Well Hello Internet!
Over the weekend to practice for my quiche endeavors i made one at home. in fact tonight i have made another quiche! this one is better than both the ones i made before! the first one i made was lacking a certain technique we learned in the class. the one we made in the class was ok, but was a little plain, and the quality of the cheese was not superb. but the one tonight combined the best of both! im on a quiche roll!
anyways quiches are pretty easy to make, and they sure are delicious!
you can make them with pretty much anything but the basics for a quiche lorraine are
a pinch of nutmeg
and gruyere cheese
and of course a crust
i have been making my own pastry crust, but that’s a whole other post. so to keep things simple i reccoment just buying a frozen pastry crust. and make sure its not a desert pastry crust because those tend to be sweeter. if it is not cooked yet bake the crust first. until it is a little golden. (a clever trick here is to line the crust with parchment paper and fill the crust with rice, or beans. this stops the bottom of the crust from bubbling up and breaking!!)
for this quiche that i made i went a little fancier, and i used this:
100 ml of heavy cream
100 ml of milk
50 grams of pancetta
30 grams of goat cheese
60 grams of gruyere cheese
so first! blind b
cook the bacon and the leeks and the spinach. after they are cooked set them aside. grate the gruyere cheese finely. and slice up the goat cheese. hold all this on the side
in a bowl, whisk the eggs. add in the milk and the cream, and whisk them all together. add the salt and pepper, and paprika, and if you have a little nutmeg put a sprinkling of nutmeg in. don’t put all that much salt in because the pancetta and the gruyere are naturally salty. this is the custard
then take your pastry crust, and crumble the goat cheese evenly in it. then sprinkle the gruyere cheese over this. on top of this spread out the cooked bacon spinach and leeks.
next! take the custard and using a strainer (if you have one, its not totally essential) slowly pour the custard over the all the other ingredients, careful not to let it spill over the sides of the crust.
then bake it for 25 minutes at 275° or 350° or until the custard is set. you can tell its set because a knife will come out cleanly, yet it will still be slightly jiggly if you shake it. like jello!
personally i like it a little brown on the top so i stuck it under the broiler for 1 minute after just to give it a nice browning on top.
and ta-da! quiche!: