Wayne Gisslen

Quiche au Fromage (Cheese Tart)

Preparation info

  • Four

    8
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2 lb

Method

  1. Scale the dough into 4 pieces, 8 oz (240 g) each.
  2. Roll the dough into 4 circles, ⅛ in. (3 mm) thick.
  3. Fit the dough into four 8-in. (20-cm) pie pans or tart pans.
  4. Hold the pie shells in the refrigerator until needed (see Note).
  5. Sprinkle 4 oz (120 g) cheese into the bottom of each tart shell.
  6. Beat together the eggs,

Per 1/6 tart: Calories, 370; Protein, 12 g; Fat, 30 g (69% cal.); Cholesterol, 155 mg; Carbohydrates, 18 g; Fiber, 3 g; Sodium, 450 mg.