Scallion & Cream Cheese Quiche

Serves 8-10

Pie crust 

• 1 1/2 cup all-purpose flour 

• 1 1/2 sticks cold, unsalted butter, diced into small cubes 

• 1 teaspoon kosher salt 

• 1/4 cup ice cold water 

Filling: 

• 1 1/2 cups grated cheddar cheese 

• 1 1/2 cups grated Gruyère cheese 

• 1/2 cup diced scallions

• 6 extra-large eggs 

• 1/2 cup whole milk 

• 1 1/2 teaspoons kosher salt 

• 1 teaspoon freshly cracked black pepper 

• 2 ounces cream cheese, at room temperature 

• 1 prepared pie crust, homemade crust recipe follows

Preheat the oven to 375 degrees F. 

Place the flour, butter and kosher salt in the bowl of the food processor. Pulse the mixture until it resembles wet sand, about 10 pulses. While continually pulsing, pour the water through the feed tube until the dough begins to form into a ball. Transfer the dough to a lightly floured countertop and pull the dough together to form a disk. Wrap the pie crust in plastic wrap and place in the refrigerator for at least 30 minutes. 

Roll the dough out on a lightly floured surface to fit a 10” pie pan.  Transfer the dough to the pie pan easing it into the pan. Cut off any excess dough. Place a piece of parchment paper on top of the dough and fill with dried beans. Bake for 12 minutes, remove from the oven, remove the beans and parchment paper then prick the bottom of the dough with a fork and return to the oven to bake for 5 additional minutes.

Meanwhile, mix together the cheddar cheese, Gruyère cheese and scallions in a mixing bowl. Set aside. 

In a large mixing bowl, whisk together the eggs, milk, salt and pepper. 

Place 3/4 the cheese and scallion mixtures in the pie crust. Pour the egg mixture over the cheese and place small dollops of cream cheese on top of the egg mixture. Bake the quiche for 20 minutes. Remove from the oven and top with remaining cheese mixture. Return to the oven and bake for another 10 minutes until the quiche is fully baked. Remove from the oven and allow to cool before serving.