Recipe by coconutty
Posted here for safekeeping. You can also use all milk instead of cream and omit the butter pieces on top. NOTE: As suggested by one reviewer (Dec. 13, 2010), I am revising the recipe to correct a typo. (Sorry for the inconvenience!)
Top Review by belindakan
This recipe has a typo, which is why it comes out weird for some folks and why I only gave it 3 stars. It's supposed to read something like, "enough milk or cream to equal 1 1/2 cups" - meaning you put three eggs in a 2 cup measure, beat them up, then add milk or cream up to the 1 1/2 cup line. That's way different from 1 1/2 cups of additional milk!
The recipe was in Julia's "The Way to Cook," I had it for a long time and relied on that recipe for all of my quiche variations. The original recipe would have gotten 5 stars from me.
- 3 eggs (or 2 eggs and 2 egg yolks)
- whipping cream, half and half or milk
- 1⁄2 teaspoon salt
- 1 pinch pepper
- 1 pinch nutmeg
- 1⁄2-1 cup grated swiss cheese
- 1 -2 tablespoon butter, cut into pea-sized dots
- 8 inches pastry shells, partly cooked
Directions See How It's Made
- To partly bake the pastry shell:.
- Bake in middle of oven at 400 degrees F. for 8-9 minutes.
- For filling:.
- Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
- Beat eggs.
- Add enough cream (or milk or cream-milk combination) so that eggs and cream measure 1 1/2 cups total.
- Add salt, nutmeg and pepper; mix through.
- Stir in cheese. Check seasoning.
- Pour into pastry shell and distribute butter pieces on top. Place on baking sheet.
- Bake 25-30 minutes or til puffed and browned.
- Slide quiche onto a hot platter and serve.