Cheesy Quiche Delight

Very cheesy, very tasty! Easy and simple to cook! Quiche with cheese is an open pie made from thin shortcrust pastry. This is both a complete breakfast and a hearty addition to lunch. You can take absolutely any type of cheese. And the more varied they are, the tastier the filling will be. And itʼs incredibly easy to cook!
cook time: 1h 30 min
Ava Prescott
Cheesy Quiche Delight

Nutrition Facts (per serving)

320
Calories
22g
Fat
13g
Carbs
13g
Protein

Ingredients (8 portions)

For dough:

Eggs 1 pc
Salt to taste
Butter 60 g
Wheat flour 120 g

For filling:

Cream 100 ml
Eggs 2 pc
Mozzarella 50 g
Suluguni 50 g
Hard cheese 100 g

Recipe instructions

Step 1

Step 1
How to make quiche with cheese? Measure out the ingredients needed to make the dough. Remove the butter from the refrigerator immediately before cooking. It should be cold.

Step 2

Step 2
Sift the flour through a sieve and combine with cold butter.

Step 3

Step 3
Grind everything with your hands until you get crumbly sand crumbs. Do this quickly to prevent the butter from melting from the heat of your hands. You can use a blender.

Step 4

Step 4
Beat the egg with salt until smooth.

Step 5

Step 5
Add the beaten egg to the shortbread crumbs. Mix everything quickly.

Step 6

Step 6
There is no need to knead the dough for a long time. It should be soft and uniform. Wrap the dough in cling film and refrigerate for 20 minutes.

Step 7

Step 7
Roll out the chilled dough between two layers of parchment or cling film into a round layer approximately 0.5 cm thick. The size of the layer should be larger than the diameter of the mold by the height of the sides.

Step 8

Step 8
Remove the film from the dough and transfer it to the mold (I have a mold diameter of 20 cm). Distribute the dough over the pan, forming sides about 3 cm high. To prevent the dough from puffing up during baking, prick the bottom in several places with a fork. Place the pan with the dough in the refrigerator for 20 minutes.

Step 9

Step 9
To avoid swelling of the dough during baking, you can additionally cover the bottom with parchment and pour a load (dry beans, peas) on top.

Step 10

Step 10
Bake the quiche base in an oven preheated to 190C for about 15 minutes. 5 minutes before the end of baking, remove the pan from the oven, carefully remove the weight and parchment and put the pan back so that the bottom also dries. Then remove the base from the oven.

Step 11

Step 11
While the pie base is baking, prepare the filling. You can use any cheese, preferably different varieties, to make the taste of the filling more interesting and richer. Any specified type of cheese can be excluded or replaced with another according to taste and availability. Cream for filling is suitable with a fat content of 10-15%.

Step 12

Step 12
Grate all the cheese on a coarse grater.

Step 13

Step 13
Combine eggs with cream and beat until smooth. If the cheese is fresher, you can salt the filling. Focus on your taste. I didnʼt add salt.

Step 14

Step 14
Pour the egg mixture into the grated cheese and stir.

Step 15

Step 15
Fill the baked pie crust with filling. Return the pan to the oven.

Step 16

Step 16
Bake the quiche with cheese at 180C for about 25 minutes. The filling should thicken and brown a little. The baking time and mode will depend on the operating characteristics of the oven and may not coincide with those indicated.

Step 17

Step 17
Cool the finished quiche slightly, remove from the mold and serve. The pie is good both warm and cooled. But, in my opinion, it tastes better warm, when the filling is very tender from melted cheese. Bon appetit!

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