As part of the CSA to which I belong, I get a share of eggs. I turned my half-dozen eggs into a beautiful cheese quiche. The recipe is from Mark Bittman. I love how quick, simple and delicious his recipes are.
The recipe below offers a couple of options: heavy cream, half-and-half or milk andcheddar or gruyere cheese. I used half-and-half and gruyere cheese. Gruyere is one of my favorite cheeses to use in a quiche. I much prefer it to cheddar. I also threw in 2 teaspoons of fresh thyme from my garden. Yum!
I love to have a quiche around when we have house guests. You can make it the night before, and it’s so easy to heat up for breakfast. With a side of fruit, you’re all set.
Basic Cheese Quiche
Recipe from How to Cook Everything by Mark Bittman1 (9 1/2 inch) deep dish pie shell, unbaked and chilled
6 eggs, at room temperature
2 cups grated cheddar cheese or gruyere cheese (or the lesser known Emmenthal or Cantal cheese)
2 cups heavy cream or half-and-half or whole milk, gently heated just until warm
1/2 teaspoon salt
1/4 teaspoon cayennePreheat oven to 425°; prick the crust all over with a fork. Line it with tin foil and weight the bottom with a pile of dried beans, rice, or other weights that will sit flat on the surface. Bake 12 minutes; remove from the oven and carefully remove the weight and foil; turn the oven to 325°.
In a bowl, combine the eggs, cheese, cream, and seasonings; beat until well blended. Place the baked crust on a baking sheet; pour the egg mixture into the crust, right to the top. Carefully transfer the baking sheet to the oven; bake 30-40 minutes, until the mixture is set but still moist; it should still jiggle just a little in the middle (cover pie crust edges with foil if getting too brown). Cool on a rack; serve warm or at room temperature.
Yield: 6 servings
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This quiche is so delicious!! My two and a half year old had his mouth wide open for every bite! Yummmmmy!
I made this today, added some spinach and mixed Cheddar, Gruyere, and Swiss cheese.
It was amazing, just a little too moist in the center. Even though I baked it for 45 minutes. Any tips?
Thank you for the helpful recipe.
Hi Rana,
If you cook the quiche a little longer, it should firm up in the center. If the top starts to get too brown, you can cover it with aluminum foil until it’s time to take it out of the oven.
Diane
This quiche is a hit every time. Have made it for years! Delicious!
I’m baking this now using a thin ham and leek filling. My only issue is that 2 cups of liquid and 6 eggs made way more binder than the 9” shell can hold. I had 3/4 of a cup left over. Moreover, the onion recipe in his cookbook calls for 6 cups of onions! There’s no way this would work