 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Mark Bittman Ingredients:
1 (9 1/2 inch) deep dish pie shells, unbaked and chilled |
6 eggs, at room temperature |
2 cups grated cheddar cheese (or the lesser known emmenthal or cantal cheese) or 2 cups gruyere cheese (or the lesser known emmenthal or cantal cheese) |
2 cups heavy cream or 2 cups half-and-half or 2 cups whole milk, gently heated just until warm |
1/2 teaspoon salt |
1/4 teaspoon cayenne |
Directions:
1. Preheat oven to 425°; prick the crust all over with a fork.
2. Line it with tin foil and weight the bottom with a pile of dried beans, rice, or other weights that will sit flat on the surface.
3. Bake 12 minutes; remove from the oven and carefully remove the weight and foil; turn the oven to 325°.
4. In a bowl, combine the eggs, cheese, cream, and seasonings; beat until well blended.
5. Place the baked crust on a baking sheet; pour the egg mixture into the crust, right to the top.
6. Carefully transfer the baking sheet to the oven; bake 30-40 minutes, until the mixture is set but still moist; it should still jiggle just a little in the middle (cover pie crust edges with foil if getting too brown).
7. Cool on a rack; serve warm or at room temperature.
|
|