Easiest Cheese Quiche

Written by
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Linda Larsen
Updated 12/04/20
Easiest cheese quiche

The Spruce

 
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
563 Calories
43g Fat
16g Carbs
28g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 563
% Daily Value*
Total Fat 43g 55%
Saturated Fat 23g 117%
Cholesterol 221mg 74%
Sodium 864mg 38%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Protein 28g
Calcium 786mg 60%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Everyone should know how to make a quiche. This classic French recipe is simple but satisfying and easy to make. Grab a premade pie crust, or make your own if you'd like, and with a few ingredients—cheddar cheese or a combo of cheddar and swiss, eggs, milk, heavy cream, flour, and seasonings—you can throw this quiche together in around 10 minutes. Pop it in the oven at 375 F for an hour, and you've got a simple, yet delicious meal. Follow the tips below and you will see just how easy it is to make your own cheese quiche.

Enjoy it with a nice crisp green salad and a glass of wine on a busy weeknight.

Ingredients

  • 1 refrigerated pie crust (or homemade pie crust)
  • 3 cups Cheddar cheese (shredded, or a combination of Swiss and Cheddar)
  • 4 eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 3 tablespoons flour
  • 1 to 2 teaspoons dried chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Steps to Make It

  1. Gather the ingredients.

    Cheese Quiche ingredients
     The Spruce

  2. Preheat the oven to 375 F. Let refrigerated crust stand at room temperature 15 minutes, then gently unroll.

  3. Place in 9-inch pie pan, press into bottom and up sides, and flute edges. Be careful not to stretch the pie crust as you work, because if you do, it will shrink during baking.

    Quiche crust dough in pie plate
     The Spruce

  4. Sprinkle cheese into the bottom of the pie crust; set aside.

    Cheese in pie crust
     The Spruce

  5. In a medium-sized bowl, combine the eggs, milk, cream, flour, chives, salt, and pepper, and beat with a wire whisk until the mixture is smooth and incorporated.

    Whisked wet ingredients for quiche in a bowl
     The Spruce

  6. Pour this mixture, which is technically a custard, carefully over the cheeses in the crust.

    Uncooked cheese quiche
     The Spruce

  7. Bake the quiche for 40 to 50 minutes until the quiche is puffed, golden brown, and set. Let stand for 5 minutes.

    Cheese Quiche
     The Spruce

  8. Cut into wedges, serve and enjoy.

Tips

  • Make sure the pie crust is cold.
  • Measure the ingredients carefully. If you add too much flour, the quiche filling will not be light.
  • Make sure you use 2% milk or whole milk and don't skimp on the cream. The fat in the cream adds to the richness of the recipe and makes the quiche filling tender.

Recipe Variations

  • If you buy pre-shredded cheese and a refrigerated pie crust, this Easiest Cheese Quiche takes about five minutes to put together.
  • With a purchased refrigerated or frozen pie crust, this recipe is a winner and incredibly simple to make.
  • Or, make your own pie crusts in big batches and freeze them. Thaw on the counter, then roll out and proceed with the recipe.
  • You could, of course, add about a cup of everything from thawed and drained frozen spinach to cooked sausages or onions or chicken or ham or shrimp or other vegetables to the pie crust before you pour in the egg mixture, but that would take more time!
  • Use this recipe as a basis to create your own quiche masterpieces. And when you do, write down the ingredients you used so you can reproduce it. 
  • You can use any type of cheese you'd like in this recipe. We happen to like a combination of Havarti, Colby, and Parmesan cheeses.

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