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Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Mark Bittman

Ingredients Nutrition

  • 1 (9 1/2 inch) deep dish pie shells, unbaked and chilled
  • 6 eggs, at room temperature
  • 2 cups grated cheddar cheese (or the lesser known Emmenthal or Cantal cheese) or 2 cups gruyere cheese (or the lesser known Emmenthal or Cantal cheese)
  • 2 cups heavy cream or 2 cups half-and-half or 2 cups whole milk, gently heated just until warm
  • 12 teaspoon salt
  • 14 teaspoon cayenne

Directions

  1. Preheat oven to 425°; prick the crust all over with a fork.
  2. Line it with tin foil and weight the bottom with a pile of dried beans, rice, or other weights that will sit flat on the surface.
  3. Bake 12 minutes; remove from the oven and carefully remove the weight and foil; turn the oven to 325°.
  4. In a bowl, combine the eggs, cheese, cream, and seasonings; beat until well blended.
  5. Place the baked crust on a baking sheet; pour the egg mixture into the crust, right to the top.
  6. Carefully transfer the baking sheet to the oven; bake 30-40 minutes, until the mixture is set but still moist; it should still jiggle just a little in the middle (cover pie crust edges with foil if getting too brown).
  7. Cool on a rack; serve warm or at room temperature.