Variety of world famous quiche - Valley Morning Star : Current Cuisine

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Variety of world famous quiche

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Posted: Thursday, December 6, 2018 11:30 am

If a dish could make one famous, this would be mine. I credit all of the heavy cream and half & half in the custard, but seriously, it is the best quiche you will every lay a lip on.

I always prepare at least two variety of quiche so that everyone has something they love. You can make any version of it you like.

Below I have offered some of my favorites but you can easily create any version of quiche you can imagine.

Join us at Marcello’s by the lighthouse this Sunday for brunch (10 a.m. to 3 p.m., and you can indulge in this renowned quiche with some fabulous berries and pastries. Come taste for yourself!

Bon Appétit! Chef Bettina

World Famous Quiche

One unbaked pie crust (home-made or from store is fine)

5 large eggs, beaten

1 cup heavy whipping cream

3/4 cup half and half

1/4 teaspoon kosher salt

Freshly ground black pepper

Fresh ground nutmeg

Freshly grated Parmesan cheese

Other ingredients (see options below)

Heat oven to 400 degrees

Roll out crust and place into a 9-inch pie pan, fluting the edges. Grate nutmeg and grind pepper into the bottom of the crust.

In a medium bowl, using a large whisk, beat eggs with cream, half and half, and salt.

Onto the crust, layer your ingredients alternating with the cheese. Then gently pour the egg custard over the top, taking care to distribute evenly. Poke the tops of any ingredients down into the custard to prevent them from drying on top when cooking.

Bake for 10 minutes only at 400 degrees. After 10 minutes, reduce oven to 350 degrees and continue baking until the center is set (approximately 35-45 minutes longer).

Remove from oven and garnish with freshly grated Parmesan cheese.

Chef’s note: The quiche will be puffy and high when you first remove it from the oven and it will relax and reduce some as it rests, which is normal.

Let set for 10-15 minutes before cutting and serving.

This quiche pairs well with your favorite muffins or scones and a bright fruit salad or compote.

Options for Ingredients:

Classic Quiche Lorraine

1 ½ cups shredded Swiss or Gruyere cheese

1 cup cooked and roughly chopped bacon

1 green onion, chopped

Ham Mushroom and Cheddar

1 cup freshly grated cheddar cheese

1 cup diced ham

1 cup fresh sliced mushrooms, sautéed

1 small yellow onion, diced and sautéed

Chorizo and Jalapeno Jack

1 ½ cups shredded Jalapeno Jack cheese

1 package chorizo (I recommend Chorizo de San Manuel), removed from casing and sauteed

1 small yellow onion, diced & sauteed

Fresh Spinach, Tomato and Gruyere

3 cups fresh spinach leaves, sautéed, drained and chopped**

1 small yellow onion, diced and sautéed

2 Roma tomatoes diced

1 ½ cups freshly grated Gruyere cheese

NOTE: Fresh spinach will cook down very quickly and also needs to be drained and squeezed well to remove the resulting liquid.

*Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and owner of Marcello’s Italian Restaurant and Bar on the Piazza in Port Isabel.

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