Three-Cheese Pie
A cheesy, savory pie featuring three types of cheese, fresh tomatoes, and a rich egg custard, perfect for brunch or a comforting family dinner.
Ingredients
Instructions
- Mix shredded Cheddar, Mozzarella, Monterey Jack cheeses, chopped onion, and flour together.
- Spread the cheese mixture in a greased 10-inch pie plate with 1 1/2-inch depth.
- Beat eggs slightly in a bowl; add milk, salt, dry mustard, and Worcestershire sauce, then beat until well combined.
- Pour the egg mixture over the cheese mixture in the pie plate.
- Bake uncovered in a preheated 350°F oven for 35 to 40 minutes until set.
- Let stand for 10 minutes before arranging sliced tomatoes around the edge of the pie, overlapping slightly.
Tips & Substitutions
To enhance flavor, consider adding cooked bacon or sautéed spinach to the cheese mixture. If you're out of Worcestershire sauce, soy sauce can be a good substitute. For a lighter version, use half-and-half instead of milk. This Three-Cheese Pie can be made ahead of time and reheated, making it a great choice for meal prep or gatherings.
Serving Suggestions
This Three-Cheese Pie is perfect for brunch or a light dinner. Serve it alongside a fresh mixed greens salad or pair it with Pineapple Coleslaw for a refreshing contrast. A light white wine or sparkling water makes an excellent drink pairing, enhancing the dish without overpowering its rich flavors. For a heartier meal, serve with crusty bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 15-20 minutes or until warmed through. Alternatively, you can microwave individual slices for 1-2 minutes, but the oven method ensures a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Three-Cheese Pie contains roughly 517 calories, with 22g protein, 47g carbohydrates, and 27g fat. It is an excellent source of calcium (58% of the Daily Value), protein (45% of the Daily Value), and vitamin A (37% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1014mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cheese for this recipe?
Absolutely! You can substitute any cheese that melts well, like Gouda or Gruyère, for a different flavor profile. Just ensure you have a good balance of flavors and textures, keeping the total amount of cheese the same.
Is it possible to make this pie ahead of time?
Yes, you can prepare the pie and store it unbaked in the refrigerator for up to 24 hours. Just cover it tightly with plastic wrap. When ready to bake, remove the wrap and bake as directed. This makes it a convenient option for busy days.
What can I do if the pie is too watery?
If your pie turns out watery, it might be due to excess moisture from the tomatoes or cheese. To prevent this, you can drain the tomatoes before adding them or use less milk in the egg mixture. Baking it a bit longer can also help evaporate extra moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).