If you’ve ever dreamed of mastering the perfect brunch centerpiece, you’re going to love this Cheese Quiche Recipe. Trust me, it’s a game-changer — flaky crust, creamy custard, and melty cheese all come together in a way that’s just dreamy. Whether it’s a lazy weekend or a special occasion, once you try this, you’ll want to make it again and again. Keep reading, and I’ll share my favorite tips so you nail it every time!

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Why This Recipe Works

Flaky Pie Crust: It creates the perfect buttery, crispy base that holds up beautifully against the creamy filling.
Creamy Custard Fill: The combo of whole milk and heavy cream makes the texture silky without feeling too rich or heavy.
Flexible Add-Ins: You can tailor the quiche with your favorite cheeses and add-ins, making it a crowd-pleaser for all tastes.
Simple Technique: Step-by-step, with tips on blind baking and seasoning, you’ll avoid common pitfalls and get consistent results.

Cheese Quiche, savory brunch dishes, cheesy breakfast recipes, easy quiche recipe, 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 magic of this Cheese Quiche Recipe comes down to choosing quality ingredients that blend creamy richness with savory depth. Each plays a distinct role in building flavor and texture, so let’s dive into what works and why.

Cheese Quiche, savory brunch dishes, cheesy breakfast recipes, easy quiche recipe, 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: A sturdy, buttery crust is key. I like using an all-butter crust for the best flavor, but store-bought works in a pinch if you’re pressed for time.
Eggs: The backbone of the filling, they bind everything together and create that custardy texture we all crave.
Whole Milk & Heavy Cream: This combo provides the silky richness that makes the quiche luscious but not too dense.
Cheese: Choose something flavorful yet melts well — gruyere, cheddar, feta, or goat cheese are personal favorites of mine.
Salt & Pepper: Basic but essential — adjust this depending on your cheese and add-ins so it’s perfectly seasoned.
Add-Ins: Vegetables, ham, bacon, or seafood can personalize your quiche and elevate it from simple to spectacular.

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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

I love that this Cheese Quiche Recipe is a total blank canvas. Over the years, I’ve played around with add-ins, seasoning, and cheese blends — you’ll find what you love most by experimenting a little. It’s all about making it your own.

Variation: My favorite combo? Bacon, white cheddar, and scallions — it adds a smoky punch that’s irresistible, and friends always ask for seconds!
Vegetarian Twist: Swap meat for plenty of sautéed spinach, mushrooms, and leeks for an earthy, veggie-packed quiche that’s still decadent.
Different Cheese Blends: Try mixing feta with goat cheese for a tangy bite or gruyere and swiss for a smooth, nutty flavor profile.
Spices & Herbs: Add a pinch of nutmeg or fresh thyme to the custard to elevate the flavor without overpowering that cheesy goodness.

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

Step 1: Chill and Roll Out That Perfect Pie Crust

First things first, make or buy a flaky pie crust — chilling it thoroughly is crucial. I typically make my dough the night before and keep it wrapped tight in the fridge; cold dough rolls out easier and bakes up crisper. Roll it on a lightly floured surface into about a 12-inch circle, then gently transfer it into your 9-inch pie dish. Don’t trim the edges too much; folding the extra dough back over builds a lovely rim. Chill it again for at least 30 minutes before blind baking—it helps prevent shrinkage.

Step 2: Blind Bake So the Crust Stays Crisp

Line the chilled crust with parchment and fill with pie weights or dried beans — this avoids the dreaded soggy bottom. Bake at 375°F until the edges just start to brown, then remove weights and bake a bit longer to dry out the bottom. This method has saved my quiches from a soggy mess every time, especially with juicy add-ins. Pro tip: you can pre-bake the crust up to 3 days in advance and keep it refrigerated, which saves tons of time on a busy morning.

Step 3: Make the Custard Filling and Add Cheese

In a large bowl, whisk together eggs, whole milk, heavy cream, salt, and pepper until completely blended — about a minute. This aerates the mixture, so you get that light but creamy filling. Stir in your cheese and any add-ins, ensuring meats are cooked and veggies sautéed and drained well. I always pat my veggies dry to keep the custard from turning watery.

Step 4: Bake and Don’t Overdo It!

Pour the filling into your partially baked crust and reduce oven temp to 350°F. Bake for 45-55 minutes until the center is almost set but still a little jiggly in the middle—that’s the sweet spot. If the crust edges are browning too fast, a simple pie crust shield will save the day. Let the quiche cool about 15 minutes before serving; it slices more cleanly, and flavors mellow beautifully.

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Pro Tips for Making Cheese Quiche Recipe

Pre-cook Add-Ins: Vegetables like spinach or mushrooms release water, so sauté and pat them dry before mixing in to keep the filling custardy, not soggy.
Chill Dough Thoroughly: Cold dough prevents shrinkage and helps create those beautiful flaky layers I love.
Watch Your Bake Time: Oven temps vary — start checking at 40 minutes and use a gentle jiggle test for perfect doneness.
Use a Pie Crust Shield: Protects the crust edges from burning while the filling cooks fully—essential for neat presentation and flavor.

How to Serve Cheese Quiche Recipe

Cheese Quiche, savory brunch dishes, cheesy breakfast recipes, easy quiche recipe, 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 often finish my quiche with a sprinkle of fresh herbs—chopped chives, parsley, or a bit of tarragon elevate the flavor and add a pop of color. Sometimes, I drizzle a little hollandaise sauce over slices when serving for a brunch with an extra touch of indulgence. Freshly cracked black pepper always makes a difference, too!

Side Dishes

I usually pair this cheese quiche with a crisp green salad tossed in something lemony and light to balance out the richness of the quiche. Roasted asparagus or a simple fruit salad also play nicely alongside, especially if you’re serving brunch to company.

Creative Ways to Present

For holidays or special gatherings, I love making mini quiches using a muffin tin for adorable bite-sized servings—perfect for buffet tables or brunch parties. You can also try layering different colored vegetables or cheeses to create a pretty mosaic effect inside the quiche for extra wow-factor.

Make Ahead and Storage

Storing Leftovers

Leftover cheese quiche stores beautifully in the fridge. I wrap it tightly with plastic wrap or place it in an airtight container. It stays fresh and tasty for up to 4 days, making it a perfect make-ahead meal or snack.

Freezing

I’ve frozen baked quiche before with great success. Once fully cooled, wrap the quiche tightly in foil and store in the freezer for up to 3 months. When you’re ready, thaw it overnight in the fridge and warm it gently in the oven to bring back that just-baked texture and flavor.

Reheating

To reheat without losing that lovely crisp crust, I warm quiche slices in a 350°F oven for 15-20 minutes. If you’re in a rush, the microwave works, but the crust loses some crunch—oven reheating is my go-to for the best experience.

FAQs

Can I use a store-bought pie crust for this cheese quiche recipe?

Absolutely! A store-bought crust saves time and works well, especially when you’re short on prep. Just be sure to blind bake it properly to avoid a soggy bottom.
What cheeses work best in this cheese quiche recipe?

I recommend cheeses that melt smoothly and have distinct flavors, like gruyere, cheddar, goat cheese, feta, or swiss. You can mix and match to customize the taste to your liking.
How do I avoid a watery quiche filling?

Make sure to pre-cook and thoroughly drain any vegetable add-ins to get rid of excess moisture. Patting them dry before adding them to the filling is a key step I never skip.
Can I make the quiche ahead of time?

Yes! You can prepare the pie crust and blind bake it up to 3 days ahead, and the cooked quiche itself stores in the fridge for up to 4 days or freezes for longer storage.
What’s the best way to know when the quiche is done baking?

The edges should look set and golden, and the center will have a slight jiggle but won’t be liquidy. Starting to check around 40 minutes helps you catch it at perfect doneness without overbaking.

Final Thoughts

This Cheese Quiche Recipe has been my go-to for effortless entertaining and cozy breakfasts alike. It’s one of those dishes that feels fancy but is surprisingly simple to pull off — a perfect balance of elegant and approachable. I hope you make it your own, tweak it to your tastes, and enjoy it as much as I do. Once you do, you’ll understand why it’s a kitchen classic you’ll return to again and again.