Swiss Cheese Quiche
This hearty, cheesy dish is virtually foolproof, and you can create your own combinations by adding sauteed mushrooms, spinach or another favorite vegetable. Quiche is delicious served hot, but it's great cold too.
Credit: Mastering the Art of French Cooking, Vol. 1 by Julia Child with Louisette Bertholle and Simone Beck
Servings: 4 to 6
Ingredients:
* 3 eggs or 2 eggs and 2 yolks
* 1 1/2 to 2 cups whipping cream or half cream and half milk (you may also use all milk)
* 1/2 teaspoon salt
* 2 to 4 ounces (1/2 to 1 cup) grated Swiss cheese (or Gruyere or Emmenthal)
* Pinch of pepper
* Pinch of nutmeg
* 1 to 2 tablespoons butter, cut into pea-sized dots
* 8-inch partially baked pastry shell (pate brisee)
Directions:
Preheat oven to 375 degrees F. Beat eggs, cream or cream and milk, and seasonings in a mixing bowl until blended. Stir in cheese. Check seasonings.
Pour into pastry shell and distribute the butter pieces on top. Set in upper third of oven and bake for 25 to 30 minutes, or until quiche has puffed and browned. (A knife inserted into the center should come out clean.) Slide quiche onto a hot platter and serve.
