Three Cheese Quiche

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🥧 The “Triple Threat” Three Cheese Quiche

This recipe balances the sharpness of Cheddar, the nuttiness of Gruyère, and the creamy melt of Mozzarella.

CategoryDetails
Prep Time15 minutes
Bake Time35–45 minutes
Total Time1 hour
Yield1 (9-inch) Quiche

🍴 Ingredients

  • The Shell: 1 (9-inch) deep-dish pie crust (blind-baked for 10 minutes)
  • The “Triple Threat” Cheese:
    • ¾ cup Sharp White Cheddar, shredded
    • ¾ cup Gruyère or Swiss, shredded
    • ½ cup Whole-milk Mozzarella, shredded
  • The Custard:
    • 4 Large eggs
    • 1 cup Heavy cream
    • 1 cup Whole milk
    • ¼ tsp Nutmeg (the “secret” spice for cheese)
    • ½ tsp Sea salt & ¼ tsp White pepper
  • Optional: 2 tbsp fresh chives, finely snipped.

👩‍🍳 Instructions

1. The Blind Bake

  • Preheat your oven to 190°C (375°F).
  • Prick your pie crust with a fork, line with parchment paper and pie weights (or dried beans), and bake for 10 minutes. This prevents the “soggy bottom” syndrome once the liquid hits the crust.

2. The Cheese Layering

  • Remove the crust from the oven and lower the temperature to 175°C (350°F).
  • Mix the three cheeses together. Spread them evenly across the bottom of the warm crust. Adding cheese first creates a barrier that keeps the crust crisp.

3. The Emulsion

  • In a medium bowl, whisk the eggs, heavy cream, milk, nutmeg, salt, and pepper.
  • The “No-Bubble” Tip: Whisk gently. You want to combine the ingredients without incorporating too much air. Air bubbles in the custard lead to a “puffy” quiche that collapses and gets tough as it cools.

4. The Pour

  • Carefully pour the custard over the cheese. Use a fork to gently wiggle the cheese so the liquid settles into every crevice. Top with chives.

5. The Wobble Test

  • Bake for 35–45 minutes.
  • The Reveal: The quiche is done when the edges are set and lightly golden, but the center still has a slight “jiggle” when you gently shake the pan. It will finish firming up as it rests.

The “Resting” Mandate: You must let a quiche rest for at least 15 minutes before slicing. If you cut it immediately, the steam will escape, the custard will weep, and the layers will slide apart. Patience is the final ingredient.

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