Ingredients
1 unbaked pie shell
3/4 cup half-and-half
3 large eggs, lightly beaten
1/4 teaspoon salt
A pinch of black pepper (or to taste)
6 ounces Gruyère cheese, grated
1 can snow clams, drained
Method
Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the eggs, half-and-half, salt, and black pepper until the mixture is smooth and evenly combined. Grate the Gruyère cheese and fold it into the egg mixture, then gently stir in the drained snow clams so they are evenly distributed.
Place the unbaked pie shell on a baking sheet to catch any spills. Pour the clam and cheese filling into the pie shell, smoothing the top so the filling is level. Transfer the pie to the preheated oven and bake for about 45 minutes, or until the filling is set in the center and the top is lightly golden. A knife inserted into the center should come out clean or with only a few moist crumbs attached.
After baking, remove the quiche from the oven and let it rest on a wire rack for 10–15 minutes. This resting time allows the filling to finish setting and makes slicing easier. Serve warm or at room temperature in wedges. The rich Gruyère and tender clams make this savory pie a satisfying main dish with a simple green salad, crusty bread, or steamed vegetables.
Tips for best results: use well-drained clams to avoid a watery filling; shred the Gruyère finely so it melts evenly; and if you prefer a slightly firmer texture, bake for an additional 5–10 minutes, checking often to prevent overbrowning. If your pie shell edge browns too quickly, tent it loosely with foil for the remaining bake time.