Quiche

This classic French quiche is a comforting, protein-rich meal that feels elegant enough for brunch yet hearty enough for a weeknight dinner. The base consists of a buttery pastry shell filled with a rich custard made from eggs and half-and-half. It is generously studded with coarsely cut dried beef, which adds a salty, robust depth of flavor, and melted Swiss cheese for a creamy, savory finish. The texture is smooth and slightly firm, setting perfectly in the oven. It&# 226;ÂÂs an excellent use of leftovers or pantry staples, offering a satisfying balance of salty and creamy notes. Serve it warm or at room temperature for a delicious, home-style experience that everyone will enjoy.

Cooking Method: Baking, Boiling

Cuisine: French

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 383.0

Dietary: Gluten-free

Description

This classic French quiche is a comforting, protein-rich meal that feels elegant enough for brunch yet hearty enough for a weeknight dinner. The base consists of a buttery pastry shell filled with a rich custard made from eggs and half-and-half. It is generously studded with coarsely cut dried beef, which adds a salty, robust depth of flavor, and melted Swiss cheese for a creamy, savory finish. The texture is smooth and slightly firm, setting perfectly in the oven. It&# 226;ÂÂs an excellent use of leftovers or pantry staples, offering a satisfying balance of salty and creamy notes. Serve it warm or at room temperature for a delicious, home-style experience that everyone will enjoy.

Ingredients

4 ounce Dried beef, coarsely cut
1 tablespoon Butter or margarine
1 Inch pastry shell

Directions

1
Preheat your oven to 375ÃÂ°F (190ÃÂ°C).
2
If the dried beef is very salty, pour 1 cup of boiling water over it, let it sit for a minute, then drain well and cut coarsely.
3
In a small skillet, melt the butter or margarine over medium heat.
4
Add the prepared dried beef to the skillet and cook for about 2 minutes to heat through and release flavor.
5
Lightly grease the 9-inch unbaked pastry shell if not already greased.
6
Sprinkle the heated dried beef evenly into the bottom of the pastry shell.
7
Sprinkle the coarsely shredded Swiss cheese over the beef.
8
Sprinkle the pepper evenly over the cheese.
9
In a mixing bowl, beat the eggs and half-and-half together until smooth and well combined.
10
Pour the egg mixture gently over the cheese and beef in the pastry shell.
11
Bake in the preheated oven for 40 minutes, or until the top is lightly browned and a knife inserted into the center comes out clean.
12
Let the quiche cool for a few minutes before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 383.0kcal

% Daily Value *
Total Fat 23.1g36%
Saturated Fat 9.3g47%
Cholesterol 78.0mg26%
Sodium 201.9mg9%
Total Carbohydrate 13.3g5%
Dietary Fiber 0.2g1%
Sugars 0.4g
Protein 27.8g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat slices in the microwave or oven until warm.

Ingredient Note: The recipe mentions eggs, half-and-half, Swiss cheese, and pepper in the directions but they are missing from the ingredient list. Typical amounts are 4 eggs, 1 cup half-and-half, 1 cup shredded Swiss cheese, and 1/4 teaspoon black pepper.

Tip: Using an unbaked pastry shell allows for a crispier crust. If using a pre-baked shell, reduce baking time by 10-15 minutes.

Keywords: quiche, french, custard, swiss cheese, dried beef, pastry shell, breakfast, brunch, dinner, egg pie, savory, baking, comfort food, half-and-half, protein, meal prep

Read it online: https://www.chefs-mate.com/recipe/quiche/