Joanna Gaines 3 Cheese Quiche (Print Version)
Creamy blend of three cheeses with onions in a flaky crust - a simple yet impressive dish perfect for any mealtime.
# Ingredients:
→ Crust
01 -
1 pre-made refrigerated pie crust
→ Filling
02 -
6 eggs
03 -
¾ cup heavy cream
04 -
½ teaspoon salt
05 -
½ teaspoon black pepper
06 -
½ cup cheddar cheese, shredded
07 -
½ cup mozzarella cheese, shredded
08 -
½ cup Swiss cheese, shredded
09 -
¼ cup yellow onion, diced
10 -
2 ½ tablespoons green onions, chopped
# Steps to Follow:
01 -
Preheat your oven to 375°F (190°C). Remove the pie crust from the fridge to soften slightly.
02 -
In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.
03 -
Stir in the cheddar, mozzarella, and Swiss cheeses, along with the diced yellow and chopped green onions.
04 -
Roll out the pie crust and press it into a 9-inch (23 cm) pie dish. Crimp the edges with a fork or your fingers if desired.
05 -
Pour the egg mixture into the prepared pie crust. Place the quiche in the oven and bake for 38–40 minutes, or until the center is fully set and no longer jiggles.
06 -
Let the quiche cool for 8–10 minutes before slicing. Serve warm or at room temperature.
# Additional Notes:
01 -
Blind bake the crust for extra crispiness: To avoid a soggy bottom, bake the pie crust for 5–7 minutes before adding the filling. This ensures a perfectly crisp crust every time.
02 -
Use room-temperature ingredients: Let the eggs and cream sit at room temperature for about 15 minutes before mixing. This helps the quiche bake evenly and achieve a silky texture.
03 -
Shred your own cheese: Pre-shredded cheese often contains additives that prevent melting. Shred fresh cheese for the best creamy and gooey results.
04 -
Check for doneness without overbaking: Insert a toothpick or knife in the center; it should come out clean but slightly moist. Overbaking can make the quiche dry.
05 -
Cool slightly before slicing: Let the quiche rest for 8–10 minutes after baking. This helps it set, making it easier to slice and keeping the filling intact.