Simple and delicious quiche

Alright, a few weeks ago, I made a pair of quiches.  I was originally going to document the process as I did with M Fox’s birthday cake and the chicken stock.  But I didn’t.  I didn’t even take a photo of the finished product.  Because I’m a bad photo blogger.

Despite my failings, this recipe is a knock-out.  But don’t take my word for it!

10 out of 10 prospectors say this quiche is delicious

Because I am nothing if not magnanimous, I decided not to deprive you of the recipe because it is scrumptious!  The gruyere melts into the egg custard like a dream — very creamy, but not overwhelming.  I’ve never added vegetables to this recipe, so I don’t know what would happen if you did, but the reason why I like this quiche is because it is very simple and very satisfying.  I’ve made it plenty of times without the bacon (I don’t obsess over bacon like everyone else. . . I mean . . it’s good, but I dunno. . . relax) and it’s just as tasty, says I.

So if you are willing to trust an internet stranger with no photo proof that this quiche is delicious, then you’ve come to the right place!

A Quiche for All Seasons

Custard: Ingredients

8oz bacon, cut in pieces (you can use whatever kind of bacon you want, or none :))
2 large eggs + 2 lg yolks
1c whole milk
1c heavy cream
.5tsp salt
.5tsp white pepper (ground)
pinch nutmeg
4oz gruyere, grated (~ 1 cup. . . or as much as you can stand)

In terms of crust, use whatever crust recipe you like best!  Or just buy a frozen crust if you’re not in the mood to be fancy :)

Heat oven to 375; partially bake pie shell until golden brown.  Remove
the shell but do not turn off oven.

Meanwhile, fry the bacon until crisp and browned and put it on paper
towel or whatever to drain it.

Whisk all except cheese in a bowl.

Spread the cheese and bacon over the bottom and set the shell in the
oven rack. Pour the custard in (should come up to 1/2in below the rim, but sometimes it comes pretty near the top.  This is fine, just make sure that it’s cooked before you take it out).

Bake until light golden brown (knife blade inserted 1in from the edge
comes out clean, center feels set like gelatin) — 25 to 35 mins.

So yes, that is my go-to quiche recipe.  Without photos.  I guess you’ll just have to use your imagination.  Or bake the quiche and then send me photos — I’ll put ’em up :)

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