Quiche
This quiche is a simple egg and cream custard set in a pie crust and layered with freshly grated Swiss cheese. Fresh tarragon gives it a gentle anise note, and a small dash of nutmeg adds warmth, so go light with it. Blending the custard briefly keeps it smooth without making it foamy. The dish began in Germany, where its name comes from Küchle, before France adopted it as its own.
Instructions
Heat the oven to 375°F (190°C).
Put the eggs, cream, tarragon, nutmeg, salt and pepper in a blender. Blend for as short a time as you can, just until the mixture is smooth and even.
Fill the pie crust with alternating layers of the grated Swiss cheese and the egg mixture, finishing when the crust is full.
Bake for 35 to 40 minutes. The quiche is done when a toothpick or fork pushed into the middle comes out clean.
Take the quiche out of the oven and let it cool for at least 20 minutes before you slice and serve it.
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