I remember a sleepy Saturday when I first learned how eggs and cheese could turn a simple pie crust into something that felt like a warm hug, and that memory is why I reach for a Cheese Quiche whenever friends drop by or when I want a calm weekend breakfast with minimal fuss.
Why You’ll Love It
This cheese quiche is forgiving and dependable, perfect for first timers and busy cooks alike, it bakes into a silky custard studded with golden cheese that refrigerates and reheats well so you can serve it for brunch, pack it for lunches, or slice it for an easy weeknight dinner.
Serves 6
Prep Time: 20 minutes |
Cook Time: 45 minutes |
Total Time: 65 minutes
Ingredients
- 1 unbaked 9 inch pie crust store bought or homemade
- 4 large eggs at room temperature
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded cheddar cheese about 150 g
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of ground nutmeg optional
- 1 tablespoon butter melted to brush the crust optional
Instructions
- Preheat the oven to 375 F 190 C and place a rack in the middle of the oven.
- If using a frozen crust follow package directions for thawing briefly then place the crust in a 9 inch tart or pie pan and crimp the edges, prick the bottom lightly with a fork.
- In a large bowl whisk the eggs then whisk in the milk and heavy cream until smooth, stir in the shredded cheddar, salt, pepper, and nutmeg if using.
- If you like a crisper bottom blind bake the crust for 10 minutes with pie weights or dried beans then remove weights and bake 3 more minutes, otherwise proceed without blind baking.
- Pour the egg and cheese mixture into the prepared crust, let it settle for a minute and tap the pan gently to remove air bubbles, brush the crust edge with melted butter if desired.
- Bake for 40 to 45 minutes until the center is set but slightly jiggly and the top is lightly golden, a knife inserted near the center should come out mostly clean.
- Let the quiche cool on a rack for at least 15 minutes before slicing it this helps the custard finish setting and makes cleaner slices.
Recipe Variations
- Ham and Swiss Swap in 1 cup diced ham and replace half the cheddar with 1 cup shredded Swiss cheese for a classic flavor change.
- Spinach and Feta Fold in 1 cup cooked squeezed dry spinach and 1/2 cup crumbled feta instead of half the cheddar for a tangy lighter quiche.
- Crustless Low Carb Skip the pie crust and pour the filling into a greased pie dish, bake the same time for a lower carb option.
- Herb and Gruyere Use 1 teaspoon chopped fresh herbs such as chives and thyme with 1 1/2 cups shredded Gruyere for a more aromatic outcome.
Make Ahead: You can prepare the filling and shred the cheese up to one day ahead and keep them covered in the fridge, blind bake the crust and store it for a day, assemble and bake within 24 hours, cooked quiche will keep in the refrigerator for 3 to 4 days and reheats nicely in a 350 F 175 C oven for 10 to 15 minutes.
Frequently Asked Questions
Can I use milk instead of heavy cream in a cheese quiche
Yes you can use all milk for a lighter texture the custard will be a bit less rich but still set well especially with four eggs and cheese.
How do I prevent a soggy bottom crust
Blind bake the crust for 10 minutes with weights then remove weights and bake 2 to 3 more minutes before adding the filling to help keep the bottom crisp.
Can I freeze a baked quiche
Yes cool completely then wrap tightly in foil or plastic wrap and freeze for up to 2 months thaw overnight in the fridge before reheating.
Cheese Quiche
This cheese quiche is forgiving and dependable, perfect for first timers and busy cooks alike, it bakes into a silky custard studded with golden cheese that refrigerates and reheats well so you can serve it for brunch, pack it for lunches, or slice it for an easy weeknight dinner.
Ingredients
- 1 unbaked 9 inch pie crust store bought or homemade
- 4 large eggs at room temperature
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded cheddar cheese about 150 g
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of ground nutmeg optional
- 1 tablespoon butter melted to brush the crust optional
Instructions
- Preheat the oven to 375 F 190 C and place a rack in the middle of the oven.
- If using a frozen crust follow package directions for thawing briefly then place the crust in a 9 inch tart or pie pan and crimp the edges, prick the bottom lightly with a fork.
- In a large bowl whisk the eggs then whisk in the milk and heavy cream until smooth, stir in the shredded cheddar, salt, pepper, and nutmeg if using.
- If you like a crisper bottom blind bake the crust for 10 minutes with pie weights or dried beans then remove weights and bake 3 more minutes, otherwise proceed without blind baking.
- Pour the egg and cheese mixture into the prepared crust, let it settle for a minute and tap the pan gently to remove air bubbles, brush the crust edge with melted butter if desired.
- Bake for 40 to 45 minutes until the center is set but slightly jiggly and the top is lightly golden, a knife inserted near the center should come out mostly clean.
- Let the quiche cool on a rack for at least 15 minutes before slicing it this helps the custard finish setting and makes cleaner slices.
Conclusion
This Cheese Quiche is a gentle, reliable recipe that builds confidence without fuss, it rewards simple steps with a creamy, cheesy result that fits weekend brunches, quick dinners, and make ahead plans, so take your time with the whisking, trust the resting step, and feel free to adapt fillings as you learn what your household loves.
