Quiche filling can be made with all half-and-half, all heavy cream, or a mixture of half cream and half milk. Unfortunately, using all milk doesn’t not work as properly in this recipe. I choose half-and-half as all heavy cream may be very wealthy, but clean and silky too. We recommend making our Quiche Lorraine with a mix of fresh shredded Gruyère and slightly Parmesan. Gruyèreis a clean melting Swiss kind cheese with a barely salty flavor.
- Then gently combine within the cottage cheese, Swiss cheese, Parmesan cheese, chopped tomatoes, and green onion.
- Carefully line pastry with a double thickness of foil, gently pressing foil to backside and side of pastry.
- Whisk and season your eggs liberally with salt and pepper.
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The mixture of untamed mushrooms and gruyere cheese actually elevates the flavour of …