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.
Makes one quiche for 6 – 8 servings
- 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.