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Gruyere Quiche

Gruyere Quiche

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  • Makes: 8 servings
  • Prep 45 mins
  • Bake 12 mins
  • Bake 40 mins
  • Stand 10 mins

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You can serve this sweet, yet robust tasting quiche for brunch, lunch, or dinner.

Ingredients

  • 1 recipe Pastry for Single-Crust Pie (see recipe below)
  • 1/2 cup broccoli flowerets
  • 4 eggs
  • 1 cup shredded Gruyere cheese or Swiss cheese (4 ounces)
  • 1 cup half-and-half or light cream
  • 1/2 teaspoon fresh snipped parsley
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon paprika

Directions

  1. Prepare pastry. Line the unpricked pie crust with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven and reduce oven temperature to 325 degree F.
  2. In a small saucepan, cook broccoli, covered, in a small amount of boiling salted water for 5 minutes or till crisp-tender. Drain well. Arrange broccoli in prebaked pie crust.
  3. In a medium mixing bowl, beat eggs. Add cheese and beat until combined. Stir in half-and-half, parsley, nutmeg, salt, and pepper. Ladle over broccoli in pie plate. Sprinkle with paprika. Cover edge of crust with foil to prevent over browning.
  4. Bake in a 325 degrees F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 8 servings.

Pastry for Single-Crust Pie

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 - 5 tablespoons cold water

Directions

  1. In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the cold water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.

Nutrition Facts

(Gruyere Quiche)

Servings Per Recipe 8, fiber (g) 1, sodium (mg) 196, carb. (g) 16, cal. (kcal) 278, Fat, total (g) 19, chol. (mg) 133

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