Enjoy this cheese quiche as is or embellish it with crumbled bacon, sautéed leeks or roasted vegetables.
Makes a 9 inch quiche to serve 6.
1 Grand Central U-Bake Pie Shell
1/2 cup cream
1 cup milk
5 ounces grated gruyere or Swiss cheese
1 teaspoon kosher salt
1 teaspoon black pepper
Blind bake pie shell
Preheat oven to 400°F. Use fork to dock, or poke small holes in, bottom of shell. Cover with piece of parchment paper or foil and fill shell with 3-4 cups of dried beans. Bank them high against the edges; this helps keep the sides from collapsing. Place shell in middle of preheated oven and bake for 25 minutes. Remove from oven and carefully remove parchment or foil liner and beans. Return empty shell to oven for about 5 minutes and bake until lightly golden.
Make custard and fill pie shell
Whisk eggs, milk and cream together with salt and pepper. Fold in grated cheese and pour mixture into shell. Sprinkle any additional ingredients into custard.
Turn oven down to 325°F and bake quiche on center rack for about 35-45 minutes or until custard is set. Rotate pan halfway through baking time to ensure even color.
Serve warm or at room temperature with fresh greens, Grand Central Baguette and a big glass of wine!