Four-cheese quiche

- Vegetarian
- Difficulty: Average
- Prep time: 20 min
- Cook time: 50 min
- Serving: 6 people
- Cost: Average
- Note +30 minuti di riposo dell'impasto
PRESENTATION
Our recipe for four-cheese quiche will give you exactly what you’d expect from this dish – and maybe even more: An irresistible creamy, tasty combination of flavors, with a hint of herbs. Our four cheese musketeers in this case are Roquefort, Taleggio, Gruyere, and Grana Padano, sagely combined to form a quiche with an intense, unmistakable taste, perfect for palates that don’t shy away from strong flavors. This enticing savory tart is perfect for a fall menu: Cut it into bite-sized cubes and serve as part of a buffet as a tantalizing appetizer, or enjoy it in its own right as a second course dish!
INGREDIENTS
- Flour 00 1 ¾ cup (200 g)
- Fine salt 1
- Water ¼ cup (50 g) - ice cold
- Butter 1 (100 g) - cold
- Egg whites 1
- For the filling
- Egg yolks 3
- Eggs 1
- Whipping cream 1 ¼ cup (280 g)
- Nutmeg to taste
- Black pepper to taste
- Roquefort ¼ lb (120 g)
- Taleggio cheese ⅓ lb (150 g)
- Gruyere cheese ¼ lb (120 g)
- Grana Padano DOP cheese ⅔ cup (70 g)
- Thyme to taste
- Walnut kernels ½ oz (15 g)
- Fine salt to taste
How to prepare Four-cheese quiche

To make the four-cheese quiche, start with the pie dough: Add the flour, cold butter cut into cubes 1, ice water 2, and salt to the bowl of a food processor and blitz for just a very short time: As soon as the mixture has come together in a mass, the dough is ready 3.

Cover it and leave in the fridge for at least 30 minutes 4. Now turn to the filling: Cut the Gruyere 5, Taleggio6,

and Roquefort 7 cheeses into cubes. Next, place the heavy cream, egg yolks 8, whole egg 9,

nutmeg 10, pepper 11, and a pinch of salt (bearing in mind that the cheeses are already very flavorful) to a bowl, and whisk together 12.

Then add the Roquefort 13, Gruyere 14, Taleggio 15,

and Grana Padano 16, setting a small amount of each cheese aside to sprinkle on top of the quiche. Season with the thyme 17. Now roll out your pie dough into a thin sheet 18.

Arrange the dough in a pie dish, which doesn’t have to be greased. Make sure the dough is stuck to the dish well, trim the edges 19 and prick the bottom using a fork 20, then pour in the cheesy filling 21.

Finish off the quiche with the remaining cheese (22-23-24) that you set aside and a handful of thyme leaves. Brush the edges of the dough with the egg white. Bake the quiche on the bottom rack of a conventional oven preheated to 345°F (175°C), for around 50 minutes.

Once it’s finished cooking 25, sprinkle with chopped walnuts 26 and some more thyme leaves, and then your four-cheese quiche is ready to be served 27.