Classic Quiche for Spring Time
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.
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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
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.