Easy Gruyere and Brie Quiche

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Today I wanted quiche. I mean I really wanted quiche. Pickings are getting pretty slim around here, and despite the fact that I placed a delivery order for groceries, it isn’t scheduled to arrive for another week. Wow! So, I dug around, pulled out what I had on hand, namely eggs, Brie, Gruyere, some questionable milk, a bit of heavy cream, and a handful of eggs. The end result was nothing short of amazing. This was the absolute most delicious, creamy, wonderful quiche I have ever eaten. These two cheeses blended just beautifully. When combined, you get the nuttiness of the Gruyere, along with the creaminess of the Brie, resulting in a filling that is rich and custard-y. They aren’t kidding when they say, “necessity is the mother of invention.” I even made my own crust (something that I never do; store-bought crust is generally my wheelhouse). Look how flaky this crust is. Color me proud!

Easy Gruyere and Brie Quiche

1 piecrust, purchased or homemade
5 extra-large eggs
2/3 c. heavy cream
1 c. whole milk
4 oz. Gruyere cheese, grated
4 oz. brie cheese, cubed
Salt and pepper, to taste
Few gratings fresh nutmeg

Line a 9-inch pie pan with crust. Prick holes in the bottom with a fork, and place in the freezer for 30 minutes.

Preheat oven to 425° F. Remove crust from the freezer, line with foil, and fill with pie weights. Bake in the bottom third of your oven for 15 minutes. Remove foil and pie weights and bake for an additional five minutes.

Whisk together eggs, cream, and whole milk. Fold in cheeses, add salt and pepper. Pour mixture into pie crust, spreading cheeses to cover the bottom. Sprinkle top generously with freshly grated nutmeg. Place in the oven and bake for 30 minutes, or until top is set and no longer jiggles when slightly shaken.

Remove from oven to wire rack and cool 15 minutes before.