My favorite quiche is a simple cheese quiche; no crust, and no endless combinations of vegetables to interfere with the creamy custard. I prefer a fresh salad on the side. And this three ingredient version requires no additional equipment but a whisk and a bowl.
Quiche is a versatile dish. Eat if for breakfast, lunch or dinner, hot or cold, crust or crustless. Going crustless makes this a five minute venture and doable for a busy weeknight dinner. And for those needing gluten-free and grain-free dishes, I have yet to find a good replacement for the perfect flaky tart dough that is made best with white flour; I prefer to go without.
Seek out farm-fresh eggs and fresh milk and cheese from pastured cows. Using the highest quality ingredients will yield the tastiest quiche that is packed with nutrients and healthy fats. Butter, eggs, and cream from pastured animals supply the kind of fat that our bodies need for healthy hormone functioning and building cell membranes. These animal fats have been part of healthy societies for generations.
Cheese Quiche
Use the freshest and best quality eggs and dairy.
4 pastured eggs
2 cups raw cream (or half whole milk/half cream)
8 ounces grated cheeses (Swiss or Gruyere) about 2 cups
salt and pepper to taste
1/4 teaspoon nutmeg (optional)
1. Preheat oven to 425 degrees.
2. Butter a pie dish and sprinkle the cheese in.
3. Whisk the eggs and cream till combined and pour over the cheese in the pie dish.
4. Bake for 25 minutes or until lightly browned and custard just sets (should still jiggle a little in the center).
Ahh…the simplest dishes are the best!
I would make something like this, for sure!
Holy moly! This looks AMAZING!!!!!!!! I’m going to try this over the weekend!
This looks great – I just posted a link to this in my Weekly Recipe Wrap Up! Can’t wait to try it!
Hi Lisa! We made this for dinner tonight. It was delish!! So simple and delicate. And I love that it’s such a basic recipe that could be expanded upon in so many ways. My husband has kindly request bacon in the next one. I’m thinking broccoli sounds good! Thanks for a great recipe!
I’m so glad you liked it!
This sounds amazing!! Where can I find pasterized eggs and milk. I live in Staten Island NY and don’t know how to go about finding such fresh milk products. HELP!
Did you mean “pastured” eggs? The best option is to find a local chapter of the Weston A Price Foundation, they can guide you towards the best quality eggs and dairy products available in your area;
http://westonaprice.org/find-a-local-chapter
All I have to say is wow! Made this for breakfast this morning alongside a simple side salad. It was delish! Thank you so much for this recipe – it’s a keeper!
Thanks for the feedback, Christine!
My daughter won’t eat vegetables so this looks like the perfect quiche for Christmas morning!
Let me know how it comes out!
My kids were not big vegetable lovers when they were younger – but if it’s something that’s at the dinner table often, they start to eat it at their own time. All 3 of my kids are eating a wide spectrum of vegetables that were once considered “gross” just a year ago.
Made it today instead. Had to bake it for a little longer. DELICIOUS, thank you!
So glad you liked it! And thanks for the feedback!
Are you sure you said what you actually meant to say about pasteurization? You made a statement, then repeated it.
Animal products, NOT animals, are pasteurized.
“Pasteurization is the process of heating a liquid to below the boiling point to destroy microorganisms. It was developed by Louis Pasteur in 1864 to improve the keeping qualities of wine. Commercial pasteurization of milk began in the late 1800s in Europe and in the early 1900s in the United States.”
Can you clarify where I said that? Are you referring to when I say “pastured”? Animals raised on and eating grass are referred to as pastured raised.
I made this last year, and it was amazingly good! Making it again right now. I love that I always have the ingredients handy.
Thank you!