Quiche from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 40) by Wolfgang Puck

  • Gruyère cheese
  • chives
  • heavy cream
  • nutmeg
  • eggs
  • bacon
  • puff pastry
  • egg yolks
  • white pepper
  • cooked ham

  • EYB Comments

    Can substitute half and half cream for part of heavy cream. You may use the Puff pastry (Pâte feuilletée) recipe on p. 200. See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute half and half cream for part of heavy cream. You may use the Puff pastry (Pâte feuilletée) recipe on p. 200. See recipe for variation.

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