Imagine a dish that combines the creamy richness of fontina cheese, the delicate softness of perfectly whisked eggs, and a golden, flaky crust that practically melts in your mouth. This French-inspired Egg and Fontina Quiche is not just a meal—it's a culinary experience that transforms ordinary ingredients into an extraordinary masterpiece. Whether you're hosting a brunch, looking for a sophisticated breakfast, or craving a delightful lunch, this quiche promises to elevate your dining experience with its luxurious flavors and elegant presentation.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pie crust
- 6 large eggs
- 1 cup milk
- 1 cup fontina cheese, grated
- 1/2 cup diced onion
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the middle of the oven for even baking.
- Prepare the pie crust by gently pressing it into a 9-inch pie dish, crimping the edges decoratively. If using a pre-made crust, let it sit at room temperature for 10 minutes before using.
- In a large mixing bowl, whisk the eggs thoroughly until they are well combined and slightly frothy.
- Add the milk to the eggs and continue whisking to create a smooth, uniform mixture.
- Sauté the diced onions in a small pan with a touch of butter or olive oil until they become translucent and lightly golden, about 3-4 minutes. Let them cool slightly.
- Sprinkle half of the grated fontina cheese evenly across the bottom of the pie crust.
- Distribute the sautéed onions over the cheese layer.
- Pour the egg and milk mixture carefully over the onions and cheese.
- Sprinkle the remaining fontina cheese on top of the egg mixture.
- Season with salt and freshly ground black pepper to taste.
- Place the quiche in the preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden brown.
- Remove from the oven and let the quiche rest for 10-15 minutes before slicing. This allows the filling to set completely.
- Slice into 8 equal wedges and serve warm or at room temperature.
Tips
- Room Temperature Ingredients: Allow eggs and milk to sit at room temperature for about 30 minutes before mixing. This ensures a smoother, more uniform custard.
- Cheese Selection: Use freshly grated fontina for the best melting quality and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
- Crust Protection: If the pie crust edges brown too quickly, cover them with aluminum foil to prevent burning.
- Doneness Test: The quiche is perfectly cooked when it's slightly jiggly in the center but not liquid. A knife inserted near the center should come out clean.
- Make-Ahead Magic: This quiche can be prepared a day in advance and reheated gently in the oven at 325°F for 15-20 minutes.
- Flavor Variations: Experiment by adding herbs like thyme or chives, or include additional vegetables like spinach or roasted bell peppers.
- Serving Suggestion: Pair with a light mixed green salad or fresh fruit for a complete, elegant meal.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 14g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 180mg
