Delight in the simple elegance of the Three Cheese Quiche, crafted with a flaky pie crust filled with a luscious blend of eggs, heavy cream, and a trio of cheeses: cheddar, mozzarella, and Swiss, enhanced with a touch of onion for depth of flavor.
From my grandmother’s kitchen to ours, the Three Cheese Quiche holds a special place at our family gatherings, especially during the holiday season. As a child, I was fascinated by the transformation of simple ingredients into something so rich and comforting. My grandmother, a master of turning the ordinary into the extraordinary, taught me this recipe one snowy afternoon. Her kitchen was warm, her hands skilled, and her quiche, a golden masterpiece. It wasn’t just about learning to cook; it was about crafting memories, one slice at a time. Now, whenever I prepare this quiche, it’s like a warm hug from her, reminding me of the power of simple ingredients and love mixed together.
Why You’ll Love This Three Cheese Quiche
The allure of this Three Cheese Quiche lies in its perfect blend of simplicity and sophistication.
Its base is a pre-made refrigerated pie crust, which ensures convenience and consistency, while the rich mixture of eggs and heavy cream forms a custard that’s both light and decadent.
The real stars, however, are the three types of cheese: cheddar brings a sharp tang, mozzarella offers gooeyness, and Swiss introduces a nutty depth, creating a symphony of flavors that elevate this dish above a typical breakfast fare.
This quiche is not only a showstopper for any brunch or dinner but also a testament to the magic that happens when simple ingredients are combined with culinary passion.
Ingredients Notes
Understanding the components of the Three Cheese Quiche is key to mastering its creation. Each ingredient contributes to the overall flavor and texture:
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- Pre-made refrigerated pie crust: This is your time-saving secret weapon, providing a reliable and delicious base without the fuss.
- Eggs: The backbone of the custard, eggs bind the ingredients together and give the quiche its signature texture.
- Heavy cream: Adds richness and creaminess, transforming the eggs into a silky custard.
- Cheddar, mozzarella, and Swiss cheese: Each cheese adds a unique flavor and texture; cheddar is sharp, mozzarella is stretchy, and Swiss is mildly nutty.
- Yellow and green onions: These offer a slight crunch and a burst of flavor, balancing the richness of the cheeses.
How To Make Three Cheese Quiche
Crafting a perfect Three Cheese Quiche is all about precision and patience. Here’s how to bring this delightful dish to your table:
- Preparation: Start by preheating your oven to 375°F (190°C). This ensures the oven is hot enough when the quiche is ready to go in, which helps the crust to cook evenly and the custard to set properly.
- Mix the Custard: In a large bowl, whisk together eggs, heavy cream, salt, and pepper. This mixture should be smooth and well combined.
- Add the Filling: Stir the shredded cheeses and diced onions into the egg mixture until everything is evenly distributed. This ensures every bite has a good mix of flavors and textures.
- Prepare the Crust: Unroll the pie crust and gently fit it into a 9-inch pie dish. Press the dough into the corners and crimp the edges with a fork for a decorative touch.
- Assemble and Bake: Pour the custard mixture into the crust and smooth the top. Bake in the preheated oven for about 40 minutes. The quiche is done when the center is set and the top is lightly golden.
- Cool and Serve: Let the quiche cool for a few minutes after baking. This rest period helps it set up, making it easier to slice. Serve warm or at room temperature for the best flavor.
Storage Options
Three Cheese Quiche can be enjoyed immediately or stored for later use. To keep it fresh, cover the quiche with aluminum foil or plastic wrap and refrigerate for up to three days. For longer storage, the quiche can be frozen for up to two months. Thaw in the refrigerator overnight and reheat in the oven until warmed through. This makes it a convenient option for make-ahead meals and quick breakfasts.
Variations and Substitutions
Personalize the Three Cheese Quiche to fit your taste or pantry availability:
- Dairy-Free: Substitute the cheeses and heavy cream with non-dairy alternatives like cashew cheese and almond milk cream.
- Gluten-Free Crust: Use a gluten-free pie crust to accommodate dietary restrictions without compromising the quiche’s integrity.
- Add Meats or Veggies: Incorporate cooked bacon, ham, spinach, or mushrooms to add additional flavors and textures.
- Different Cheeses: Feel free to experiment with other types of cheese such as Gouda, feta, or blue cheese for a different flavor profile.
These adaptations allow the Three Cheese Quiche to remain a versatile and appealing dish for various dietary needs and flavor preferences.
Three Cheese Quiche
Ingredients
- 1 pre-made refrigerated pie crust
- 6 large eggs
- ¾ cup of heavy cream
- ½ teaspoon of salt
- ½ teaspoon of freshly ground black pepper
- ½ cup of cheddar cheese finely shredded
- ½ cup of mozzarella cheese finely shredded
- ½ cup of Swiss cheese finely shredded
- ¼ cup of yellow onion finely diced
- 2 ½ tablespoons of green onions finely chopped
Instructions
- Oven Preparation: Begin by preheating the oven to 375 degrees Fahrenheit. This step is crucial for ensuring the oven reaches the correct temperature for baking the quiche.
- Combine Liquid Ingredients: In a large mixing bowl, thoroughly whisk together the eggs, heavy cream, salt, and black pepper until the mixture is homogenous and smooth. This mixture will form the custard base of the quiche.
- Incorporate Cheeses and Onions: Add the shredded cheddar, mozzarella, and Swiss cheeses along with the diced yellow onion and chopped green onions to the egg mixture. Stir these ingredients until they are evenly distributed throughout the mixture. This ensures that each slice of quiche will have a balanced flavor profile.
- Prepare the Pie Crust: Unroll the pre-made pie crust and gently press it into a 9-inch pie dish. Make sure the crust is evenly laid out at the bottom and sides of the dish. Optionally, crimp the edges of the crust with a fork to enhance the presentation.
- Assemble the Quiche: Pour the cheese and egg mixture into the prepared pie crust, smoothing out the top to ensure an even layer.
- Bake the Quiche: Place the pie dish in the preheated oven and bake for approximately 38-40 minutes, or until the quiche is set in the middle and the crust is golden brown. The exact baking time may vary based on the oven, so it is advisable to check the quiche near the end of the baking period.
- Cool and Serve: Allow the quiche to cool in the pie dish for 8-10 minutes after removing it from the oven. This resting period helps the quiche firm up, making it easier to slice. Serve the quiche warm or at room temperature, as preferred.
One Response
I have never made a quiche before but this recipe sounded so good I thought I’d give it a try. I only had jumbo eggs so I used 5 jumbo eggs for 6 large eggs. I also added about 1/2 cup cooked bacon pieces. It came out perfect at 38 minutes. And it was so easy. I topped it off with a couple of tablespoons of plain yogurt. It was awesome! I am so pleased with myself.Thank you so much!