Quiche au Fromage de Gruyére
Simple Egg and Cheese Quiche using Pate Brisée; makes enough for 2 8-inch tart shells
Servings: 8
Equipment
- 1 Tart Tin 8-inch, removable bottom
- 1 medium mixing bowl
- 1 wire whisk
Ingredients
- 3 eggs
- 1½ c heavy cream
- 2 oz grated Swiss cheese
- ½ tsp salt
- pinch ground black pepper
- pinch nutmeg
- 1 Tbsp butter cut into pea-sized pieces
Instructions
- Preheat oven to 375°F. Place pastry shell, in tin, on a cookie sheet.
- Beat eggs, cream and seasonings in a mixing bowl until blended. Stir in grated cheese. Pour mixture into pastry shell, and distribute butter pieces on top.
- Place onto oven rack located in the upper third of the oven, and bake for 25-30 minutes, or until the quiche has puffed and browned on top.
- Remove quiche from tin, and slide onto a warmed platter to serve.
Notes
Note that this recipe creates enough filling for two 8-inch tart shells. Refrigerate remainder for up to 1 additional day, making sure to stir thoroughly before use.
From "Mastering the Art of French Cooking" by Julia Child, Simone Beck, and Louisette Bertholle.