Easy Three Cheese Quiche Recipe

My Aunt Jean first made a version of this three cheese quiche during our annual family reunion at the Outer Banks in North Carolina. It was so good that, of course, I asked for the recipe and played around with it from there.

Quiches are the way to go for breakfast, whether you’re feeding a crowd or just meal-prepping for the week. Plus, it’s the perfect breakfast recipe to adapt based on what you have in the fridge.

If you have picky eaters or are simply feeding a few vegetarians (not saying the two are the same), this quiche is simple and is sure to have folks coming back for another slice. 

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THREE CHEESE QUICHE

My cheeses of choice for this recipe are parmesan, mozzarella, and cheddar. They balance into a perfect creamy, salty, sharpness (and low-key tastes like a quiche mac and cheese).

The thing I love about this quiche recipe is how easily adaptable it is. Prefer not to have a crust? No problem! Want to swap out one of the cheeses for another? Go for it!

Make this recipe however it suits your needs and enjoy every bite.

INGREDIENTS

• Flour: Forms the structure of the pie crust for a sturdy base.
• Salt: Enhances the flavor of both the crust and filling.
• Unsalted butter: The fat creates a rich, flaky crust.
• Cold water: Brings the pie dough together while helping maintain a flaky texture.
• Eggs: Provide structure and the perfect set as the quiche bakes.
• Greek yogurt: Adds creaminess as well as puff to the three cheese quiche filling.
• Milk: Thins the filling and adds more creaminess.
• Black pepper: Pops that savory flavor.
• Parmesan cheese: Brings a salty, nutty flavor
• Mozzarella cheese: Adds a creamy texture and melty cheese bite.
• Cheddar cheese: Contributes a rich, sharp flavor and color to the filling.

HOW TO MAKE THREE CHEESE QUICHE

To make a flaky homemade pie crust…

Start by mixing the flour and salt in a large bowl. Rub the cold butter into the flour until it resembles coarse, sandy crumbs.

Add the cold water and stir just until the dough comes together, then gently press it into a ball. If needed, use a food processor for easier mixing.

Roll the dough between two sheets of parchment paper until it is about ⅛-inch thick and even throughout. Carefully peel and flip the parchment layers as needed to keep the dough from sticking or tearing.

Transfer the dough to a 9-inch pie dish by removing one layer of parchment and laying it face down into the pan. Gently press the dough into the bottom and sides, trimming any excess and tucking the edges under to form a neat crust.

Crimp the edges of the crust, then place the pie dish in the refrigerator for 15 minutes to chill and help prevent shrinkage.

Bake the crust and prepare the three cheese filling…

While the dough chills, preheat the oven to 425°F.

Once chilled, prick the bottom and sides of the crust with a fork to prevent puffing during baking. Line the crust with parchment paper and fill it with pie weights.

Bake the crust for 10 minutes, then remove the weights and parchment and bake for an additional 6 minutes until the bottom looks dry. Allow the crust to cool completely before adding the filling.

To make the filling, reduce the oven temperature to 350°F. Whisk together the eggs, milk, Greek yogurt, salt, and pepper in a large bowl.

Stir in the parmesan, mozzarella, and cheddar cheeses until evenly combined. Pour the filling into the pre-baked crust.

Bake the quiche for 40–45 minutes, until it is puffed, set in the center, and lightly golden on top. Let it cool for 15 minutes before slicing and serving.

3 reasons you’ll love this three cheese quiche

MAKING AHEAD & STORING

You can make the pie crust in advance, just wrap it tightly before storing. It will keep for 2-3 days at room temperature or up to 2 months in the freezer when wrapped with both plastic wrap and foil.

Once baked, this quiche should be stored in the fridge where it will keep for 3-4 days. I also love to wrap up individual slices and freeze them for an easy breakfast. The fully baked three cheese quiche will last for up to 2 months in the freezer.

MORE QUICHE RECIPES

• Classic French Quiche Lorraine
• Easy Mediterranean Quiche
• Simple Veggie Quiche
• Deep Dish Spinach & Feta Quiche
• Mushroom & Goat Cheese Quiche

Easy Three Cheese Quiche

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Servings 6

Course Breakfast, Lunch

Cuisine American, French

This simple three-cheese quiche, flavored with parmesan, mozzarella, and cheddar, comes together in no time. Baked in a buttery pie crust, it's the perfect vegetarian dish, or when you have some picky eaters on your hands.

Equipment

• 9" Pie Dish
• Rolling Pin
• Parchment Paper
• Baking weights I use uncooked rice
• Fork
• Mixing Bowls
• Measuring Cups
• Measuring Spoons
• Whisk

Ingredients

CRUST

• 2 cups flour
• ¾ tsp salt
• ¾ cup unsalted butter cold and cubed
• 4 tbsp cold water

FILLING

• 8 eggs
• ½ cup Greek yogurt
• ½ cup milk
• ½ tsp pepper
• 1 tsp salt
• ½ cup grated parmesan
• ½ cup mozzarella shredded
• ½ cup cheddar shredded

Instructions

• In a bowl, stir together your flour and salt. Rub your butter into your flour mixture until you have a sand-like consistency.
• Add in your water (I like to put a few ice cubes in a glass before filling it with cold water to make sure it’s extra cold), stir together, and then compress the dough into a ball. See notes below if you have a food processor!
• Place your dough between two large pieces of parchment paper, and roll to ⅛” thickness – making sure your dough is an even thickness throughout.
• Gently peel the parchment back from the top layer, lay it back onto the dough, flip all of it over, and repeat with the bottom (now top) layer of parchment.
• Removing one side of the parchment, carefully lay that side face down into a 9-inch pie dish and remove the top layer of parchment
• Carefully shift the dough to ensure it is lying flat within the pan and along the sides. If you have more than an inch excess, use a butter knife to cut away an extra and save for later.
• Tuck under the remaining excess dough around the edges, to form your crust
• Make a peace sign with your pointer and middle fingers on one hand, and place it along the edge of your crust. With the pointer finger of your other hand, pointing toward the center of the peace sign, pull back the dough in the center of your fingers. This will form a crimp. Repeat along the edge of your crust until complete.
• Place your pie dish with the crimped crust in the fridge for 15 minutes.
• Preheat your oven to 425°F
• Once chilled, remove your pie dish from the fridge and prick the bottom and sides of your crust with a fork to prevent the crust from puffing when you bake. Crinkle a piece of parchment paper and lay it carefully in your dish before pouring in your baking weights.
• Bake your chilled crust for 10 minutes. Remove from the oven and carefully remove the parchment paper and baking weights before returning to the oven to bake an additional 6 minutes. The inside bottom of your crust should no longer be wet-looking. Cool completely before adding your filling
• Preheat your oven to 350°F
• In a bowl, whisk together your eggs, milk, yogurt, salt, and pepper. Stir in your three cheeses
• Pour the mixture into your blind-baked pie crust and smooth out as needed
• Bake for 40-45 minutes, until puffed and lightly browned in spots
• Allow to cool for 15 minutes before slicing
• Enjoy!

Video

https://www.instagram.com/p/DCCZ_5ovSM5/

Notes

*If you have a food processor, pulse together your flour and salt before adding in your cubed cold butter. Pulse until combined, and then add in your cold water and give a few more pulses. Pour into a large bowl and press the dough together with your hands to form a ball. 

*If you need to add more water to your dough, do it one tablespoon at a time. Four tablespoons should be enough. You likely just need to press and squeeze it together a little more. You want the dough to be on the dryer side, versus too wet.

*This crust has a lot of butter. It’s crucial that you place it in the fridge before you bake it so you don’t risk your butter melting out of your crust as soon as it hits the oven.

*For the blind bake, I use uncooked rice and beans as I feel it fits in all the nooks and crannies best. Once the rice/beans cool completely after the bake, you can store them in a container and re-use for your next bake! You can’t cook it as rice/beans after this, but you can use it on repeat for baking!

*Make sure your dough is no thicker than ⅛”-inch. If it’s too thick, it will be overwhelming and likely won’t bake properly in the time allotted. Also, be sure not to roll it too thin, or it will be harder to handle and will likely burn.

*Cover and refrigerate for up to four days or freeze for two to three months. I freeze my quiche in slices to make it easier. Noting that freezing will slightly affect the texture of your quiche, but it still tastes delicious!

*To make this even easier, skip the crust and just bake off the filling as instructed, in a greased pie dish

*You can easily swap out the cheeses for another of your choice. Keep in mind that if you are swapping in a cheese that’s more salty, you should lower the amount of additional salt you add to the egg filling