Joanna Gaines Three Cheese Quiche

This luxurious 3 Cheese Quiche has become my weekend breakfast solution when I want to impress without spending hours in the kitchen. The combination of creamy eggs and three distinct cheeses creates a dish that feels special enough for guests but simple enough for family mornings.

I first made this quiche for a last-minute brunch when my in-laws surprised us with a visit. They were so impressed they asked for the recipe before leaving, and now it's become our traditional holiday morning meal.

Ingredients

• Refrigerated pie crust: Offers convenience while still providing a flaky base for your quiche
• Eggs: Create the custardy structure that holds everything together; use fresh eggs for best flavor
• Heavy cream: Provides richness and silky texture to the filling
• Cheddar cheese: Adds a sharp flavor that balances the creaminess
• Mozzarella cheese: Brings stretchy texture and mild flavor
• Swiss cheese: Contributes a nutty undertone that elevates the entire dish
• Yellow onion: Adds savory depth when cooked into the custard
• Green onions: Provide a fresh pop of color and mild onion flavor

Step-by-Step Instructions

Preheat and Prepare:

Warm your oven to 375°F while allowing your pie crust to come to room temperature for about 10 minutes. This slight warming makes the crust more pliable and less likely to crack when you work with it.

Create the Custard Base:

Whisk the eggs until completely uniform before slowly incorporating the heavy cream. The gradual addition prevents lumps and ensures a silky smooth mixture. Add salt and pepper thoroughly distributing the seasonings throughout.

Cheese Integration:

Fold in all three cheeses and both types of onions gently using a spatula rather than a whisk. This preserves the texture of the ingredients and prevents overmixing which can make your quiche dense.

Crust Preparation:

Carefully unroll the pie crust and center it in your pie dish. Press it gently against the bottom and sides without stretching the dough which can cause shrinkage. For an extra touch create a decorative edge by crimping with your fingers.

Assembly and Baking:

Pour your egg mixture slowly into the prepared crust allowing it to settle evenly. Place in the middle rack of your oven and bake until the center barely jiggles about 38 to 40 minutes. The quiche will continue setting as it cools.

Cooling Period:

Allow the quiche to rest for 8 to 10 minutes before slicing. This cooling time is crucial as it allows the proteins to set properly ensuring clean beautiful slices rather than a runny mess.

Save

The green onions might seem like a small addition but they are actually my secret weapon in this recipe. My grandmother always added them to her egg dishes and insisted they bring a freshness that balances the richness of the cheeses. Every time I make this quiche I think of her kitchen and how she taught me that even simple ingredients deserve attention.

Make It Your Own

This quiche serves as a wonderful base recipe that welcomes your personal touch. Add cooked bacon or ham for a meaty version that pleases carnivores. Vegetable lovers can incorporate sautéed mushrooms spinach or roasted red peppers. Just be sure to cook vegetables first to remove excess moisture that could make your quiche soggy.

Storage Solutions

For refrigerator storage cover the cooled quiche with plastic wrap or place slices in airtight containers. It will keep beautifully for up to 4 days. Reheat individual slices in the microwave for 30 seconds or warm the entire quiche covered with foil in a 325°F oven for about 15 minutes.

Serving Suggestions

Serve your quiche with a simple green salad dressed with light vinaigrette to cut through the richness. For brunch pair it with fresh fruit and mimosas. If serving for dinner consider roasted potatoes and steamed vegetables for a complete meal that feels both elegant and comforting.

Recipe FAQs

→ Can I make this quiche ahead of time?

Yes! You can prepare this quiche up to 24 hours in advance. After baking, let it cool completely, cover with plastic wrap, and refrigerate. Reheat in a 325°F oven for about 15 minutes or until warmed through. You can also freeze the baked quiche for up to 2 months; thaw overnight in the refrigerator before reheating.

→ What can I substitute for heavy cream?

If you don't have heavy cream, you can substitute half-and-half for a lighter option, though the quiche won't be quite as rich. For a dairy-free alternative, full-fat coconut milk works surprisingly well, though it will add a subtle coconut flavor. Avoid using milk alone as it won't provide the necessary fat content for a creamy texture.

→ Can I add vegetables or meat to this quiche?

Absolutely! This quiche is very adaptable. For vegetables, try adding sautéed spinach, mushrooms, bell peppers, or asparagus (just make sure to cook and drain them well to remove excess moisture). For meat, cooked bacon, ham, or sausage make excellent additions. Simply fold these extras into the egg mixture before baking.

→ Why is my quiche soggy on the bottom?

A soggy bottom is usually caused by moisture in the filling or underbaking. Try blind baking the crust first: line the pie crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F for 10 minutes before adding the filling. Also ensure any added vegetables are well-drained and patted dry before adding to the egg mixture.

→ What cheese substitutions work well in this quiche?

While the combination of cheddar, mozzarella, and Swiss creates a perfect balance of flavor and meltability, you can substitute based on what you have available. Gruyère works wonderfully in place of Swiss, while Monterey Jack can replace mozzarella. For the cheddar, try Colby or Gouda. Maintain the same total quantity of cheese, and aim for at least one cheese that melts smoothly.

→ How do I know when my quiche is fully cooked?

A perfectly cooked quiche should be slightly jiggly in the center but not liquid. Insert a knife about an inch from the center - it should come out clean. The quiche will continue to set as it cools. If the top is browning too quickly but the center isn't set, cover loosely with foil for the remainder of the baking time.