RECIPE: Classic Bistro Quiche

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

Recipe by MITCH LYNCH for HOMEPLATE HOMESTYLE

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

INGREDIENTS

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)

PREPARATION

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

BAKING

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!

SERVING SUGGESTION

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 http://www.metromonthly.net for more of Mitch’s  recipes.

© 2011 The Metro Monthly. All rights reserved.

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