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Strasbourg Quiche

By Lynnette Scofield of William Henry Miller Inn
After twenty wonderful years, we turned the keys over to new owners of The William Henry Miller Inn on June 14.
Lots has happened since then and I am in my new house enjoying every day. Believe it or not, it is a wonderful treat to be able to do a load of wash whenever the mood strikes me! Silly as it sounds, washing at liberty makes me very happy! So does cooking!  And I’ve started to invite friends to sit at my table and enjoy the beautiful setting.
Tomorrow, three dear friends are coming for lunch and I’ve turned to my trusty cookbook “For Goodness Taste”—–a product of the Rochester Junior League. In fact, this is actually the second book of “For Goodness Taste”. The first one fell apart!
Because I have a friend with somewhat bland taste, we are having Strasbourg Quiche; a summer salad; warm rolls and a wonderful fruit pie from Rachel, one of my friends who is a FABULOUS pie baker.
Prep Time: 30 Minutes
Servings: 4-6

Ingredients:

  • 1 unbaked pastry shell
  • 1/2 pound Swiss or Gruyere cheese, shredded (I used Gruyere)
  • 4 eggs
  • 1/2 pint heavy cream or creme fraiche
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 350.

  2. Shape pastry in a 10 1/2-inch pie plate and set aside.

  3. Sprinkle the cheese on the pastry.

  4. In a small bowl, beat the eggs and season. In a large mixing bowl, beat cream until stiff peaks form.

  5. Gently fold egg mixture into the cream. Pour mixture into pie plate covering the cheese.

  6. Bake 30 to 35 minutes until custard has set and the quiche is golden brown.

2 thoughts on “Strasbourg Quiche”

  2. BLESSINGS on your new adventure and thanks for all the wonderful recipes, high school classmate and friend.

    Reply ↓

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