Three Cheese Quiche

Why You’ll Love This Recipe

I enjoy how this quiche feels elegant but requires very little effort. Using a pre-made pie crust saves time, while the blend of three cheeses creates a creamy, melty texture that I always look forward to.

I also appreciate how versatile it is. I can serve it warm straight from the oven or at room temperature for gatherings. It works just as well for a weekend brunch as it does for a quick weekday meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. I preheat the oven to 375°F and remove the pie crust from the refrigerator so it can come slightly to room temperature.

2. In a large bowl, I whisk together the eggs, heavy cream, salt, and black pepper until smooth and well combined.

3. I add the shredded cheddar, mozzarella, and Swiss cheeses along with the diced yellow onion and chopped green onions. I stir everything together until evenly distributed.

4. I roll out the pie crust and gently press it into a 9-inch pie dish. If I want a decorative edge, I crimp the edges with a fork.

5. I pour the egg and cheese mixture into the prepared crust, making sure it is evenly spread.

6. I bake the quiche for 38 to 40 minutes, or until the center is fully set and the top is lightly golden.

7. I let it cool for about 8 to 10 minutes before slicing. I enjoy serving it warm, but I also like it at room temperature.

Servings and Timing

This recipe yields 4 servings.

I spend about 10 minutes preparing the ingredients and 40 minutes baking, for a total time of approximately 50 minutes.

Variations

I sometimes add cooked bacon or diced ham for a heartier version. When I want more vegetables, I mix in sautéed spinach, mushrooms, or bell peppers.

If I prefer a sharper flavor, I swap the mozzarella for Gruyère. I also like adding a pinch of nutmeg to the egg mixture for subtle warmth.

storage/reheating

I store leftover quiche in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm slices in the oven at 325°F for about 10 to 15 minutes until heated through. When I am short on time, I microwave individual slices in short intervals, though I find the oven keeps the crust crispier.

I can also freeze the fully baked quiche. I wrap it tightly and freeze for up to 2 months. I thaw it overnight in the refrigerator before reheating.

FAQs

Can I make this quiche ahead of time?

Yes, I often bake it a day in advance and store it in the refrigerator. I reheat it gently before serving.

How do I know when the quiche is fully set?

I gently jiggle the pie dish. If the center is firm with only a slight wobble, I know it is ready.

Can I use milk instead of heavy cream?

I can substitute whole milk, though I find the texture slightly less rich and creamy compared to using heavy cream.

Should I pre-bake the crust?

For this recipe, I do not pre-bake the crust. However, if I want an extra crisp bottom, I sometimes blind-bake it for about 8 minutes before adding the filling.

Can I add more cheese?

I can definitely increase the cheese slightly if I want it extra cheesy, but I try not to overfill the crust to prevent spilling.

Conclusion

I always find this three cheese quiche to be a reliable and satisfying dish. The creamy egg filling and blend of melted cheeses create a comforting flavor that works any time of day. Whenever I make it, I know I am serving something simple, classic, and delicious.