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My love for quiche began in childhood. It was one of the first recipes my mother had me prepare on my own. I can still remember that well-worn recipe card left on the counter with a note asking me to whip one up for dinner and pop it into the oven. With just a bit of chopping and stirring, quiche is a recipe anyone can master!
A basic quiche starts with three key ingredients: a pie crust, heavy cream (or half and half), and eggs. From there, you can get creative with meats, vegetables, and cheeses. Today, we’re making a classic three-cheese quiche—who can resist cheesy eggs in a flaky pie crust?
We’ve added some chopped yellow and green onions for extra color and flavor. If you’re serving picky eaters who might shy away from onions, consider adding chopped ham or broccoli instead.
Although I grew up eating quiche mainly for dinner, it’s a versatile dish that’s perfect for any meal. It’s a brunch favorite, and I often sneak a slice from the fridge for a quick lunch. Whether hot or cold, this cheesy quiche is delicious!
Ingredients:
- 1 pre-made refrigerated pie crust
- 6 eggs
- ¾ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- ½ cup Swiss cheese, shredded
- ¼ cup yellow onion, diced
- 2 ½ tablespoons green onions, chopped
Preparation:
- Preheat the oven to 375°F and take the pie crust out of the fridge.
- In a large bowl, whisk together the eggs, heavy cream, salt, and pepper.
- Stir in the cheeses and onions until well combined.
- Roll out the pie crust and press it into a 9-inch pie dish. Crimp the edges with a fork if desired.
- Pour the egg mixture into the prepared pie crust and bake for 38-40 minutes, or until the quiche is fully set in the center.
- Let it cool for 8-10 minutes before serving. Enjoy it warm or at room temperature!
