Recently we had a couple of out-of-date Epoisses lying around in the freezer (something you can do with Epoisses and Camembert to store for another 3-6 months). They were perfectly edible, boyyyy.. were they punchy!

Not to let anything go to waste, we decided to make a quiche out of it and it turned out delicious though still not for the faint-hearted.

So if you have any cheeses like Camembert, Gruyere or Comte that are maybe too strong/hard/messy eaten on its own, give this recipe a go! Makes a good meal with salad on the side.

Ingredients

1 Store bought pie crust (we made our own using Recipetineats’s quiche crust recipe)

1 Tablespoon (14g) butter

1 medium sized onion, thinly sliced

4 large eggs

1-1/4 cups (300ml) heavy cream

1 wheel (250g) Epoisses (or 250g of any kind of cheese that melts well, such as Camembert or Gruyere )

Pinch ground nutmeg

3/4 teaspoon salt

1/8 teaspoon cayenne pepper

Instructions

1. Preheat the oven to 200°C and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. Set aside.

2. Turn the oven down to 180°C. Heat the butter in a small skillet over medium-low heat. Cook the sliced onion until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.

3. In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.

4. Place the cooked pie crust on a baking sheet (this makes it easy to move in and out of oven). Spread the onion over the bottom of the cooked crust, then spread pieces of the Epoisses (or any other cheese) over top. Pour the egg and cream mixture over top.

5. Bake at 180°C degrees for 45 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm.

Make ahead: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminium foil and bake in a preheated 180°C oven for 20 to 30 minutes, or until hot in the centre.