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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 pie crust (store bought or homemade)
3 large eggs
2 tbsp all-purpose flour
1/4 tsp freshly grated nutmeg
1/2 tsp salt
1/2 tsp white pepper
1 cup heavy whipping cream
1/2 cup milk
2 1/4 cups grated Swiss or Gruyere cheese
1/2 cup blue cheese, crumbled
2 tbsp minced red onion
1/4 cup chopped walnuts
Preheat oven to 375 degrees. Gently place pie crust into 9-inch round pie pan or quiche pan. Pinch the rim decoratively and prick crust with a fork. Bake the crust for 10 minutes. Pull out to cool while you prepare the filling.
In large bowl, whisk together eggs, flour, nutmeg, salt and pepper. Blend in the cream and then the milk.
In separate bowl, combine Swiss and blue cheeses and then sprinkle them into the prepared pastry shell. Sprinkle the red onion and walnuts over the cheese. Gently pour in egg mixture to fill the pastry shell.
Place the filled pan on a baking sheet and bake quiche for 35-40 minutes, or until custard is just set. Watch the edges of the crust and cover with foil or a pie-crust cover if it is browning too much. Let quiche rest 8-10 minutes before slicing and serving.
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BLUE CHEESE & WALNUT QUICHE
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 pie crust (store bought or homemade)
3 large eggs
2 tbsp all-purpose flour
1/4 tsp freshly grated nutmeg
1/2 tsp salt
1/2 tsp white pepper
1 cup heavy whipping cream
1/2 cup milk
2 1/4 cups grated Swiss or Gruyere cheese
1/2 cup blue cheese, crumbled
2 tbsp minced red onion
1/4 cup chopped walnuts
Preheat oven to 375 degrees. Gently place pie crust into 9-inch round pie pan or quiche pan. Pinch the rim decoratively and prick crust with a fork. Bake the crust for 10 minutes. Pull out to cool while you prepare the filling.
In large bowl, whisk together eggs, flour, nutmeg, salt and pepper. Blend in the cream and then the milk.
In separate bowl, combine Swiss and blue cheeses and then sprinkle them into the prepared pastry shell. Sprinkle the red onion and walnuts over the cheese. Gently pour in egg mixture to fill the pastry shell.
Place the filled pan on a baking sheet and bake quiche for 35-40 minutes, or until custard is just set. Watch the edges of the crust and cover with foil or a pie-crust cover if it is browning too much. Let quiche rest 8-10 minutes before slicing and serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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