Cook by the Book: Three-Cheese (& Ham) Quiche

(Friends, I was not able to finish the adoption post planned for today because we were busy celebrating a birthday yesterday! So, instead I’m plugging in a recipe post that was ready and waiting and I will be back Thursday with the adoption post.)

Last year I set out to use my cookbooks more often and to give my reviews here on the blog, and I have a few new ones to share this week! Today’s recipe is a Three-Cheese Quiche from Joanna Gaines’s Magnolia Table. My daughter and I served this at our Winter Wonderland Tea. I made the crust, and she made the filling. It was our first time making it, but fortunately, it was a hit!

Three-Cheese Quiche

6 large eggs

1 cup heavy cream

1 tsp garlic powder

1/2 tsp sweet paprika (optional)

1/2 tsp ground white pepper

4 oz extra-sharp white cheddar cheese, grated (about 1 cup)

1 oz Parmesan cheese, grated (about 1/2 cup)

2 oz Gruyère cheese, grated (about 1/2 cup)

*I added 1 cup of shredded ham

1 unbaked pie crust (recipe to follow)

1/4 cup minced chives

Preheat the oven to 350 degrees. In a large bowl, whisk together the eggs, cream, garlic powder, paprika (if using), salt, and white pepper. Stir in the cheddar, parmesan, and gruyere. Pour the mixture into an unbaked pie shell. I wanted to have some ham in the quiche, so I spread about 1 cup of shredded ham in the bottom of the pie shell before pouring in the egg mixture. Sprinkle the chives on top.

Bake until the quiche is lightly golden and set in the center when the pan is gently pushed, 40-45 minutes. If the crust is browning too quickly, cover it with foil. Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.

Pie Crust

I had a couple of favorite pie crusts recipes already but decided to try Joanna’s to go with her quiche. It was delicious and a nice dough to work with. I’ll use it again!

1 1/4 cups all-purpose flour, plus more for rolling

1 tsp salt

8 Tbsp (1 stick) unsalted butter, cut into 1/2 ” cubes and chilled

1/4 cup ice-cold water

1 large egg (only if blind baking)

In a food processor pulse the flour and salt. Sprinkle the butter cubes over the flour and pulse until the butter is coated with flour and the biggest pieces are the size of small peas. Drizzle the cold water on top and pulse until the dough comes together. Shape dough into a flattened ball; wrap tightly in plastic wrap and chill for at least an hour. Lightly dust the counter with flour and roll the dough out to a round 2 1/2 ” larger than a 9″ pie plate. transfer to a pie plate, easing it into the edges. Crimp edges. Add filling and bake according to quiche recipe.

(If blind baking before adding a pie filling, prick sides and bottom, line with parchment paper, fill dried beans and bake at 425 degrees for about 15 minutes or until edges are beginning to brown.)

For our tea, we served this quiche with Half Baked Harvest’s Winter Salad with Maple Candied Walnuts. Now, I know this is supposed to be a post about using my cookbooks, but I did get this salad recipe from HBH’s Instagram page. I love this salad! It is my new favorite salad for winter, and I’ve made it to go with so many meals already. Lots of color, crunch, and flavor!

I don’t think this quiche looks nearly as good as it tastes. These photos don’t do it justice. It is rich, creamy, and cheesy with a smooth, silky texture. It’s definitely going to be my go-to quiche year-round!