When I opened the little package of smoked gruyere, it smelled very strongly of smoke (Dusty ran out to the kitchen, maybe thinking there was a barbecue). The texture was soft and uniform like processed cheese. AND it tasted VERY salty. There was none of the classic nutlike taste of Gruyere; just smoke. That is its only flavor, and much of that vanished into the quiche. I didn’t have enough whipping cream, so the milk part of the quiche was 1/2 whole milk which made it a little bit watery. Obviously, I didn’t make the crust. I do pastry things so seldom that shortening just can’t survive from pie to pie in this house, but Mrs. Callendar usually does a pretty good job.
Ultimately, the quiche was ok, though pretty bland. I’ve had worse in fancy restaurants. I won’t attempt this again without the right cheese, or, if I do, I’ll call it “cheese pie” or something 🙂 .