This 3 Cheese Quiche recipe is in collaboration with Mystic Cheese Company and Edible Nutmeg Magazine.

It is deeply savory with layers of cheesy depth in each bite. The crust is beautifully flaky and packed with umami thanks to the way the cheese bakes and melts into the buttery crust. It’s my favorite quiche to date, and the fact it features local cheesemakers is a bonus! To try for yourself, scroll onwards for the recipe, or scoop up Edible Nutmeg’s Summer 2022 Issue.

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3 Cheese Quiche ft. Mystic Cheese Co:

PREP TIME: 20-30 MIN
INACTIVE TIME: 3 HRS
BAKE TIME: 1-1.5 HRS
YIELDS: 6 SERVINGS

All Butter Pie Crust:

• 1 1/4 cups all-purpose flour
• 1 tsp sea salt
• 1/2 cup unsalted butter, cold and sliced into slabs
• 1 tsp ground black pepper
• 1 cup Mystic Cheese Cachalot, shredded
• 1/4 (ish) cup ice water

Quiche Filling:

• 1 egg yolk
• 1 cup heavy cream
• 6 large eggs
• 1 cup Mystic Cheese Finback, shredded
• 1 cup Mystic Cheese The Bowhead, shredded
• 1/2 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to season

1. Cut cold butter into small pieces. Add flour, cheese, salt, and pepper into food processor and pulse until combined and resembles corn meal.
2. Gradually pour in ice water until just comes together. When ready, transfer to a floured surfaced and gently shape into a disc. Wrap and chill in fridge for at least 1 hour (to chill and allow the gluten to relax).
3. When ready, unwrap and transfer to a floured surface. Roll out into 1/4” thickness then transfer to 9” Pie Pan (around 2” deep). Crimp the edges and return to the fridge to chill for an additional 1-2 hours before par-baking.
4. Pre-heat the oven to 375°F. When heated, remove pie crust from the fridge and place on a baking sheet. Layer crumpled parchment paper into the center of the crust, then fill with pie weights. Transfer the baking tray into the oven to par-bake the crust for 15 minutes.
5. In the meantime for the egg custard, whisk together the eggs and heavy cream until just combined (avoid whipping), then season with salt, pepper, garlic powder, and onion powder. Whisk until evenly distributed.
6. When crust is ready, remove from the oven and carefully lift away the parchment paper filled with pie weights. Afterwards, layer the shredded cheese into the par-baked crust, then pour the egg custard on top.
7. Return the pie into the oven to bake for 40-55 minutes or until the center rises and sets and the crust turns golden. (The center will deflate after removing from the oven so if it puffs up like a soufflé, do not fear!)
8. Allow to cool (it will continue cooking as it rests) before slicing into. Enjoy!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.