Quiche with Lemon Sorbet
A savory quiche with a buttery crust, creamy egg filling, and a refreshing scoop of lemon sorbet on top, garnished with crushed nuts and mint.
- Total time
- 45 min
- Servings
- 6
- Calories
- 420
- Protein
- 12g
Ingredients
- 1 9-inch pie crust
- 4 large eggs
- 1 cup heavy cream
- 1 cup cheddar cheese
- 2 cups lemon sorbet
- ½ cup crushed nuts
- 4 leaves mint leaves
Instructions
- 1
Preheat oven to 375°F (190°C). Press the 1 pie crust into a 9-inch tart pan, trimming edges. Prick bottom with fork.
- 2
In a bowl, whisk 4 eggs and 1 cup heavy cream until smooth. Stir in 1 cup shredded cheddar cheese and season with salt and pepper.
- 3
Pour the egg mixture into the crust. Bake until the center is set and top is golden, about 30-35 minutes. Let cool for 10 minutes.
- 4
Scoop 2 cups lemon sorbet into a chilled bowl. Let soften slightly for easier scooping.
- 5
Slice the quiche into wedges. Top each wedge with a scoop of sorbet, sprinkle with 0.5 cup crushed nuts, and garnish with mint leaves.
- 6
Serve immediately, with extra sorbet on the side if desired.
Tools you’ll need
- 9-inch tart pan
- Mixing bowl
- Whisk
- Measuring cups
- Oven
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