Three Cheese Quiche Recipe
This recipe for easy-to-make Three Cheese Quiché with cheddar, mozzarella, and Parmesan is a great main dish for breakfast, brunch, or a weeknight meal. It's an excellent make-ahead recipe that freezes beautifully to help save time and reduce stress in the kitchen!
Servings: 4
Calories: 619kcal
Ingredients
- 1 9 inch frozen deep dish pie crust
- 6 eggs
- ½ cup half & half or whole milk
- ½ cup sour cream
- 8 ounces cheddar cheese - shredded ***halved
- 4 ounces mozzarella cheese - shredded
- 4 ounces Parmesan cheese - grated
- ¼ teaspoon garlic powder
- 1 tablespoon fresh parsley - chopped
- 1 tablespoon fresh chives - chopped
- ¼ teaspoon salt
- ½ teaspoon pepper
Instructions
- Heat oven to 375 degrees. Take pie crust from freezer, to thaw and place on a baking sheet for easy handling. Sprinkle cheddar (4 ounces), mozzarella and Parmesan cheese on bottom of pie crust. Set aside.
- In a medium size bowl, whisk together eggs, half & half and sour cream until frothy. Add in garlic powder, parsley, chives, salt and pepper and whisk. Pour egg mixture over cheeses. Sprinkle remaining cheddar cheese on top and place in oven.
- Bake for approximately 40 to 45 minutes until top of quiche is golden brown and center is set. Remove from oven and serve immediately
Notes
To Make Ahead:
- Make the Quiché per the recipe, then let it cool. Cover with plastic wrap or aluminum foil and store in the fridge for up to three days. Heat in the oven at 300 degrees until warmed through, then serve.
- Store leftover Quiché wrapped in plastic wrap or foil in the refrigerator for up to three days. When you're ready to enjoy your leftover Quiché, you can reheat it in the oven or microwave.
Nutrition
Calories: 619kcal | Carbohydrates: 32g | Protein: 30g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 304mg | Sodium: 1089mg | Potassium: 287mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1061IU | Vitamin C: 2mg | Calcium: 676mg | Iron: 3mg