This is the standard recipe upon which Russell Cronkhite bases any quiche. It has an exceptionally rich custard brimming with cheese. Sometimes he adds caramelized vegetables, diced or crumbled bacon, sausage or ham. Sometimes he varies the type of cheese. But he always keeps to these proportions.
Though Cronkhite prefers to make quiche in an oval, 10-cup baking dish, two 9-inch, deep-dish pie crusts perfectly accommodate this amount of custard, whether the crusts are store-bought or made from scratch.
Servings: 8 - 12
- Pastry Crust (see separate recipe), for 10-cup oval dish or 9-inch, deep-dish pie crusts, baked
- Filling ingredients of choice (optional)
- 2 cups shredded Swiss cheese (8 to 10 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- Pinch freshly grated nutmeg
Preheat the oven to 325 degrees. Place the oval crust in its baking dish or the round crusts in their pie tins on a rimmed baking sheet lined with foil.
If using variations below, sprinkle the filling ingredients evenly over the bottom of the crust. Sprinkle the cheese evenly over the crust(s), mounding the cheese slightly in the center.
In a large bowl, whisk together the eggs, half-and-half, cream, salt, pepper and nutmeg. Pour the mixture over the cheese; it should reach just below the edge of the crust. Bake until the custard is set and a knife comes out clean when inserted into the center, about 2 hours if making a single 10-cup quiche or 1 hour and 10 minutes if making two 9-inch quiches.
Transfer the quiche(s) to a wire rack and set aside to rest for 10 to 15 minutes before serving.
Adapted from Russell Cronkhite.
Tested by Russell Cronkhite.
E-mail questions to the Food Section at firstname.lastname@example.org.