# What would you do with this quiche recipe?

**URL:** <https://boards.straightdope.com/t/what-would-you-do-with-this-quiche-recipe/443949>\
**Category:** Cafe Society\
**Created:** [April 4, 2008, 5:30pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-this-quiche-recipe/443949 "2008-04-04T17:30:57Z")\
**Posts on this page:** 1\
**Page:** 2

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**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\
**Post date:** [April 8, 2008, 2:42pm UTC](https://boards.straightdope.com/t/what-would-you-do-with-this-quiche-recipe/443949/21 "2008-04-08T14:42:47Z")

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[QUOTE=romansperson]

Anyone got any thoughts on a good strong cheese that melts well? I like pecorino romano a lot, but 2 cups of it could in fact be too much! Maybe a cup of that and a cup of something else.  
[/QUOTE]

Try a blue cheese (Maytag blue, gorgonzola, Danish blue, etc) or possibly smoked gouda. I wouldn’t mix the first with pecorino, but it might be okay with the gouda. It’s a fairly mild cheese, but the smoked flavor might be something you’re looking for.

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