Three Cheese Quiche

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F) and place the unbaked pie crust on a baking sheet.

   Ca. 5 min.

   Kokkens note: Placing the pie crust on a baking sheet makes it easier to transfer to and from the oven and catches any potential spills.

2. 2

   Scatter the shredded cheddar and swiss cheese evenly across the bottom of the pie crust.

   Ca. 1 min.

3. 3

   Dot the small pieces of cream cheese over the other cheeses.

   Ca. 1 min.

   Kokkens note: Using softened or cubed cream cheese helps it melt more evenly into the filling.

4. 4

   In a medium bowl, whisk the eggs until the yolks and whites are fully combined.

   Ca. 1 min.

5. 5

   Whisk the heavy cream, salt, black pepper, and ground nutmeg into the eggs until the custard mixture is smooth.

   Ca. 1 min.

   Kokkens note: Avoid over-whisking, as this can incorporate too much air and affect the final texture.

6. 6

   Carefully pour the egg custard over the cheeses in the pie crust.

   Ca. 1 min.

7. 7

   Bake for 30 to 35 minutes, or until the center is just set and a knife inserted near the middle comes out clean.

   Ca. 35 min.

   Kokkens note: The center should have a slight wobble; it will continue to set as it cools.

8. 8

   Let the quiche rest on a wire rack for at least 10 minutes before slicing and serving.

   Ca. 10 min.

   Kokkens note: Resting allows the custard to set firmly, making it much easier to slice cleanly.