A Three Cheese Quiche is a wonderful dish—rich, savory, and perfect for brunch or a light dinner. Using three different cheeses ensures a complex flavor and a wonderfully gooey texture!
Here is a recipe for a classic, customizable Three Cheese Quiche.
🧀 Three Cheese Quiche
This recipe is for one standard $9 \text{ inch}$ ($23 \text{ cm}$) pie dish.
I. Ingredients
| Component | Quantity | Notes |
| Pie Crust | $1 \text{ unbaked } 9 \text{ inch}$ | Store-bought or homemade. |
| Heavy Cream | $240 \text{ ml}$ ($1 \text{ cup}$) | |
| Milk (Whole or 2%) | $120 \text{ ml}$ ($\frac{1}{2} \text{ cup}$) | |
| Large Eggs | $3 \text{ whole}$ | Lightly beaten. |
| Nutmeg | $\frac{1}{4} \text{ tsp}$ | Freshly grated is best; it enhances the savory flavors. |
| Salt & Pepper | $\frac{1}{2} \text{ tsp}$ Salt, $\frac{1}{4} \text{ tsp}$ Pepper | |
| Cheese 1 (Base/Melt) | $75 \text{ g}$ ($\sim \frac{3}{4} \text{ cup}$) | Gruyère, Swiss, or Monterey Jack (good melters). |
| Cheese 2 (Sharpness) | $75 \text{ g}$ ($\sim \frac{3}{4} \text{ cup}$) | Sharp Cheddar, or Provolone. |
| Cheese 3 (Aroma/Texture) | $50 \text{ g}$ ($\sim \frac{1}{2} \text{ cup}$) | Parmesan (grated) or crumbled Goat Cheese/Feta. |
| Butter | $1 \text{ tbsp}$ | |
| Optional Filling | $1 \text{ cup}$ | E.g., Sautéed spinach, mushrooms, or cooked ham/bacon. |
II. Instructions
1. Prepare the Crust and Filling
- Preheat & Prep Crust: Preheat your oven to $190^\circ\text{C}$ ($375^\circ\text{F}$). Place the unbaked pie crust in the dish. Blind Bake: Prick the bottom with a fork and bake for $10 \text{ minutes}$. Remove and set aside.
- Sauté (If using optional filling): Melt the butter in a pan. Sauté any vegetables (spinach, mushrooms, onions) until moisture is released and evaporated. This prevents a watery quiche.
- Layer Cheese: Sprinkle the sautéed filling (if using) and all three cheeses evenly over the bottom of the par-baked crust.
2. Prepare the Custard
- Combine Liquid: In a large bowl, whisk together the heavy cream, milk, eggs, salt, pepper, and nutmeg. Whisk until the mixture is uniform and slightly frothy.
- Strain (Recommended): Pour the custard mixture through a fine-mesh sieve into a measuring cup. This removes air bubbles and ensures an incredibly silky texture.
3. Assemble and Bake
- Pour: Place the pie dish on a sturdy baking sheet. Carefully pour the strained custard mixture over the cheese and filling in the crust.
- Bake: Immediately transfer the quiche to the preheated oven. Bake for $40 \text{ to } 50 \text{ minutes}$, or until the center is just set. The quiche should puff up slightly and a knife inserted near the center should come out clean (or mostly clean).
- Cool: Remove from the oven and let the quiche cool on a wire rack for at least $15 \text{ minutes}$ before slicing. This allows the custard to finish setting, preventing it from collapsing.
Enjoy this rich and flavorful quiche!
Would you like a recipe for a simple side salad that pairs well with quiche?