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Quiche is a multi-purpose meal that works well for every meal of the day. It’s a pie filled with custard and prepared with a variety of cheeses, eggs, milk, or cream. The Three Cheese Quiche, made with Gruyere, Swiss, and cheddar, is a crowd-pleaser and a recipe that I love to whip up.
On a Sunday morning, I cooked this quiche for my kids, and they devoured it. From then on, they requested it weekly. Our family now always has it on hand, and I adore how versatile it is when it comes to fillings and cheeses. It doesn’t matter if we serve this quiche for breakfast with some fruit or for dinner with a side salad; it never fails to satisfy. For those days when you just want to curl up with a bowl of comfort food and not spend a fortune on cooking, this is the recipe for you.
A Trio of Cheddar Quiche
TOP RANGE
One 9-inch pie crust (homemade or store-bought) is required.
Three enormous eggs
0.5 cups of thick cream
1/3 cup full-fat milk
half a teaspoon of salt
* 1/4 teaspoon of black pepper
nutmeg, 1/4 teaspoon
Gruyere cheese, half a cup grated
Parmesan cheese, half a cup
half a cup of cheddar cheese that has been grated
Instructions:
Turn the oven on high heat (375°F, 190°C).
2. Line a 9-inch pie plate with the rolled-out pie crust. After you poke the bottom with a fork, trim the edges if necessary. Cook the crust for 8 to 10 minutes, or until it turns a light golden color. After taking out of the oven, place aside.
Blend the eggs, heavy cream, whole milk, salt, pepper, and nutmeg in a large bowl until thoroughly blended.
4. Until uniformly distributed, stir in the grated Gruyere, Swiss, and cheddar cheeses.
5. Once the pie crust has been prebaked, pour the egg mixture into it.
6. After the oven is warmed, bake the quiche for 30–35 minutes, or until the filling sets and the top starts to turn a slight golden color.
Step7: Take the quiche out of the oven and allow it to cool for five to ten minutes before cutting it into slices and serving.
