California Cheese Quiche

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

California cheese makers large and small produce a wide variety, including some California originals, such as Monterey Jack. The dairy industry in the state also contributes specialty items like ice cream and crème fraiche. Chef Jeanty combines three California cheeses and a few dollops of rich crème fraiche in this classic quiche served at his wine country restaurant.

Ingredients

1 1/2 cups thinly sliced leeks
2 tbsp. butter
Salt and pepper
12 oz. crème fraîche
2 whole eggs
1 pre-baked 9-in. tart shell
4 oz. thinly sliced cooked ham
1/3 cup shredded California Monterey Jack cheese
1/3 cup shredded California Fontina cheese
1/3 cup shredded California mozzarella cheese
Ground nutmeg

Steps

  1. In sauté pan, sweat leeks in butter until soft; season with salt and pepper to taste.
  2. Whisk together crème fraiche, eggs, 1/4 tsp. pepper and 1/8 tsp. nutmeg.
  3. Wrap tart shell (while still in pan) in aluminum foil on the bottom and up sides. Line bottom and sides of tart shell with ham.
  4. Gently mix together cheeses and fill tart shell with cheese mixture. Be careful not to pack it in. Dot top of quiche with leeks.
  5. Pour in crème fraiche mixture. Be careful that it does not overflow the edges, as it will stick.
  6. Cover quiche with aluminum foil and bake at 350˚F about 1 1/4  hr. or until set.
Source: Bistro Jeanty; California Milk Advisory Board

More From FoodService Director

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Managing Your Business
student shame
Let students charge meals

“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” says Sharon Glosson, executive director of school nutrition services for North East Independent School District. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy; but we’re not necessarily the creators of the policy, [nor do we] have the final say ... because that budget...

FSD Resources