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Easy Mixed-Cheese Quiche Recipe

Easy Mixed-Cheese Quiche Recipe
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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


Lay pie dough into an 8-inch tart pan or pie dish , and trim excess dough around the edge. Press 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. Preheat oven to 425 degrees F and set rack to 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. 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 oven temperature to 350 degrees F. In a large bowl, whisk cream and milk with eggs until thoroughly incorporated. Whisk salt and pepper into custard base. Scatter cheese all over bottom of pie and set on a rimmed baking sheet. Transfer to the oven, then carefully pour custard base into pie . 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.