Delight in the rich, creamy flavors of “Elegant Brunch: Three Cheese Quiche.” This savory pie features a flaky, buttery crust filled with a luscious blend of three cheeses, eggs, and cream. Perfect for breakfast, brunch, or a light dinner, this quiche is as versatile as it is delicious, and sure to impress your family and friends.
Why You’ll Love Three Cheese Quiche:
- Rich and Creamy: A decadent filling with a blend of three cheeses.
- Elegant Presentation: Perfect for entertaining or a special brunch.
- Versatile: Great for any meal of the day.
- Easy to Make: Simple ingredients and straightforward preparation.
Ingredients Notes For Three Cheese Quiche:
- Pie Crust: Store-bought or homemade, for a flaky base.
- Cheese: A mix of Gruyère, Cheddar, and Parmesan for a rich flavor.
- Eggs: Provides structure and richness.
- Heavy Cream: Creates a creamy texture.
- Milk: Lightens the custard without sacrificing creaminess.
- Onion: Finely chopped, adds depth of flavor.
- Garlic: Minced for an aromatic boost.
- Salt and Pepper: To taste.
- Nutmeg: Optional, for a subtle warmth.
- Fresh Herbs: Optional, such as parsley or chives for garnish.
Recipe Steps:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). If using a store-bought pie crust, follow the package instructions for pre-baking.
- Prepare the Pie Crust:
- Roll out your pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes, then remove weights and parchment, and bake for an additional 5 minutes until lightly golden. Let cool.
- Prepare the Filling:
- In a medium bowl, whisk together 4 large eggs, 1 cup of heavy cream, and 1/2 cup of milk. Stir in 1 cup of grated Gruyère, 1 cup of shredded Cheddar, and 1/2 cup of grated Parmesan cheese. Add 1/2 cup of finely chopped onion and 2 minced garlic cloves. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of nutmeg if using.
- Assemble the Quiche:
- Pour the cheese and egg mixture into the pre-baked pie crust. Spread the filling evenly.
- Bake:
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown. If the crust edges brown too quickly, cover them with foil or a pie shield.
- Cool and Serve:
- Allow the quiche to cool for at least 10 minutes before slicing. Garnish with fresh herbs like parsley or chives if desired. Serve warm or at room temperature.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Freeze: Wrap the baked quiche tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.
Ingredients
- For the Crust:
- 1 pre-made pie crust or homemade if preferred
- For the Filling:
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup grated Gruyère cheese
- 1/2 cup grated cheddar cheese
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons chopped fresh herbs such as chives, parsley, or thyme
Instructions
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Preheat the Oven:
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Preheat your oven to 375°F (190°C).
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Prepare the Pie Crust:
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Place the pie crust in a 9-inch pie dish. Crimp the edges for a decorative touch.
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Prick the bottom of the crust with a fork to prevent bubbling.
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Pre-bake the crust for about 8 minutes to help it set up and prevent sogginess. Remove from oven and let cool slightly.
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Make the Filling:
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In a large mixing bowl, whisk together the eggs, heavy cream, and milk until well combined.
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Stir in the grated Gruyère, cheddar, and crumbled feta cheese.
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Season with salt, pepper, and nutmeg.
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Mix in the chopped fresh herbs.
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Assemble the Quiche:
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Pour the filling into the pre-baked pie crust, making sure the ingredients are evenly distributed.
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Bake the Quiche:
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Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden.
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To check if it’s done, insert a knife into the center of the quiche; it should come out clean.
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Cool and Serve:
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Let the quiche cool for at least 10 minutes before slicing. This resting time helps the filling set up and makes slicing easier.
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Cut into wedges and serve warm.