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Three-Cheese Quiche

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Three-Cheese Quiche
  • Prep 15 min
  • Total 1 hr 10 min
  • Ingredients 9
  • Servings 6
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Stir up this creamy cheese quiche in just 15 minutes using Pillsbury™ Refrigerated Pie Crust. This three-cheese quiche recipe uses goat cheese, cheddar cheese, and mozzarella cheese for an irresistible breakfast for any cheese lover. It just got a little easier to wake up.
Updated Dec 24, 2020

Ingredients

Steps

  • 1
    Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2
    In medium bowl, mix half-and-half, eggs, green onions, salt and pepper; stir in cheeses. Pour into crust.
  • 3
    Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Tips from the Pillsbury Kitchens

  • tip 1
    You can use 1 1/2 cups Italian cheese blend (6 oz) in place of the three kinds of cheese.
  • tip 2
    Add 1/8 teaspoon ground red pepper (cayenne) to the egg mixture for a little kick, if you like.
  • tip 3
    The easy quiche recipes continue with Bacon and Cheese Quiche. Bacon and cheese deliver a powerful breakfast with a creamy custard and flaky crust.
  • tip 4
    Got a large group coming for breakfast? A Bacon-Cheddar Slab Quiche takes just 20 minutes to prep to serve up sheet-pan eggs full of bacon, cheddar, and green onions.

Nutrition Information

410 Calories, 29g Total Fat, 14g Protein, 21g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
16g
78%
Trans Fat
1/2g
Cholesterol
185mg
62%
Sodium
520mg
22%
Potassium
200mg
6%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
4g
Protein
14g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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