Triple cheese quiche (quiche au fromage)

Take the shortcrust out of the freezer and leave it until fully malleable before rolling.

Roll the dough and line a 26 cm quiche pan, pressing the dough straight into every flute of the edge so it does not shrink. For blind baking the crust can be a little thicker than usual.

Prick the base, line with parchment pressed flat along the edges, and fill with ceramic beads (or rice or beans) covering the base and edges so no patch balloons.

Blind bake at 200 degrees Celsius for about 15 minutes, then remove the beads and paper.

Let the crust cool a good 10 minutes, until lukewarm or cold, before filling.

Grate the Comte; cut the Fontina and the blue cheese into small cubes. Soft cheese is cubed, hard cheese grated.

Make the migaine: whisk 400 ml cream into four beaten whole eggs, season with a grind of black pepper and only a little salt, and add one or two tablespoons of chopped chives if wanted.

Layer the grated Comte over the crust, scatter the Fontina cubes over it, and pour the egg mixture over generously. Hold back the blue cheese.

Bake on the third rack from the top in a preheated oven at 180 degrees for 15 to 20 minutes, until the cheese melts and the filling begins to set.

Dot the cubes of blue cheese over the top and bake another 15 to 20 minutes; cover with foil if it colours too much. Here it took 30 minutes in total.

Rest until lukewarm before cutting; a hot cheese quiche cannot be cut and a cold one turns firm. Serve in the pan.