Deep Gruyere Quiche (Part 2)

BATD ON May 28, 2010 AT 4:37 pm

Deep Gruyere Quiche - Spinkle cheese on the base and pour on mixture

Deep Gruyere Quiche - Spinkle cheese on the base and pour on mixture

Continued…

Ingredients: The Filling
6 eggs, large
450ml double cream
500ml whole milk
3/4 tablespoon salt
1/4 teaspoon white pepper
1/4 teaspoon mace

Preparation:
Hand blend all of the above together for about 1 minute.
I have used a loose bottomed cake tin as I find I get a better result than the fluted quiche pans

Deep Gruyere Quiche - Cook until firm to the touch

Deep Gruyere Quiche - Cook until firm to the touch

Ingredients: Topping the Base
125g gruyere, grated

Preparation:
Pre-heat oven to 180°C/gas4
Take your tin and grease lightly with butter.

Remove your pastry from the fridge and roll out onto a floured surface (approximately 1/2cm thick). Place it over your tin and press into the circumference of the base, let it fall over the sides and prick the bottom.

Place some baking beans into the pastry case and bake for 25 minutes, then remove the beans and blind bake for another 20 minutes.

Pro Tip: If you have any small holes take a little bit of flour and brush it over the base of the case, this will prevent leakage.

Deep Gruyere Quiche - best served with Penfolds Koonunga Hill Autumn Riesling

Deep Gruyere Quiche - best served with Penfolds Koonunga Hill Autumn Riesling

Sprinkle all of the cheese onto the base and pour the egg over the top

Put it back in the oven for 50-60 minutes or until just set, firm to the touch but still wobbly, let it cool in the tin before removing the excess pastry and release from the tin.

You can serve it like this or, as I prefer, let it cool completely in the fridge for a couple of hours, cut it into slices and reheat at 190°C/ gas5 for 15 minutes.

Your gorgeous hot, deep gruyere quiche is ready, particularly enjoyable served with a glass of Penfolds Koonunga Hill Autumn Riesling!

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