Three Cheese Quiche

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The “Golden Jubilee” Three-Cheese Quiche

This version uses a “Triple-Threat” cheese profile: Gruyère for nuttiness, Sharp Cheddar for bite, and Goat Cheese for a creamy, acidic finish.

CategoryDetails
Prep Time20 minutes
Bake Time45–50 minutes
Total Time1 hour 10 minutes
YieldOne 9-inch deep-dish

🍴 Ingredients

  • The “Waterproof” Shell:
    • 1 9-inch deep-dish pie crust (Chilled)
    • 1 Egg white (for brushing)
  • The “Silk” Custard:
    • 4 Large eggs
    • 2 cups Heavy cream (Do not use milk!)
    • ½ tsp Salt & ¼ tsp Nutmeg (Nutmeg is the “soul” of quiche)
    • ¼ tsp White pepper
  • The “Triple-Cheese” Trinity:
    • 1 cup Gruyère cheese, shredded (The “Alpine” base)
    • ½ cup Sharp white Cheddar, shredded (The “Sharp” edge)
    • 2 oz Fresh Goat Cheese (Chèvre), crumbled (The “Creamy” pockets)
  • The “Green” Lift:
    • 2 tbsp Fresh chives, finely snipped

👩‍🍳 Instructions

1. The Blind-Bake Barrier

  • Preheat your oven to 200°C (400°F).
  • Line your chilled crust with parchment and pie weights (or dried beans). Bake for 12 minutes.
  • Remove weights, prick the bottom with a fork, and bake for 5 more minutes.
  • The Seal: Immediately brush the hot crust with beaten egg white. This cooks instantly and forms a “glass” seal against the custard. Lower oven to 165°C (325°F).

2. The Custard Emulsion

  • In a large bowl, whisk the eggs, heavy cream, salt, white pepper, and nutmeg.
  • The Pro Move: Whisk gently. You want a unified liquid, but you do not want to create a layer of foam on top. Foam leads to a “pock-marked” surface after baking.

3. The Cheese Layering

  • Place the shredded Gruyère and Cheddar at the bottom of the pre-baked crust.
  • Pour the egg mixture over the cheese.
  • Drop small crumbles of Goat Cheese into the liquid; they will sink slightly and create “hidden treasures” of creaminess.

4. The Low-and-Slow Set

  • Bake for 45–50 minutes.
  • The “Jiggle” Test: The quiche is done when the edges are set and slightly puffed, but the center 2 inches still jiggle like jelly when the pan is nudged. It will finish setting as it cools.

5. The Rest (Crucial)

  • Let the quiche rest for at least 20 minutes before slicing. If you cut it too soon, the custard structure will collapse and leak.

The “Herb” Finishing Touch: Sprinkle the fresh chives over the top in the last 5 minutes of baking. This keeps them vibrant green and prevents them from “wilting” into the custard too deeply.

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