Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 375 degrees F. Line an UNGREASED deep dish pie plate with the pie pastry, folding edges over and crimping decoratively. Use a measuring cup to portion out the shredded cheese (if you go by the weight in ounces/grams, you will end up with excess cheese, as shredded cheese is very lightweight.) Sprinkle cheese over pastry, following by the meat, and sauteed vegetables (if using). Using a whisk, combine the eggs, milk, cream,flour, and melted butter (cooled slightly, but still liquid) until well combined. Season to taste with some salt and white pepper (black is fine if you don't mind seeing the specks). Be careful with the seasoning if you have added bacon, as the bacon already can add quite a bit of salt. Pour over the meat, cheese, and veggies. Using a microplane grater or a nutmeg grater, freshly grate a light dusting of nutmeg over the entire surface of the quiche to taste (don't go overboard). Bake in the center of your preheated oven for 40 minutes or until it has puffed,is bubbling, is very lightly browned, and a knife inserted near the center comes out clean. It will still jiggle like chilled gelatin, but should not be watery or slosh around. Do not overcook or it will get tough. Let cool 10 minutes before slicing into 8 slices. If you don't let it cool the 10 minutes, it will fall apart. The puffiness will sink during the cooling period and the quiche will flatten out quite a bit-this is normal. You can leave out the vegetables entirely or mix up several of the veggies together. You can also substitute more veggies (or other veggies such as cooked broccoli or sauteed zucchini slices) for all of the meat. I like my quiche to be more eggy, less cheesey- if you like it to be really cheesey, add an additional 1/2 cup cheese.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
Electric egg cooker — hard, soft, poached eggs, no guessing
Clean yolk-white separation — essential for meringues and custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
Electric egg cooker — hard, soft, poached eggs, no guessing
Clean yolk-white separation — essential for meringues and custards