whisk eggs, cream, milk, and white pepper and nutmeg until well incorporated.
Step 4
Sprinkle grated Gruyere and bacon/ham if using (for Quiche Lorraine) in the bottom of cooled pie shell.
Pour in egg/cream mixture.
Step 5
Bake at 190°C / 375°F / Gas Mark 5 for 20-30 minutes until the quiche is set (no longer jiggles in the middle and golden brown on top).
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