Ingredients
- 2 tablespoons unsalted butter, softened
- 2 tablespoons finely grated Parmesan cheese
Optional Quick Crust:
- 1 1/2 cups (1-inch, day-old) bread cubes, preferably sourdough
- 2 tablespoons unsalted butter or extra-virgin olive oil
- 9-inch glass or ceramic pie pan
Custard:
- 2 cups half-and-half
- 2 large eggs
- 2 large egg yolks
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- Freshly grated nutmeg
- Pinch cayenne or paprika
Fillings:
- 2 to 3 cups prepared vegetables, such as braised leeks, broccoli, sauteed onions, mushrooms, spinach, peppers, tomatoes
- 4 ounces, or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, fontina, provolone, mozzarella, Gouda, solo or combined
- 1 to 4 tablespoons minced herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram
- 3/4 cup chopped crisp bacon, diced ham or salami
- 1 tablespoon all-purpose flour, optional, this is good to use with vegetables that release liquid during cooking, such as zucchini and spinach
Description
Food Network
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