Delicious Four Cheese Quiche

Total Time
1hr
Prep 25 mins
Cook 35 mins

This cheeseatastic quiche is really quick and easy to make and just tastes so good! =) Instead of using the chesses I used, you could also just take any four or even more cheeses that go well together. Just be creative. =)

Ingredients Nutrition

Directions

  1. Preheat the oven to 180°C.
  2. Cut onions, leek and feta cheese into small cubes. Grate gouda, emmenthaler and parmesan cheese finely.
  3. Line a round spring form (aprox. 26 cm diameter) with the phyllo pastry.
  4. Mix together the eggs, the milk and the cream. Blend in the cheese (best using your hands).
  5. Pour the mixture into the spring form and bake for about 35 minutes or until the filling has set and is golden-brown.
Most Helpful

Delicious! I added some crispy bacon to it too! I served it as a side dish with sirloin steak and roasted red peppers. Made for Potluck tag 2010. This time when I made it I cheated and placed the quiche part of the recipe into a store bought deep dish pie crust! I was surprised when I came to review it that I had made and reviewed in before. I'm still giving it 5 stars in 2012. Made for Veg 'N Swap tag.

AcadiaTwo February 29, 2012

Yum! I subbed in shallots and chives for the onion and leek. I added the cheeses as suggested and puff pastry was used for the crust. Delicious. Made for Every Day Holiday Tag. :)

Lori Mama July 24, 2009

This is a wonderful quiche recipe.. My DH and DS have fallen in love with it and have asked for it to be made again this week.. I did up the ingredients as I made a larger quiche than stated as I wanted extra to take on a picnic the next day. I also used Gruyere instead of Gouda but kept the other cheeses the same. The quiche came out so light and fluffy and was totally delicious. I think I might even try adding some ham in next time. I loved the combination of all the cheeses with the leeks and onoin.. A super simple no fuss recipe that tastes wonderful. My DH and DS said it is one of the best quiches they have eaten. Thanks Lalaloula for a such a fab recipe!!! :)

The Flying Chef June 28, 2009