Tuesday, February 22, 2011

Foolproof Cheese Quiche

I recently made my all time favorite quiche for my first Women Rock Brunch get-together with some women from the local rock scene here in Boston. I'm new to the scene, so, I dug up my foolproof quiche recipe which is always a crowd pleaser!
For those of you who may not know, I play the kalimba http://en.wikipedia.org/wiki/Kalimba for a band called The Michael J. Epstein Memorial Library. This Saturday we are playing a SOLD OUT concert for our debut album, Volume One at The Middle East in Cambridge, MA! I really enjoy playing in this band and my bandmates are a fun, amazing group of talented women fronted by the one and only Michael J. Epstein himself! Check out our website and "like" us on Facebook. Here is a taste of our music for you to enjoy before, during and after you have made this delicious quiche!


Source: Epicurious.com
By: Susan Herrmann Loomis

Madame Quiche's Quiche Au Fromage

** Be sure to let the pastry rest. I buy a pre-made, frozen pie crust most of the time and it never fails me.** Don't stint on freezing the pastry- cold pastry that goes into a hot oven becomes flaky and delicious** Be sure to fully pre-bake the pastry as well, which guarantees crisp pastry on the bottom.** They say that whole milk makes a difference, but I always use whatever I have in the fridge. 

One recipe for basic pastry or frozen pre-made pastry for pie
6 eggs
2/3 cup heavy cream or creme fraiche (both work well!)
1 cup milk
8 ounces grated gruyere, emmenthal, or other Swiss-type cheese (I use a mixture of gruyere and emmenthal)
1/4 teaspoon freshly ground nutmeg - optional (I always add in the nutmeg!)

If making the pastry from scratch: Roll out pastry to fit a 10-1/2 inch glass or metal pie plate (not removable bottom). Note: I use a ceramic quiche pan. Crimp edges, poke the bottom with a fork or the tip of a sharp knife, and place pastry in the freezer for 30min.

Preheat oven to 425F.

Line pastry with aluminum foil and pastry weights and bake in the bottom third of the oven until the pastry is golden at the edges, about 15min. Remove from the oven and remove foil and pastry weights. 
Note - I do not use the pastry weights with the pre-made pastry and it is not necessary to bake the pastry on the bottom rack. I've used the middle and it comes out perfect. Ovens might vary.
Return the pastry to the oven to bake until the bottom is golden, an additional 5 min. Remove from the oven and set aside.
Next, in a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with salt and pepper, then add the cheese and stir until it is blended. Note: Place the pre-baked pastry on a cookie sheet. This will help with spillage as the quiche is baking! I learned the hard way... Turn the mixture into the pre-baked pastry, and spread out the cheese evenly over the bottom of the pastry. Sprinkle the top with nutmeg and bake in the center of the oven until the filling is golden and puffed (see above picture), and is completely baked through, about 30min. To test for doneness, shake the quiche - if it is solid without a pool of uncooked filling in the center, it is done. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through. If the edges of the pie start to look too brown, place tin foil along the edges or cover the whole quiche with one piece of foil while baking.

You will love this quiche!

I'm happy to say that there were no leftovers at the Women Rock Brunch get-together and I met some fabulously talented women! :)

Hmm.. what was in that cheese?


  1. It was excellent quiche. So glad you posted the recipe!

  2. This sounds awesome enough to actually lure me into my kitchen.

  3. So happy I'm stumbled across your blog. Your recipes, including this one, sound great!


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