If I haven't already mentioned it, I grew up HATING eggs. In fact, my sister's first full sentence was "Sidney like aggs, Sances no like aggs!". Well, I hated them up until I tasted this! My favorite comfort food in the entire world, hands down, is quiche.
I used to teach at a cooking school and was inspired to try the Quiche Lorraine that my students and I made. I confess, I was too chicken to try it at the time, but it looked so good that I had to make it for myself. The first quiche I made was inspired by Julia Child, God I love her! She hit the nail on the head.
This one had just Swiss Cheese and a milky egg custard, but you know me. I love to be creative in the kitchen. Before long, I started to make quiche out the wazooo! My favorites have included a Sauteed Mushroom and Red Onion Quiche, a Broccoli and Prosciutto Quiche, and a Bacon Quiche Lorraine.
There are two secrets to a really great quiche. One, use a half milk and half egg ratio. It becomes like a custard that is not too egg-y, but more creamy. Make sure that the milk you use is 2%. Skim does not set right. Anything above 2% is too fatty. 2% has the perfect flavor and texture. Two, have two layers of cheese. Surprisingly, it is not really the amount of cheese, but where you put the cheese. After pre-baking the crust, add a layer of Gruyere (you can use Swiss, but Gruyere is better) cheese directly onto the crust, then add the fillings and the custard. Top with an additional layer of the cheese.
I bake until the top is golden brown and the Gruyere gets crusty. OHHHH! C'est magnifique!
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