Strasbourg QuicheBy Lynnette Scofield of William Henry Miller Inn
- 1 unbaked pastry shell
- 1/2 pound Swiss or Gruyere cheese, shredded (I used Gruyere)
- 4 eggs
- 1/2 pint heavy cream or creme fraiche
- Salt and pepper to taste
Preheat oven to 350.
Shape pastry in a 10 1/2-inch pie plate and set aside.
Sprinkle the cheese on the pastry.
In a small bowl, beat the eggs and season. In a large mixing bowl, beat cream until stiff peaks form.
Gently fold egg mixture into the cream. Pour mixture into pie plate covering the cheese.
Bake 30 to 35 minutes until custard has set and the quiche is golden brown.