Madame Quiche's Quiche au Fromage

Name: Madame Quiche's Quiche au Fromage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 158 milliliters heavy cream or crème fraîche; 6 larges eggs; 227 grams gruyère, emmenthal, or other Swiss-type cheese; 0 teaspoons freshly ground nutmeg - optional; 1 batch pastry dough; 237 milliliters milk (preferably whole)

Madame Quiche's Quiche au Fromage might be just the Mediterranean recipe you are searching for. This recipe serves 6. One portion of this dish contains approximately 22g of protein, 26g of fat, and a total of 435 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have nutmeg - optional, eggs, milk, and a few other ingredients on hand, you can make it. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Roll out the pastry to fit 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 aluminum foil and pastry weights and bake in the bottom third of the oven until the pastry is golden at the edges, about 15 minutes.

Ingredients you will need

Roll

Equipment you will use

Aluminum Foil

Oven

Knife

Remove from the oven and remove the aluminum foil and pastry weights. Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes.

Equipment you will use

Aluminum Foil

Oven

Remove from the oven and reserve. 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, Turn the mixture into the pre-baked pastry, and spread out the cheese evenly over the bottom of the pastry.

Ingredients you will need

Salt And Pepper

Cheese

Spread

Cream

Egg

Milk

Equipment you will use

Whisk

Bowl

Oven

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. 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.

Ingredients you will need

Cheese

Nutmeg

Shake

Equipment you will use

Oven

Knife

Remove the quiche from the oven and serve immediately.

Equipment you will use

Oven

To make a bacon and cheese quiche (one reader reminded me that Alsace is the home of the quiche, which to deserve its name there has bacon, not ham, in it - ham is a Normandy variation), remove the rind from 4 ounces good-quality slab bacon, and cut it into thick slices, then cut the slices in half, lengthwise, and crosswise into 1/4-inch thick slices.

Ingredients you will need

Slab Bacon

Cheese

Bacon

Beef

Ham

Place these in a heavy pan over medium heat and cook the bacon until it is crisp.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Drain it on a paper-towel covered plate, and sprinkle it over the pre-baked pastry before adding the custard.

Ingredients you will need

Custard

Peel and halve a medium-sized yellow onion.

Ingredients you will need

Yellow Onion

Cut it in quarters then slice the onion paper-thin. Melt 1 tablespoon butter in the bottom of a heavy skillet over medium heat, add the onions and stir, season lightly with salt, cover, and cook until the onions are very tender and translucent, and just slightly browned at the edges, 10-15 minutes.

Ingredients you will need

Butter

Onion

Salt

Equipment you will use

Frying Pan

Remove them from the heat, and spread over the pre-baked pastry before before adding the custard.

Ingredients you will need

Custard

Spread

Equipment

Ingredients

Servings:

158milliliters

heavy cream or crème fraîche 6larges

eggs 227grams

gruyère, emmenthal, or other Swiss-type cheese 0teaspoons

freshly ground nutmeg - optional 1

batch pastry dough 237milliliters

milk (preferably whole)

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Haut Gaudin Bordeaux Superieur with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.