Cheese Quiche Recipe: There’s something magical about a golden-baked cheese quiche. It’s warm, comforting, and effortlessly elegant—all in one slice. Whether you’re hosting a weekend brunch, planning a weekday breakfast, or simply craving something cozy, this cheese quiche recipe will become your go-to favorite. It’s packed with cheesy goodness, creamy texture, and a flaky crust that ties it all together. Even better, this step-by-step guide breaks everything down so you can nail it on your first try.
So, grab your apron and let’s get baking!
What is a Quiche?
Quiche is a savory tart made with a pastry crust filled with a custard of eggs, milk (or cream), and a variety of ingredients like cheese, vegetables, or meats. Originating from France, it has become a globally loved dish thanks to its versatility and rich, satisfying flavor.
The most famous version is probably Quiche Lorraine, which traditionally includes bacon and cheese. But in this guide, we’re focusing on a pure cheese quiche—simple, classic, and delicious.
It’s the kind of dish that works for breakfast, lunch, dinner, or even a light snack. Serve it with a green salad, a hot cup of coffee, or just enjoy it on its own. Quiche might sound fancy, but making it at home is totally doable—even if you’re a beginner.
Why You’ll Love This Cheese Quiche
Here’s why this recipe deserves a spot in your rotation:
- Super Simple Ingredients: Nothing fancy, just kitchen staples.
- Customizable: Add herbs, switch up the cheese, or throw in some veggies.
- Perfect Texture: Creamy and cheesy inside with a buttery, crisp crust.
- Great for Meal Prep: Make it ahead and enjoy it all week.
- Freezer-Friendly: Yes, you can freeze slices for later!
Whether you’re cooking for your family, hosting a brunch, or prepping meals ahead, this cheese quiche hits the sweet spot between easy and impressive.
List of Ingredients You’ll Need
Let’s break it down into three parts: crust, filling, and optional add-ins.
Basic Ingredients for the Crust
You can use store-bought crust if you’re short on time, but nothing beats homemade. Here’s what you need:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 3 to 4 tablespoons ice water
This makes a buttery and flaky crust that holds up beautifully against the rich filling.
Ingredients for the Filling
The star of the show! This cheesy egg mixture bakes into a rich, savory custard.
- 4 large eggs
- 1 cup heavy cream (or whole milk)
- 1 ½ cups shredded cheese (more on the types below)
- Salt and black pepper to taste
- A pinch of nutmeg (optional, but adds depth)
Optional Add-ins
These are totally up to you. Want to elevate your cheese quiche? Toss in any of the following:
- Chopped spinach
- Cooked bacon or ham
- Sautéed onions or mushrooms
- Fresh herbs (thyme, chives, parsley)
- Sun-dried tomatoes
Just make sure any veggies are cooked and drained to avoid watery filling.
Choosing the Right Cheese for Your Quiche
Cheese is obviously a big deal here, so let’s make it count.
Best Cheese Combinations
Using one cheese is great. Mixing a couple? Even better. Here are some killer combos:
- Cheddar + Mozzarella: Bold and melty
- Gruyère + Parmesan: Nutty and savory (a classic French choice)
- Swiss + Goat Cheese: Tangy and rich
- Feta + Cheddar: A sharp contrast with a creamy base
Use whatever you love—but make sure it melts well and has flavor.
Shredded vs. Cubed Cheese
Shredded cheese melts evenly and is easy to layer, making it the most popular choice for quiche. However, small cubes of cheese can create little flavor pockets for a fun surprise in every bite.
Tip: Grate your own cheese instead of buying pre-shredded. Pre-shredded often includes anti-caking agents that can mess with texture.
Tools & Equipment You’ll Need
Before we start, gather these essentials:
- 9-inch pie pan or tart pan
- Rolling pin (if making your own crust)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Fork (for docking the crust)
- Parchment paper & pie weights (or dried beans)
Now that we’ve got everything ready, let’s get into the fun part—the step-by-step baking!
Step-by-Step Guide to Making Cheese Quiche
Cheese quiche is rich, creamy, and perfect for breakfast, brunch, or a light dinner. Follow these steps for a beautifully set, flavorful quiche every time.
Step 1: Prepare the Quiche Crust
Start with a homemade or store-bought pie crust. Roll the dough out on a lightly floured surface and gently fit it into a 9-inch pie dish. Press it into the corners and trim any excess dough from the edges. Chill the crust in the refrigerator for at least 20 minutes to prevent shrinking during baking.
Step 2: Blind Bake the Crust
Preheat your oven to 375°F (190°C). Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for another 5–7 minutes until the crust looks lightly golden. This step keeps the crust crisp and prevents sogginess.
Step 3: Make the Egg and Cheese Filling
In a mixing bowl, whisk together eggs, heavy cream or milk, salt, and pepper until smooth. Stir in shredded cheese such as cheddar, Swiss, or Gruyère. You can also add herbs or sautéed onions for extra flavor.
Step 4: Assemble the Quiche
Place the blind-baked crust on a baking tray. Pour the egg and cheese mixture evenly into the crust, making sure the filling spreads smoothly and doesn’t overflow.
Step 5: Bake to Perfection
Bake the quiche at 350°F (175°C) for 35–40 minutes, or until the center is just set and slightly jiggly. The top should be lightly golden.
Step 6: Let It Rest
Remove the quiche from the oven and let it rest for 10–15 minutes before slicing. This allows the filling to fully set, making clean slices and better texture.
Pro Tips for the Best Cheese Quiche
Want to take your quiche from good to unforgettable? Keep these handy tips in mind:
- Use cold butter for the crust—it’s what makes it flaky.
- Don’t overbeat the eggs or the texture will be tough.
- Shred your cheese fresh for better melt and flavor.
- Avoid too many wet veggies or your quiche may turn soggy. Cook and drain them first.
- Let it rest before slicing. This can’t be stressed enough!
Also, experiment with flavor by adding mustard powder, smoked paprika, or fresh herbs to the filling.
How to Store and Reheat Quiche
Quiche stores really well, making it a great make-ahead meal.
To Store in the Fridge:
- Let it cool completely.
- Cover with plastic wrap or foil.
- Store for up to 4 days.
To Reheat:
- Warm slices in a 350°F (175°C) oven for 10–15 minutes.
- You can also microwave individual slices for about 1–2 minutes, but the crust won’t stay as crisp.
Can You Freeze Quiche?
Yes! Cheese quiche is super freezer-friendly.
To Freeze:
- Cool the quiche completely.
- Wrap the entire quiche or individual slices tightly in plastic wrap, then in foil.
- Freeze for up to 2 months.
To Reheat from Frozen:
- No need to thaw. Just unwrap and bake at 350°F (175°C) for 20–25 minutes (longer if it’s a whole quiche).
This is perfect for quick breakfasts, last-minute lunches, or feeding surprise guests.
Common Mistakes to Avoid
Quiche is easy to make—but easy to mess up too. Watch out for these common pitfalls:
- Soggy crust: Always blind bake and avoid adding too much liquid.
- Overbaking: This causes the filling to crack and get rubbery.
- Undercooked veggies: Cook them first or they’ll release water into your filling.
- Too much filling: It will overflow and ruin the crust. Fill only about ¾ full.
If you’re making quiche for the first time, go simple. Stick to cheese, and once you’ve mastered it, start getting creative with mix-ins.
Make-Ahead Tips for Busy Mornings
Here’s how to make your mornings easier:
- Make the crust the night before, wrap it, and chill.
- Mix the filling and store it in a sealed container in the fridge overnight.
- In the morning, just pour, bake, and serve!
Or bake the entire quiche the night before and reheat in the morning—it’s still delicious.
Variations You Can Try
Don’t stop at cheese—quiche is a blank canvas!
Spinach and Cheese
- Add 1 cup sautéed spinach (squeezed dry)
- Use Swiss or feta cheese
- Season with garlic and nutmeg
Bacon and Cheese
- Add ½ cup cooked, crumbled bacon
- Use cheddar or Gruyère
- Garnish with green onions or parsley
Mushroom and Onion
- Sauté 1 cup mushrooms + ½ onion
- Add thyme or rosemary
- Try goat cheese or Swiss for a tangy twist
The possibilities are endless. Just keep the egg-to-dairy ratio the same, and you’re golden.
Serving Suggestions
Cheese quiche is great on its own, but here’s how to make a full meal:
- For brunch: Pair with fresh fruit, muffins, and mimosas.
- For lunch: Add a green salad with vinaigrette and crusty bread.
- For dinner: Serve with roasted veggies or a bowl of tomato soup.
Want a light dessert? Try lemon bars or fresh berries.
FAQs about Cheese Quiche Recipe
1. What’s the best cheese for quiche?
Gruyère, cheddar, and Swiss are top choices because they melt well and have great flavor. Mixing two cheeses often gives the best results.
2. How long does quiche last in the fridge?
It stays fresh for up to 4 days when stored in an airtight container.
3. Can I make a crustless cheese quiche?
Absolutely! Just grease your pan and pour the filling directly in. It’ll be more like a frittata but still delicious.
4. How do I prevent a soggy bottom crust?
Blind bake the crust and avoid adding wet ingredients directly into it. Layer cheese on the bottom to create a moisture barrier.
5. Is quiche served hot or cold?
Both! It’s delicious warm, room temperature, or even cold from the fridge. That’s what makes it great for meal prep.
Conclusion
Cheese quiche might sound fancy, but once you try it, you’ll see how incredibly simple and rewarding it is to make. With its creamy egg filling, melty cheese, and buttery crust, it’s the kind of dish that always impresses—without the stress. Perfect for any meal of the day, super flexible with add-ins, and easy to store or freeze, this is truly a recipe worth mastering.
So whether you’re a beginner or a kitchen pro, this cheese quiche recipe is your ticket to delicious comfort food that’s both humble and classy. Happy baking!
