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
- Preheat the oven to 400°F.
- Lightly butter the sides and bottom of a 9" springform pan.
- 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.
- 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)
- 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.)
- Bake for 20 minutes to set the crust. Remove from oven and discard rice or pie weights.
- Reduce oven to 325°F.
- 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.
- In a small bowl, combine the cheese and the MarnaMaria Fines Herbs. Set aside
- 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.)
- 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.)
- Scatter a half of the cooked shallots and a third of the cheese mixture evenly over the bottom of the pastry crust.
- Pour half of the custard into the pastry crust. Top with the remaining shallots and a third of the cheese mixture.
- Pour remaining custard into the pastry crust and top with remaining cheese mixture.
- 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.
- Trim an excess overhand and allow to cool in the pan.
- Run a knife along the inside of the pan to release the edges of the crust.
- Release the lever and remove the springform and serve warm or cold.