Ingredients
- 1 homemade or ready-made shortcrust pastry
- 200 g of crumbled and/or grated cheese(s): Emmental, Comté, etc.
- 25 cl of fresh whole milk
- 25 cl of fresh whipping cream
- 2 whole eggs
- 2 egg yolks
-
/2 teaspoon(s) freshly grated nutmeg, to taste
-
salt, pepper from the mill
Preparation
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Preheat the oven to 200°C.
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Line a 22 to 24 cm diameter mold with the dough and place in the refrigerator while you prepare the quiche.
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Pour the cheese(s), milk, cream, whole eggs and yolks into a salad bowl and whisk them together. Add salt, pepper and nutmeg.
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Fill the mold with this mixture and bake for 30 to 35 minutes, checking the cooking after 25 minutes. If the top becomes too caramelized, cover it with aluminum foil.
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Remove the quiche once it is golden brown and puffed up, then leave it to cool for around 15 minutes before serving.
