Three Cheese Quiche
I like to make a quiche to have on hand for quick meals or snacks on busy weeknights. My quiche normally consists of whatever leftover bits and pieces of meats, veggies, and cheese that I have in the fridge. This time I kept it simple by using sharp cheddar, Gruyere, and Parmesan. I also added a bit of chive because I had some on hand and thought they would add nice flavor and color to the quiche. I’ve noticed when making a quiche with rich cheese(s) that the extra fat/cream floats to the top to form a very thin golden crust on the quiche. If this happens to you don’t worry because it is so delicious! This three-cheese quiche was delightful – light, creamy, and so delicious. My husband and I both loved this three-cheese quiche and thought it made an excellent lunch.
How to Make a Three Cheese Quiche
Preheat the oven to 375 degrees.
Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.
Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
Sprinkle the shredded sharp cheddar, gruyere, and parmesan cheeses and snipped chives in the bottom of the pie crust.
Add the well-whisked egg mixture.
Carefully place into the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook! Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.
Ingredients
- 1 pre-made pie crust unrolled
- ¾ cup sharp cheddar
- ½ cup Gruyere cheese shredded
- ¼ cup Parmesan cheese shredded
- 5 eggs
- 1½ cups whole milk
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
- Sprinkle the shredded sharp cheddar, gruyere, and parmesan cheeses and snipped chives in the bottom of the pie crust.
- Add the well-whisked egg mixture.
- Carefully place into the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook!
- Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.
A cheese heaven! YUMMY!
We make quiche quite often, one of our favourite dishes. This recipe sounds good but I do miss cheddar here in France. We can get it on the rare occasion but it is not sadly never sharp.
Hope all is well Diane
Love quiche! So why don’t I make it more often? Dunno — but this is really wonderful inspiration. This looks SO GOOD! Thanks.
Love quiche. Even better with three cheeses. Great recipe.
So pretty with the crust! I usually make crustless quiche. Sorry I haven’t been around; it’s been a difficult year. I just wanted to say hi.
this looks SO GOOD! i usually add so much to my quiches that you can barely see the eggs, but this looks unbelievably creamy and scrumptious.
I definitely love quiche as clean-out-the-fridge meals. For sure the best quiches I’ve made came from random mixes of cheese in my fridge!
Does bacon work in this recipe? Better with/without? Thanks
I am sure adding some cooked bacon crumbles would be terrific! Let me know how it turns out.
~Pam
What size pie pan and can this be made in a tart pan?
Deb,
I use an 8-9 inch pie baking dish. I hope this helps.
-Pam
I used to have a recipe for a three cheese quiche and then lost it, so I was really pleased to this one especially regarding the quantities/ratio of the different cheeses.
You DO need a really strong cheddar, but I also add a good dessertspoon of English mustard powder and a good shake of Lea and Perrins.
Just like a Welsh rarebit, it sharpens the flavour of the cheese.
Teresa,
Your additions sound terrific!!! I’m glad you like the recipe.
-Pam