Three-Cheese Quiche Recipe

5 1
Three-Cheese Quiche Recipe
Three-Cheese Quiche Recipe photo by Taste of Home
Publisher Photo

Three-Cheese Quiche Recipe

Be the first to add a review
5 1
Publisher Photo
Try eggs and cheese at their best. Guests often remark that this crustless entree is so tall, light and fluffy. Even men who “don’t eat quiche” love it!
Recommended: Top 10 Quiche Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + standing

Ingredients

  • 7 eggs
  • 5 egg yolks
  • 1 cup heavy whipping cream
  • 1 cup half-and-half cream
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Swiss cheese
  • 2 tablespoons finely chopped oil-packed sun-dried tomatoes
  • 1-1/2 teaspoons salt-free seasoning blend
  • 1/4 teaspoon dried basil

Directions

Preheat oven to 350°. In a large bowl, combine eggs, egg yolks, whipping cream, half-and-half, mozzarella cheese, 1/2 cup cheddar cheese, Swiss cheese, tomatoes, seasoning blend and basil; pour into a greased 9-in. deep-dish pie plate. Sprinkle with remaining cheddar cheese.
Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Freeze option: Securely wrap individual portions of cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Yield: 6 servings.
Originally published as Three-Cheese Quiche in Country June/July 2010, p51

Nutritional Facts

1 piece: 449 calories, 37g fat (21g saturated fat), 524mg cholesterol, 316mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 22g protein.

  • 7 eggs
  • 5 egg yolks
  • 1 cup heavy whipping cream
  • 1 cup half-and-half cream
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Swiss cheese
  • 2 tablespoons finely chopped oil-packed sun-dried tomatoes
  • 1-1/2 teaspoons salt-free seasoning blend
  • 1/4 teaspoon dried basil
  1. Preheat oven to 350°. In a large bowl, combine eggs, egg yolks, whipping cream, half-and-half, mozzarella cheese, 1/2 cup cheddar cheese, Swiss cheese, tomatoes, seasoning blend and basil; pour into a greased 9-in. deep-dish pie plate. Sprinkle with remaining cheddar cheese.
  2. Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
    Freeze option: Securely wrap individual portions of cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
    Yield: 6 servings.
Originally published as Three-Cheese Quiche in Country June/July 2010, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forThree-Cheese Quiche

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review