• Ingredients: 29
  • Serves: 6

Madame quiche’s quiche au fromage with one recipe for basic pastry, large eggs, heavy cream or crème fraîche, milk, gruyère, emmenthal, or other swiss-type cheese, freshly ground nutmeg – optional.

Ingredients

  • One recipe for basic pastry
  • 6 large eggs
  • 2/3 cup heavy cream or crème fraîche
  • 1 cup milk
  • 8 oz. gruyère, emmenthal, or other Swiss-type cheese
  • 1/4 tsp. freshly ground nutmeg – optional

Special equipment and kitchen supplies:

  • stove-top smoker/cooker
  • 3 tbsps. fine wood chips such as hickory or oak

For dumplings

  • 3 tbsps. cornstarch

#2 Basting Sauce (to use at end of roasting):

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Roll out the pastry to fit a 10-1/2 inch glass or metal pie plate (not removable bottom). Crimp the edges, poke the bottom with a fork or the tip of a sharp knife, and place the pastry in the freezer for 30 minutes.

    For this step you will need

  2. Step 2 Preheat the oven to 425°F. Line the pastry with aluminum foil and pastry weights and bake in the bottom third of the oven until the pastry is golden at the edges, about 15 minutes.
  3. Step 3 Remove from the oven and remove the aluminum foil and pastry weights. Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes.
  4. Step 4 Remove from the oven and reserve. In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended.

    For this step you will need

  5. Step 5 Season with the salt and pepper, then add the cheese and stir until it is blended, Turn the mixture into the pre-baked pastry, and spread out the cheese evenly over the bottom of the pastry.

    For this step you will need

  6. Step 6 Sprinkle the top with nutmeg if you’ve used a Swiss-type cheese, and bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes.

    For this step you will need

  7. Step 7 To test for doneness, shake the quiche – if it is solid without a pool of uncooked filling in the center, it is done.
  8. Step 8 You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through.

Bacon and Cheese Quiche:

  1. Step 9 To make a bacon and cheese quiche (one reader reminded me that Alsace is the home of the quiche, which to deserve its name there has bacon, not ham, in it – ham is a Normandy variation), remove the rind from 4 ounces good-quality slab bacon, and cut it into thick slices, then cut the slices in half, lengthwise, and crosswise into 1/4-inch thick slices.
  2. Step 10 Place these in a heavy pan over medium heat and cook the bacon until it is crisp. Drain it on a paper-towel covered plate, and sprinkle it over the pre-baked pastry before adding the custard.

    For this step you will need

Onion and Cheese Quiche:

  1. Step 11 Peel and halve a medium-sized yellow onion. Cut it in quarters then slice the onion paper-thin. Melt 1 tablespoon butter in the bottom of a heavy skillet over medium heat, add the onions and stir, season lightly with salt, cover, and cook until the onions are very tender and translucent, and just slightly browned at the edges, 10-15 minutes.

    For this step you will need