Categories: French, Main Dish, Mark Bittman, Quiche, Vegetarian
Ingredients
- 1 (9 1/2 inch) deep dish pie shell, unbaked and chilled
- 6 eggs, at room temperature
- 2 cups grated cheddar cheese (or the lesser known Emmenthal or Cantal cheese) or 2 cups gruyere cheese
- 2 cups heavy cream or 2 cups half-and-half or 2 cups whole milk, gently heated just until warm
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
Directions
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Preheat oven to 425°; prick the crust all over with a fork.
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Line it with tin foil and weight the bottom with a pile of dried beans, rice, or other weights that will sit flat on the surface.
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Bake 12 minutes; remove from the oven and carefully remove the weight and foil; turn the oven to 325°.
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In a bowl, combine the eggs, cheese, cream, and seasonings; beat until well blended.
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Place the baked crust on a baking sheet; pour the egg mixture into the crust, right to the top.
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Carefully transfer the baking sheet to the oven; bake 30-40 minutes, until the mixture is set but still moist; it should still jiggle just a little in the middle (cover pie crust edges with foil if getting too brown).
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Cool on a rack; serve warm or at room temperature.