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Valerio is a Staff Writer at Food52.
Gruyere rinds tend to be made of wax or plastic. So while it may not be the safest, it's definitely not going to be fun to eat—rather, gnaw—either. Perhaps it depends on the size of the rind, maybe you can scoop/cut/claw it out? For more on rinds, head here: https://food52.com/blog...
The rind material of Gruyère cheese depends on the cheese quality. Wax and plastic rinds are usually found on mass-market, commercially produced products, particularly US domestic production.
Genuine Swiss Gruyère AOC cheese will have a natural hard rind which is technically edible but usually omitted due to texture. Often advertising stickers are applied to this hard rind.
Best of luck.
Nancy is a trusted home cook.
Further to both what Valerio & cv have said:
1) The rind with wax might give an unpalatable taste (depending on how large) but it would probably be safe to pull it out and eat the rest.
2) I would be cautious/skeptical about eating something that had cooked a plastic coated rind.
3) If it was a natural rind, it would give the quiche more flavor (as a parmesan rind does to soup).