Three Cheese Quiche
My love affair with the humble quiche has been going on since childhood. It was one of the first recipes my mother had me make on my own. I can still picture the battered recipe card left out on the counter with a note requesting that I whip one up for dinner and pop it in the oven. Requiring little more than chopping and stirring, quiche is a recipe that anyone can master!
Most quiches start with three basic ingredients: a pie crust, heavy cream (or half and half), and eggs. From there you could go in many directions with meats, veggies, and cheeses. For today’s recipe we decided to go with a classic three cheese quiche. Who can resist some ridiculously cheesy eggs and a flaky pie crust?
We’ve also thrown in some chopped yellow and green onions for a little color and extra flavor. If you’ve got little ones that wouldn’t eat onions, some chopped ham or broccoli would also be tasty additions.
While I grew up mostly eating quiche for dinner, there’s really no wrong time to serve this up! It’s a brunch staple and I’m known to sneak a quick slice from the fridge for lunch. Hot or cold, this cheesy quiche is delish!
Why You’ll Love This Recipe
This Three Cheese Quiche is not just a feast for the taste buds, but a delightfully simple dish to prepare. It’s versatile enough for any meal, whether you’re planning a cozy dinner or a festive brunch. Plus, it’s an easy way to sneak in some extra veggies for the kids.
Kitchen Equipment You’ll Need
- 9-inch pie dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Ingredients
- 1 pre-made refrigerated pie crust
- 6 eggs
- ¾ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- ½ cup swiss cheese, shredded
- ¼ cup yellow onion, diced
- 2 ½ tablespoons green onions, chopped
Step-by-Step Instructions
- Preheat oven to 375°F and remove pie crust from fridge.
- In a large bowl, whisk together the eggs, heavy cream, salt, and pepper.
- Add the shredded cheeses and diced onions to the egg mixture, stirring until fully combined.
- Roll out the pie crust and press it into a 9-inch pie dish. Crimp the edges with a fork for a decorative touch, if desired.
- Pour the egg and cheese mixture into the prepared pie crust.
- Bake for 38-40 minutes or until the quiche is fully set in the middle.
- Allow it to cool for 8-10 minutes before serving. Enjoy warm or at room temperature!
Tips for Success
- Ensure your pie crust is well chilled before baking to prevent it from shrinking.
- Use freshly shredded cheese for the best melt and texture.
- Test the quiche’s doneness by inserting a knife in the center—if it comes out clean, it’s ready!
Additional Tips and Variations
If you’re feeling adventurous, try adding in some cooked bacon or sautéed mushrooms for extra flavor. Spinach and sun-dried tomatoes also make excellent additions for a Mediterranean twist.
Nutritional Highlights (Per Serving)
- Calories: 320
- Protein: 15g
- Fat: 24g
- Carbohydrates: 12g
- Fiber: 1g
Frequently Asked Questions (FAQ)
Can I use a homemade pie crust? Absolutely! A homemade crust will add a wonderful touch to your quiche.
How do I store leftovers? Store any leftover quiche in an airtight container in the refrigerator for up to 3 days.
Can I freeze the quiche? Yes, you can freeze it. Wrap the cooled quiche tightly in plastic wrap and aluminum foil before freezing for up to 2 months. Thaw overnight in the refrigerator before reheating.
Conclusion
I hope you enjoy making and eating this Three Cheese Quiche as much as I do. It’s a timeless recipe that brings comfort and joy to the table. Give it a try, and don’t forget to share your experience and any creative twists you add. Happy cooking!
