Quiche is a savory baked custard pie that typically combines eggs, cream, and cheese in a flaky crust. Using sour cream instead of (or alongside) heavy cream creates a richer, tangier filling that bakes up silky and sliceable without being overly heavy. This article shares a master sour cream quiche recipe plus three delicious variations, with exact measurements and times for reliable results every time.
Ingredients
- 1 (9-inch / 23 cm) unbaked pie crust (homemade or store-bought)
- 6 large eggs
- 1 cup (240 ml) sour cream (full-fat or reduced-fat)
- 1/2 cup (120 ml) whole milk
- 1 cup (120 g) shredded cheese (Gruyère, cheddar, or Swiss)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg (optional)
- 1 tablespoon (15 g) butter, for greasing the pan
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch (23 cm) pie dish with butter and press the pie crust into it, crimping the edges. Prick the bottom of the crust with a fork in several places.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes. Remove the weights and parchment, then bake for 5 more minutes until the crust is lightly golden. Set aside to cool slightly. Leave the oven on.
- In a large bowl, whisk the eggs until smooth. Add the sour cream, milk, salt, pepper, and nutmeg (if using), and whisk until fully combined.
- Stir in the shredded cheese. Pour the filling into the pre-baked crust.
- Bake at 375°F (190°C) for 30–35 minutes, until the center is set but still slightly jiggly. The internal temperature should reach 160°F (71°C) as the safe minimum for egg dishes, checked with a food thermometer.
- Let the quiche rest on a wire rack for 10 minutes before slicing. Serve warm or at room temperature.
Tips
- Don’t overbake: The quiche will continue to cook as it rests. Remove it from the oven when the center jiggles like set custard, not liquid.
- Blind baking is essential: Skipping the pre-bake step results in a soggy bottom crust. Use pie weights or dried beans to keep the crust from puffing.
- Room temperature ingredients: Let the eggs, sour cream, and milk sit out for 15–20 minutes before mixing. This helps the custard bake evenly.
- Cheese choice: Gruyère melts beautifully and adds nuttiness, but cheddar or Swiss work well. Avoid pre-shredded cheese with anti-caking agents, which can make the filling gritty.
Serving Suggestions
Serve slices of sour cream quiche with a simple green salad dressed with lemon vinaigrette, or alongside roasted asparagus or tomatoes. It also pairs well with fresh fruit for brunch. For a heartier meal, add a bowl of soup or a crusty baguette.
Variations
- Spinach and Mushroom: Sauté 1 cup (100 g) sliced mushrooms and 2 cups (60 g) fresh spinach in a little oil until wilted. Drain excess liquid and add to the filling before baking.
- Bacon and Onion: Cook 4 slices of bacon until crisp, crumble, and mix with 1/2 cup (80 g) caramelized onion. Use cheddar cheese.
- Herb and Goat Cheese: Omit the nutmeg and add 2 tablespoons chopped fresh chives, parsley, and dill. Use 1/2 cup (120 g) crumbled goat cheese instead of shredded cheese.
Storage and Reheating
Refrigerate leftover quiche within 2 hours of baking, covered, for up to 4 days. To reheat, place a slice on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or microwave on medium power in 30-second bursts until hot. Quiche also freezes well: wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream? Yes, plain Greek yogurt works as a substitute in equal measure. It will be slightly less tangy and a bit more tart, but the texture remains similar.
Why is my quiche watery? Watery quiche usually comes from vegetables that weren’t cooked or drained properly. Sauté mushrooms and spinach first, and squeeze out excess moisture before adding them to the filling.
Can I make quiche without a crust? Absolutely. Grease the pie dish well and pour the filling directly in. Bake for 25–30 minutes, and you have a crustless quiche that’s lower in carbs.
How do I know when the quiche is done? The center should be set but still slightly jiggly, and a food thermometer inserted into the center should read 160°F (71°C). Overbaking causes a rubbery texture.
Can I use low-fat sour cream? Yes, but the quiche may be slightly less creamy. Full-fat sour cream yields the richest texture and best flavor.
Can I freeze a baked quiche? Yes, let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven at 350°F (175°C) until hot.
Related
- Apple Meringue Pie: A Classic Dessert Recipe
- Betty Crocker Lemon Meringue Pie Recipe
- Vegetable Fermenting Supplies: What You Need to Start
More recipes to cook
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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