RECIPE: Classic Bistro Quiche

Classic Bistro Quiche. Electronic image by Ron Flaviano for Homeplate and Metro Monthly.


Makes two quiches. Serves 12 large slices as a dinner portion.


2 pie doughs, or store bought. (prebake)
4 large eggs, 4 large yolks
2 cups whole milk
2 cups 40 percent whole cream
1 Teaspoon salt
1 Teaspoon black pepper ( you may use white pepper for a better look)
2 pinches grated nutmeg
4 ounces Gruyere cheese grated ( about 1 cup)
4 ounces Jarlsberg cheese grated ( about 1 cup)


Preheat oven to 375 degrees.Punch through the bottom of a pie shell with a fork a number of times to create air holes.


Bake until the pie shell begins to bubble. Remove to cool. After 3 minutes, spread the cheese evenly in both shells.Whisk all remaining ingredients for the custard to blend. Pour this over the cheese and place into the oven (use a sheet pan as a drip catcher.) If your oven is true, you’ll want to place this pan in the middle of the oven and cook till golden brown (about 32-35
minutes). Inserting a knife on the side one inch into center it should come back clean, the center will giggle as a gelatin would…this will firm up as everything continues to cook and set!


Transfer to a rack to cool and set for 5 minutes or so , you may slice and serve with vegetables on the side or a nice slice or two of fruit.

ABOUT MITCH LYNCH – “Homeplate” host Mitch Lynch is owner of Friends Roastery in Salem, Ohio. Mitch was trained by European pastry chefs and brings decades of experience and know-how to “Homeplate” each week.  Visit for more of Mitch’s  recipes.

© 2011 The Metro Monthly. All rights reserved.

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