While fillings for quiche can vary tremendously, the two things they all have in common are a flaky, buttery crust and gooey cheesy egg filling. This quiche here has just that (and I really mean just that: a rich, soft, cheesy filling made with melty and nutty Emmental cheese and a sprinkling of Parmigiano Reggiano for extra cheesiness (of course, you can pick a different yellow, medium-hard cheese and salty, aged cheese of your choosing) and a flaky, buttery crust with extra flaky and brittl...
