Quiche au fromage de Gruyère
SOURCE: MASTERING THE ART OF FRENCH COOKING, VOLUME ONE
I had some pâte brisée pastry dough in the freezer—learning from Julia Child, I always make a double batch and freeze the extra so I always have dough ready to use. So as a pre-birthday lunch, I made an impromptu quiche with some Jarlsberg cheese. I was following Julia Child’s recipe for quiche au fromage de Gruyère, but since I had Jarlsberg on hand, I used that instead. Both are Swiss-type cheeses so they can be easily substituted in this case. Emmental would also be lovely.
Frankly, a quiche with any cheese would be delicious. In Mastering the Art of French Cooking, we also find recipes for quiche with Roquefort, Camembert and Brie cheese. As these are softer and creamier, the amount of cream/milk in the quiche mixture is reduced.
I served this quiche for lunch with a simple arugula salad with vinaigrette.