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How Do I Choose the Best Quiche Cheese?

By Sheri Cyprus
Updated: Jun 04, 2024
Views: 54,238
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When selecting the best cheese for quiche, flavor preference is key. A study in Elsevier suggests that cheese can significantly enhance the nutritional value of meals, including dishes like quiche, by providing essential nutrients such as calcium and protein. Gruyère, a classic choice for quiche, not only offers a rich, nutty taste but also melts beautifully, complementing the delicate egg custard. According to Martha Stewart, Gruyère's melting properties make it a top pick for baked dishes. Balancing flavor intensity is crucial; while a strong cheese can elevate the dish, a milder cheese can be enhanced with a sharper one to ensure a well-rounded taste profile. This approach allows the subtle notes of eggs and seasonings to shine through, creating a harmonious and satisfying culinary experience.

A sweet, salty cheese, Gruyere becomes stronger the more it's aged. It also melts well and has the savory qualities to enhance rather than overpower the other quiche ingredients. If you can't get Gruyere quiche cheese, Emmental or Swiss can work well although they're a little stronger. Muenster cheese is another traditional choice for quiche that can range from mild to strong depending on how it's aged. Other strong cheeses that can work deliciously well in quiche include blue or bleu, Parmesan, aged cheddar and Asiago.

Asiago, cheddar and Parmesan together along with the milder mozzarella to even out the flavors can make a great cheese blend for quiche as well as other dishes. Some cooks enjoy Parmesan sprinkled on the top for a quiche cheese that forms a cheesy crust. Bleu or blue cheese could be placed in a blend, but it's often used alone in quiches to enhance smoky meat ingredients such as bacon or interesting vegetables like leek or asparagus. A strong, salty cheese like feta mixes well with spinach and mushrooms in a quiche.

Mild quiche cheeses to blend in with strong ones include Colby and Monterey Jack although mozzarella is a popular choice as well. If you use too much mozzarella as a quiche cheese though, you may find there is too much "stretchiness" reminiscent of pizza. For showcasing the rich flavors of ingredients such as smoked salmon, caramelized onions and/or dill weed in quiches, the subtle taste of havarti can be a good fit. Havarti cheese also tends to bring out tomato flavors in quiche.

If you plan on adding fruits such as apple or pumpkin to a quiche, choose a cheese with a hint of sweetness such as brie. Brie can also be a delicious quiche cheese with red peppers or caramelized onions. For sweet quiches, the Greek cheese myzithra can be an ideal choice. It also works well with eggplant.

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Discussion Comments
By discographer — On Nov 18, 2013

I like sharp cheeses in my quiche too. My favorite type of quiche is Swiss cheese and ham quiche. I think Swiss cheese works perfect. Mild cheeses make the quiche taste only like eggs. Plus, they have different types of Swiss cheese at the store -- mild, sharp and extra sharp. So the flavor of the cheese doesn't have to be dominating.

By serenesurface — On Nov 17, 2013

@ysmina-- I personally don't like quiche made with anything other than Gruyere. At least most of the cheese should be Gruyere for it to be quiche in my opinion. But it's your quiche, so it's up to your taste.

It's a good idea to use a milder cheese like mozzarella along with goat cheese or sheep's milk cheese though because those have strong flavors. If you use too much, it will overpower the whole dish and everything will taste like goat cheese.

Why not use a very trivial amount of goat cheese and use Gruyere as the main cheese?

By ysmina — On Nov 17, 2013

Has anyone tried goat cheese or sheep's milk cheese in quiche?

I'm thinking off using a little bit of these, along with mozzarella. But will it work well?

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