digest
Short Summary
Main recommendation: Make a basic cheese quiche using heavy cream (or whole milk), four large eggs, two teaspoons of flour, a pinch of nutmeg, coarse black pepper, kosher salt, a half cup each of Havarti, cheddar, and mozzarella, and baby spinach in a frozen prepared pie crust, baked at 350°F for about one hour. The host presents it as a starting point that can be customized with additions like peppers, mushrooms, onions, or broccoli.
Key Points
- The recipe is a basic quiche base that the host says can be customized with extras such as sautéed multicolored peppers, mushrooms, onions, or broccoli.
- Three cheeses are used: Havarti, cheddar, and mozzarella, about half a cup each, with Havarti shredded by hand because it is harder to find pre-shredded.
- Baby spinach is added for color, vitamins, and nutrients, with the host noting spinach's iron content.
- Doneness is judged by touching the center, which should feel nice and firm.
Details Worth Noting
- Concrete instructions:
- Whisk about four large eggs with one cup of heavy cream (whole milk also works) until lightly combined.
- Slowly add about two teaspoons of flour and whisk until lumps are gone.
- Add a pinch of nutmeg, coarse black pepper, and kosher salt.
- Add about a half cup each of cheddar, Havarti (shredded yourself), and mozzarella, blending well.
- Stir in baby spinach leaves and spread the mixture evenly into a frozen prepared pie crust, using hands lightly to distribute the spinach.
- Sprinkle a generous layer of mozzarella on top.
- Preheat the oven to 350°F, bake for about one hour.
- If the crust browns faster than the filling sets, loosely cover it with tin foil.
- Serve directly from the pie plate with a pie server.
- The host notes cheddar and mozzarella are commonly sold pre-shredded, while Havarti usually requires shredding at home.
Bottom Line
This is a flexible, straightforward cheese quiche that works as a template: make the base, add your preferred cheeses and vegetables, and bake until the center is firm.
