Almost anything can be added to this basic quiche recipe to make it truly your own. I will list the ingredients and method and then notes on how I make my favorite version.
Ingredients:
4 eggs
2 cups half-and-half
1/8 tsp. salt
1/4 tsp. white pepper
1/8 tsp. ground nutmeg
4 ounces Jarlsberg cheese, shredded
2 ounces whole milk mozzarella cheese, shredded
1 (9-inch) unbaked pie shell
Directions:
Preheat oven to 400 degrees. (I use a convection oven.)
In a large bowl, whisk together eggs and half-and-half. Add salt, white pepper and nutmeg. Place shredded cheese in the pie shell. Pour egg mixture over cheese.
Bake for 35-40 minutes until crust is golden and filling is set. Let cool about 10 minutes before serving.
Notes:
I use a deep dish pie pan (because I add extra goodies) and lightly spray it with cooking oil.
I use all Jarlsberg cheese and usually between 6-8 ounces. I have used Jarlsberg with a mozzarella/Monterey Jack blend as well.
I like this Quiche with vegetables. In a saute pan with a little olive oil, I mix chopped onion with chopped sweet peppers (green, red, yellow) and maybe some sliced mushrooms, and also a 6-ounce bag of baby spinach. Add the spinach last after the vegetables have softened and cover the pan until it wilts.
Layer the cheese in the bottom of the pie dish. Then layer the vegetables on top of the cheese and then pour the egg mixture over. Bake as indicated above.
