A few years back our mom went on a quest to find the perfect base recipe for quiche. After experimenting with multiple recipes from acclaimed chefs she managed to create excellence. Once you try this recipe you will never go back to soggy eggs and dough. Every time mom’s quiche comes out perfectly fluffy and tasty. Give her recipe a try and share your thoughts!
- 1 pt heavy cream
- 3 eggs plus 1 yolk
- grated gruyere cheese (a block)
- chopped cooked ham(pre cook it to reduce moisture),
- salt, pepper and a few grates of nutmeg
- 1 pillsbury piecrust instructions
Simmer cream for 15-20 min to reduce it, while it’s simmering, blind bake piecrust according to package directions. Whip eggs together, cool cream enough to add whipped eggs, salt, pepper and nutmeg in thoroughly. In pie crust add ham and most of cheese leaving some to sprinkle on top later, and fill with egg mixture. Bake 360° for 20 min add cheese to top, bake 10-15 min more until firm.