TIS TRUE, my lovelies!!! Eggs, cream (there really should be some cream in there), milk and cheese! Typical refrigerator items. And it reeeeeeaaaaallly isn't an insurmountable stretch to make a basic crust that calls for flour, butter and water etc. (but if it is, you can buy a crust, or go crustless, which I'm about to do tonight for another quiche recipe. my husband looked at me aghast. "no crust??" ~ don't try to go crustless with this version though, today's recipe needs the crust to give it structure.)
another Pinterest board devoted to French cuisine, Parisian coolness, and basically just a place to unleash my inner francophile. NOT THAT FRANCO. If I could magically turn myself into some hybrid combo of Marion Cotillard, Audrey Tatou, Juliet Binoche with a little dash of Ines de la Fressange, I TOTALLY WOULD in a hot minute.
So I'm going pretend to be French for awhile and create some inspired-by-all-things-francaise posts from time to time over the summer.
But back to quiche.
'The Best of France: A Cookbook' by Evie Righter and Georgia Downard, and it's the simplest recipe ever. Notes: I typically only use Gruyere cheese, and if you've never had it, when you do ~ you'll swear that you are eating the essence of France. It really is worth using! Also, this recipe makes a trembly, barely set, very custardy quiche. If all you're used to is very firm, 8 egg quiches that slice themselves into perfectly stiff slices, you have arrived at the wrong quiche, ma petites.
Try this version! And don't overcook your quiche! Quiches continue to cook and set as they come from the oven. I've overbaked lots of quiches and when that happens, the eggs separate and get watery, and that is yucky, n'est-ce pas?
Also, yes, it's a pain, but prebaking your crust yields a better crust. You don't have to, and lots of times I don't, but then the bottom crust tends to get a bit gummy. It's not fatal, but really, it's lots better to prebake the crust for a few minutes. Not TOO much, otherwise the outside ring of crust gets overbrown during the main baking process.
It's not as complicated as apparently I'm hellbent on making it out to be.
Quiche au Fromage de Gruyere via 'The Best of France: A Cookbook'
1 recipe pie crust of choice
1 and 1/2 cups milk
1/2 cup heavy cream
2 to 3 teaspoons Dijon mustard
a pinch of ground nutmeg
Salt & pepper
1 to 1.5 cups grated Gruyere cheese
1 tablespoon butter, cut into bits
Roll the dough out and fit into a 9 inch pie or tart pan. Chill for 30 minutes. To prebake your crust, preheat oven to 400 degrees. Line the pastry shell with a round of wax paper or foil, and weight it with uncooked rice or dried beans or pie weights. Place the pastry on a baking sheet in the middle of the oven. Bake for 8-10 minutes, until set. Remove the rice or beans and wax paper, and bake the pastry for 4 more minutes. If bubbles form, gently press them back down. Let cool slightly. Lower the oven temp to 375 degrees.
In a bowl, whisk together the eggs, milk, heavy cream, mustard, nutmeg and a pinch of salt and pepper. Stir in the cheese. Set the shell back on the baking sheet, pour in the filling, and dot with the butter. Bake in the upper third of the oven for 30-40 minutes (mine usually takes 40 min), or until puffed and golden. (the quiche will deflate as it cools.)
(I've made this quiche for years and years. My egg-loathing little girl ADORES quiche, and so does Mr. Andrew. He does wonder why I don't include some meat into my quiche, which you could easily do, add some ham or prosciutto or some sauteed mushrooms or other random veggies, but I really like plain cheese quiche the best. So that's what I make, because I am creature of habit and I have a hard time thinking outside of the box.)
So ~ shall we all be French for the summer together? Bien sur!