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This Easy Three Cheese Quiche with Shallots and Flakey Buttery Crust is so delicious for breakfast or brunch. Perfect for those mornings you want to make extra special.
We love breakfast food. And French cuisine. So when the two meet, its perfection. Who doesn’t like a good quiche to start off the day? This is the perfect recipe to make when you have some extra time to make that weekend morning feel extra special.
As Christmas approaches, my goal is to post more fancy breakfast recipes. There’s just something about this time of year and extra special breakfasts, wouldn’t you agree?
When my husband and I were first dating he was working graveyard, so our first dates were out to breakfast rather than dinner. Ever since then breakfast has always held a special place in our hearts. Having a few go-to recipes that are always a huge hit make those weekend mornings feel extra special. This quiche has become a quick family favorite- and its even kid approved!
One thing I love about this quiche recipe is that its so versatile! You can easily add whatever you’d like or take out what you don’t like.
I will admit- the homemade crust in this quiche is my favorite part. The crust definitely puts this quiche over the top. I highly recommend taking the extra time to make the crust from scratch, you will NOT be disappointed! And bonus? The pie dough is SO EASY. Seriously. It is the easiest pie dough I have ever worked with, so don’t be intimidated! The dough comes together in under 10 minutes. The longest part is just waiting for it to chill, which takes about two hours total. But in the end you have the most perfect, flakey, buttery crust ever.
Here’s the rundown:
In a medium bowl you will add the four and salt. Then you cut in the chilled butter. Using your hands, you will then cut the butter into the flour until the butter resembles small peas. After that, drizzle some ice cold water over the dough and form it into a ball. Wrap in plastic wrap and allow it to chill for one hour. After the dough has chilled, remove from the refrigerator and very lightly flour a work surface. Roll the dough out so that it is larger than the pie dish. Form and fold the edges over the pie dish, and place in the refrigerator for a second time for 45-60 minutes. Allowing the crust to chill in the refrigerator a second time creates that perfect flakey crust that we all love.
While the dough is in the refrigerator mix up all the filling in a large bowl. When the dough is done chilling, add the filling to the unbaked pie shell and bake! So, so easy.
You can easily prepare this dough the night before as well!
Of course if you’re running short on time, you can use store bought pie dough. I have used them in a pinch and they can be a lifesaver; just remember the store bought pie shells are usually sweeter, which you may or may not like in a quiche.
I seriously love this quiche recipe and I can’t wait to hear how it turns out for you!!
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Here’s to those extra special weekend mornings..
Recipe
Easy Three Cheese Quiche with Shallots and Flakey Buttery Crust
Ingredients
- 6 large eggs
- 1 cup heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1-2 tablespoons finely chopped shallot
- ¾ cup three cheese blend of your choice (I used a three cheese Italian blend with asiago, parmesan and provolone)
For the Pie Crust:
- 1 ¼ cups all purpose flour, plus more for dusting work surface
- 1 teaspoon salt
- 8 tablespoons (1 stick) butter, chilled and cut into squares
- ¼ cup ice cold water
Instructions
- Start by making the pie crust. In a medium bowl whisk together the flour and salt. Scatter the chilled butter squares over the flour and use a pastry blender or our fingers to cut the butter into the flour until it is thoroughly combined and the flour resembles small peas. Drizzle the ice cold water over the top, and use your hands to form the dough into a ball. The dough should not be sticky or wet. If so, add a little but of flour to your hands until it is no longer wet feeling. Form the dough into a ball and tightly wrap with plastic wrap. Place in the refrigerator and allow to chill for one hour.
- After an hour, take the dough out. Lightly dust a work surface with flour, and roll the dough out until it is 2 ½ inches larger than a 9 inch pie dish. Place the pie dough over the pie dish and gently press down into the dish. Fold the sides that are hanging over into the pie dish and use your fingers to crimp the crust around the rim. Place the pie dish back into the refrigerator and allow the crust to chill for another 45 minutes.
- Preheat oven to 350 degrees. While the crust is chilling, start on your filling. In a large bowl, whisk the eggs, cream, shallots and seasonings together. Add the cheese. Pour into the unbaked pie shell, and bake for 40-45 minutes, until lightly browned. If the quiche is browning too quickly, cover with foil. Allow to cool for 5 minutes before serving. Enjoy!!
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