Arts & Culture

Cheese Quiche

by Hope Berry

Quiche, a French word which may relate to the German word Kuchen, meaning “cake” or “tart”, is a delicious pastry crust often filled with meat, vegetables, and even seafood. Quiche Lorraine is one of the most popular quiches originally from France, filled with eggs, cream, and lardons! But definitely one of the best ingredients included in quiches are the delightful cheeses. And yes, you guessed it! Today we’re going to be making not one, not two, but a three cheese quiche which takes a mere fifteen minutes to make and less than an hour to cook. This meal is perfect for breakfast, brunch, or even dinner for family and friends.

For the quiche filling – 

Ingredients:

  • 6 eggs
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • ½ teaspoon sweet paprika (optional, see notes below)
  • 1 teaspoon kosher salt (regular salt also works)
  • ½ teaspoon ground white pepper (regular pepper also works)
  • 4 ounces or 1 cup extra-sharp white grated Cheddar cheese
  • 1 ounce or ½ cup grated Parmesan cheese
  • 2 ounces or ½ cup grated Gruyère cheese
  • 1 unbaked pie crust, store bought or homemade (see recipe for pie crust below)
  • ¼ minced chives (optional, see notes below)

 

Instructions:

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl, whisk together the eggs, cream, garlic powder, paprika, salt, and pepper.
  • Stir in the Cheddar, Parmesan, and Gruyère.
  • Pour the mixture into the unbaked pie shell. Sprinkle the chives on top. 
  • Bake until the quiche is lightly golden. If the crust is browning too quickly, cover it with foil to prevent it from burning. 
  • Remove from the oven and let it sit for 5 to 10 mins before serving. 
  • For leftovers, tightly wrap them in plastic wrap and store in the refrigerator. However, this quiche is best when it is eaten the day it is made. 

For the pie crust – 

Ingredients:

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon salt
  • 8 tablespoons or 1 stick unsalted butter, diced
  • ¼ cup ice-cold water

Instructions:

  • In a large bowl, whisk together the flour and salt. Scatter the butter over the flour and use your fingers to cut the butter into the flour until it is thoroughly coated.
  • Gradually drizzle the water on top, using a spoon or your hands to stir until the dough comes together. Make sure the dough is not wet or on the liquid side. 

 

Notes – 

  • If you’re using paprika, make sure to use SWEET paprika and not SMOKED. I made the mistake of almost using smoked, and trust me, it does not taste very good in your quiche! 
  • In this recipe, chives are simply used for decoration purposes. If you don’t have chives, parsley leaves also look great on the quiche!

 

 

Sources
Gaines, Joanna. Magnolia Table: A Collection of Recipes for Gathering. William Morrow Cookbooks, 2018. 

Photo Credit: Author

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