I love how easy and versatile this quiche is. It uses a pre-made crust to save time, and the filling comes together in one bowl—no fancy equipment needed. The three types of cheese give it a rich, balanced flavor that’s both comforting and crowd-pleasing. It’s also perfect for making ahead, so I can enjoy a slice straight from the fridge or warm it up later for a quick, satisfying meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pre-made refrigerated pie crust
6 eggs
¾ cup heavy cream
½ teaspoon salt
½ teaspoon black pepper
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup shredded Swiss cheese
¼ cup yellow onion, diced
2½ tablespoons chopped green onions
Directions
I preheat the oven to 375°F and take the pie crust out of the fridge so it softens slightly.
In a large bowl, I whisk together the eggs, heavy cream, salt, and pepper.
I stir in the shredded cheddar, mozzarella, Swiss cheese, yellow onion, and green onions until everything is well mixed.
I roll out the pie crust and gently press it into a 9-inch pie dish, crimping the edges with a fork if I want a decorative finish.
I pour the egg and cheese mixture into the prepared crust and smooth out the top.
I bake the quiche for 38–40 minutes, or until the center is fully set and the top is lightly golden.
Once it’s done, I let the quiche cool for 8–10 minutes before slicing and serving.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: Approximately 400–500 kcal per serving (estimate based on standard ingredients)
Variations
Sometimes I like to add cooked bacon, diced ham, or sautéed spinach for extra protein and flavor. I’ve also made it with different cheese blends—Gruyère adds a nice nutty flavor, and feta gives it a tangy twist. If I’m feeling adventurous, I’ll swap the regular crust for a hash brown crust or make it crustless for a low-carb option.
Storage/Reheating
I store leftover quiche covered in the fridge for up to 4 days. To reheat, I warm slices in the oven at 325°F for 10–15 minutes, or microwave on medium power in 30-second intervals. It also freezes well—I just wrap it tightly and thaw it overnight before reheating.
FAQs
Can I make this quiche ahead of time?
Yes, I often make it a day in advance and either serve it cold or reheat it gently in the oven before serving.
Can I use milk instead of heavy cream?
Yes, I can use whole milk, but the quiche will be slightly less rich and creamy. Half-and-half is a good middle-ground option.
How do I know when the quiche is done?
I check that the center is set and no longer jiggles. A knife inserted into the center should come out clean or with just a little moisture.
Can I make this without a crust?
Yes, I’ve made crustless versions by pouring the filling into a greased pie dish and baking as usual. It’s a great low-carb alternative.
Can I freeze leftovers?
Absolutely. I wrap individual slices or the whole quiche tightly in foil and freeze for up to 2 months. To reheat, I bake straight from frozen at 350°F until warmed through.
Conclusion
This Three Cheese Quiche is a simple yet flavorful recipe that always feels a little special. With just a handful of ingredients and minimal prep, I get a creamy, cheesy, perfectly baked quiche that works for any meal of the day. It’s easy to customize, make ahead, and enjoy warm or cold—definitely one of my favorite go-to recipes when I want something comforting and impressive without a lot of effort.
This easy quiche combines cheddar, mozzarella, and Swiss with eggs and cream in a buttery crust. A simple, savory dish perfect for breakfast, brunch, or dinner.
Ingredients
1 pre-made refrigerated pie crust
6 large eggs
¾ cup heavy cream
½ teaspoon salt
½ teaspoon black pepper
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup shredded Swiss cheese
¼ cup yellow onion, diced
2 ½ tablespoons green onions, chopped
Instructions
Preheat oven to 375°F (190°C). Remove pie crust from the fridge.
Make the filling: In a large bowl, whisk together the eggs, heavy cream, salt, and pepper.
Add fillings: Stir in the shredded cheddar, mozzarella, Swiss, diced yellow onion, and green onions until fully combined.
Prepare crust: Roll out the pie crust and press into a 9-inch pie dish. Crimp the edges with a fork if desired.
Assemble quiche: Pour the egg and cheese mixture into the prepared crust.
Bake: Place in the oven and bake for 38–40 minutes, or until the center is fully set.
Cool & serve: Let cool for 8–10 minutes before slicing. Serve warm or at room temperature.
Notes
You can substitute or add other cheeses like Gruyère or feta for variety.
Add-ins like spinach, cooked bacon, or sautéed mushrooms can customize the flavor.
Store leftovers in the refrigerator for up to 3 days.
