Madame Quiche's Quiche au Fromage

Health score
7%
Madame Quiche's Quiche au Fromage
45 min.
6
444kcal

Suggestions


Welcome to the delightful world of Madame Quiche's Quiche au Fromage, a classic French dish that promises to elevate your morning meal, brunch, or lunch to a whole new level of indulgence. This quiche is not just a dish; it's an experience that brings together the rich flavors of creamy cheese and the comforting texture of a perfectly baked pastry. With a preparation time of just 45 minutes, you can easily whip up this culinary masterpiece that serves six, making it ideal for family gatherings or a cozy brunch with friends.

Imagine the aroma of freshly baked pastry wafting through your kitchen as you prepare to savor each bite of this cheesy delight. The combination of gruyère or emmenthal cheese, heavy cream, and eggs creates a luscious filling that is both satisfying and decadent. For those who wish to add a twist, the optional nutmeg adds a subtle warmth that complements the cheese beautifully.

Whether you choose to enjoy it as a hearty breakfast or a light lunch, this quiche is versatile enough to suit any occasion. And for the bacon lovers out there, the recipe offers a delicious variation that incorporates crispy bacon and caramelized onions, adding an extra layer of flavor that is simply irresistible. So, roll up your sleeves and get ready to impress your loved ones with this exquisite quiche that embodies the essence of French cuisine!

Ingredients

  • 0.7 cup crème fraîche 
  • large eggs 
  • ounces gruyere cheese 
  • 0.3 teaspoon nutmeg freshly ground
  •  pastry crust 
  • cup milk whole (preferably )

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • aluminum foil

Directions

  1. Roll out the pastry to fit a 10-1/2 inch glass or metal pie plate (not removable bottom). Crimp the edges, poke the bottom with a fork or the tip of a sharp knife, and place the pastry in the freezer for 30 minutes. Preheat the oven to 425°F. Line the pastry with aluminum foil and pastry weights and bake in the bottom third of the oven until the pastry is golden at the edges, about 15 minutes.
  2. Remove from the oven and remove the aluminum foil and pastry weights. Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes.
  3. Remove from the oven and reserve. In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with the salt and pepper, then add the cheese and stir until it is blended, Turn the mixture into the pre-baked pastry, and spread out the cheese evenly over the bottom of the pastry.
  4. Sprinkle the top with nutmeg if you've used a Swiss-type cheese, and bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes. To test for doneness, shake the quiche - if it is solid without a pool of uncooked filling in the center, it is done. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through.
  5. Remove the quiche from the oven and serve immediately.
  6. To make a bacon and cheese quiche (one reader reminded me that Alsace is the home of the quiche, which to deserve its name there has bacon, not ham, in it - ham is a Normandy variation), remove the rind from 4 ounces good-quality slab bacon, and cut it into thick slices, then cut the slices in half, lengthwise, and crosswise into 1/4-inch thick slices.
  7. Place these in a heavy pan over medium heat and cook the bacon until it is crisp.
  8. Drain it on a paper-towel covered plate, and sprinkle it over the pre-baked pastry before adding the custard.
  9. Peel and halve a medium-sized yellow onion.
  10. Cut it in quarters then slice the onion paper-thin. Melt 1 tablespoon butter in the bottom of a heavy skillet over medium heat, add the onions and stir, season lightly with salt, cover, and cook until the onions are very tender and translucent, and just slightly browned at the edges, 10-15 minutes.
  11. Remove them from the heat, and spread over the pre-baked pastry before before adding the custard.

Nutrition Facts

Calories444kcal
Protein20.8%
Fat53.36%
Carbs25.84%

Properties

Glycemic Index
24.33
Glycemic Load
9.83
Inflammation Score
-6
Nutrition Score
16.166521591985%

Nutrients percent of daily need

Calories:444.08kcal
22.2%
Fat:26.08g
40.13%
Saturated Fat:12.76g
79.76%
Carbohydrates:28.43g
9.48%
Net Carbohydrates:27.52g
10.01%
Sugar:3.26g
3.62%
Cholesterol:247.54mg
82.51%
Sodium:592.09mg
25.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:22.88g
45.75%
Calcium:490.95mg
49.09%
Selenium:33.54µg
47.91%
Phosphorus:423.73mg
42.37%
Vitamin B2:0.59mg
34.94%
Vitamin B12:1.32µg
22.05%
Vitamin B1:0.33mg
21.73%
Folate:70.38µg
17.6%
Zinc:2.6mg
17.35%
Vitamin A:853.51IU
17.07%
Iron:2.47mg
13.74%
Vitamin B5:1.36mg
13.59%
Manganese:0.25mg
12.59%
Vitamin D:1.67µg
11.16%
Vitamin B3:2.07mg
10.33%
Magnesium:34.27mg
8.57%
Vitamin B6:0.17mg
8.26%
Potassium:227.76mg
6.51%
Vitamin E:0.79mg
5.24%
Copper:0.1mg
5.08%
Fiber:0.91g
3.65%
Vitamin K:2.86µg
2.72%
Source:Epicurious