This 3 Cheese and Pesto Quiche has a buttery crust and light custard filling that we jazz up with a trio of cheeses and the fresh flavor of basil pesto. This sophisticated yet simple quiche holds its own as a light breakfast or lunch, but it also tastes great when paired with a green salad or roasted potatoes.
Jump to:
- 3 Cheese and Pesto Quiche
- What Should I Serve With 3 Cheese and Pesto Quiche?
- Ingredients in This Pesto and Cheese Quiche
- How to Make 3 Cheese and Pesto Quiche
- Crustless Quiche
- What Other Cheese Can Be Used in This Quiche?
- Can I Freeze Quiche?
- More Quick and Easy Quiche Recipes
- 3 Cheese Pesto Quiche Recipe
3 Cheese and Pesto Quiche
One of our favorite quiche recipes to pull out during the late summer months is this 3 Cheese and Pesto Quiche. It’s rich and savory, packed full of two types of cheddar, Parmesan and garden pesto that are all baked into a thin pie crust. We keep things simple, as they should be during the summertime, and go with store-bought pesto and pie crust. As always, you can switch those out for homemade if you’d like!
Speaking of swapping out ingredients, this quiche is incredibly versatile. You can mix and match cheeses, make with our without the crust and add in any other fresh sautéed veggies from your garden that you may have. Want to make it a little less vegetarian? Go for it! Bacon bits or diced ham would taste great in here, too. Finish it off with fresh chopped chives or parsley - ooh-la-la, what a treat!
What Should I Serve With 3 Cheese and Pesto Quiche?
Just about anything goes well with this savory 3 Cheese and Pesto Quiche. It’s light enough that you can easily pair quiche with everything from salad to a heavier bisque, or hash browns.
These are a few of our recommendations:
- Cheesy Hash Browns with Bacon and Ham
- Berry Salad with Citrus Glaze
- Grilled Chicken BLT Salad
- Rosemary and Parmesan Fingerling Potatoes
- Candied Bacon
Ingredients in This Pesto and Cheese Quiche
- Pre-Made Pie Crust - you can find this is the refrigerated section at the grocery store. You could also substitute frozen puff pastry, or make your own pie crust if you are feeling up to the task!
- Eggs - any type of large eggs will work. You can also substitute half egg whites if you want your quiche to be a little more heart-friendly.
- Shredded White Cheddar Cheese - any type of white cheddar, mozzarella or gouda will taste great.
- Parmesan Cheese - freshly grated tastes best.
- Shredded Cheddar Cheese - mild or sharp cheddar will work.
- Milk - we recommend that you use whole milk, however 2% will work in a pinch. You can also substitute heavy cream for a slightly richer custard.
- Pesto - you can use prepared store-bought basil pesto to keep things easy, or if you have an abundance of basil, feel free to make your own!
- Salt & Pepper
How to Make 3 Cheese and Pesto Quiche
- Take your pre-made pie crust out of the refrigerator about an hour before you make your quiche. You want the crust to be room temperature.
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the eggs, cheeses, milk, pesto, salt, and pepper. Whisk until well combined.
- Roll out the pie crust on a lightly floured surface. Using the rolling pin, transfer the pie crust to a 9" pie dish, pinch the edges to make a decorative crust and pour the pesto and egg mixture into the pie shell.
- Bake the quiche in a preheated 350 degree oven for about 50-60 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny. A toothpick or knife inserted into the center should also come out clean.
- Once baked, remove from the oven and allow to cool for at least 5 minutes, then slice and serve. Enjoy!
Crustless Quiche
Whether you have a gluten allergy or just want to cut a few calories, this 3 Cheese Pesto Quiche recipe works great “crustless.” Just make sure to grease your pie dish with butter, then sprinkle a thin layer of shredded Parmesan cheese over the bottom of the dish. For one 9” quiche you should only need about 2 tablespoons.
That’s it! Just fill and bake as directed and boom, you’ve got yourself a gluten-free crustless quiche.
What Other Cheese Can Be Used in This Quiche?
Just about any cheeses will taste great. This recipe is very versatile! Some other cheeses to mix and match would be:
- Crumbled feta
- Crumbled goat cheese
- Gruyere
- Shredded Mozzarella
- Shredded Swiss
Can I Freeze Quiche?
Yup! Quiche will freeze and reheat great. Just be sure and cool completely, then wrap well in plastic wrap, followed by tin foil. You can store your quiche frozen for up to 3 months.
In order to reheat, thaw your quiche in the fridge overnight, then rewarm in a 325 degree oven until warmed through, or about 30 minutes. You may want to cover the crust with aluminum foil part-way through if it begins to brown too much.
More Quick and Easy Quiche Recipes
3 Cheese Pesto Quiche Recipe
Ingredients
- 1 9" Pie Crust pre-made refrigerated roll and bake
- 8 large Eggs
- 4 oz Shredded White Cheddar Cheese can substitute mozzarella or gouda
- 2 oz Parmesan Cheese grated
- 2 oz Cheddar Cheese shredded
- 1 cup Milk
- 2 Tablespoons Pesto store-bought or homemade
- 1/2 tsp Salt
- 1/4 tsp Pepper
Instructions
- Take your pre-made pie crust out of the refrigerator about an hour before you make your quiche. You want the crust to be room temperature.
- Preheat oven to 350 degrees.
- In a medium-sized mixing bowl, whisk together the eggs, cheeses, milk, pesto, salt, and pepper. Whisk until well combined.
- Roll out the pie crust on a lightly floured surface. Using the rolling pin, transfer the pie crust to a 9" pie dish, pinch the edges to make a decorative crust and pour the pesto and egg mixture into the pie shell.
- Bake the quiche in a preheated 350 degree oven for about 50-60 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny. If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
- Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!
Notes
Nutrition
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This 3 Cheese and Pesto Quiche is one of our favorite recipes to pull out during the late summer months. It’s rich and savory, packed full of two types of cheddar cheese, Parmesan cheese and garden pesto that are all baked into a thin pie crust.
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