Hey friend, if you’re on the hunt for a reliable, flaky, and downright delicious savory pie, this Cheese Quiche Recipe is going to become your new kitchen favorite. I’m talking a buttery crust, a creamy, custardy egg filling loaded with melty cheese, and the freedom to add all your favorite goodies. Trust me, once you try this, it’ll be your go-to breakfast, brunch, or simple dinner fix. Stick with me—I’ll walk you through every step and share my best tips so you nail it on your first try.

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Why This Recipe Works

Flaky, buttery crust: Using a cold, all-butter pie crust rolled just right means you get that perfect crisp, tender base every single time.
Creamy egg custard filling: The combo of whole milk and heavy cream creates the smooth, melt-in-your-mouth texture that makes quiche so comforting.
Flexible add-ins: Whether you’re a veggie lover or a meat fan, this recipe embraces mix-ins perfectly pre-cooked so they don’t get soggy.
Simple, foolproof steps: From blind baking the crust to beating the eggs just right, I’ve got you covered so the quiche sets beautifully without cracking.

Cheese Quiche, savory pie recipe, easy cheese quiche, breakfast quiche, flaky crust quiche - A round pie with a thick golden brown crust holds a creamy egg mixture filled with green leafy vegetables and small cubes of pink ham, topped with melted white cheese and lightly browned spots. One slice is being lifted out with a silver spatula held by a woman's hand on the right, while another woman's hand holds the pie dish handle on the left. The pie sits on a white marbled surface with a green cloth partially visible at the top left and a small white bowl of light yellow sauce at the top right. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Cheese Quiche Recipe lies in its simplicity; every ingredient plays a crucial role to build flavor and texture that work in harmony. When you pick your cheese and add-ins wisely, you set yourself up for a crowd-pleaser every single time.

Cheese Quiche, savory pie recipe, easy cheese quiche, breakfast quiche, flaky crust quiche - Flat lay of one unbaked flaky pie crust in a simple white ceramic 9-inch pie dish, four whole brown eggs with clean shells, a small white bowl of whole milk, a small white bowl of heavy cream, a small white bowl of fine sea salt, a small white bowl of ground black pepper, a small white bowl with crumbled feta cheese, a small pile of cooked cubed ham, a small pile of sautéed chopped spinach glistening with a slight drizzle of olive oil, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flaky Pie Crust: I prefer all-butter pie crust for its rich flavor and superior flakiness, but store-bought works in a pinch—just keep it chilled before baking.
Eggs: The heart of the custard, make sure they’re fresh for the best texture and taste!
Whole Milk & Heavy Cream: The combo ensures your quiche is luxuriously creamy without being too dense.
Cheese: Sharp cheddar, tangy feta, or nutty gruyere all add fantastic flavor—choose your favorite or a blend for extra depth.
Salt & Pepper: Simple seasoning that brings everything together—remember to adjust depending on add-in saltiness.
Add-ins: Vegetables, meats, or seafood can personalize your quiche; just be sure to pre-cook and dry them so the filling isn’t watery.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Cheese Quiche Recipe is a fantastic starting canvas, but I love mixing it up. Adding different cheeses or seasonal veggies keeps it interesting and fresh.

Variation: My personal favorite is the ham, spinach, and feta combo—it’s bright, savory, and perfect for weekend brunches. I’ve also done bacon and white cheddar with scallions for a rich, smoky twist that never disappoints.

Step-by-Step: How I Make Cheese Quiche Recipe

Step 1: Chill and Roll the Pie Crust

Before anything else, make sure your pie dough is well-chilled—ideally made the night before. This chill time is crucial for a super flaky crust. When ready, lightly flour your surface and roll out the dough to about a 12-inch circle. Don’t rush this part; turning the dough a little each time you roll helps keep it even and round. Gently lift it into your 9-inch pie dish and tidy the edges by folding any excess dough under itself to create a nice rim. Chill again for at least 30 minutes—this makes the crust less likely to shrink or bubble while baking.

Step 2: Blind Bake the Crust

Lining the chilled crust with parchment and filling it with pie weights or dried beans is a genius trick to keep the crust from puffing up or slumping. Bake the crust at 375°F until edges brown lightly, about 15-16 minutes. Then, carefully remove the weights and bake a little longer to get the bottom golden and crisp. This step ensures no soggy bottoms, which is a common quiche hiccup.

Step 3: Whisk the Custard & Add Fillings

Drop your oven temperature to 350°F now. In a bowl, whisk together the eggs, whole milk, heavy cream, salt, and pepper until silky smooth—about a minute on high if you’re using an electric mixer. This aeration helps the quiche puff up just right. Stir in your cheese and any add-ins carefully; you want everything evenly distributed but not overmixed. Pour this heavenly mixture gently into your warm crust.

Step 4: Bake and Rest

Bake uncovered for about 45-55 minutes or until the center sets but still has a slight jiggle. Avoid overbaking—it’ll dry out and crack. You can shield the edges with foil or a pie crust shield early on if they brown too fast. Once out of the oven, let it rest for 15 minutes before slicing to let the custard finish setting. If you want, top with extra cheese, herbs, or a drizzle of hollandaise for an extra touch.

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Pro Tips for Making Cheese Quiche Recipe

Cold Dough is Key: Always keep your pie dough as cold as possible before rolling and baking to get that beautifully flaky texture.
Don’t Skip Blind Baking: Partial pre-baking the crust prevents sogginess—trust me, I learned this the hard way after a few sad, soggy bottoms!
Whisk Eggs Thoroughly: Mixing the eggs and dairy until fully combined and slightly frothy adds lightness to your quiche filling.
Add-Ins Should be Pre-Cooked: Moist veggies or raw meats will release liquid during baking and ruin the quiche’s texture. Cook and drain them well.

How to Serve Cheese Quiche Recipe

Cheese Quiche, savory pie recipe, easy cheese quiche, breakfast quiche, flaky crust quiche - The image shows three quiches on a white marbled surface. The top right quiche has a golden yellow smooth filling with a slightly browned top and a thick golden crust; one slice is missing and placed on a small white plate beside it. The middle left quiche has a creamy yellow filling with small green herbs and bits of browned bacon sprinkled on top, with a thick golden crust. The bottom right quiche has a mixed filling of creamy yellow with green leafy vegetables and pink ham chunks scattered inside, topped with melted cheese and a golden crust. Nearby, a white square dish with chopped green herbs and an olive green cloth napkin are visible. A woman's hand holding a silver serving spatula is resting on the surface near the top right quiche. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling fresh chopped herbs like chives, parsley, or thyme on top just before serving—it adds a fresh pop of color and flavor that brightens the rich custard. Sometimes, I drizzle a little hollandaise sauce for a luxe brunch vibe, or crack some good-quality black pepper for that extra bite.

Side Dishes

Pair your quiche with a simple green salad dressed in lemon vinaigrette or a medley of roasted root vegetables. For something heartier, crunchy breakfast potatoes or even a light tomato soup make for cozy, satisfying companions.

Creative Ways to Present

For special occasions, I’ve made mini quiches in muffin tins—bite-sized and perfect for a party. You can also serve the quiche wedges artistically on individual plates surrounded by colorful salad greens or garnish with edible flowers for that wow factor.

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed your first slice, wrap leftovers tightly with plastic wrap or store in an airtight container and refrigerate—quiche keeps well up to 4 days. I find the flavors meld deeper overnight, making leftovers even better!

Freezing

Freezing Cheese Quiche Recipe is a game changer. I cool my quiche completely, then wrap it well in foil and freeze. It stores beautifully up to 3 months. When ready, thaw overnight in the fridge and pop it back in a 350°F oven for about 20-25 minutes to refresh the crust and warm through.

Reheating

To keep your crust crisp when reheating, I always reheat quiche in the oven rather than the microwave. Set it to 325°F and warm for 15-20 minutes covered loosely with foil so the top doesn’t dry out. This method locks in the creamy texture and flaky crust every time.

FAQs

Can I use a store-bought pie crust for this Cheese Quiche Recipe?

Absolutely! While I love making my own all-butter crust for the best flavor and texture, store-bought pie crusts work just fine and will save you prep time. Just be sure to chill it well before blind baking to help prevent shrinkage and sogginess.
How do I avoid a watery quiche filling?

The key is to pre-cook your add-ins fully and pat dry any vegetables or meats before mixing into the custard. Also, blind baking the crust helps protect it from absorbing moisture. Lastly, don’t overbake—the quiche should be a bit jiggly in the center when you pull it out to avoid drying out.
Can I prepare the crust or quiche ahead of time?

Definitely! Pie dough can be made and refrigerated for up to 5 days or frozen for months ahead. You can blind bake the crust up to 3 days before filling it as well. Finished quiche freezes wonderfully too—just thaw and reheat gently.
What cheeses are best for this Cheese Quiche Recipe?

I recommend cheeses that melt nicely and provide flavor, such as cheddar, gruyere, feta, goat cheese, or Swiss. Mixing two cheeses can add more complexity—like sharp cheddar with creamy gruyere. Avoid overly salty cheeses unless you adjust added salt in the recipe.

Final Thoughts

Honestly, this Cheese Quiche Recipe feels like a hug on a plate. It’s approachable enough for weeknight dinners yet elegant for feeding a crowd during brunch. I love how versatile it is—you can make it your own depending on the ingredients in your fridge or your mood. The flaky crust, creamy filling, and melty cheese all come together just right when you follow these steps, and trust me, your family and friends will thank you. So go ahead, give this recipe a try and make yourself a slice (or two) of quiche heaven!