Cheddar cheese quiche is a savory baked custard in a flaky pie crust, filled with sharp cheddar and gently seasoned eggs. It makes an easy brunch or light supper, and the balance of milk and cream keeps the filling tender while the cheese adds plenty of flavor.
Ingredients
- 1 unbaked 9-inch (23 cm) pie crust, homemade or store-bought, about 9 oz (255 g)
- 1 tablespoon unsalted butter (14 g)
- 1 small yellow onion, finely diced, about 1 cup (150 g)
- 1½ cups shredded sharp cheddar cheese (170 g), divided
- 4 large eggs (about 200 g without shells)
- ¾ cup whole milk (180 ml)
- ¾ cup heavy cream (180 ml)
- ½ teaspoon fine salt (3 g)
- ¼ teaspoon freshly ground black pepper (about 0.5 g)
- ⅛ teaspoon ground nutmeg (about 0.25 g), optional
- 1 tablespoon chopped fresh chives (3 g), optional, for serving
Instructions
- Chill the crust and heat the oven. If using homemade pastry, fit it into a 9-inch (23 cm) pie plate, crimp the edge, and chill for 20 minutes. Heat the oven to 375°F (190°C). Set a baking sheet on the middle rack to heat; placing the quiche on it helps the bottom crust bake evenly.
- Blind-bake the crust. Line the chilled crust with parchment and fill it with pie weights or dried beans. Bake on the hot baking sheet for 15 minutes. Carefully lift out the parchment and weights, then bake the crust for 5–7 minutes more, until the base looks dry and just begins to turn pale golden. Set aside. Keep the oven on.
- Cook the onion. While the crust bakes, melt the butter in a skillet over medium heat. Add the diced onion and cook for 6–8 minutes, stirring occasionally, until soft and translucent but not browned. Take the pan off the heat and let the onion cool for a few minutes so it does not start cooking the eggs when combined.
- Make the custard. In a medium bowl, whisk the eggs until blended. Whisk in the milk, cream, salt, pepper, and nutmeg, if using. Stir in the cooked onion and 1 cup (113 g) of the cheddar.
- Fill and bake. Pour the mixture into the warm crust and scatter the remaining ½ cup (57 g) cheddar over the top. Bake on the baking sheet for 35–45 minutes. The edges should look set and lightly golden, while the center may wobble slightly when the plate is nudged. For food safety, check the center with a food thermometer: USDA FSIS guidance gives egg dishes a safe minimum internal temperature of 160°F (71°C). Avoid touching the thermometer to the pie plate.
- Rest before slicing. Transfer the quiche to a cooling rack and let it stand for 15 minutes. The custard will finish setting as it rests, making cleaner slices. Scatter over chives, if desired, and serve warm or at room temperature.
Tips
- Shred cheddar from a block when possible. It melts smoothly and usually gives the custard a less grainy texture than pre-shredded cheese, which may contain anti-caking starches.
- Blind-baking helps prevent a soggy base. Do not skip removing the weights and giving the crust its extra few minutes uncovered; the exposed pastry needs to dry before the wet filling goes in.
- Keep the filling additions modest. If adding vegetables, cook them first and drain or blot away excess moisture. Wet ingredients can make the custard watery and increase the baking time.
- Do not overbake. Take the quiche out once it reaches 160°F (71°C) in the center. A slight wobble is normal; a fully firm center in the oven can turn rubbery after resting.
Serving Suggestions
Serve a warm slice with a green salad dressed in a simple vinaigrette, or pair it with fresh fruit for brunch. Roasted tomatoes, steamed asparagus, or a bowl of soup make easy sides for lunch or supper. Quiche is rich, so crisp or lightly dressed accompaniments balance the meal well. For a brunch spread, cut it into small wedges and offer fruit, toast, or roasted potatoes alongside.
Variations
- Spinach and cheddar: Stir ½ cup (about 75 g) cooked, well-squeezed spinach into the custard. Fresh spinach should be wilted first; frozen spinach needs to be thawed and squeezed dry.
- Broccoli and cheddar: Add ¾ cup (75 g) small, lightly steamed broccoli florets. Pat them dry and distribute them in the crust before adding the egg mixture.
- Cheddar and bacon: Add 4 cooked, crumbled bacon slices (about 60 g). Drain them well and reduce the added salt slightly, since bacon is already salty.
- Herbed version: Add 1 tablespoon (3 g) chopped chives or 1 teaspoon (1 g) fresh thyme leaves to the custard. A small amount of Dijon mustard, about 1 teaspoon (5 g), also works well with cheddar.
Storage and Reheating
Refrigerate leftover quiche within 2 hours of baking, covered or in an airtight container. It keeps for 3–4 days in the refrigerator. For longer storage, wrap individual slices well and freeze for up to 2 months; thaw overnight in the refrigerator for more even reheating.
Reheat slices in a 325°F (165°C) oven for about 10–15 minutes, until hot throughout. A microwave works for a quick portion, but can soften the crust; heat in short intervals and check the center. Reheated leftovers should reach 165°F (74°C). Do not leave quiche at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make cheddar quiche ahead of time?
Yes. Bake it, cool it, and refrigerate it within 2 hours. Reheat it in the oven before serving, or serve it cold if you prefer; keep it refrigerated until mealtime.
How do I know when the quiche is done?
The outer part should be set and the center should have a gentle wobble, not look liquid. Check the center with a food thermometer and make sure it reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes.
Can I use milk instead of heavy cream?
Yes. Replace the cream with the same amount of whole milk for a lighter, less rich custard. The texture may be a little less silky, but the quiche will still set. Avoid using only low-fat milk if you want a creamy result.
Why is my quiche watery?
Common causes include vegetables that were not cooked or drained, an underbaked center, or overbaking that makes the custard separate. Cook vegetables first, remove excess moisture, and bake until the center reaches the safe temperature without leaving the quiche in the oven longer than needed.
Can I make this without a crust?
Yes. Grease a 9-inch (23 cm) pie plate well, add the onion and cheddar, then pour in the custard. Bake at 375°F (190°C), checking for a set center and an internal temperature of 160°F (71°C). The baking time may be shorter, so start checking around 30 minutes.
Can I use a different cheese?
Yes. Swap some or all of the cheddar for Swiss, Gruyère, or Monterey Jack. Swiss and Gruyère give a nuttier flavor, while Monterey Jack is milder and melts smoothly. Keep the total amount close to 1½ cups (170 g).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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