Georgia Gold Clothbound Cheddar, Fortsonia and Cherokee Rose, three local Georgia cheeses, come together in this simple yet utterly delicious quiche. You can find these tasty cheeses at Star Provisions, Spotted Trotter, Alon’s and at most Krogers with Murray’s Cheese Shops in Atlanta. Quiches are a favorite of mine because they are super easy and quick to make, work equally well for brunch, lunch or dinner and are just incredibly versatile. When I have a little bit extra time I make two in one go so that I always have a stand-by meal in the freezer. Making the dough really only takes a few minutes with a food processor and assembling the filling is usually just as fast.
Three cheese quiche (serves 6-8 for a starter and 4 as a main course)
3.5oz whole wheat flour
3.5oz spelt flour
3.5oz butter
1/2 tsp salt
up to 1/4 cup cold water
7oz mix of Georgia Gold Clothbound Cheddar, Fortsonia and Cherokee Rose, grated
1/2 cup milk, divided
1 tbsp whole wheat flour
5oz sour cream
1 tbsp mustard
3 eggs
2 tbsp fresh chives, chopped
a pinch of nutmeg
sea salt and cracked black pepper
Preheat the oven to 400 degrees.
Place the flours, butter and salt in a food processor and turn on. With the machine running add spoonfuls of cold water. As soon as the dough forms a lump, turn off, roll out the dough and transfer to a lightly greased quiche form. Prick the dough on the bottom of the form all over with a fork and place the cheeses on top of the dough. Place in the refrigerator while assembling the filling.
Take a few tbsp of the milk and mix with the flour, add the remaining milk, sour cream, mustard, eggs and chives. Season to taste with salt, pepper and nutmeg. Pour the egg milk over the cheese and bake the quiche for about 30 minutes until set and golden.
