Food & Wine

Classic quiche makes a flexible dish to share


Courtesy of Rita Held
Sliced thin to feed many or thicker as a main course, quiche provides a polished product after only 10 minutes of active kitchen work.

Whether for Passover, Easter or simply to welcome spring, quiche is delicious and quite easy to make.

My recipe uses two ingredients that add a big flavor difference: Swiss Gruyère cheese and Angostura aromatic bitters. Both provide a wonderful, rich depth that takes traditional quiche to another level.

Quiche is an especially nice dish to make for potlucks or family gatherings. Not only is it rather uncommon, it also can be made a day ahead and warmed up a bit in the microwave before slicing. And the slices can be 2 inches wide, allowing one quiche to serve 12.

I use store-bought pie crust (yes, I’m a lazy baker of sorts). The tastiest Gruyère cheese is Emmi from Switzerland. It’s a bit pricey but worth every penny. You can find it at Draeger’s Market and Nob Hill Foods. Emmi’s Le Gruyère was recommended by the tasters at Cook’s Illustrated magazine in the May-June 2017 issue.

Los Altos resident Rita Held develops recipes for Angostura USA. For more cooking ideas, visit her blog at GetCookingSimply.com.

Classic Quiche

• 9-inch deep-dish frozen pie crust, thawed

• 2 teaspoons Angostura aromatic bitters

• 1 cup half-and-half, room temperature

• 4 eggs, room temperature

• 2 tablespoons Parmesan or Romano cheese, grated

• 1 tablespoon flour

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• Nutmeg to taste

• 2 rounded cups Gruyère cheese (approximately 5 ounces), shredded

• 2 green onions, sliced

Place room-temperature pie crust in pie plate as directed in instructions. Preheat oven to 350 F.

Stir Angostura into half-and-half. In medium bowl, whisk together eggs, Parmesan or Romano, flour, salt, pepper and a sprinkle of nutmeg. Add half-and-half and Angostura mixture. Stir in shredded Gruyère and onions.

Pour mixture into pie crust, distributing Gruyère evenly throughout. Bake on bottom oven rack 40 minutes, or until sharp knife inserted in center comes out clean. Let cool at least 15 minutes before serving.

Makes 6-8 servings.

Cooking notes

• My preferred store-bought pie crust is Immaculate Ready-to-Bake, usually found near refrigerated cookie dough.

• Sprinkle 1/2 cup diced ham over quiche before baking, if desired.

• Quiche may be baked a day ahead and refrigerated. Bring to room temperature or warm individual slices in microwave on low power.

• If serving six, each slice contains approximately 410 calories, 27 grams of fat, 16 grams of protein and 470 milligrams of sodium.

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