Savory 3-Cheese Quiche

Total Time:
1 hr 36 min
25 min
1 min
1 hr 10 min

6 to 8 servings

  • 1 (9-inch) prepared pie shell (unbaked), recipe follows
  • 1 cup grated Swiss
  • 1/2 cup grated marbled jack
  • 3 tablespoon grated Romano, plus 1 tablespoon
  • 1/2 cup chopped medium onion
  • 1 cup fresh broccoli florets
  • 1 1/2 cup sliced fresh mushrooms
  • 1/4 teaspoons dried marjoram
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3 eggs
  • 1 cup milk
  • 1/2 cup half-and-half
  • 7 or 8 cherry tomatoes
  • Sheila's Never Fail Pie Crust:
  • 1 cup flour
  • 6 tablespoons butter flavored shortening
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 3 tablespoons cold water
  • Preheat oven to 425 degree F.

  • Sprinkle the cheese over the bottom of the pie shell, then evenly distribute the onion, broccoli, and mushroom over the cheese layer. Mix the eggs and the spices together in a bowl. Add the milk and half-and-half and mix well. Pour over contents in the pie shell.

  • Cut the cherry tomatoes in halves and place, cut side up, in a ring on top of the mixture. Sprinkle the 1 tablespoon of Romano over top. Bake for 15 minutes. Turn oven down to 300 degrees F and bake an additional 45 to 55 minutes or until cake tester inserted in middle comes out clean.

Sheila's Never Fail Pie Crust:
  • Blend together with pastry blender until crumbly (like coarse cornmeal). Add cold water, 1 tablespoon at a time, mixing with a fork until mixture will hold together. Handle as little possible. Wrap in plastic wrap in a "patty" and chill for at least an hour. Roll out between Saran Wrap with very little flour. Place carefully in a pie plate, being careful not to stretch dough. Trim the edges.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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