What is the point of mixing cheese with flour when baking a quiche?!
Answers: Cheese as it melts releases the oils in the fat...which if you have ever melted just cheddar cheese in a dish, you will see it seperate solids from oil. The flour in a quiche keeps the cheese from seperating, providing even consistency and texture...it's a binder
I am a former chef and not sure what you or the other fellow are speaking of, I have never put flour in my quiches and I worked all over Canada, Singapore and in Jamaica.
After making the pastry and rolling out for the shells, I do a slight blind bake to prevent a soggy bottom, I add the fillings like ham, broccoli, sauted mushrooms and onions, green onions and then top those ingredients with cheeses like cheddar, swiss, emmenthal or even brie and camembert. I general put my quiches on a baking tray, put them on the oven rack and pour my egg mix on and slide it in the oven.
If you were to put flour on the or in the chese it will just make it gluey and quite tough.