Three Cheese Quiché Recipe (2024)

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by Donya Mullins April 15, 2019 14 Comments This post may contain affiliate links.

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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!

For the perfect breakfast menu, serve this cheesy Quiché with Cinnamon Apples and Pimento Cheese Grits. Your family and friends will love you for it!

Three Cheese Quiché For Breakfast, Brunch Or Dinner

My family loves eggs, and we’re spoiled with havingfresh eggsdelivered to us every week. A friend of ours has chickens, and she always has more eggs than she can use, so every weekend, we get two dozen.

Fresh eggs are something special, with their beautiful bright yellow yolks and rich flavor that make any recipe you use above average regarding taste. I use them for deviled eggs, my Mom’s egg salad of this Quiché recipe. This dish is so easy to make with wholesome ingredients that you probably already have in your fridge.

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Ingredient For Three Cheese Quiché

Frozen Deep Dish Pie Crust
Large Eggs
Half & Half – whole milk or heavy cream can also be used.
Sour Cream
Cheddar Cheese – Swiss cheese is a great substitution if needed.
Mozzarella Cheese – shredded.
Parmesan Cheese – grated
Garlic Powder
Fresh Parsley – basil can also be used.
Fresh Chives

How To Make Three Cheese Quiché

Heat the oven then, thaw the prepared pie crust and place it on a baking sheet. Sprinkle cheese on the bottom of the pie crust. Set aside.
Whisk together eggs, half & half, and sour cream., Add additional ingredients to the egg mixture then pour over the cheese. Sprinkle remaining cheddar cheese on top and place in oven.
Bake until the top of the Quiché is golden brown, and the center is set. Remove from oven and serve immediately.

Can Quiché Be Made Ahead Of Time?

Preparing Quiché in advance can be a time-saving and convenient option, especially if you’re hosting a brunch or planning for a busy morning.

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.

Storing Tips

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.

Craving More? Try These Breakfast Recipes

Best Homemade Sausage Gravy
Ham And Cheese Croissant Casserole
Morning Glory Muffins
Skillet Cinnamon Apples
Hash Brown Ham And Cheese Casserole

3.92 from 24 votes

Three Cheese Quiche Recipe

Author: Donya Mullins

Course: Breakfast, Main Course

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

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.

Storing Tips:

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.

Nutritional values provided are an estimate and will vary depending on the brands used.

Nutrition

Did you make my Three Cheese Quiche Recipe?I’d love to see! Share on Instagram, tag @asouthernsoul, and use the hashtag #asouthernsoul!

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Reader Interactions

Comments

Rate & Comment

Elisa Andrews
December 27, 2023 at 7:14 am

Delicious! I had to make some substitutions but it still turned out great for Christmas Day brunch. I used oat milk, a pre-baked homemade crust, 1/2 block of cream cheese in place of sour cream(blended it into the egg/milk mixture on low in vitamix) and added 1/4 tsp onion powder because I didn’t have chives. It was great, kids loved it. Thank you!
See Also
13 Of The Best Deviled Egg Recipes
Reply
Brenda Wofford
June 14, 2023 at 11:40 am

Can you make the night before and bake in the morning?
Reply
- Donya Mullins
  June 17, 2023 at 2:28 pm
  Yes, I do that all the time. I just reheat in the oven before serving.
  ~Donya
  Reply
Hannah
May 6, 2023 at 7:25 pm
Hi. Have you ever made this with a home made pie crust? If so would you prebake the crust?
Reply
- Donya Mullins
  May 8, 2023 at 9:33 am
  Whether you make pie crust or use premade, follow the directions as written.
  Reply
Charlotte Craver
April 15, 2022 at 7:05 am

Hi Donya— I am making this quiche for Easter brunch, 2022.
1. At the point of reheating, should the oven be preheated?
2. What about adding some cream cheese? Would that work? If so, about how much? And at what point in the prep process do you recommend adding the cream cheese?
Love your recipes. Thanks so much
Charlotte
Reply
- Donya
  April 15, 2022 at 8:01 am
  Hey there Charlotte!
  Thank you so much for your interest in this recipe, it will be perfect to serve for Easter Brunch this weekend! What you’ll want to do is preheat the oven to 375 before you begin preparing the quiche. I’ve never put cream cheese in my quiche before so I’m not entirely sure how it would turn out, I think it might make the filling mixture too thick, but if you have time to experiment it’s worth a try! Thank you so much for your kind words and for your support, if you have any other questions please don’t hesitate to reach out!
  ~Donya
  Reply
Sabrina
April 4, 2022 at 5:57 pm

My family loves quiche so I’m always looking for new simple delicious recipes and this one did not disappoint! It was so easy to make and packed with so much flavour. Thanks for this, its a keeper!
Reply
- Donya
  April 5, 2022 at 8:10 am
  Hey there Sabrina!
  Wow! I am so happy that you and your family enjoyed this recipe! It’s a favorite in my house so it warms my hear to hear y’all enjoyed it as well. If you liked this recipe, and y’all are quiche fans, then you should check out my Ham and Cheese quiche recipe, I think you’d really like it! Thank you so much for your kind words of support and your phenomenal rating, if you ever have any questions about a recipe please don’t hesitate to reach out!
  ~Donya
  Reply
Amanda
September 2, 2019 at 12:08 am
Absolutely fantastic. The only change I made was to use a refrigerated pie crust. The seasonings were to my family’s taste, added a salad… wonderful dinner. I look forward to freezing some in the future to have on hand.
Thank you for sharing! Yum;)
Reply
Bonnie
April 15, 2019 at 7:00 pm
Are you supposed to bake the pie crust before filling with the quiche ingredients (Three Cheese Quiche) ? The directions say take pie crust from oven and place on a baking sheet.
Reply
- Donya
  April 15, 2019 at 11:28 pm
  Hey, Bonnie! Thanks for your question. Please take a look at the updated instructions. You do not pre-bake the pie shell. I hope this helps and that you’ll make the quiche. Let me know how you like it.
  Thanks again, and have a wonderful week!
  XO,
  ~Donya
  Reply
- Vicki Siedler
  February 16, 2023 at 5:48 pm
  
  This is delicious! My husband wasn’t big on quiche and he loved it! Thanks so much for sharing it..
  Reply
  - Donya Mullins
    February 20, 2023 at 10:23 am
    Awesome! Thanks for the terrific rating.
    ~Donya

FAQs

What is the formula for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Discover More Details ›

What are the best cheeses for quiche? ›

Cheese: Some favorites include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere. Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling.

Learn More Now ›

How do you know if a quiche is done? ›

Bake for 35-40 minutes or until the custard turns a golden brown. To check doneness, insert a knife into the centre of the quiche. If it comes out clean it's done!

Get More Info Here ›

Is quiche better with milk or cream? ›

The French are known for using cream, whole milk, and butter when cooking, and making a traditional French quiche is definitely not the right time to deviate and opt for margarine or skim milk. By choosing whole milk over one with a lower fat content, the baked quiche will have a light texture, per The Kitchn.

Get More Info Here ›

What is the best ratio of eggs to milk in a quiche? ›

The key to a foolproof quiche is the ratio of eggs to liquid – 2:1. I used 3 eggs and 1 1/2 cups liquid ( a mix of whole milk and heavy cream) – this is enough for a deep dish crust. This is definitely a recipe to have in your repertoire. Consider it a keeper with endless filling possibilities!

Find Out More ›

Can I use milk instead of heavy cream in quiche? ›

Your best bet for making a quiche without heavy cream is to swap whole milk for heavy cream, use a combination of whole-fat and reduced-fat milk or a combination of heavy cream and reduced-fat milk. The USDA reports that a cup of whole milk contains 149 calories and about 8 grams of fat.

Explore More ›

How many eggs make 1 cup? ›

5 large eggs

Read On ›

What is a substitute for heavy cream in quiche? ›

Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream.

See Details ›

Can you put too much cheese in a quiche? ›

A Few General Rules for Making Perfect Quiches

2. Never use more than 2 cups of cheese. Too much cheese will make the quiche not set properly.

Get More Info Here ›

What kind of pie pan is best for quiche? ›

Springform pan

A springform pan lets you create a deep, impressive quiche, and thanks to its removable sides, you can showcase your work. This is chef Thomas Keller's pan of choice.

Should quiche crust be prebaked? ›

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

See Details ›

What not to put in quiche? ›

Avoid Fillings That Are Too Wet

And if you're using an ingredient such as sautéed spinach, be sure to squeeze the liquid out before adding it to your quiche.

Get More Info Here ›

What temperature should quiche be cooked at? ›

The custard in a quiche is done between 165°F and 185°F (74°C and 85°C), with some variation coming into temp based mostly on preference. A fast and accurate Thermapen^® is perfect for the job, and will help you make perfect quiche the first time around.

Keep Reading ›

Should I cover my quiche when baking? ›

At 375F, it requires 25 minutes of baking time uncovered. At that point, you'll want to check things out because you don't want the crust to get too brown. If it's looking a bit well-done, cover it with aluminum foil and continue cooking for 10 more minutes.

Show Me More ›

What are two things that you could do as you prepare the quiche that might help prevent a soggy bottom? ›

Give yourself a smart head start

Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

How to prevent quiche from falling? ›

The eggs will do their job in making the quiche light and airy, and the I'm Free Perfect Gluten Replacement will back them up and keep them from deflating. I'm Free Perfect Gluten Replacement is used in a ratio of 0.75-1%. It also should be mixed into the liquid in the recipe very well, preferably using a blender.

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