Cheese Quiche
Instructions:
- Use just about any cheese; if it’s soft, like goat or cream
cheese, ricotta, or cottage cheese, reduce the cream by
1/2 cup or so. Fresh herbs are a simple way to boost the
flavor; add 1/4 cup chopped fresh basil, parsley, chives,
chervil, cilantro, or dill or 1 teaspoon or so chopped
fresh tarragon, thyme, rosemary or about 1 tablespoon
chopped fresh marjoram or oregano.
- 1 recipe Savory Flaky Piecrust
, made without sugar, or Savory Tart Crust , fitted into a 10-inch tart pan or 9-inch deep-dish pie pan and chilled - 6 eggs at room temperature
- 2 cups grated Emmental, Gruyère, Cantal, cheddar, or other flavorful cheese
- 2 cups cream, half-and-half, milk, or a combination, heated gently just until warm
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne, or to taste
- Heat the oven to 425 F and set the rack in the middle. Prebake the chilled crust until the crust begins to brown, 10 to 12 minutes. Remove and let cool on a rack while you prepare the filling. Reduce the oven temperature to 325 F.
- Combine the remaining ingredients and beat until well blended. Put the semicooked shell on a baking sheetand pour in the egg mixture. Bake for 30 to 40 minutes, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shell’s edges are darkening too quickly. Cool on a rack; serve warm or at room temperature.
- Pesto Quiche.
- Substitute 3/4 cup Traditional Pesto
for 1/2 cup each of the cheese and cream.