Two-Cheese Quiche

Two Cheese Quiche

  • 5 oz Parmesan cheese, freshly grated
  • 5 oz cheddar cheese, freshly grated
  • 1 Tbsp flour
  • 1 1/3 cup heavy cream
  • 3 eggs
  • salt & pepper to taste
  • pinch of freshly grated nutmeg
  • 1 clove garlic
  • 1 bunch fresh chives
  • 1 sheet frozen puff pastry (half of a 17.3oz package), thawed
  1. In a bowl, mix the Parmesan and cheddar cheese with the flour.
  2. In another bowl, blend the cream and eggs, and season with salt, pepper, and nutmeg.
  3. Peel and mince the garlic and add it to the egg mixture. Wash and finely chop the chives and stir into the egg mixture.
  4. Preheat the oven to 425°F. Lightly dust a work surface with flour. With a rolling pin, roll out the dough, starting from the center and moving to the edges, trying to nudge the dough into an approximate 11-inch circle. Add a sprinkling of flour if necessary to prevent sticking. Carefully transfer the dough to a 10-inch pan. With your fingers, smooth any wrinkles. Trim the dough edges even with the pan.
  5. Distribute the grated cheese evenly in the crust and pour the egg mixture on top. Bake until the filling is set and the crust is golden brown, about 30 minutes.

Quiches and Savory TartsYield: 4 servings

From Quiches and Savory Tarts

Katie: This was delicious! I had a hard time working with the puff pastry dough, and I didn’t think it was any better than a pie crust for a quiche. So I think I prefer pie crusts to puff pastry as the crust for a quiche, but that is personal preference. For the quiche itself, I did not have a 10-inch tart pan, so used the pan I have, which is smaller. The quiche puffed up very high and almost went out of the pan. It didn’t cook quite right since it was getting too thick, and the outsides got a little too done. Even with that trouble, the quiche tasted great! We tried making a meal out of this along with a salad, and this was not enough food for us for dinner. However, I think it would be perfect for brunch or lunch! Enjoy!

Gray: I really liked this one. It is a very different quiche from some we have tried.  It fluffed up like a souffle, and as Katie said it almost escaped the pan.  All that said, It is delicious and I definitely think it is worth a try.  I hope you enjoy it.  

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