Weekday Vegetarian: Quiche with Reblochon Cheese and Herbs
Photo Credit: Kelly Rossiter
Before anyone writes in and tells me how unhealthy this recipe is, I know, I know. But I happen to be hanging out in the French Alps for two weeks and eggs, cream and cheese are the currency here. In fact, I have probably used up my cheese quota for the rest of the year. We bought all of the ingredients for this quiche at the farmers' market and everything is local and fresh. I used reblochon cheese in this quiche because it is one of the magnificent cheeses of the Savoie region, but in North America, using that might be pretty pricy, so feel free to substitute. It's a raw milk cheese, so it may actually be unavailable in places in the United States. This turned out to be one of those simple dishes that is just magnificent because of the quality and freshness of the ingredients. The whole quiche puffed up almost like a souffle and was quite beautiful to look at.
I made this without a recipe, and added the vegetables and herbs we had on hand. I didn't measure out the herbs, I just chopped up a bunch and tossed it in. You can use any kind of vegetable you like in this. After a day of touring around I didn't want to deal with pastry, so this is crustless.
Quiche with Reblochon Cheese and Fresh Herbs
1 tbsp butter
1 onion, diced
1/4 lb green beans, sliced into 1/2" pieces
4 oz reblochon cheese
3/4 cup heavy cream
Chives, parsley and basil, chopped finely
Salt and Pepper to taste
1. In a small skillet, heat the butter until it melts. Add onion and cook until translucent, about 8 minutes. Add green beans and cook until softened, about 5 minutes. Remove from heat and allow to cool slightly.
2. Meanwhile, in a large bowl add eggs, cheese and cream. Whisk together until mixed. Add onion and beans. Add chopped herbs and salt and pepper.
3. Pour into an oven proof pan and bake at 350F for 30 minutes. Test with a knife. It's cooked if the knife comes out clean.