Ingredients
- 1 Pillsbury® refrigerated pie crust
- 1/2 c Swiss cheese, hand-shredded
- 1/2 c cheddar cheese, hand-shredded
- 1/2 c mozzarella cheese, hand-shredded
- 5 eggs
- 1/2 c ricotta cheese
- 1 c heavy cream
- salt, to taste
- pepper, to taste
Instructions
- Preheat the oven to 350 degrees F.
- Line a 9-inch deep-dish pie pan with 1 pie crust.
- Prick the pie shell, crimp the edges, and pre-bake at 350 degrees F for 10 minutes.
- Sprinkle the Swiss, cheddar, and mozzarella cheeses on the bottom of the prebaked pie shell.
- In a large bowl, whisk together the eggs, ricotta, heavy cream, salt, and pepper.
- Fill the pie shell with the egg mixture up to the edge of the crust.
- Bake the quiche for 15 minutes.
- Turn the oven down to 275 degrees F.
- Resume baking the quiche for another 25 minutes.
- The quiche is done when it is set in the center. If it jiggles or appears loose, continue baking until a knife inserted in the middle comes out clean. It will puff up considerably while hot, but will fall once it has cooled. Let it cool for 10 minutes before serving.
- Refrigerate any leftover quiche. To reheat, slice the cold quiche into an individual serving and place on a microwavable plate. Microwave in 30-second intervals for up to 1½ minutes or until hot throughout.
