Quiche au Fromage de Gruyère

I am fresh back from a week in the south. I basked in the sunshine and warm temperatures, but the thing that really recharged my spirit were the plants. Everywhere I looked, there was green – trees, bushes, grasses all made a verdant backdrop for flowers exploding in color. After months of what felt like endless gray in the north, I rejoiced in the richness of spring in the south.

Back in the Kitchen, the skies continue to be steely grey and there’s a nearly steady drizzle of cold rain. This is spring in the north. Happily, the market had bunches tulips in a riot of colors. I couldn’t help myself, but honestly I didn’t try very hard to resist. A little spring in the Kitchen is nearly as good for my mood as a week in the south.

A springboard for your creativity

To keep that spring feeling going, we are making quiche this week. At its most basic, a quiche is just eggs cooked in a pastry shell. What makes quiche so interesting from a cook’s perspective (and from a diner’s too) is that eggs are a perfect base for any number of additional ingredients – bacon, asparagus, broccoli, mushrooms, the list goes on and on. The flexibility of the dish means you follow a traditional path, or let your imagination go wild.

The only note of caution I’d offer is to precook ingredients that are high in water like tomatoes or mushrooms. Use them raw and they will release their water as the quiche bakes, which will affect both the texture and cooking time.

Today, we’ll start with a basic quiche recipe, but feel free to add your own touches as you like. I like to serve this with a green salad, but it works equally well as part of an antipasto board with olives, ham and crispy breadsticks or crackers.

Quiche au Fromage de Gruyère

Swiss Cheese Quiche
Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course, Side Dish
Cuisine French
Servings 4 people


  • An 8-inch pastry shell, partially cooked
  • 3 eggs
  • 1 1/2 C milk
  • 1/2 C swiss cheese, grated
  • 1/2 tsp salt
  • A pinch ground black pepper
  • A pinch ground nutmeg
  • 2 Tbsp butter cut into pea-sized dots


  • Preheat the over to 375 degrees.
  • Beat the eggs, milk and seasonings in a mixing bowl until blended.
  • Stir the cheese into the egg and cream mixture.
  • Pour mixture into pastry shell and distribute the butter pieces on top.
  • Set in the upper third of a preheated oven and bake for 25 to 30 minutes, or until quiche has puffed and browned. Slide quiche only hot platter and serve.


Source: Mastering the Art of French Cooking
Keyword eggs, quiche