March 11, 2011

Thank You, Madame Quiche, Wherever You Are


This quiche recipe is adapted from, where I had been searching for a foolproof quiche. I stumbled upon a posting entitled "Madame Quiche's Quiche au Fromage." The description claimed that just one bite would transport you to the streets of France. That was enough to convince me.

I'd venture to say that this six-ingredient recipe (including crust) gets its luscious and velvety interior from the use of whipping cream. So, if you are looking to watch your waistline, perhaps this is not the recipe for you. However, I do promise you that if you pair a modest slice with a nice salad, your waistline will not suffer and your mouth, heart, and tummy will greatly thank you for it. It's well worth the slight indulgence. Do not skip the whipping cream...

That said, that luscious interior I speak of is what makes this quiche out of this world. It's pretty impossible to overbake this quiche -- no matter how lightly or deeply browned the crust or top gets, the inside is still supple, gooey, and absolutely creamy. It's a quiche to have fun with. Use the six ingredients listed here as a base, then play with the rest by adding whatever you choose, whether meats, vegetables, or various cheeses. 

Wherever you are, Madame Quiche, I have two words for you. MMM Mmmm!..... I mean, Thank you!

one pre-packaged pie crust
6 large eggs
2/3 cup heavy cream
1 cup milk (preferably whole)
8 ounces gruyère, emmenthal, or other Swiss-type cheese
1/4 teaspoon freshly ground nutmeg - optional
Chef's note: I made mine with cheddar, onions, tomatoes, and asparagus. Also, do add a generous dash of salt and pepper. The filling will made more than enough for a pie, and you will have a little left over.
Directions: Lie the pastry in 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 a coffee filter and pastry weights or beans 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 filter 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 set aside to cool. 
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. Add any additional ingredients, such as vegetables or meat, spread evenly across the bottom of the pie crust. Then pour the filling 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 (Here, the original recipe says 30 minutes, but mine takes up to 50 usually). To test for doneness, gently 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.

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