Quiche, a savory egg tart, is a custard with cheese and various add-ins baked in a pastry shell. The classic Quiche Lorraine has sautéed onions and bacon, but no cheese. Broccoli, ham, roasted red bell peppers, and sautéed mushrooms make good quiche add-ins. The cheese can be any kind you like.
INGREDIENTS | SERVES 6
- 1 blind-baked half-recipe Pie Dough crust, baked in 9-inch tart pan with removable bottom
- ½ cup diced leeks, white part only
- 1 tablespoon olive oil
- 1 cup shredded smoked gouda cheese
- ¼ cup baby spinach leaves, packed into measuring cup
- 2 tablespoons julienned sun-dried tomatoes
- 3 eggs
- 1½ cups heavy cream
- 1/16 teaspoon nutmeg
- ½ teaspoon salt
- 3 drops cayenne pepper sauce
- ¼ teaspoon white pepper
- 2 tablespoons chopped fresh chives
Preheat oven to 375°F.
Sauté leeks in olive oil until tender. Spread them on the bottom of the prebaked pastry shell.
Sprinkle cheese on top of leeks. Tuck spinach leaves here and there in the cheese. Distribute the tomatoes evenly on top.
Combine eggs, cream, nutmeg, salt, cayenne pepper sauce, and white pepper. Stir in chives.
Pour egg mixture over the ingredients in the tart shell, gently pressing down on anything that floats to the top so that everything stays submerged.
Bake for 30 minutes, until set. Serve warm. If you like, you also can chill, slice, and reheat the quiche in an oven or toaster oven.