The amount of filling is enough for a pie or tart pan 6 inches in diameter and 2 inches deep; if you're using a shallower pan, you may not need all the custard. I use a pan with a removable bottom to enable me to remove the quiche from the pan before slicing, but you can slice it in the pan as well. Use any crust recipe you like, but be sure to blind bake it or the bottom will become soggy.
Yield: 2 servings
- 1 blind-baked 6-inch pie crust (recipe and method here)
- 2 eggs
- 1/2-2/3 cup half and half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon fresh grated nutmeg
- 2-3 slices bacon, diced
- 1/2 cup sliced onions (about 1/2 small onion)
- 2 ounces Gruyere or Emmentaler cheese, grated
- 1/2-2/3 cup quartered or sliced cooked mushrooms (recipe here)
- 2/3 cup cooked spinach
- 2 ounces smoked or regular Gruyere or smoked Gouda cheese, grated
- 1/2 cup diced roasted red pepper
- 1/2 cup slow-browned onions (recipe here)
- 1-1/2 ounces aged Gouda cheese, grated
- 1/2 ounce Gouda or Fontina cheese, grated
2. In a medium bowl, whisk together the eggs, half and half, salt, pepper and nutmeg until thoroughly combined but not frothy.
3. Spread filling ingredients (see below for preparation) over the bottom of the blind-baked crust. Pour the custard over carefully, making sure not to pour over the top of the crust. (It's best to place the quiche on a sheet pan or cookie sheet before pouring in the custard.) Depending on the size of your pan and the amount of filling you use, you may need less custard. If you need more, whisk another egg with 1/4 cup of half and half and add to the crust.
4. Bake 25-30 minutes, or just until the custard is set and the top is very lightly browned. Let cool for 10 minutes or more before slicing.