Before I married into the whole grain family, growing up in my white-foam-bread-house, eggs were served one way – scrambled and topped with half bottles of ketchup. Please don’t judge…
And color me surprised when I discovered Quiche in France that tasted so fabulous it must have been a state secret. But it wasn’t. It was ubiquitous. Everywhere we went, Quiche in France is pretty much the same – made with jambon and a wee bit of emmenthal (not an entire brick of cheddar in sight). By the time we came home, I’d memorized French Quiche and was determined to duplicate it no matter how long it took.
Turns out it didn’t take long once I started using a tiny amount of ham, emmenthal and the top dog secret ingredient – creme fraiche.
I love creme fraiche, and since making my own (so easy) I go whole hog, so to speak. Smitten Kitchen has a great reference for that here. I double it, and let it sit almost 10 hours or sometimes more until it is solid. Refrigerate. It gets tangy with age – which makes me happy.
This quiche is by far a quick and simple thing to make if you have a handy pie shell ready to go. Use this 3-2-1 GF recipe here or use your favorite pre-made GF crust. It takes less than 10 minutes to prepare and 35 minutes later, plus a little bit of cooling time, you have a great GF quiche.
The downside? You won’t ever have enough.
|Gluten-Free Quicky Quiche||
- 1 partially baked 9-10 inch gluten-free pie crust (see link in post)
- 7-8 oz. cubed good quality ham
- pinch of freshly grated nutmeg, salt and pepper
- 1-2 tablespoons freshly chopped chives
- 8 oz. creme fraiche (or sour cream if you must)
- 5 large eggs
- 4 oz. shredded emmenthal cheese
- Preheat oven to 350
- Partially bake pie shell until very lightly browned about 20 minutes. Cool slightly.
- Place cubed ham in bottom of pie shell. Sprinkle with fresh nutmeg, salt and pepper.
- In a small bowl mix creme fraiche with eggs until well blended. Add half the cheese to the pie shell. Using a strainer to catch gooby stuff, pour the egg mixture into the shell. Scatter some of the chives and the remaining cheese over the top.
- Place on a baking sheet to catch any drips and bake about 30-35 minutes or just until the middle is slightly jiggly. Let rest about 20 minutes and serve slightly warm or room temperature.