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Fabulous Cheese Quiche

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Ingredients

1 10" pie shell
1/3 cup butter
1 onion, chopped
3 tablespoons flour
1/4 teaspoon salt
2/3 cup light cream
2/3 cup mascarpone cheese
5 eggs
3 tablespoons chopped chives
2 cups shredded Swiss cheese
2 tablespoons grated Parmesan cheese

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Fabulous Cheese Quiche

  • Serves 6
  • Easy

About This Recipe

Quiche, despite its name and reputation, is actually very easy to make. The only trick is making the pie crust – but you can fix that by buying a premade crust, which are really very good. Then all you have to do is make the filling and bake it.

Or take a few minutes and learn how to make my Hot Water Pie Crust recipe. This unusual recipe breaks all the rules for making pie crust; it’s simple; and it’s very easy to make.

You can add just about anything to a quiche. They are a great way to use up leftovers. Use your favorite cheese, add some leftover cooked chicken or turkey or ham, use cooked sausages, add cooked broccoli or peas; the sky’s the limit!

This recipe is a bit unusual because it uses a white sauce as the basis for the filling. That makes the filling creamier with a very fluffy texture, and it still cuts perfectly. Enjoy this easy recipe and make it a part of your regular recipe rotation.

Steps

1
Done

Preheat the oven to 350°F.

2
Done

In a large saucepan, melt the butter over medium heat. Add the onion; cook and stir until the onion is tender, about 4 minutes.

3
Done

Then add the flour and salt; cook and stir with a wire whisk for 2 minutes or until the mixture is bubbly. Then add the light cream and cook, stirring constantly, until the mixture thickens. This will happen quickly and the mixture will get very thick.

4
Done

Remove the pan from the heat and beat in the sour cream using the whisk. Then beat in the eggs, one at a time, still using that whisk. Stir in the chives.

5
Done

Put half of the Swiss cheese in the pie crust and pour half of the egg mixture over. Repeat layers. Top with the Parmesan cheese.

6
Done

Bake the quiche for 40 to 50 minutes or until the filing is puffed and the top starts to brown. Remove from the oven and let stand for 5 minutes before slicing into wedges to serve.

lindaBest

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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