Three Cheese Quiche with a flaky crust and creamy custard filling. Here’s a full, foolproof recipe you can follow 👇

🧀 Three Cheese Quiche

🛒 Ingredients

For the Crust

1 (9-inch) unbaked pie crust (store-bought or homemade)
(If homemade: 1¼ cups flour, ½ tsp salt, ½ cup cold butter, 3–4 tbsp ice water)

For the Filling

4 large eggs
1 cup (240 ml) heavy cream
½ cup (120 ml) whole milk
½ tsp salt
¼ tsp black pepper
Pinch nutmeg (optional but recommended)

The Three Cheeses

1 cup shredded sharp cheddar
1 cup shredded mozzarella (or Swiss)
½ cup grated Parmesan
(Freshly grated melts best)

Optional:

1 tbsp fresh thyme or chives
½ cup sautéed onions or spinach

👩‍🍳 Instructions

1️⃣ Prep the Crust

Preheat oven to 375°F (190°C).
Place pie crust in a 9-inch pie dish and crimp edges.
Prick bottom with a fork.
Line with parchment and fill with pie weights or dried beans.
Bake 10–12 minutes. Remove weights and bake 5 more minutes.
(This prevents a soggy crust.)

2️⃣ Make the Custard

In a bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg until smooth.
Stir in all three cheeses.

3️⃣ Assemble

Pour cheese mixture into pre-baked crust.
Sprinkle extra cheese or herbs on top if desired.

4️⃣ Bake

Bake at 375°F (190°C) for 35–40 minutes.
Center should be just slightly jiggly (it sets as it cools).
If crust browns too quickly, cover edges with foil.

5️⃣ Rest & Serve

Let rest 10–15 minutes before slicing.
Serve warm or room temperature.

💡 Pro Tips

✔ Use room temperature eggs for smoother texture
✔ For ultra-creamy quiche, use all heavy cream (skip milk)
✔ Don’t overbake — that causes rubbery texture
✔ Let it rest before cutting for clean slices

🥓 Flavor Variations

Add crispy bacon or ham
Try Gruyère instead of mozzarella
Add caramelized onions for a French-style twist
Stir in roasted mushrooms

If you’d like, I can also give you:

A crustless low-carb version
A deep-dish bakery-style version
Or a mini quiche recipe for parties

Just tell me which one you want 😊