Cheddar Herb Quiche
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I still remember the first time I baked this simple cheddar herb quiche — the kitchen smelled like butter and fresh parsley, and the custard sliced cleanly without being rubbery. It’s a humble, comforting pie that comes together fast and tastes like a home-cooked brunch or weeknight supper. With a single store-bought pie crust, shredded cheddar, and a bright handful of herbs, this quiche is an easy way to feed a crowd or meal-prep breakfasts for the week. If you like savory pies, this pairs beautifully with other comfort recipes like cheddar garlic herb potato soup.
Why you’ll love this dish
This cheddar herb quiche is everything you want from a make-ahead savory pie: fast to assemble, forgiving in the oven, and endlessly adaptable. It’s budget-friendly (few ingredients), kid-approved (cheddar is usually a crowd-pleaser), and elegant enough for a weekend brunch. The fresh herbs lift the richness of the eggs and cheese, so the quiche never feels too heavy.
“Light, cheesy, and packed with herbs — this quiche is my go-to for Sunday brunch. It reheats perfectly and always disappears fast.” — a favorite home cook review
When to make it:
- Weekday breakfasts or rushed mornings — slice and go.
- Brunch gatherings — serve with salads and fresh fruit.
- Potlucks and picnic boxes — it tastes great warm or room temperature.
How this recipe comes together
Step-by-step overview before you start:
- Preheat and par-bake the crust so the bottom stays crisp.
- Whisk eggs and milk into a smooth custard and season.
- Fold in shredded cheddar and chopped herbs for texture and flavor.
- Pour into the partially baked crust and bake until the custard just sets.
- Rest briefly, then slice and serve.
That quick outline gives you an idea of timing: about 10 minutes prep, 40–45 minutes total including baking, and a short rest before slicing.
What you’ll need
Ingredient list (makes one 9-inch quiche):
- 1 pie crust (store-bought or homemade; blind-baked)
- 1 cup shredded cheddar cheese (sharp or medium) — you can mix half cheddar, half Gruyère for a nuttier flavor
- 1 cup milk (whole milk gives best texture; use 2% or half-and-half for a richer custard)
- 3 large eggs
- 1/4 cup chopped fresh herbs — parsley, chives, or thyme work beautifully (or a mix)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Notes and substitutions:
- Gluten-free: swap in a gluten-free pie crust.
- Dairy-free: use a plant-based milk like unsweetened oat milk and a dairy-free cheddar alternative (texture will differ).
- Want extra veg? Sautéed spinach, mushrooms, or caramelized onions are great add-ins — see the savory variations below and this crustless option for inspiration: Crustless Broccoli Cheddar Quiche.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Fit the pie crust into a 9-inch pie dish. Prick the bottom lightly with a fork, then pre-bake (blind-bake) for 10 minutes. If you have pie weights or dried beans, line the crust with parchment and weights for a flatter result.
- In a medium bowl, whisk together 3 large eggs and 1 cup milk until smooth. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Whisk briefly — don’t overbeat; you want a silky custard, not too aerated.
- Stir in 1 cup shredded cheddar cheese and 1/4 cup chopped fresh herbs until evenly distributed.
- Pour the egg-cheese-herb mixture into the pre-baked crust. Tap the dish gently on the counter to release any large air bubbles.
- Bake at 375°F (190°C) for 30–35 minutes, or until the center is set but still slightly wobbly — it will finish setting as it cools. The top should be lightly golden.
- Let the quiche rest for 5–10 minutes before slicing. This brief rest helps the custard finish firming and makes cleaner slices.
Best ways to enjoy it
Serving suggestions:
- Keep it classic: a simple green salad with a lemon vinaigrette and a side of roasted cherry tomatoes.
- Brunch spread: serve with fresh fruit, crusty bread, and a light yogurt parfait.
- Picnic or potluck: slice and serve at room temperature; it holds up well.
- Pair it with a crisp white wine (Sauvignon Blanc) or a light-bodied red (Pinot Noir) for evening meals.
Plating tip: garnish each slice with a few extra chopped herbs and a grind of black pepper for a fresh finish.
Storage and reheating tips
Storage:
- Refrigerate: cover the cooled quiche tightly with plastic wrap or store in an airtight container. Keeps well for 3–4 days.
- Freeze: wrap whole quiche or individual slices in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating:
- Oven (best): 325°F (160°C) for 12–18 minutes if slices are cold, until warmed through. For a whole thawed quiche, heat at 325°F for 20–30 minutes.
- Microwave (quick): 1–2 minutes on medium power for one slice, watching to avoid rubbery texture.
Food safety: refrigerate within 2 hours of baking and reheat to at least 165°F (74°C) when serving hot.
Pro chef tips
- Blind-bake properly: pricking the crust and using parchment with weights prevents a soggy bottom. If you don’t have weights, a second pie dish nested on top works in a pinch.
- Cheese distribution: mix the cheese into the custard instead of layering it in the crust — this avoids pockets and creates a creamier texture.
- Herb timing: add delicate herbs (chives, parsley) at the end to keep flavor bright. Heartier herbs (thyme, rosemary) can go in earlier.
- Avoid overcooking: quiche continues to set after the oven. Pull it when the center is slightly jiggly. Overcooking yields a rubbery texture.
- Use leftover quiche in creative ways — chop and fold into a breakfast hash or reheat with potatoes for a quick meal. If you enjoy repurposing, try pairing with a hearty soup like hearty cheddar garlic herb potato soup.
Creative twists
Flavor swaps and additions:
- Veg-forward: fold in 1 cup sautéed spinach and onions for a greener quiche.
- Onion-forward: caramelize a medium sweet onion and layer it under the custard for a sweet-savory spin. (See a similar idea at The View from Great Island.)
- Meat options: add cooked bacon bits or diced ham for extra richness.
- Cheese blends: mix half cheddar, half Gruyère or fontina for a silkier melt.
- Crust alternatives: use a puff pastry shell for a flakier edge or go crustless to cut carbs.
Dietary adjustments:
- To lighten it, use 2% milk and add an extra egg white in place of one whole egg.
- For vegetarian version, omit meat and boost umami with sautéed mushrooms — inspiration can be found in recipes like Brooklyn Supper’s Chive and Cheddar Quiche.
Your questions answered
Q: Can I use heavy cream instead of milk?
A: Yes — using half-and-half or heavy cream will make a richer, custard-like filling. If you use heavy cream, reduce total baking time slightly and watch for a set center.
Q: Do I have to pre-bake the crust?
A: Pre-baking (10 minutes) helps prevent a soggy bottom, especially with a store-bought crust. For extra protection, blind-bake with parchment and weights.
Q: How can I tell when the quiche is done?
A: The edges should be set and the center slightly wobbly. A knife inserted near the center should come out mostly clean with a few moist crumbs — not wet custard.
Q: Can I make this ahead for a brunch?
A: Yes — bake the quiche the night before. Reheat in a 325°F oven for about 15–20 minutes, or serve at room temperature for brunch.
Q: Is it safe to freeze slices?
A: Absolutely. Freeze wrapped slices for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Conclusion
If you loved this simple cheddar herb quiche and want to explore related recipes, check these inspired versions: Cheesy Fresh Herb Quiche, Vegetarian Chive and Cheddar Quiche – Brooklyn Supper, and Sweet Onion and Herb Quiche • The View from Great Island.
Cheddar Herb Quiche
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Fit the pie crust into a 9-inch pie dish. Prick the bottom lightly with a fork, then pre-bake (blind-bake) for 10 minutes. If you have pie weights or dried beans, line the crust with parchment and weights for a flatter result.
- In a medium bowl, whisk together eggs and milk until smooth. Add salt, black pepper, garlic powder, and onion powder. Whisk briefly — don't overbeat; you want a silky custard, not too aerated.
- Stir in shredded cheddar cheese and chopped fresh herbs until evenly distributed.
- Pour the egg-cheese-herb mixture into the pre-baked crust. Tap the dish gently on the counter to release any large air bubbles.
- Bake at 375°F (190°C) for 30-35 minutes, or until the center is set but still slightly wobbly — it will finish setting as it cools. The top should be lightly golden.
- Let the quiche rest for 5-10 minutes before slicing. This brief rest helps the custard finish firming and makes cleaner slices.
