Three-Cheese Quiche

Tools Used: Perforated Baking Sheet, Bonmat, Santoku Chef Knife, FRENCH PANTRY Pep Rally, FRENCH PANTRY Traditional Balsamic, Le Petite Grater

Ingredients

• 6 large eggs

• 1 cup heavy cream

• 2 teaspoons FRENCH PANTRY Garlic & Chive Herb Blend

• 1 teaspoon paprika

• 1/2 teaspoon ground white pepper

• 1 cup extra-sharp white cheddar cheese, grated

• 1/2 cup Parmesan cheese, grated

• 1/2 cup Gruyere cheese, grated

• 1 package store bought refrigerate pie crust or homemade pie crust

• 1/4 cup minced chives

Directions

• Preheat the oven to 350 degrees F.  Place the Fluted Pie Mold on a Perforated Baking Sheet.  Roll the pie crust out slightly on the Roul'pat. Place the pie dough in the Fluted Pie Mold and press into the mold and up the sides. Trim with the cake server knife if needed.  

• In the Stainless Mixing Bowl, whisk together the eggs, cream garlic & chive herb blend, paprika, slt, and white pepper.  

• Stir in the Cheddar, Parmesan, and Gruyere.  

• Pour the mixture into the unbaked pie shell.  Sprinkle the chives on top.  

• Bake until the quiche is lightly golden and set in the center, 30-40 minutes.  If the crust is browning too quickly, cover it with a Bonmat to prevent it from burning.  

• Remove from the oven and let stand for 5 to 10 minutes before serving.  Cut into 6 or 8 slices and serve warm or at room temperature. 

*What is better than eggs and cheese?  This is a simple quiche that can be made for breakfast, brunch, or dinner.  The Quiche can be unmolded when it is almost cooled.  It looks elegant on a pretty cake stand.   

I made this quiche when my mom, daughters, and daughter in law watched the Royal Wedding a few years ago.  We all contributed something. My mom went all out with her wedding china, tea cups for hot tea, mimosas, and pastries and a yummy cinnamon crumb cake.  

We had so much fun.  We camped out on the couch, watched the wedding and had a wonderful time together.  

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Download the recipe here.