Easy Mixed-Cheese Quiche

By zhanghengshuo

8 Person

150 Minutes

0 Calories

Some people have the bad habit of letting little uneaten nubbins of cheese languish in my fridge until they're so stale there's nothing left to do but throw them out. This cheese pie (really, it's a quiche, if you want to be a stickler about accuracy) is the solution, transforming those once doomed leftover bits and giving them new life as pockets of beautiful melted cheese set in a custard base.

Ingredients

Minced chives, for garnish (optional)
8 oz. Mixed rindless soft and semi-soft cheeses
Freshly ground black pepper
1 tsp. Kosher salt
3 Large eggs
1 cup Whole milk
1 cup Heavy cream
1 Pie dough, rolled out to a 12-inch circle

Method

01

Lay pie dough into an 8-inch tart pan or pie dish (at least 1 1/2 inches deep), and trim excess dough around the edge.
02

Press the dough gently into edges, then, with a docker or the tines of a fork, poke holes in even rows across the base and around the wall of dough. Freeze for at least 30 minutes and up to overnight.
03

Preheat oven to 425°F and set the rack to the center position. Line the dough with parchment paper, allowing it to overhang the sides, and fill the pan with pie weights, dried beans, or dry rice.
04

Bake the crust for 10 minutes. Remove weights and parchment paper, wrap edges of the pie dough with tin foil, and return to the oven. Bake until lightly golden brown, 3 to 5 minutes. Remove and lower the oven temperature to 350°F.
05

In a large bowl, whisk cream and milk with eggs until thoroughly incorporated. Whisk salt and pepper into the custard base.
06

Scatter cheese all over the bottom of the pie and set on a rimmed baking sheet. Transfer to the oven, then carefully pour custard base into pie.
07

Bake until center is just barely set but still jiggles when touched, about 35 minutes. Remove from oven and allow to cool at least 15 minutes before serving. Serve warm, sprinkling minced chives on top, if desired.

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Quiche Recipes

Easy Mixed-Cheese Quiche

3.5

( By zhanghengshuo )

01 Information

Grade easy
Serving 8 servings
Prep Time 30 Mins
Cook Time 120 Mins
Total Time 150 Mins

02 Ingredients

Minced chives, for garnish (optional)

8 oz. Mixed rindless soft and semi-soft cheeses

Freshly ground black pepper

1 tsp. Kosher salt

3 Large eggs

1 cup Whole milk

1 cup Heavy cream

1 Pie dough, rolled out to a 12-inch circle

03 Method

Step 1

Lay pie dough into an 8-inch tart pan or pie dish (at least 1 1/2 inches deep), and trim excess dough around the edge.

Step 2

Press the dough gently into edges, then, with a docker or the tines of a fork, poke holes in even rows across the base and around the wall of dough. Freeze for at least 30 minutes and up to overnight.

Step 3

Preheat oven to 425°F and set the rack to the center position. Line the dough with parchment paper, allowing it to overhang the sides, and fill the pan with pie weights, dried beans, or dry rice.

Step 4

Bake the crust for 10 minutes. Remove weights and parchment paper, wrap edges of the pie dough with tin foil, and return to the oven. Bake until lightly golden brown, 3 to 5 minutes. Remove and lower the oven temperature to 350°F.

Step 5

In a large bowl, whisk cream and milk with eggs until thoroughly incorporated. Whisk salt and pepper into the custard base.

Step 6

Scatter cheese all over the bottom of the pie and set on a rimmed baking sheet. Transfer to the oven, then carefully pour custard base into pie.

Step 7

Bake until center is just barely set but still jiggles when touched, about 35 minutes. Remove from oven and allow to cool at least 15 minutes before serving. Serve warm, sprinkling minced chives on top, if desired.

04 Author

zhanghengshuo

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