Preview: This three cheese quiche recipe is the best quiche recipe I’ve had. Its unique blend of spices makes it stand out from the other recipes.
I wanted to share this recipe for my favorite quiche. Many stores are out of supplies right now, including meat. With people hunkering down at home, they still have family to feed.
This easy quiche is a great way to serve a filling dinner. Since it relies on a cheap protein, eggs, you can still feed your family well without breaking the budget.
Most people keep a few eggs in the refrigerator. And currently it is egg season. (Yes, there is a “season” for eggs, just like for fruits and vegetables. Chickens tend to lay more in early spring. That’s why there are so many deviled egg served at Easter.)
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This Three Cheese Quiche Recipe is Adaptable
This three cheese quiche recipe is very adaptable, but it makes a great base recipe. You can change up the vegetables based on what you have on hand. (Or what needs to be used up!) Broccoli, mushrooms, and roasted red peppers all make great additions to your quiche.
You can add additional protein in the form of various meats too. Leftover ham, bacon, or sausage are all delicious when added to the quiche. And it only takes a little bit to make a tasty addition.
Even though this is a 3 cheese quiche, I often usually only one type of cheese or any combination of cheeses if I need to use some up.
You can use a store-bought pie crust, but if you don’t have one on hand, you can make your own or just skip it all together. I tried this pie crust recipe and found it easy and delicious. I didn’t chill the dough like it said (Oops! What can I say? I was in a hurry.) but it still tasted fantastic.
The crust did fold in on itself as you can see in the pictures, but that is only because I didn’t chill it! (Also, I am not good at making things pretty. Boys don’t seem to care.)
What makes this three cheese quiche different than most other quiche recipes I’ve seen on the internet is the spices and the addition of a little bit of Dijon mustard and Worcestershire sauce. They really amp up the flavor to make this the best quiche recipe you’ll find.
I like to serve this quiche with a simple side salad or a fruit salad. If I’m desperate, I will thaw some frozen fruit, drizzle a little honey over the top, and call it a day.
This quiche is a great way to use up a variety of random leftovers in the refrigerator while still feeding your family well
- 1 refrigerated pie crust, softened
- 1 small onion, chopped
- 1/2 cup shredded Swiss or Provolone cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated or shredded Parmesan cheese
- leftover cooked vegetables such as broccoli, peppers optional
- leftover cooked meat such as sausage, bacon, ham optional
- 4 eggs
- 1 cup half and half
- 1 T Dijon mustard
- 2 tsp. Worcestershire sauce
- 1 tsp. Italian seasoning
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp black pepper
Preheat oven to 350°. Place the pie crust in a pie pan according to package directions.
Sprinkle with onion. Scatter with the 3 cheeses. Top with the assorted vegetables and meats, if desired.
Break the eggs into a bowl and whisk until foamy. Add the remaining ingredients and whisk to combine.
Pour into pie crust. Pie pan will be very full. Bake for 45-55 minutes or until quiche is set in the center. Allow to cool for 15 minutes before serving.