Savory Gruyere Quiche

This is a classic cheese quiche that I made for a work brunch.  It is . . . decadent and kind of subtle, so maube not everyone's cup of tea.

Makes 1 9-inch quiche

The Crust:

I used a pretty basic butter crust recipe as follows.

0.5lb / 2 sticks salted butter

300g / 2.5 cups whole wheat pstry flour

˜125ml / 0.5cup water

(crumb together butter and flour then add ice cold water until just firm, rest in fridge for 1hr and roll out)

I then put the crust in the freezer for 20minutes whiel I preheated an oven to 425.  Then poked hoels in the crust with a fork, covered in foil and pie weights (I used beans) and baked for 20min.

Bake for 3-5 more min without the foil or weights.  The crust will shrink some in baking, so make it a little taller.

Store in the freezer overnight.

The Filling:

Finely grate 0.5lb gruyere cheese (using the very fine, hair like pores on a basic cheese grater)  It should be light and fluffy.

Preheat oven to 300F.

Mix 500ml / 2 cups half and hlaf with 250ml / 1 cup heavy cream and bring to a simmer

(Next time I may just do half and half, as this was VERY rich)

Mix 6 eggs, then slowly pour the hot milk into the eggs while whisking

(Next time I wil add 1 tspn salt to the egg mix while whisking. You can add pepper to taste as well.)

Spread the gruyere evenly over the bottom of the crust and then pour in the egg mix.

Bake for ˜30min until edges are firm but center very jiggly

After first 15 minutes rotate pan

You can see here how it is a soft creamy custard that just holds shape.