Cheese Quiche

There’s a French bakery nearby that makes a quiche that is thicker and cheesier and more delicious than any other quiche I’ve ever had. Luckily, they shared their secret with me: cover the bottom crust with a generous handful of cheese and then pour your custard on top. Quiche is a great dish in general, but this recipe just might take the crown. Instead of being a typical flat (and tasteless) quiche, this one is four inches high and filled with melted, sharp cheddar. At our house, it makes for a light lunch or a quick dinner (and helps put all those eggs our chickens produce to good use).

8 eggs, lightly beaten

3 cups sour cream or heavy cream (or equal parts of both) 

11⁄2 cups sharp cheddar cheese a pinch of ground nutmeg

1 teaspoon salt

1⁄2 teaspoon pepper

"A Very English Crust," rolled a quarter-inch thick and pressed into a 9-inch pie pan (Link to Recipe Here)

Step 1: Preheat the oven to 375°F.

Step 2: Mix together the eggs, cream, nutmeg, and salt and pepper.

Step 3: Shred the cheese and layer the bottom of the crust.

Step 4: Pour the egg mixture over the cheese.

Step 5: Bake for 45 minutes and then cover with tinfoil for a remaining 30 minutes to prevent the crust from over-browning. The quiche is done when a knife comes out clean. 

RUTH’S PRO-TIP:

This is a flexible recipe, so feel free to play around with it. I sometimes add in some bacon or tomatoes and basil to add variety. Or use any flavorful cheese of your choice!