Savory 3 Cheese Quiche Recipes

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THREE CHEESE QUICHE



Three Cheese Quiche image

This quiche has three types of cheese in it making it rich and custardy. It is very versatile. Any kind of meat, vegetable or herb can be added. I like it with spinach or asparagus. I've even fixed it with just fresh basil in it.

Provided by Crazycook in PA

Categories     Savory Pies

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 (9 inch) unbaked pie shells
3 eggs
1/2 cup milk
1 teaspoon sugar
6 ounces cheddar cheese, grated
6 ounces monterey jack cheese, grated
8 ounces small curd cottage cheese
1/4 cup flour
3 tablespoons butter, room temperature
1 teaspoon baking powder
1/2 cup cooked bacon or 1/2 cup cooked sausage

Steps:

  • Beat together the eggs, milk and sugar.
  • Add the cheeses, flour, butter, baking powder and meat of your choice and mix well.
  • Pour into a 9-inch unbaking pie shell or quiche pan.
  • Bake in a preheated 400 degree oven for approximately 60 minutes.
  • If the crust starts getting too brown, wrap some foil around the crust.

Nutrition Facts : Calories 417.5, Fat 29.9, SaturatedFat 15.3, Cholesterol 144.1, Sodium 726.6, Carbohydrate 15.9, Fiber 0.9, Sugar 1, Protein 21

HAM, LEEK, AND THREE-CHEESE QUICHE



Ham, Leek, and Three-Cheese Quiche image

Categories     Cheese     Egg     Pork     Vegetable     Breakfast     Brunch     Bake     Super Bowl     Dinner     Lunch     Ham     Fall     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 main-course servings

Number Of Ingredients 13

1 round of refrigerated pie dough for a 9-inch pie (from a 15-oz package; not a preshaped frozen pie shell)
3/4 lb leeks (about 3 medium; white and pale green parts only)
2 tablespoons unsalted butter
1/4 lb thinly sliced smoked ham
3 oz Gruyère, coarsely grated (1 cup)
3 oz Italian Fontina, coarsely grated (1 cup)
3 oz whole-milk mozzarella, coarsely grated (1 cup)
3 large eggs
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon black pepper
1 3/4 cups crème fraîche (from two 8-oz containers)
Special Equipment
a 9-inch pie plate (4-cup capacity)

Steps:

  • Prebake pie dough in pie plate according to package instructions, then remove from oven and reduce temperature to 350°F.
  • Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks. Lift out and drain leeks in a colander and pat dry. Melt butter in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes.
  • Line warm pie shell with sliced ham, overlapping layers as necessary to cover bottom and side of pie shell completely. Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese. Whisk together eggs, nutmeg, and pepper until combined well, then whisk in crème fraîche until smooth.
  • Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly. Slowly add remaining custard in same manner. Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet.
  • Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid), about 1 1/4 to 1 1/2 hours. Cool on a rack at least 20 to 30 minutes before serving (filling will continue to set as it cools). Serve warm or at room temperature.

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