Cheesy Custard Quiche

1. Prepare Pie Crust

Lay the pie dough into an 8-inch tart pan or pie dish that is at least 1.5 inches deep. Trim any excess dough and press it gently into the edges. Using a fork, poke holes in even rows across the base and around the walls of the dough. Place the prepared crust in the freezer for at least 30 minutes, or up to overnight.

2. Blind Bake Crust

Preheat your oven to 425°F (220°C) and position the rack in the center. When the crust is ready, line it with parchment paper, letting the paper overhang the sides. Fill the pan with pie weights, dried beans, or dry rice. Blind bake the crust for 10 minutes. Remove the weights and parchment paper, carefully wrap the edges of the pie dough with tin foil to prevent over-browning, and return it to the oven for another 3 to 5 minutes until it is lightly golden brown. Lower the oven temperature to 350°F (175°C).

3. Prepare Custard Base

In a large bowl, whisk together the heavy cream, whole milk, and large eggs until thoroughly mixed. Add kosher salt and freshly ground black pepper, whisking them into the custard base.

4. Fill and Bake Quiche

Scatter the cubed or broken cheeses (Gruyere, Fontina, Cheddar, Gorgonzola) evenly over the bottom of the pie crust. Set the filled crust on a rimmed baking sheet to catch any spills, and carefully transfer it to the oven. Slowly pour the custard base into the pie, making sure not to overfill. Bake for about 35 minutes, until the center is just barely set but still jiggles slightly when touched.

5. Cool and Serve

Remove the quiche from the oven and allow it to cool for at least 15 minutes before serving. If desired, sprinkle minced chives on top for a touch of freshness and color.