Chablis Quiche
Submitted by cat
French-inspired Chablis quiche with Swiss cheese, heavy cream, white wine, and a hint of nutmeg in a buttery crust. Silky, golden, and effortlessly elegant.
YIELD
4 servingsPREP
25 minCOOK
30 minREADY
60 minA classic quiche is already sophisticated. Add a generous pour of Chablis to the custard, and suddenly you’re in bistro territory.
This is a simple, refined quiche built on eggs, heavy cream, Swiss cheese, and a third of a cup of dry white wine that adds a subtle acidity and depth you won’t find in a standard recipe. A dash of nutmeg ties everything together with that warm, spiced note that’s been the hallmark of great French custards for centuries.
The crust gets a partial blind bake first so it stays flaky and crisp underneath all that rich, silky filling. Golden on top, wobbly in the center, and utterly irresistible.
Chef Tips
- Rubbing soft butter on the par-baked crust creates a moisture barrier that prevents the bottom from going soggy
- Use real Chablis or a dry, unoaked Chardonnay. Anything too fruity or sweet will throw off the balance of the custard.
- Let the quiche rest 5 minutes after baking. The custard finishes setting as it cools and slices much more cleanly.
- Pair with a crisp green salad dressed in a light vinaigrette and, naturally, another glass of chilled Chablis
Ingredients
Directions
Line a 9 inch pie plate with pastry, or use a frozen pie crust, and rub some soft butter over the surface.
Partially bake the crust in a 425 degree F oven for 8 minutes.
Let cool until ready to use.
Combine the eggs, cream, wine, nutmeg, a nd salt and pepper to taste in a bowl and beat until blended.
Gradually add the cheese, and blend well with the egg mixture.
Pour into the pie crust, and bake in a 375 degree F oven for 20 to 30 minutes, or until a knife inserted in the ce nter comes out clean.
If the top is not golden brown, run under a broiler until browned.
Allow to stand for 5 minutes before cutting.
Serve with a crisp green salad, and chilled Chablis or Pinot Chardonnay.
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