This egg cheese cream quiche is a rich, custardy tart with a buttery, flaky crust, filled with a savory blend of eggs, heavy cream, and melted cheese. It’s a versatile dish that works for breakfast, brunch, lunch, or a light dinner, and it’s surprisingly simple to put together. The combination of eggs and cream creates a silky, set custard that pairs perfectly with the crisp crust and the salty, nutty flavor of cheese.
Ingredients
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 6 large eggs
- 1 ½ cups (360 ml) heavy cream (or half-and-half for a lighter quiche)
- 1 ½ cups (170 g) shredded cheese (Gruyère, cheddar, or Swiss)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- â…› teaspoon ground nutmeg (optional)
- 1 tablespoon chopped fresh chives or parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). If using a homemade crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges as desired. If using a store-bought crust, simply place it in the dish.
- To prevent the crust from puffing up during baking, line it with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes, until the crust is lightly golden. Set aside to cool slightly.
- In a large bowl, whisk the eggs until the yolks and whites are completely combined. Add the heavy cream, salt, pepper, and nutmeg (if using). Whisk again until smooth.
- Spread the shredded cheese evenly over the bottom of the pre-baked crust.
- Pour the egg-cream mixture over the cheese. The custard should come almost to the top of the crust; if it overflows, you may have a little extra.
- Place the quiche on the middle oven rack and bake for 30–35 minutes, until the center is just set but still slightly jiggly. The internal temperature should read 160°F (71°C) on an instant-read thermometer, which is the USDA FSIS safe minimum for egg dishes.
- Remove the quiche from the oven and let it rest on a wire rack for at least 10 minutes before slicing. This allows the custard to finish setting and makes cutting cleaner.
- Garnish with fresh chives or parsley if desired, then serve warm or at room temperature.
Tips
- Blind baking is essential: Don’t skip pre-baking the crust. It prevents a soggy bottom and ensures the crust stays crisp, especially with a creamy filling.
- Don’t overbake: The quiche is done when the edges are set and the center has a slight wobble. It will continue to cook from residual heat as it rests. Overbaking makes the custard rubbery.
- Use room-temperature ingredients: Let the eggs and cream sit out for 15–20 minutes before mixing. This helps the custard bake evenly and prevents a curdled texture.
- Customize your cheese: Gruyère is classic, but sharp cheddar, feta, or goat cheese all work well. Just avoid pre-shredded cheese with anti-caking agents, as they can affect the texture.
Serving Suggestions
Serve this quiche warm or at room temperature with a simple green salad dressed with a light vinaigrette. It also pairs beautifully with roasted tomatoes, steamed asparagus, or a bowl of fresh fruit. For brunch, add some crispy bacon or smoked salmon on the side. A slice of quiche is satisfying enough to stand alone for lunch, especially with a slice of crusty bread.
Variations
- Vegetable Quiche: Sauté 1 cup of chopped mushrooms, spinach, or bell peppers and add them to the crust before pouring in the custard. Squeeze out excess moisture from cooked vegetables to avoid a watery filling.
- Meat Lover’s Quiche: Add ½ cup of cooked, crumbled bacon or diced ham along with the cheese. Reduce the salt to ¼ teaspoon, as the meat adds saltiness.
- Herb and Onion Quiche: Caramelize one large sliced onion in butter until golden, then spread it over the crust. Add 1 tablespoon of fresh thyme or rosemary to the custard for an aromatic twist.
- Gluten-Free Option: Use a gluten-free pie crust or make a crustless quiche by greasing the pie dish and pouring the filling directly in. Bake for 25–30 minutes, as there’s no crust to pre-bake.
Storage and Reheating
Refrigerate leftover quiche within 2 hours of baking, covered tightly with foil or plastic wrap. It will keep for up to 4 days. To reheat, place slices in a 350°F (175°C) oven for 10–15 minutes, or until warmed through. You can also microwave individual slices for 1–2 minutes, but the crust will be softer. Quiche can be frozen for up to 2 months; wrap the whole quiche or slices in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use milk instead of heavy cream? Yes, you can substitute whole milk or half-and-half for the heavy cream, but the custard will be less rich and may be slightly less firm. Use 1 cup (240 ml) milk and ½ cup (120 ml) heavy cream for a balance, or just use all half-and-half.
Why is my quiche watery? A watery quiche is usually caused by overbaking (which makes the custard curdle and release water) or using vegetables that weren’t drained properly. Sauté vegetables first and pat them dry before adding. Also, make sure you bake just until the center is set but still slightly jiggly.
Can I make quiche ahead of time? Absolutely. You can assemble the quiche (without baking) and refrigerate it for up to 24 hours. Add about 5–10 minutes to the baking time if starting from cold. Baked quiche also reheats well, making it perfect for meal prep.
How do I know when the quiche is done? The center should be just set and a knife inserted near the center should come out clean, or the internal temperature should read 160°F (71°C). It will continue to set as it cools, so don’t wait for it to look fully firm in the oven.
Can I use a frozen pie crust? Yes, a frozen deep-dish pie crust works well. Thaw it according to the package directions, then blind bake as directed. You may need to add a few minutes to the blind baking time.
What if I don’t have pie weights? You can use dried beans, rice, or even a second pie pan placed on top of the parchment to weigh down the crust. Just make sure to remove them after the initial bake.
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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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