Leftover bits of cheese can still have a future with this easy quiche.
1 teaspoon kosher salt8 ounces mixed rindless soft and semi-soft cheeses , cubed or broken into small clumpsLay pie dough into an 8-inch tart pan or pie dish , and trim excess dough around the edge. Press dough gently into edges, then, with a docker or the tines of a fork, poke holes in even rows across the base and around the wall of dough. Freeze for at least 30 minutes and up to overnight.Preheat oven to 425°F and set rack to center position.
Remove weights and parchment paper, wrap edges of the pie dough with tin foil, and return to the oven. Bake until lightly golden brown, 3 to 5 minutes. Remove and lower oven temperature to 350°F.In a large bowl, whisk cream and milk with eggs until thoroughly incorporated. Whisk salt and pepper into custard base.Scatter cheese all over bottom of pie and set on a rimmed baking sheet. Transfer to the oven, then carefully pour custard base into pie .
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