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Classic Quiche for Spring Time

Whether for Passover, Easter or simply to welcome spring, quiche is so delicious and quite easy to make. My recipe uses two ingredients that make a big flavor difference:  Swiss Gruyère cheese and Angostura aromatic bitters. Both provide wonderful rich depth that takes traditional quiche to another level. Really.

Quiche is especially nice to make for potlucks or family gatherings. Not only is it rather uncommon, it can be made a day ahead and warmed up a bit in the microwave. And the slices can be just 2-inches wide so one quiche will serve 12. Very flexible. Very yummy.

I use store-bought pie crust (yes, I’m a lazy baker of sorts). See Kitchen Notes below the recipe for my favorite brand. The tastiest Gruyére cheese is Emmi from Switzerland. A bit pricey, but worth every penny. Emmi Gruyére was recommended by the tasters at Cook’s Illustrated magazine, May-June 2017 issue.

Print This Recipe
Classic Quiche

Makes one quiche for 6 – 8 servings
Prep time: 10-12 minutes   Oven time: 40-45 minutes

1          9-inch deep dish frozen pie crust,* thawed
2          tsp. Angostura aromatic bitters
1          cup half & half, room temperature
4          large eggs, room temperature
2          Tbsp. grated Parmesan or Romano cheese
1          Tbsp. flour
1/4       tsp. each salt and pepper
dash   nutmeg
2          rounded cups shredded Gruyère cheese (about 5 oz.)
2          sliced green onions

Place room temperature pie crust in a pie plate as directed on box. Preheat oven to 350°F.

Stir Angostura into half & half. In a medium bowl, whisk together eggs, Parmesan, flour, salt, pepper and a sprinkle of nutmeg; add half & half with Angostura. Stir in shredded Gruyère and onions.

Pour mixture into pie crust, distributing Gruyère evenly throughout. Bake on the bottom oven rack for 40 minutes or until a sharp knife inserted in center comes out clean. Let cool at least 15 minutes before serving.

* Kitchen Notes
– My favorite store-bought pie crust is Immaculate Ready-to-Bake in a blue box, usually found near refrigerated cookie dough.
– Sprinkle 1/2 cup diced ham over quiche before baking, if desired.
– Quiche may be baked a day ahead and refrigerated. Bring to room temperature or warm individual slices in microwave on low power.

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  1. Posted March 29, 2018 at 12:01 pm | Permalink

    Anything with gruyere, I’m in! These days my store has both an aged gruyere and one that’s not–do you have a preference for the quiche?

    • Posted March 29, 2018 at 1:45 pm | Permalink

      Definitely used aged gruyere; it has more flavor. If you can find the Swiss Emmi brand, use that.

      • Posted March 29, 2018 at 2:42 pm | Permalink

        Yep–that’s the brand they have at my local store. I was worried the aged might not melt as well for a recent project, so I got the not-aged. It was for a version of a grilled cheese sandwich. Even still, it was pretty darned tasty!

        • Posted March 29, 2018 at 3:26 pm | Permalink

          I just looked more closely at my Emmi gruyere label; it does not say “aged”. Since the gruyere is shredded, melting is not an issue–esp for oven-bake quiche. And… since Angostura bitters is used, there’s no need for aged cheese.

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