French🥚 Egg & tofu

Triple Cheese Quiche

Name: Triple Cheese Quiche
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1 Shortcrust pastry; ~150 g Comté cheese; ~150 g Fontina cheese; ~100 g Blue cheese; 400 ml Cream; 4 Whole eggs; to taste Salt; to taste Black pepper; 1 tbsp Fresh chives

⏱ 75 min

A classic French cheese quiche featuring three premium cheeses for layered complexity: Comté hard cheese provides nutty and salty notes, Fontina soft cheese brings creamy melting texture, and blue cheese crowns the top for distinctive flavor. Combined with a silky egg and cream filling and fresh chives, this is a truly indulgent quiche.

Adapted from a video by French Cooking Academy

LEARN TO MAKE FRENCH QUICHES

Watch on YouTube

Ingredients

Shortcrust pastrypre-baked blind crust (can be made by hand or food processor; video uses 10-inch/26 cm porcelain quiche pan)1
Comté cheesehard cheese, grated; portion of approximately 300 g total cheese~150 gest.
Fontina cheesesoft cheese, cut into small cubes; portion of approximately 300 g total cheese~150 gest.
Blue cheesesuch as Bleu d'Auvergne or similar, cut into small cubes for topping; portion of approximately 300 g total cheese~100 gest.
Creampure cream (liquid or thick consistency both work)400 ml

Steps

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1
Remove the shortcrust from the fridge or freezer and let it sit until it becomes fully malleable and ready to work with.
2
Line the pastry into a 10-inch porcelain quiche pan, pressing it firmly into all edges and indentations to prevent shrinking during baking. Use your fingertips to ensure even coverage.
3
Make the crust slightly thicker than usual for blind baking. Line with parchment paper, pressing it firmly against the pastry, then fill completely with ceramic baking beans or rice to cover the entire base and edges.
4
Blind bake the pastry in a preheated 200°C oven for approximately 15 minutes until the crust is evenly colored and fully pre-cooked.
5
Remove the ceramic beans and parchment paper. The crust should show good color with no holes and minimal shrinkage. Allow it to cool for at least 10 minutes until just lukewarm.
6
Prepare the custard filling: whisk together 400 ml of cream and 4 beaten whole eggs. Season lightly with salt and black pepper, keeping in mind the cheese is already quite salty. Optionally stir in 1 tablespoon of finely chopped fresh chives for added flavor.
7
Spread the grated Comté cheese as a base layer across the pastry crust. Then evenly distribute the Fontina cheese cubes over it. Reserve the blue cheese for later.
8
Carefully pour the custard mixture over the cheese, ensuring it distributes evenly throughout. Fill to the appropriate level in the pan.
9
Place the quiche in a preheated 180°C oven on the middle rack (third from the top). Bake for approximately 15 to 20 minutes until the custard starts to set and cheese begins to melt.
10
Remove the quiche and distribute blue cheese cubes over the top as a final garnish (optional). If the surface is browning too quickly, cover loosely with foil.
11
Return to the oven and bake for another 15 to 20 minutes until the top is fully set, cheese is completely melted, and the surface is golden. Total baking time is approximately 30 minutes.
12
Remove the quiche from the oven and allow it to rest until just lukewarm—this sweet spot between warm and cold provides the best texture, easiest slicing, and most appetizing consistency.
13
Carefully cut slices using a sharp knife. The quiche can be served and enjoyed directly in the pan without removing it. Present it attractively to showcase the crust edges.

Triple Cheese Quiche

Ingredients

Steps

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