Three cheese quiche

 

There is a fancy deli in Beirut called Aziz (they’ve been around forever) and they carry all the  French cheeses, American chips and salsa, Italian pastas, Thai curries  your little heart could desire; I was in a big hurry and got some Comté and some Beaufort (never tried it before). Beaufort (found out after the fact) is pricey; it is a raw milk cheese. Apparently it gets massaged every afternoon while being cured, which may explain its high cost! It is the cheese used for fondue due to its perfect melting quality.

Comté is also a raw milk cheese and my favorite. Both cheeses are AOC which is a good thing since it protects their manufacturers and especially us, the consumers. (Check the label on the rind).

Both of these cheeses when used in a quiche or simply savored  with a good piece of bread turn cheese eating into a distinct moment of pleasure.

INGREDIENTS: 8 servings

Have the crust ready and prebaked in a 10 inch pie plate.

  • 5 eggs
  • 1/2 stick of unsalted butter
  • 1 1/2 cup of  whole milk
  • 1 cup of  comté, shredded
  • 1 cup of  beaufort, shredded 
  • 1/2 cup of cream cheese (room temperature)
  • 1/2 cup of all-purpose flour
  • 1/2 tsp white pepper and 1/4 tsp nutmeg 
  • Salt to taste (cheese is already salty)
Grate the comté and beaufort. In a saucepan, melt the butter. Add flour while stirring then the milk, little by little and keep stirring ; add the cream cheese and stir to melt it; add the Comté and add the Beaufort cheeses. Season with pepper and nutmeg. Add the eggs, one by one and stir vigorously to mix. Pour into the prebaked crust.  Bake in a preheated 350F oven for 30 minutes or until the quiche is puffed up and golden.
Serve with a green salad.
Make the crust beforehand and prebake for 20 minutes till light golden and crispy.
Find a recipe for a crust here.
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11 Comments

  1. Posted December 8, 2012 at 8:45 am | Permalink

    Perfect! Cheese tart like this is one of my favourites!

  2. Posted December 8, 2012 at 8:58 am | Permalink

    That is something I love! Wish I could eat yours right now.

    Cheers,

    Rosa

  3. Posted December 8, 2012 at 9:11 am | Permalink

    My mouth is watering just looking at this tart! I have never actually had comte before, but now that I know it’s your favorite, I must try it

  4. Posted December 8, 2012 at 12:19 pm | Permalink

    I love thin crust. You will need to do a test soon.

  5. Posted December 8, 2012 at 7:18 pm | Permalink

    This looks so good. I will have to see if I can find those two cheeses here in PODUNK Louisiana.

  6. Posted December 9, 2012 at 7:24 am | Permalink

    I am always a sucker for a good quiche!!

  7. Posted December 10, 2012 at 7:05 am | Permalink

    that’s a very delicious looking quiche, would have loved some now!:)
    cheers
    Ozlem

  8. Posted December 10, 2012 at 7:57 am | Permalink

    Mmmm I can see that it is quiche time around here now that I’ve seen yours! I love both comté and Beaufort and go back and forth purchasing them. But I have never used them in quiche. Now I will.

  9. Posted December 11, 2012 at 1:19 pm | Permalink

    Une quiche sur laquelle il faudra….comté

  10. Posted December 11, 2012 at 7:01 pm | Permalink

    I have been in a cheese mood lately. This looks like the perfect fix! Lovely photos.

  11. Posted December 12, 2012 at 7:52 am | Permalink

    Ahhh….three of my favorite words all used together, three-cheese-and quiche. What could be better?

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