Description
A buttery, flaky crust filled with a luxuriously creamy custard and a blend of mozzarella, parmesan, and Gruyère cheese—this elegant quiche is perfect for breakfast, brunch, or a light dinner served with a crisp salad.
Ingredients
Units
Scale
- 1 9-inch pie crust (homemade or store-bought)
- 3 large eggs
- 3/4 cup heavy cream
- 1/2 cup milk
- 1/2 cup shredded mozzarella
- 1/2 cup shredded Gruyère cheese
- 1/4 cup grated parmesan
- 1/2 tsp garlic powder
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 375°F (190°C). Roll out pie crust and press it into a 9-inch tart or pie dish. Prick the base with a fork.
- Blind bake the crust with parchment paper and baking weights for 10 minutes. Remove weights and bake for another 5 minutes.
- In a large bowl, whisk together eggs, cream, milk, garlic powder, salt, pepper, and thyme.
- Stir in mozzarella, Gruyère, and parmesan until evenly combined.
- Pour the mixture into the pre-baked crust and smooth the top.
- Bake for 35–40 minutes or until the quiche is set and the top is golden.
- Cool slightly before garnishing with fresh basil and slicing to serve.
Notes
- You can substitute the cheeses based on preference or availability.
- Let the quiche rest before slicing to ensure clean cuts.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 145mg
