INGREDIENTS
2 pie doughs, or store bought. (prebake)
4 large eggs, 4 large yolks
2 cups whole milk
2 cups 40 percent whole cream
1 Teaspoon salt
1 Teaspoon black pepper ( you may use white pepper for a better look)
2 pinches grated nutmeg
4 ounces Gruyere cheese grated ( about 1 cup)
4 ounces Jarlsberg cheese grated ( about 1 cup)
PREPARATION
- Preheat oven to 375 degrees.
- With a fork, punch through the bottom of a pie shell a number of times to create air holes. Bake until the pie shell begins to bubble. Remove to cool.
- After 3 minutes, spread the cheese evenly in both shells.
- Whisk all remaining ingredients for the custard to blend. Pour over the cheese. Place quiches on a baking sheet.
- Bake in the middle of the oven until golden brown (about 32-35 minutes). Insert a knife one inch into center; it should come back clean. The center will giggle as a gelatin would; this will firm up as everything continues to cook and set.
- Transfer to a rack to cool and set for 5 minutes or so.
Makes two quiches. Serves 12 large slices as a dinner portion.
SERVING SUGGESTION
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Slice and serve with vegetables or a few slices of fruit.
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