Three cheese quiche

This is my interpretation of the multi-cheese quiches that have been popular over the years.

Three cheese quiche

Three cheese quiche with salad and vegetable spaghetti
Servings:	4-6
Calories per serving:	493
Ready in:	1 hour, 40 minutes
Prep. time:	45 minutes (including resting time), plus cooling time
Cook time:	55 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	17th January 2013

Best recipe review A quiche is good with one cheese 5/5 With 3 cheeses, it's the dogs! Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• Enough shortcrust pastry to line a 23cm (9 inch) flan tin (see Chef's notes below)
• 1 egg yolk, beaten
• 160g Cheddar cheese, cut into small cubes
• 110g any semi-hard blue cheese, grated or crumbled
• 4 very large eggs, beaten
• 200ml milk
• Seasoning
• 110g any hard cheese, grated

Method

1. Line the flan tin with the pastry.
2. Prick holes with a fork all over the bottom and refrigerate for 30 minutes.
3. Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour].
4. Bake blind for 20 minutes.
5. Brush the beaten egg yolk over the base so that the fork holes are covered.
6. Return to the oven, and bake for a further 7 minutes.
7. Remove from the oven and leave to cool.
8. Once cool, scatter the cubed Cheddar over the base.
9. Mix the blue cheese with the egg, milk and seasoning and pour over the Cheddar cheese.
10. Bake at 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour] for 40 minutes.
11. At this stage the mixture may still be unset, but that is fine.
12. Sprinkle the grated hard cheese evenly over the top and bake for a further 10-20 minutes until the cheese starts to brown.
13. During this period, it may rise like a soufflé, but it will soon revert to normal during cooling.
14. Allow to cool to room temperature before serving.

Serving suggestions

Serve with salad and bread.

Variations

For this recipe I used Pembrokeshire Cheddar, Bleu de Beaude and Cerne Abbas cheeses, but you can use any of your choice. I would avoid choosing 3 very salty cheeses as that would make it over-seasoned, so try to get a nice balance.

Chef's notes

For the pastry I used this recipe and made the full quantity. There was enough left over to make a couple of pasties or a small quiche. It is very difficult to specify how much pastry to make as it depends on the height of your tin and how thick you like your pastry. I like mine fairly thin.

See also

• Asparagus and broccoli flan
• Basic quiche case
• Bean and roasted red pepper flan
• Crayfish chili quiche
• Egg and bacon quiche
• Frankfurter quiche
• Kidney flan
• Prawn 'n' Pepsi flan
• Quiche Lorraine
• Smoked salmon quiche
• Spicy kidney flan
• Three cheese quiche
• Spicy three cheese flan with sesame seeds

related items

• Blind baking
• Baking beans
• Cheddar shortcrust pastry
• Quiche dish
• Category:Pies tarts and flans

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