Cheddar Cheese Pie Quiche
Indulge in the savory perfection of this Cheddar Cheese Pie Quiche, a creamy and rich dish that's perfect for brunch, lunch, or a light dinner. Featuring a flaky premade pie crust as the base, this quiche is layered with sharp cheddar cheese and a velvety custard made from eggs, heavy cream, and a touch of whole milk. A hint of nutmeg adds subtle warmth, while optional green onions provide a pop of freshness and color. With just 15 minutes of prep and simple blind baking, this crowd-pleasing quiche bakes to golden perfection in under 40 minutes. Serve it warm or at room temperature for a cheesy, satisfying slice of comfort that pairs perfectly with a crisp side salad.
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Recipe Information
Ingredients
- 1 9-inch crust Premade pie crust
- 2 cups (shredded) Sharp cheddar cheese
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Ground nutmeg (optional)
- 2 tablespoons Green onions (chopped, optional)
Instructions
Preheat your oven to 375°F (190°C).
If using a premade pie crust, place it into a 9-inch pie dish and crimp the edges to make a decorative border. Prick the bottom of the crust with a fork to prevent bubbling.
Blind bake the pie crust by placing a sheet of parchment paper on top of it and filling it with pie weights or dried beans. Bake for 10 minutes, remove the weights and parchment, and bake for another 5 minutes. Let cool slightly.
Spread 1 1/2 cups of the shredded cheddar cheese evenly over the bottom of the pie crust.
In a medium mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and nutmeg (if using) until smooth and well combined.
Pour the egg mixture over the cheese in the prepared pie crust, being careful not to overfill.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top. Add chopped green onions if desired.
Carefully transfer the pie dish to the oven and bake for 30-40 minutes, or until the filling is set and the top is golden brown. To test doneness, insert a knife into the center; it should come out clean.
Remove the quiche from the oven and allow it to cool for 10-15 minutes before slicing.
Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
3242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.1 g | 314% | |
| Saturated Fat | 122.0 g | 610% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1241 mg | 414% | |
| Sodium | 4122 mg | 179% | |
| Total Carbohydrate | 147.4 g | 54% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 14.2 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1905 mg | 147% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 594 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
