Simple Cheese Quiche

Simple Cheese Quiche is the epitome of comfort and elegance, offering a buttery pastry crust embracing a velvety custard filled with the rich flavors of cheddar cheese and fresh chives. This recipe simplifies the process of making a quiche by striking the perfect balance between the custard’s richness and the crust’s flakiness. The quiche can be enjoyed on its own as a delightful brunch option, or with various variations that enhance its versatility and appeal. This recipe reveals the art of creating a sublime quiche that’s sure to impress both guests and family.

SERVES 6 TO 8

INGREDIENTS:

• 5 large eggs
• 2 cups half-and-half
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 ounces cheddar cheese, shredded (1 cup)
• 1 tablespoon minced fresh chives
• 1 recipe single-crust pie dough, partially baked and still warm

INSTRUCTIONS:

1. Adjust the oven rack to the lower-middle position and preheat the oven to 350 degrees Fahrenheit.
2. Whisk together eggs, half-and-half, salt, and pepper in a large bowl.
3. Stir in shredded cheddar cheese and minced fresh chives. Transfer the filling to a 4-cup liquid measuring cup.
4. Place the warm pie shell on a rimmed baking sheet and place it in the oven.
5. Carefully pour the egg mixture into the warm pie shell until it reaches about ½ inch from the top edge of the crust (there may be extra egg mixture).
6. Bake the quiche until the top is lightly browned, the center is set but soft, and a knife inserted about 1 inch from the edge comes out clean. This should take around 40 to 50 minutes.
7. Allow the quiche to cool for at least 1 to 3 hours. It can be served slightly warm or at room temperature.

VARIATIONS:

• Quiche with Broccoli and Cheddar:
  • Parboil broccoli florets and distribute them over the warm pie shell before adding the egg mixture.
• Quiche with Leek and Goat Cheese:
  • Sauté finely chopped leeks and add crumbled goat cheese instead of cheddar. Stir leeks into eggs with cheese and chives.
• Quiche with Spinach and Feta:
  • Squeeze excess moisture from thawed chopped spinach and stir crumbled feta cheese into eggs with cheese.
• Quiche with Asparagus and Gruyère:
  • Substitute Gruyère cheese for cheddar and add sliced asparagus to the egg mixture.

TIPS:

• Use a partially baked, warm pie shell to prevent sogginess and ensure even baking.
• Gently pour the egg mixture into the warm pie shell to avoid spilling the custard.
• Bake the quiche at 350 degrees Fahrenheit, allowing it to set gently and brown the top.
• To make ahead, cool the baked quiche completely, cover it with plastic wrap, and refrigerate for up to 6 hours. Note that the crust might be less crisp after refrigeration. The quiche can be served slightly chilled, at room temperature, or warm. To reheat warm, place it in a 350-degree oven for 10 to 15 minutes.
• Add the custard while the crust is still warm to ensure even baking.
• Feel free to experiment with different variations by adding ingredients like broccoli, leeks, spinach, and asparagus for a unique twist.

This Simple Cheese Quiche recipe is a celebration of simplicity and flavor, offering a canvas for creative variations that cater to different palates. Whether served as the centerpiece of a brunch spread or enjoyed on its own, this quiche is a culinary masterpiece that brings comfort and joy to every bite.