QUICHE AU FROMAGE
This triple cheese quiche uses three styles of cheese (hard, soft, and a blue cheese) to create a fine balance of flavors. 
This recipe features in our online masterclass, Quiches for All Occasions.
This triple cheese quiche is simply sensational. I carefully chose three styles of cheese (hard, soft, and a blue cheese) to create a fine balance of flavors. The nuttiness of the Comté marries beautifully with the soft, creamy texture of Fontina, and the addition of pieces of blue cheese on top delivers a little nugget of treasure every now and then.
INGREDIENTS
Serves 4 to 6 (enough for 10-inch [26-cm] quiche pan)
Preparation time: 15 minutes
Cooking time: 30 minutes
For the shortcrust:
1 batch of short crust, recipe of choice (I used the Classic Shortcrust)
For the migaine:
400 ml (13.5 fl oz) cream (heavy cream)
4 whole eggs (large eggs)
Salt and pepper to season
1-2 tbsp chopped fresh chives
For the Cheese Filling:
150 g (5.3 oz) Comté cheese
150 g (5.3 oz) Italian Fontina cheese
50 g (3.5 oz) soft blue cheese (I used Bleu d'Affinois, but Gorgonzola Dulce is great too)
Mise en Place
Grate the Comté and cut the Fontina and soft blue cheese into medium size cubes.
Make the short crust according to your recipe of choice (for this recipe, we will be blind-binding the shortcrust).
Preheat the oven to 200°C (400°F) to prepare for the blind baking.
Line the quiche pan with the rolled-out short crust and use a fork to prick the base all over. Place a large sheet of baking paper on the shortcrust, pressing the edges with your fingers to ensure it is securely fixed. Cover the base with ceramic beads (or use rice or dry beans) and blind-bake in the oven for 15 minutes. Allow it to cool for at least 10 minutes.
Method
For the migaine (egg and cream filling), pour the cream into a large bowl, beat the eggs and gently whisk them with the cream to combine. Season with a pinch of salt and a generous grind of pepper, then whisk in the chopped chives.
Sprinkle the grated Comté (hard cheese) over the base of the quiche crust, followed by the cubed Fontina cheese. Gently ladle the migaine over the cheeses, filling the pan almost to the top, leaving a small space to prevent overflow during cooking.
Reduce your oven temperature to 180°C (356°F) slide the quiche in the oven and bake for 15 minutes. After 15 minutes, slide the quiche out slightly and sprinkle the cubes of blue cheese over the top. Continue baking it for an additional 15 minutes or until the top becomes a beatiful golden colour.
To ensure the filling sets properly, let the quiche cool at room temperature for up to 2 hours before slicing and serving.