Quiche batter

This is the basic quiche batter on which Thomas Keller’s fantastic quiche recipes from Bouchon are based. To make the quiche, you’ll also need to make the crust as well as one of the recipes for the variations. This is easily the best quiche I’ve ever had. Phenomenal stuff. It’s a make-ahead recipe, too. This takes about 25 minutes to make, including the 10- to 15-minute cooling time.

This recipe is enough for one large (9-inch diameter, 2 inches deep) quiche, which serves 8 to 10.

INGREDIENTS

2 cups milk 2 cups heavy cream 6 eggs 2 teaspoons kosher salt ¼ teaspoon freshly ground white pepper 6 gratings fresh nutmeg

DIRECTIONS

Combine the milk and cream in a large saucepan and heat over medium heat until scalded (meaning a skin begins to form on the surface). Remove from heat and set aside to cool slightly, 10 to 15 minutes.

Put the eggs, the milk mixture, salt, pepper and nutmeg in a blender and blend on low speed about 5 seconds to mix thoroughly, then increase the speed to high and blend until the batter is light and foamy, about 30 seconds. Immediately pour into the hot quiche shell and bake.

(Depending on the size of your blender, you may need to divide this into two batches.)