The Ultimate Cheese Lover’s Quiche

Here’s the ultimate quiche recipe, taking inspiration from your original approach and adding some tweaks for a perfectly creamy, rich, cheese-loaded quiche. This recipe uses a 9-inch pie pan and combines that delicious custardy texture with plenty of cheese for an indulgent, flavorful experience.

Ingredients

  • Crust: 1 pre-made pie crust (or use a homemade crust if you prefer)

  • Cheese Blend (about 1 1/2 to 2 cups total):

    • 1 cup Gruyère cheese, grated

    • 1 cup Swiss cheese, grated

    • (whatever cheese you have lying around, but be careful because a lot of cheeses will make it taste bitter)

    • Do not buy pre-shredded cheese

  • Filling Options (choose your favorites mix and match):

    • 1/2 cup cooked bacon, crumbled

    • 1/2 cup sautéed mushrooms

    • 1/2 cup caramelized onions

    • 1:2 cup Crab meat

    • 1/2 cup fresh spinach, cooked and well-drained

    • Hot peppers (Nick)

  • Custard Base:

    • 4 large eggs

    • 3/4 cup evaporated milk

    • 3/4 cup heavy cream

    • Salt and freshly ground black pepper, to taste

    • A pinch of nutmeg (optional, for a warm, subtle flavor)

    • 1 Tbsp butter, cut into small pieces (for dotting the top)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).

  2. Prepare the Crust: Roll out the pie crust and place it in a 9-inch pie pan. Crimp the edges as desired. Prick the bottom of the crust with a fork to prevent bubbling. Pre-bake the crust for about 10 minutes until it starts to turn slightly golden. Remove from the oven and set aside.

  3. Assemble the Cheese and Fillings:

    1. Cheese Layer: Generously spread the grated cheeses on the bottom of the crust to create a thick, cheese-filled layer. This cheese foundation will melt into a creamy base and provide that rich flavor you’re looking for.

    2. Add Fillings: Scatter your chosen fillings (like bacon, mushrooms, onions, or spinach) evenly over the cheese layer. Ensure any vegetables are well-drained to avoid sogginess.

  4. Prepare the Custard:

    1. In a mixing bowl, whisk together the eggs, evaporated milk, and heavy cream until smooth and well-blended.

    2. Season with salt, black pepper, and a pinch of nutmeg if you’d like.

  5. Pour the Custard Over the Cheese and Fillings: Carefully pour the custard mixture over the cheese and fillings, ensuring it’s evenly distributed. Dot the top with small pieces of butter for extra richness and a golden finish.

  6. Bake: Place the quiche in the preheated oven and bake for 35-45 minutes, or until the center is just set and the top is golden brown. The center should have a slight jiggle, as it will continue to set as it cools.

  7. Cool and Serve: Allow the quiche to cool for about 10-15 minutes before slicing to let the custard fully set. Serve warm or at room temperature.

Tips for the Ultimate Flavor and Texture

  • Cheese Varieties: Feel free to mix in other cheeses you love! Fontina, goat cheese, or even a touch of blue cheese can add a unique flavor.

  • Whisking the Custard: Ensure you whisk the eggs and dairy thoroughly to incorporate a bit of air, which will help the quiche puff up slightly while baking.

  • Cooking Time: Keep an eye on the quiche in the last 5-10 minutes of baking. A golden top with a slight jiggle in the center is your sign to take it out of the oven.

  • This ultimate quiche is all about the cheese, with a custardy base that’s creamy, rich, and perfectly balanced. The blend of Gruyère, Swiss, and Cheddar makes each bite flavorful and satisfying. Enjoy!