This was one of the best quiches I have made in a long time. I don’t know what made it so different. Eggs, cream, shallots, thyme, shallots, and gruyère….wait… that’s it. The Gruyère. This is the first time I had had this particular cheese. I don’t know why, but from now on it will be a staple in my kitchen. The slightly nutty taste of the cheese is what made the difference. It didn’t overwhelm the other flavors, it enhanced them instead.

I only made 1/2 of the total recipe which resulted in two 4′ mini quiches in little tart pans. I did use more gruyère and that was a definite plus. One quiche was perfect for lunch, and since I am the only one who eats mushrooms the other one is for me, too.

This delicate little quiche is on page 162 of Dorie’s around my french table. You should get the book. And make this quiche.

And visit the other members of French Fridays with Dorie and check out their quiches as well.

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