Quiche a la Hofman


In a food processer, mix a softened 3 oz package of cream cheese and a softened half stick butter for 30 seconds. Add 1 cup all purpose flour and mix 30 seconds more (a course meal should form.) Add ¼ cup ice water and mix 45 seconds. Do not over mix. Scrape into a ball, wrap in cellophane and chill for an hour at least. Remove chilled dough when ready to use and flatten into a patty (1/2” thick) and place in greased baking dish. Work the crust out and up the side using your fingers. Place in freezer while you prepare the filling.


Grate ¼ lb. Swiss cheese (or cheese of your choice) and set aside.

Beat together 5 eggs (room temperature), 2 cups half and half and a pinch of nutmeg, sugar, salt and pepper.

Spread half the cheese on the bottom of the shell, add your favorite fillings* and top with the rest of the cheese. Pour the egg mixture over top and press any cheese and tidbits down. Bake at 350 for 60 minutes.

Here are some of my favourite filling combinations:

  • Leek and potatoes
  • Mushroom and bacon
  • Spinach and feta
  • Sundried tomatoes and ham
  • Chorizo and roasted peppers