Quiche with Gruyère
Ingredients
The crust
-
1
double pie crust
homemade or store-bought
The filling
-
2
cups
heavy cream
-
2
cups
whole milk
-
6
large
eggs
-
1
medium
shallot
-
⅓
cup
minced fresh Italian parsley
-
¼
cup
minced fresh dill
-
4
ounces
Gruyère cheese, shredded
-
2
teaspoons
kosher salt
-
½
teaspoon
crushed red pepper
-
¼
teaspoon
freshly cracked black pepper
-
½
cup
micro greens (optional)
Instructions
- Preheat the oven to 400°F and par bake the pie crust with weights for 12 minutes, then remove the weights and bake for another 12 minutes.
- Blend half of the heavy cream, whole milk, eggs, and shallot until smooth, then mix with the remaining ingredients in a large bowl.
- Reduce the oven temperature to 325°F, pour the filling into the par-baked crust, and bake for 1 hour and 15-30 minutes until the center is slightly wiggly.
- Allow the quiche to cool for about 4 hours before slicing and serving with micro greens if desired.
Nutrition Facts (estimated)
Servings
1 (9-inch) quiche
Calories
235
Total fat
4g
Total carbohydrates
32g
Total protein
12g
Sodium
43mg
Cholesterol
22mg
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