Simple Homemade Mixed-Cheese Quiche: Perfect for Brunch

Transform your cheese scraps into an elegant, mouthwatering quiche with this easy recipe. Say goodbye to wasted cheese and hello to a delicious meal!

If you’re like many cheese lovers, you might find yourself with an assortment of cheese remnants in your fridge. Instead of letting these delectable morsels go to waste, why not turn them into a scrumptious quiche? This recipe is not only a tasty solution to reduce food waste but also a celebration of diverse cheese flavors in one dish.

Inspired by a traditional Italian farm technique, this mixed-cheese quiche combines the richness of various cheeses with a light, fluffy egg custard, all encased in a perfectly flaky crust. It’s an ideal way to use up those cheese bits while creating a dish that’s greater than the sum of its parts.

The beauty of this recipe lies in its versatility. Each bite offers a surprise as you encounter different cheese flavors. Whether you have sharp cheddar, creamy goat cheese, or pungent blue cheese, they all find a harmonious home in this quiche.

Not only is this quiche a clever way to use leftovers, but it’s also an impressive dish for brunch gatherings or a comforting dinner paired with a crisp salad. The golden, cheesy top and the rich, custardy interior make it as visually appealing as it is delicious.

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 (such as Gruyere, Fontina, Cheddar, Gorgonzola, Stilton, Jack, etc.), cubed or broken into small clumps
• Minced chives, for garnish (optional)

Directions

1. Begin by preparing your pie crust. Place the rolled-out dough into an 8-inch tart pan or pie dish, ensuring it’s at least 1 1/2 inches deep. Trim any excess dough around the edges and gently press the dough into the corners. Using a docker or fork, poke holes across the base and up the sides of the dough. This step, known as docking, prevents the crust from puffing up during baking. Place the prepared crust in the freezer for a minimum of 30 minutes, or overnight if you’re planning ahead.
2. When you’re ready to bake, preheat your oven to 425°F (220°C) and position the rack in the center. Take your frozen crust and line it with parchment paper, allowing the paper to hang over the sides. Fill the lined crust with pie weights, dried beans, or uncooked rice. Bake for 10 minutes, then remove the weights and parchment. Wrap the edges of the pie dough with aluminum foil to prevent over-browning, and return to the oven for another 3 to 5 minutes until it’s lightly golden. Once done, remove from the oven and reduce the temperature to 350°F (175°C).
3. While the crust is cooling, prepare your custard. In a large bowl, whisk together the cream, milk, and eggs until they’re fully incorporated. Season the mixture with salt and a generous grind of black pepper, whisking to combine.
4. Now comes the fun part – arranging your cheese! Scatter your mixed cheese pieces evenly across the bottom of the cooled pie crust. Place the filled crust on a rimmed baking sheet for easier handling. Carefully pour the custard mixture over the cheese, filling the crust nearly to the top. You can slide the oven rack out slightly to make this step easier, but be sure to push it back gently to avoid spills.
5. Bake your quiche for about 35 minutes. You’ll know it’s done when the center is just barely set but still has a slight jiggle when touched. Once baked, remove from the oven and let it cool for at least 15 minutes before serving. This resting time allows the custard to set fully and makes slicing easier.
6. Serve your mixed-cheese quiche warm, garnished with a sprinkle of minced chives if desired. The combination of the flaky crust, creamy custard, and pockets of melted cheese creates a truly delightful eating experience. Enjoy your gourmet creation, knowing you’ve transformed humble cheese scraps into something extraordinary!

Recipe Notes

For a quicker version, you can use a pre-made pie crust. Just follow the manufacturer’s instructions for blind-baking before adding your cheese and custard mixture.

If you don’t have separate cream and milk on hand, you can substitute both with 2 cups of half-and-half for equally delicious results.

While this recipe is perfect for using up leftover cheese, don’t hesitate to buy cheese specifically for this quiche. The key is to use a variety of cheeses for a more complex and interesting flavor profile.

Nutritional Facts