Three cheese quiche is my go-to recipe for brunch, holiday breakfasts and easy weeknight dinners. Mozzarella, cheddar and tangy feta melt into a silky custard of eggs, cream and milk with a pinch of nutmeg, all baked in a flaky pie crust until golden. With a pre-made crust it takes just 15 minutes to get into the oven.
Quick answer: Fit 1 pre-made pie crust into a 9-inch pie dish and scatter 1 cup of mozzarella, 1 cup of cheddar and ½ cup of feta over the bottom. Whisk 4 eggs with 1 cup of heavy cream, 1 cup of whole milk, ½ teaspoon of salt, ¼ teaspoon of pepper and ¼ teaspoon of nutmeg, pour it over the cheese, top with chives and bake at 375°F (190°C) for 35 to 40 minutes, until set and golden. Cool 10 minutes before slicing.
Why You’ll Love This Three Cheese Quiche
- Three cheeses: creamy mozzarella, sharp cheddar and salty feta in every bite.
- Easy: a pre-made crust and one bowl for the custard.
- Make-ahead friendly: it reheats beautifully for brunch or a holiday breakfast.
- Feeds a crowd: one 9-inch quiche cuts into 8 servings.
Three Cheese Quiche Ingredients
- 1 pre-made pie crust
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled feta cheese
- 1 cup heavy cream
- 1 cup whole milk
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon chopped fresh chives (optional)
How to Make Three Cheese Quiche
- Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
- In a large bowl, whisk together the eggs, heavy cream, and milk until well combined.
- Stir in the salt, black pepper, and nutmeg.
- Spread the shredded mozzarella, cheddar, and crumbled feta cheese evenly over the bottom of the pie crust.
- Pour the egg mixture over the cheese, making sure it is evenly distributed.
- Sprinkle chopped fresh chives on top, if using.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
- Let the quiche cool for 10 minutes before slicing and serving.
The quiche is done when the center is set and only jiggles slightly. Because the filling is an egg custard, bake it until fully set; the FoodSafety.gov safe temperature chart lists 160°F (71°C) for egg dishes.
Tips for the Best Three Cheese Quiche
- Cheese on the bottom: spreading the cheese over the crust first keeps it evenly distributed through the custard.
- Whisk well: blend the eggs, cream and milk until fully combined for a smooth, silky filling.
- Let it rest: 10 minutes of cooling helps the quiche set so it slices cleanly.
How to Store Three Cheese Quiche
Cover leftover three cheese quiche and refrigerate it for up to 3 days. Reheat slices in a 350°F (175°C) oven for 10 to 15 minutes, or enjoy it cold.
More Quiche Recipes
Love quiche? Try our ham and cheese crustless quiche, or bake bite-size mini quiche for a party platter.
Three Cheese Quiche FAQ
Can I use different cheeses?
Yes. Gruyère, Swiss or Monterey Jack work well in place of the mozzarella or cheddar; keep the total amount the same.
Can I make three cheese quiche ahead?
Yes. Bake it a day ahead, refrigerate it and reheat it gently before serving.
Why is my quiche watery?
Underbaking is the usual cause. Bake until the center is set and let it rest 10 minutes before slicing.
How many calories are in a slice?
One slice is about 320 kcal, based on 8 servings.
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