Quiche, a savory egg tart, is a custard with cheese and various add-ins baked in a pastry shell. The classic Quiche Lorraine has sautéed onions and bacon, but no cheese. Broccoli, ham, roasted red bell peppers, and sautéed mushrooms make good quiche add-ins. The cheese can be any kind you like.
Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium
- 1 cooked pastry shell (9-inch)
- 1⁄2 cup diced leeks, white part only, well-washed and patted dry
- 1 Tbsp. olive oil
- 1 cup shredded smoked Gouda cheese
- 1⁄4 cup baby spinach leaves, packed into measuring cup
- 3 medium Roma tomatoes, sliced
- 3 large eggs
- 1 1⁄2 cups heavy cream
- 1⁄16 tsp. ground nutmeg
- 1⁄2 tsp. salt
- 3 drops hot pepper sauce
- 1⁄4 tsp. ground white pepper
- 2 Tbsp. chopped fresh chives
- Preheat oven to 375°F.
- Over medium heat, sauté leeks in olive oil until tender. Spread them on the bottom of the prebaked pastry shell. Sprinkle cheese on top of leeks. Tuck spinach leaves here and there in the cheese. Distribute the tomatoes evenly on top.
- Combine eggs, cream, nutmeg, salt, cayenne pepper sauce, and white pepper. Stir in chives.
- Pour egg mixture over the ingredients in the pastry shell, gently pressing down on anything that floats to the top so that everything stays submerged.
- Bake for 30 minutes, until set. Serve warm. If you like, you also can chill, slice, and reheat the quiche in an oven or toaster oven.