Wednesday, January 25, 2012

Herb and Three-Cheese Quiche

When we lived in La Jolla, Piret's, George and Piret Munger's delightful restaurant in San Diego, was one of our favorite places to dine.  We frequently used it for "date" nights when we could secure a babysitter for our toddler and infant.  On occasion, I'd strap the little boys into car seats and head over to pick up slices of their herb and three cheese quiche.  On one visit, I picked up their cookbook and, happily, found the recipe.  It has been a favorite ever since.

We prefer our quiche in the French style--a little less than an inch thick so the custard bakes instead of steams.  However, it works well in an American-style 9 inch crust.  If you use the deeper pie shell, it may need to bake a bit longer.

It proved to be a hit with the birthday ladies and I hope you'll enjoy it as well.

Herb and Three-Cheese Quiche from Piret's

1/2 pound cream cheese
3 Tbsp flour
4 eggs
1/2 cup sour cream
1 cup milk
1 cup light cream
4 ounces Swiss cheese, grated
Salt and pepper to taste
1 bunch chives, finely chopped (about 3 Tbsp)
1/2 cup chopped parsley
1/2 cup chopped scallions
3 Tbsp grated Parmesan cheese

1.  Blend the cream cheese, flour, eggs, sour cream. salt, pepper, milk and cream until smooth.  Set aside.
2.  Sprinkle the Swiss cheese, chopped herbs and Parmesan in a pastry-lined (I did a classic pate brisee because I have better luck than with a classic American pie crust) 11-inch quiche pan. 
3.  Fill with the custard mixture and bake in a pre-heated 375 degree oven until the custard sets, about 45 minutes.