Three Cheese Quiche
A simple, classic quiche featuring a rich custard filling with a blend of Cheddar, Swiss, and cream cheese. Baked in a flaky pie crust, this dish is versatile enough for brunch, lunch, or a light dinner.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 412 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1 pcsunbaked pie crust, 9-inch (23cm)
- 4 pcslarge egg
- 0.5 cupheavy cream
- 0.5 cupcheddar cheese, shredded
- 0.5 cupswiss cheese, shredded
- 4 tbspcream cheese, cubed or softened
- 0.25 tspsalt
- 1 pinchblack pepper, freshly ground
- 1 pinchnutmeg, ground
Equipment
measuring cups · baking sheet · mixing bowl · measuring spoons · whisk · oven
The method
Step by step
- 1
Preheat your oven to 190°C (375°F) and place the unbaked pie crust on a baking sheet.
About 5 min
Cook’s note: Placing the pie crust on a baking sheet makes it easier to transfer to and from the oven and catches any potential spills.
- 2
Scatter the shredded cheddar and swiss cheese evenly across the bottom of the pie crust.
About 1 min
- 3
Dot the small pieces of cream cheese over the other cheeses.
About 1 min
Cook’s note: Using softened or cubed cream cheese helps it melt more evenly into the filling.
- 4
In a medium bowl, whisk the eggs until the yolks and whites are fully combined.
About 1 min
- 5
Whisk the heavy cream, salt, black pepper, and ground nutmeg into the eggs until the custard mixture is smooth.
About 1 min
Cook’s note: Avoid over-whisking, as this can incorporate too much air and affect the final texture.
- 6
Carefully pour the egg custard over the cheeses in the pie crust.
About 1 min
- 7
Bake for 30 to 35 minutes, or until the center is just set and a knife inserted near the middle comes out clean.
About 35 min
Cook’s note: The center should have a slight wobble; it will continue to set as it cools.
- 8
Let the quiche rest on a wire rack for at least 10 minutes before slicing and serving.
About 10 min
Cook’s note: Resting allows the custard to set firmly, making it much easier to slice cleanly.
Per serving
Nutrition
- Calories
- 412.2kcal
- Protein
- 12.5g
- Carbs
- 17.9g
- Fat
- 32.7g
- Fibre
- 1.3g
- Sugar
- 1.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover quiche covered in the refrigerator.
Reheat slices in a 160°C (325°F) oven for about 15 minutes or until warmed through.
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