It’s hard to find a better way to enjoy two of my favorite ingredients—eggs and cheese—than this creamy quiche. Serve it for breakfast with fruit salad or for lunch with lightly dressed spring greens.
| PREP: 15 minutes | COOK: 40 to 45 minutes | COOL: 5 to 10 minutes |
6 large eggs
1 cup heavy cream
1 teaspoon garlic powder
½ teaspoon sweet paprika (optional)
1 teaspoon kosher salt
½ teaspoon ground white pepper
4 ounces extra-sharp white Cheddar cheese, grated (about 1 cup)
1 ounce Parmesan cheese, grated (about ½ cup)
2 ounces Gruyère cheese, grated (about ½ cup)
1 unbaked Pie Crust, or a store-bought 9-inch pie crust
¼ cup minced chives
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, cream, garlic powder, paprika (if using), salt, and white pepper.
3. Stir in the Cheddar, Parmesan, and Gruyère.
4. Pour the mixture into the unbaked pie shell. Sprinkle the chives on top.
5. Bake until the quiche is lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
6. Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
7. The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.
Makes 6 to 8 servings