Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 6
Method
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Whisk the eggs in a large bowl until the whites are fully broken up.
Whisk in the milk, cream, nutmeg, salt, and white pepper. Strain through a fine sieve for the smoothest texture.
Pour the custard into a blind-baked 9-inch quiche shell that is already lined with your garnish.
Bake at 325 F until the center is just set and still has a slight wobble, 45 to 55 minutes.
Rest at least 20 minutes before slicing so the custard settles cleanly.
Jason's Notes
A proper quiche filling should bake silky, not rubbery. This custard is the base that lets the garnish speak without the eggs getting heavy.
Kitchen Notes
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