Equipment
Ingredients
Quiche Base
- 240 ml milk, gently heated
- 3 egg, room temperature
- 180 g emmenthal cheese, grated
- 60 g parmesan cheese, grated
- 3 g salt
- ½ g cayenne pepper
- 5 g unsalted butter, softened
Nutrition (per serving)
Method
Preheat your oven to 160°C (325°F) and position an oven rack in the center.
In a mixing bowl, combine the milk, eggs, both cheeses, salt, and cayenne pepper and whisk until the mixture is thoroughly blended.
Apply a thin layer of butter to the interior of the ramekins or baking plate to prevent sticking.
Pour the egg and cheese mixture evenly into the prepared baking dish or dishes.
Bake the quiche for 20 to 30 minutes at 160°C (325°F) until the center is almost firm but retains a slight jiggle.
Remove the dish from the oven and place it on a wire rack to cool slightly before serving.
Chef's Notes
- For a richer flavor and creamier texture, consider using half-and-half or a mix of milk and heavy cream instead of just milk.
- Ensure your eggs and milk are at room temperature before combining. This helps create a smoother, more homogenous custard that bakes evenly.
- Don't overbake! The quiche should have a slight jiggle in the center when removed from the oven. It will continue to set as it cools.
- Adding finely chopped herbs like chives, parsley, or tarragon to the egg mixture can elevate the flavor profile.
- Allow the quiche to rest for at least 5-10 minutes after baking. This allows the custard to firm up and makes it easier to slice and serve cleanly.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture may become slightly spongy upon thawing.
Reheating: Warm in a 150°C (300°F) oven until the center is heated through.
