Cheese And Quiche: Perfect Pairing For A Delicious Dish

Quiche is a versatile dish that can be made with a variety of cheeses and fillings. While the classic quiche Lorraine combines bacon and cheese, you can experiment with different combinations such as spinach and feta, broccoli and sun-dried tomatoes, or even smoked salmon and asparagus. For the cheese, options include cheddar, Gruyere, Fontina, fresh goat cheese, and Gorgonzola. The key is to use something fully flavoured and melty to create pockets of cheesy goodness throughout the quiche.

Gruyere, Fontina, and Cheddar

Gruyere is a traditional Swiss cheese with a rich, nutty flavour and a semi-hard texture. It is an ideal choice for quiche as it melts well and has a strong flavour that can stand up to other ingredients. When using Gruyere, consider pairing it with ingredients like caramelised onions, spinach, or mushrooms.

Fontina is an Italian cow's milk cheese with a semi-hard texture and a creamy flavour. It melts well, making it a perfect option for quiche. Fontina pairs well with a variety of ingredients, but it is particularly delicious when combined with spinach, asparagus, or broccoli.

Cheddar is a popular and versatile cheese that can add a sharp, tangy flavour to your quiche. It melts well and has a strong flavour that can complement a variety of ingredients. When using cheddar, consider pairing it with ingredients like broccoli, ham, or green onions.

When combining these cheeses in a quiche, consider the following suggestions:

• Gruyere and Fontina Quiche with Bacon, Asparagus, and Mushroom: This combination creates a delicious and cheesy quiche. The Gruyere and Fontina melt together, creating a creamy texture, while the bacon, asparagus, and mushroom add a savoury flavour.
• Quiche Lorraine with Cheddar: A classic quiche recipe that combines cheddar cheese with bacon. The sharpness of the cheddar pairs well with the salty bacon, creating a flavourful and satisfying dish.
• Spinach and Cheddar Quiche: This combination creates a simple yet tasty quiche. The cheddar adds a tangy flavour that complements the spinach, resulting in a delicious and nutritious dish.
• Broccoli, Fontina, and Cheddar Quiche: This quiche brings together the creamy flavour of Fontina and the sharpness of cheddar, creating a delicious combination. The addition of broccoli adds a nutritious and tasty element to the dish.

When making a quiche, it is important to consider the ratio of cheese to other ingredients. Use 1/2 to 1 cup of cheese for every 2 cups of vegetables and/or meat. Additionally, remember to blind bake your pie crust before adding the filling to prevent it from becoming soggy.

Crab, Old Bay, and Gruyere

Ingredients:

• Crab – For the best flavour, use real, lump crab meat, either canned or frozen. If you're on a budget, "mock" crab or thawed, frozen cooked shrimp can be used as a substitute.
• Cheese – Gruyere cheese is the star of this quiche, but Swiss or Emmental cheese can be used as a more economical alternative while still providing a similar flavour profile.
• Half and Half Cream – This type of cream, with a 10% butterfat content, adds just the right amount of richness to the quiche. For a less creamy version, you can use milk, or a combination of heavy cream and milk.
• Old Bay Seasoning – This classic seafood seasoning adds a unique flavour to the quiche.
• Pie Shell – Using a store-bought pie shell saves time and makes the preparation easier. However, you can certainly make your own pie shell if you prefer.

Instructions:

• Preheat your oven to 350°F (177°C).
• In a large bowl, whisk together eggs, cream, herbs, and seasoning. You can use fresh herbs like chives, parsley, and cilantro, or substitute with dried herbs.
• Stir in the grated Gruyere cheese and crabmeat.
• Pour the egg and cheese mixture into your pie crust. Use a fork to gently distribute the crab and herbs evenly.
• Bake the quiche for about 40-45 minutes, until the filling puffs up and the centre is no longer wobbly.
• Let the quiche cool for about 10 minutes before serving.

Tips:

• You can par-bake the pie shell for 8-10 minutes before filling and baking, but it's not necessary.
• Quiche holds up well when made ahead of time and reheated. Simply place it in the oven at 350°F for 15-20 minutes until warmed through.
• This quiche freezes well, so don't hesitate to make two and enjoy one later!

With its creamy texture, nutty cheese, and savoury crab, this quiche is sure to impress your taste buds and your guests!

Bacon, White Cheddar, and Scallion

Quiche is a versatile dish that can be adapted to suit one's taste preferences and dietary requirements. While the base of a quiche typically includes eggs, milk, and cream, the add-ins can vary and may include meats, seafood, vegetables, and cheese.

One flavour combination that works well is bacon, white cheddar, and scallion. This savoury quiche is easy to make and can be prepared ahead of time. Here is a step-by-step guide to making this delicious dish:

Ingredients:

• 1 pie shell (9-inch unbaked)
• 8 slices of bacon, cooked and crumbled
• 1 cup of white cheddar cheese, shredded
• 3-4 scallions, sliced width-wise or chopped
• 4 large eggs
• Milk
• Salt
• Black pepper

Optional Ingredients:

• Garlic powder
• Onion powder

Method:

• Preheat your oven to 350°F.
• Line the empty pie shell with parchment paper and fill it with pie weights or dried beans. Par-bake the crust for 15 minutes.
• While the crust is baking, prepare the remaining ingredients. Cook the bacon, shred the cheese, and slice or chop the scallions.
• Remove the pie shell from the oven and carefully take out the parchment paper and pie weights. Poke fork holes in the bottom of the pie shell and return it to the oven for another 5-7 minutes.
• In a large bowl, combine the eggs, milk, salt, and pepper. Whisk them together until they are well combined. Then, add the bacon, cheese, and scallions, being careful not to overfill the pie shell.
• Bake the quiche in the oven for 45-60 minutes, until the centre is almost set.
• Remove the quiche from the oven and let it cool for about 15 minutes before serving. Alternatively, you can cool it to room temperature and then cover and refrigerate it to serve later.

This quiche is best served warm, and it can be paired with a side of Greek yogurt, a whole-grain muffin, or fresh fruit. It is a delicious and easy dish that can be enjoyed any time of the day and is perfect for those on a low-carb or keto diet.

Ham, Spinach, and Feta

A quiche is a versatile dish that can be adapted to suit your tastes. The basic recipe is a savoury egg custard baked in a pie crust. The custard is made from milk, cream, and eggs, and you can add your choice of meat, seafood, vegetables, and cheese.

A popular quiche recipe includes ham, spinach, and feta. Here is a recipe for this flavourful combination:

Ingredients:

• 1 cup cooked and cubed ham
• 3 cups chopped fresh spinach (sautéed for a few minutes with a drizzle of olive oil over medium heat)
• 1 cup crumbled feta cheese
• 1 cup shredded or crumbled cheese (such as feta, cheddar, goat cheese, or gruyere)
• 1/2 cup heavy cream or heavy whipping cream
• 1/4 teaspoon each of salt and pepper
• 1 unbaked pie crust

Method:

• Roll out the chilled pie dough on a floured work surface. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish, crimping the edges if desired.
• Chill the pie crust in the refrigerator for at least 30 minutes.
• Preheat the oven to 375°F (190°C).
• Line the chilled pie crust with parchment paper and fill with pie weights or dried beans to blind bake. Bake until the edges of the crust start to brown, about 15-16 minutes.
• Remove the pie weights and prick holes in the crust with a fork. Return the crust to the oven and bake until the bottom is just beginning to brown, about 7-8 minutes.
• In a large bowl, beat the eggs, milk, cream, salt, and pepper together.
• Whisk the ham, spinach, and cheeses into the egg mixture.
• Pour the mixture into the pre-baked pie crust and bake for 45-55 minutes, until the centre is just set.
• Allow to cool for 15 minutes before serving.

Goat Cheese, Spinach, and Sun-Dried Tomato

Ingredients

• Pie crust (unbaked)
• Olive oil
• Spinach (packed; fresh; (see note about using frozen))
• Eggs
• Milk (whole milk is preferred for the creamiest texture, but 1/2 cup heavy cream and 1/2 cup whole milk is also a good option)
• Sun-dried tomatoes (drained and chopped)
• Goat cheese (soft, crumbled or chopped)
• Salt and pepper (to taste)

Method

• Prepare the pie crust according to the package instructions.
• Preheat the oven to 350°F (177°C).
• Heat olive oil and garlic in a skillet over medium heat. Add the spinach and cook until wilted. Set aside.
• On a floured work surface, roll out the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
• Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth.
• With a small and sharp knife, trim the extra overhang of crust and discard.
• Using pie weights, pre-bake the pie crust for 8 minutes.
• While the pie crust is baking, whisk the eggs and milk together until combined. Stir in the sun-dried tomatoes, goat cheese, and spinach. Sprinkle with salt and pepper.
• After 8 minutes, remove the pie crust from the oven. Pour in the egg mixture. If desired, sprinkle the top lightly with more salt and pepper.
• Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 - 60 minutes.
• Use a pie shield to prevent the pie crust from over browning, if desired.
• Allow to cool for 5 minutes before slicing and serving.

Tips

• This quiche can be stored in the refrigerator for up to 4 days and freezes well for up to 2 months.
• Goat cheese may not be for everyone, so you can try it with feta cheese instead.
• You can use frozen spinach instead of fresh. If using frozen, use a 10 oz box. If the spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients.
• For the sun-dried tomatoes, use the oil-packed super moist and flavorful ones from a jar.

Frequently asked questions