So Creamy It Melts in Your Mouth.
After making my Potatoes Au Gratin the other day, I still had a big chunk of Comté cheese left over and decided to bake a quiche. Even after eating quiche for so many years, it still feels special. A well made quiche is truly a thing of beauty. I’m referring to a quiche made in a homemade pastry shell with a creamy soft center. I had a disc of pie crust in the freezer, so it was easy to put it together. My pie crust recipe is for a double crust, so I usually have one on hand.
Bacon, yellow onion, leeks, and scallions went into this one. I happened to have a very large leek, so keep that in mind when buying your leek. You may need 2. I used some ground longpepper in this, along with a little freshly grated nutmeg.
When cooking the bacon, I like to get it only lightly crisp. If it gets fully crisp, the texture ends up being too hard in the quiche.
I happened upon what I think is the perfect custard mixture awhile ago and it’s the only one I use now – 3 eggs, 2/3 cup crème fraîche, and 2/3 cup heavy cream. When combined with 8 ounces of cheese, I think it produces the perfect creamy custard texture. Make sure you make this in either a 2 inch deep quiche pan or a deep dish pie pan. A shallow tart pan won’t hold all the filling.
When served with a simple green salad, I think it’s the perfect meal. Plus, the leftover quiche heated up perfectly at 300° for about 15 minutes, so we had 2 meals out of this and I could have easily eaten it a third time.