Thursday, March 09, 2006


A quiche is a baked, unsweetened custard pie, often made with savory fillings.
Originally served in Germany, quiche was adopted by neighboring France and is now considered a traditional French dish.
The French (and now English) word quiche comes from a dialectal form (Küchle) of the German word for cake (Kuchen).
Quiche became popular in Britain after World War II and in the United States during the 1960s and 70s.


Servings 6 ; Time :75 minutes

5 chicken eggs
1 1/3 cup (320 mL) cream (approximately 30% fat)
1/2 cup (120 mL) condensed cream of mushroom soup
1 teaspoon (5 mL) chopped fresh tarragon
1 dash ground nutmeg
1/4 teaspoon (1.25 mL) salt
1/8 teaspoon (0.7 mL) ground pepper
1 prepared frozen pie crust
3/4 cup (180 mL) freshly-grated Swiss cheese


Preheat oven to 375° Fahrenheit (190° Celsius)

Place the eggs, cream, condensed soup, tarragon, nutmeg, salt, and pepper in a blender; blend as briefly as possible until they form a homogenous mixture

In the pie crust, create alternating layers of the shredded cheese and the mixture from the blender until the crust is full

Bake the quiche for 35-40 minutes; a toothpick or fork inserted into its middle should come out "clean"

Remove the quiche from the oven and let it cool for at least 20 minutes before serving


The quiche mixture may drip over the edge of the pie crust while cooking; place it on a cookie sheet or place foil on the oven rack below it

The quiche will continue to cook after it is removed from the oven; be careful not to overcook it or cut it before it has had a chance to set

Half-and-half (cream with approximately 12% fat) can be substituted for regular cream to make this dish less fattening; however, be cautious of using milk because low-fat dairy products curdle more easily
A Joe Jarvis Recipe

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