Easy Mixed-Cheese Quiche

Ingredients

• 1/2 recipe Easy Pie Dough, rolled out to a 12-inch circle
• 1 cup heavy cream
• 1 cup whole milk
• 3 large eggs
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 8 ounces mixed rindless soft and semi-soft cheeses, cubed or broken into small clumps
• Minced chives, for garnish, optional

Directions

1. Set the pie dough in an 8-inch tart pan or in an 8-inch pie dish, as long as it is at least 1 1/2 inches deep, then slice off the extra dough at the rim. Nudge the dough gently into the corners, and prick the bottom and sides in neat rows with a docker or the tines of a fork. Freeze the shell for at least 30 minutes, or let it sit there overnight.
2. Heat the oven to 425 degrees F, with a rack in the center. Set parchment paper over the dough, with enough extra to drape over the sides, and weight it with dry rice, dried beans, or pie weights. Bake for 10 minutes. Lift out the parchment and weights, cover the crust’s edge with tin foil, and return the crust to the oven. Keep baking until it turns lightly golden, 3 to 5 minutes. Take it out, then reduce the oven to 350 degrees F.
3. In a large bowl, whisk the cream, milk, and eggs until the custard is fully blended. Whisk in the salt and pepper.
4. Scatter the cheese across the bottom of the crust, then put the pie on a rimmed baking sheet. Move it to the oven, and carefully pour the custard into the shell there; if it helps, pull the oven rack out slightly, then ease it back in so the filling does not slosh. Bake for about 35 minutes, until the center is just set but still gives a little wobble when touched. Remove the quiche from the oven and let it cool for at least 15 minutes before you serve it. Serve warm, with minced chives sprinkled on top, if desired.