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quiche+with+fines+herbes

Quiche with Fines Herbes

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Description

Quiche has got to be one of the most underrated dishes out there. It's an incredible way to clean out your refrigerator, and a surprisingly great way to pack protein into a meal. (I made it for three guys once, they'd never heard of it, and loved it. Why? Eggs, good, bacon, good, cheese, good. It's all protein!) Quiche can be a go to quick and easy dinner, or as elaborate as you like. This classic meal is delicious for breakfast, lunch, or dinner. 

Ingredients

Scale
  • 1 tablespoon butter
  • 3 shallots, minced
  • 1 tablespoon MarnaMaria Fines Herbs
  • 3/4 cup shredded Swiss cheese (gruyère, comté or émmental cheese)
  • Pastry dough
  • 5 cups half-n-half, give or take
  • 8 large eggs, lightly beaten
  • 1/8 teaspoon nutmeg
  • Salt and Pepper to taste

Instructions

  1. Preheat the oven to 400°F.
  2. Lightly butter the sides and bottom of a 9" springform pan.
  3. On a generously floured surface, roll out a full batch of pastry dough to a 16" circle. Alternatively, you can use two 9" pre-made pie doughs and cut and roll them creatively to make a 16" diameter.
  4. Lay into springform pan, carefully pushing the dough around the pan and allowing any extra to hang over the sides. Place the springform on a lined baking sheet should you have any spills. (Springform pans tend to leak)
  5. Optional: Parbake this crust. Poke the bottom all over with a fork. Line with aluminum foil and place 15 cups, yes 15, uncooked rice or pie weights on the bottom. (We can thank Smitten Kitchen for testing this one for us.)
  6. Bake for 20 minutes to set the crust. Remove from oven and discard rice or pie weights.
  7. Reduce oven to 325°F.
  8. In a medium skillet, melt the butter. Add the shallots, season with salt and pepper and let cook, stirring often, until the shallots are tender and beginning to carmelize, about 5 minutes. Remove from heat and let cool.
  9. In a small bowl, combine the cheese and the MarnaMaria Fines Herbs. Set aside
  10. In a blender, combine the eggs and season with 1 1/2 teaspoons of salt, 1/4 teaspoon of pepper and nutmeg. Fill with half-n-half until the four cup line. (Julia says crack an egg into a half-cup measure and fill the rest of way with milk or cream. We've done the math for you.)
  11. Blend on high until frothy, about one minute. (If you have a small blender, you may want to divide the mixture in two and work in batches.)
  12. Scatter a half of the cooked shallots and a third of the cheese mixture evenly over the bottom of the pastry crust.
  13. Pour half of the custard into the pastry crust. Top with the remaining shallots and a third of the cheese mixture.
  14. Pour remaining custard into the pastry crust and top with remaining cheese mixture.
  15. Bake the quiche for about 1 1/2 hours, or until the top is browned on top and the custard is set. You can also test with a knife to see that it comes out clean.
  16. Trim an excess overhand and allow to cool in the pan.
  17. Run a knife along the inside of the pan to release the edges of the crust.
  18. Release the lever and remove the springform and serve warm or cold.

Find it online: https://feastandflight.com/french/quiche-with-fines-herbes/