This Three Cheese Quiche with Pesto 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 easy quiche holds its own as a light breakfast or lunch, but it also tastes great when paired with a green salad or roasted potatoes.
This quiche is fancy enough for a holiday breakfast and easy enought to make on your long weekend home. It’s easy to customize, read along and I’ll show you some of our favorite variations.
Cheese Quiche with Pesto
One of our favorite quiche recipes to pull out during the late summer months is this cheese quiche with pesto. It’s rich and savory, packed with two types of cheddar, Parmesan and garden pesto, 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. You can always switch those out for homemade pesto and easy pie crust. If you’d like!
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Speaking of swapping out ingredients, this quiche is incredibly versatile. You can mix and match cheeses, make with or without the crust and add in any other fresh sautéed veggies from your garden that you may have for an easy quiche recipe.
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 to Serve With Pesto Cheese Quiche
Just about anything goes well with this savory Three Cheese 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
- or more Brunch Recipes
Ingredients You Will Need
- Pre-Made Pie Crust – you can find this in 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 quiche pesto!
How to Make Pesto Cheese 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 at room temperature.
- Preheat the oven to 350 degrees.
- Whisk together the eggs, cheeses, milk, pesto, salt, and pepper in a large bowl. 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!
How to Make Crustless Quiche Recipe {Easy}
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 two tablespoons.
That’s it! Just fill and bake as directed; boom, you’ve got a gluten-free pesto quiche, crustless.
Variations
- Pesto Chicken Quiche: Add a 1/2 cup diced rotisserie chicken in the egg mixture for an easy chicken quiche recipe.
- Spinach Quiche: Chop a cup of spinach and add about a 1/4 cup of feta cheese to make a vegetable quiche recipe.
- Sundried Tomato Quiche: Finely chop some sundried tomatoes and add before baking for a delicious sun dried tomato quiche recipe.
- Sausage and Spinach Quiche: Add some ground sausage and a handful of chopped spinach to make a sausage and spinach quiche.
- Feta quiche: Add 1/8 cup crumbled feta to your quiche before baking for another delicious flavor variation.
Frequently Asked Questions
Yup! Most types of 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.
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.
A frittata is partially cooked on the stovetop in a skillet and then finished in the oven. A quiche is baked in the oven.
Just about any cheese 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, and Aged White Cheddar.
The best way to reheat quiche is in a preheated 350 degree oven for about 10 minutes, or until warmed through.
Three Cheese Pesto Quiche Recipe
Ingredients
- 1 9" pie crust, pre-made refrigerated roll and bake
- 8 large eggs
- 4 ounces white cheddar cheese, shredded
- 2 ounces Parmesan cheese, grated
- 2 ounces cheddar cheese, shredded
- 1 cup milk
- 2 tablespoons pesto
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F.
- If you are using a refrigerated pie crust, remove it from the fridge and allow to come to room temperature.
- Meanwhile, in a medium-sized mixing bowl, whisk together the eggs, white cheddar cheese, Parmesan cheese, cheddar cheese, milk, pesto, salt, and pepper.
- 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
Did you make this?
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More Quick and Easy Egg Recipes
- Spinach and Feta Quiche
- 3 Cheese Mini Quiche
- Ham and Cheese Easy Quiche
- Protein Egg Bites
- More Recipes with Eggs
- More Breakfast Recipes
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.
Categories:
Breakfast, Easter, Eggs, Fall Recipes, Healthy, Nut-Free, Spring Recipes, Summer Recipes, Vegetarian, Winter Recipes,
There was too much filling, I could only fit maybe 6 eggs worth in a standard 9″ pie crust, so I have some leftover to figure out what to do with! Not a big deal, I’d just suggest people scale it down to have 1-2 fewer eggs.
Overall was good but a bit plain, seems like a great basic recipe to add your own veggies, meat, etc. to.