Tuesday, January 5, 2010

Asparagus gruyère quiche

After enjoying quiche for years, I finally made my very own. And it tasted like I was eating it straight from a French patisserie.

I found this recipe on epicurious.com, and after reading all the rave reviews, I decided to try it for myself. This is a recipe for a basic cheese quiche, but you can add any fillings.

This has easily become one of my new sure-fire dishes to serve for guests for breakfast/brunch, and just for the three of us for a yummy lazy weekend morning.

I cheated a bit, and used the gluten-free pie crust...shhh, don't tell anyone, but it is just so yummy.

Preheat the oven to 425'

6 large eggs
2/3 cup heavy cream or crème fraîche
1 cup milk (preferably whole)
8 ounces gruyère, emmenthal, or other Swiss-type cheese
1/4 teaspoon freshly ground nutmeg

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,

I added some fresh, chopped asparagus, and added it to the bottom of the crust before pouring the egg mixture.

Turn the 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, about 30 minutes. I actually mixed the nutmeg into the egg mixture.

To test for doneness, 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.

I think next time I will add some caramelized onion. If I was a meat eater, I would definitely add some prosciutto or chopped, crispy bacon.


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