Three Cheese Quiche
This quiche is so tasty because of the three kinds of cheese. You can't miss this one!
Calories per serving: 367kcal
Ingredients
- 1 (1) pie crust
-- For the Custard --
- 1 cup (236.59 ml) Milk
- 1 cup (236.59 ml) Cream
- 4 (4) large Eggs
- ¼ teaspoon (0.25 teaspoon) Nutmeg
- ⅛ teaspoon (0.12 teaspoon) Cayenne
- 2 tablespoon (1.97 tablespoon) Feta cheese
- 2 tablespoon (1.97 tablespoon) Shaved Parmesan
- ½ cup (56.5 g) White cheddar
- ½ (½) Red Onion, chopped
- 4 (4) Mushrooms, sliced
- 4 slices (4 slices) Bacon, cooked and chopped
Instructions
- Mise En Place
- Preheat the oven to 400 °F (204 °C). Have ready a quiche or large pie pan. Cut wax or parchment paper to fit inside and overlap the pan.
- Put the crust in the pan and make sure it goes all the way up the sides. If you are not using your own crust, you might have to stretch it out a bit to make it fit. No holes!
- Put the paper on top of the crust and tap it down. Pour a weight on the paper - it could be lentils, beans, pie weights, rice, what have you.
- Bake the crust for 10 minutes then remove it from the oven and let it cool completely before filling it.
For the Custard
- Mise En Place for Custard
- Preheat the oven to 350 °F (177 °C).
- In a large bowl, put the milk, cream, eggs, nutmeg, and cayenne. Whisk to combine. Next, add the cheeses and mix thoroughly. The last things to add are the onion, mushroom, and bacon. Mix it all together nicely.
- Put the mixture into the prebaked crust and distribute the contents evenly.
- Bake the quiche for one hour or until the inside is set and the top has browned.
- Completed Quiche
Notes
Depending on how how your oven runs, if your oven runs hot, use parchment paper instead of waxed paper. If you don't have all those cheese, you put what you have, but this combination is really tasty.
Scan for full nutrition info and step-by-step photos.
