I never thought my lifelong hunt for Perfect Quiche would end in a German town nestled among the bluffs overlooking the Missouri River.
Near the heart of my beautiful state sits the tranquil and quaint town of Hermann. It has been chosen many times as Missouri’s most beautiful town and I can see why. It is a stunning place. Hermann is equally known for its beauty as it is for its wineries, and Stone Hill Winery is one of my husband’s and my favorites.
I had no idea when I ordered quiche at their Vintage Restaurant my search for the perfect quiche would come to a lip-smacking, heel-clicking end. It was PERFECT QUICHE! It had perfect texture, perfect balance of ingredients, perfect seasoning, and was perfectly gorgeous. I asked for the recipe and was almost giddy when the chef obliged. As I was leaving the restaurant, I didn’t know whether to sing Ooh-la-la or Oom-Pah-Pah.Our trip to Hermann was a most thoughtful Christmas gift from my son-in-law and daughter. They gave us a gift card to The Inn at Hermannhof and, we found out, it is a top-notch bed & breakfast. If you ever have the chance to visit, you won’t be disappointed. We had a large wrap-around porch right outside our room and I found myself just wanting to sit there relaxing while taking in the gorgeous views of Hermann and the Big Muddy.
Of course, Hermann is a German town and Germans are also known for their excellent beers. My husband considers beer a delicacy, and he never passes up a beer-tasting whenever samples are available. Tin Mill Brewing Company did not disappoint. Here is Mr. Happy right before taking the big dive.
I hope you enjoyed hearing about our mini-vacation to this beautiful town, and I hope you enjoy PERFECT QUICHE.
Thank you Becky and Patrick – we had the best time, ever!!
(I should make a disclaimer. Ask ten people what their idea of the perfect chocolate chip cookie is, and you will get ten different answers. My PERFECT QUICHE might not be every person’s idea of perfect quiche, but it is perfect to me. I love this recipe, and I think you will, too.)
- 1 store-bought pie crust read package directions for pre-baking store-bought crust or if making homemade pie crust (follow recipe in the Notes section)
- BASIC RECIPE FOR FILLING:
- 1 cup shredded Swiss cheese
- 1 cup shredded Gruyere cheese
- ¼ c shredded Parmesan cheese
- ¼ cup grated Parmesan cheese
- Favorite herbs - if available fresh are best
- ½ c onion – sweet yellow or Vidalia - sautéed
- 6 eggs
- 1 ½ c heavy cream
- ¼ - ½ t nutmeg or 1/8 t grated fresh nutmeg
- ½ t white or black pepper
- Optional Ingredients for the 2 different quiches I made)- see Notes*
- Added ingredients for Prosciutto-Apple Quiche
- 2 slices Prosciutto – fried crisp
- 1 Gala apple – peeled cored & diced
- extra slice of crisped Prosciutto for garnishing
- ½ t Parisien or Fines herbs or your favorite herbs
- Added ingredients for Tomato-Basil Quiche
- Reduce heavy cream to 1 1/4 cup heavy cream due to extra liquid added with tomatoes
- 1 T fresh chopped basil
- 2 med-large fresh tomatoes – extra juice squeezed out peeled & diced
- Basil leaves & tomato slices for garnishing the top of quiche
- Use a 9" pie pan.
- Preheat oven to 350F *(if using store-bought pie crust, the oven temperature should be higher for prebaking crust then turn down the heat to 350F)
- Prebake or blind-bake crust w/foil & beans - follow package directions for pre-baking store-bought crust. If using homemade crust, see directions in Notes section)
- While crust is cooking, sautee onions and divide dry and wet ingredients into separate bowls.
- Combine all dry ingredients in a medium bowl and blend well.
- Combine all wet ingredients (including sauteed onions) in a medium bowl and whisk well.
- Place 2/3 c dry ingredients in cooked crust
- Pour 2/3 c liquid ingredients on top of dry ingredients
- Place the last 1/3 c dry ingredients on top of ingredients in the crust.
- Pour the last 1/3 c liquid ingredients on top of all ingredients in the crust.
- Opt: Add garnishes on top.
- Bake for 50 minutes or until egg mixture is just set.
- The quiche will continue cooking after removing from the oven.
- Cover and refrigerate leftover quiche.
DO NOT ADD ANY SALT – cheese is salty so adding extra salt is unnecessary and the end result will be too salty if extra salt is added.
This quiche is so versatile. Both variations I made turned out beautiful and delicious. We could not decide our favorite. The quiche I enjoyed in Hermann, MO was made with canned artichokes and frozen spinach. I don't know the amounts used, but it was fantastic. Neither ingredient overpowered the egg mixture, so I think equal portions of each were used and not a lot of either one.
This is the pie crust recipe given to me along with the quiche recipe, but I used store-bought crust and it tasted great.
Stone Hill Winery's Vintage Restaurant Pie Crust:
3 cups flour
10 ounces butter
2 T ice water
prebake crust 12 minutes – blind bake with foil and beans