Cheese Quiche

The smell of buttery crust and bubbling cheese drifting through a warm kitchen just… reminds me of Saturdays. You know, slow ones with soft socks and tea cooling on the table. This Cheese Quiche isn’t fancy in that showy way but in that quiet-found-its-place way. Rich and golden, a touch nutty from the Gruyère, and the kind of dish you make once and think, why don’t I do this more often?

Why You’ll Crave It

• The crust is crisp and flaky with just enough bite to balance the creamy middle.
• The filling is silken and savory, with warm spices and velvety richness in every forkful.
• It’s make-ahead friendly – actually improves in flavor after a little resting.
• Endlessly riffable – start with this, and then follow your cravings (or your fridge contents).
• Perfect for brunch, weeknight dinner, or even late-night quiet snacks standing over the sink (you know those).

The first time I made this, my sister and I ended up eating almost the entire thing on the couch, one slice after another, cold, without plates. We still giggle about it.

What You’ll Need

• 250g shortcrust pastry: chilled, either homemade (if you’ve got time) or a good-quality store-bought – no shame either way
• 3 large eggs: room temperature, for a smoother blend into the cream
• 200ml heavy cream: the thick kind that softly coats a spoon
• 100ml whole milk: helps to lighten the richness without losing that dreamy texture
• 200g Gruyère cheese: freshly grated – richly nutty and melts like a charm
• Salt: just enough to draw out those cheesy notes – a good pinch should do
• Black pepper: cracked fresh, not too much, just a suggestion of spice
• Nutmeg: a whisper – really only a pinch, to warm everything from behind the scenes

Easy How-To

Prep and chill your crust

If you’re making the shortcrust yourself, mix the butter into flour with your hands until it’s all crumbly, then slowly stir in water, just enough to bring it together. Don’t overmix… just a few gentle presses. Flatten it into a disc, wrap it snugly, and let it rest in the fridge for at least 30 minutes. Or, use your favorite premade one and skip the mess – I certainly do on busy days.

Roll it out and blind bake

Roll the dough on a floured surface into a circle that fits your tart tin, gently press it in, and tidy the edges. Prick the base with a fork so it doesn’t puff. Then line it with parchment and fill with baking beans or rice – blind bake at 180°C (350°F) for 15 minutes, until it just begins to go golden at the edges.

Mix that beautiful filling

In a bowl, whisk the eggs well, then add the cream and milk. Toss in a little salt, a grind or two of pepper, and the nutmeg. Stir in most of that glorious Gruyère, saving a little for sprinkling on top just before baking. The mixture will be pale gold, speckled, and smell like comfort already.

Assemble and bake

Pour the custard gently into your pre-baked crust. Give it a little jiggle to even it out. Sprinkle the last bit of cheese on top – maybe even a sprig of thyme or chives if you’re feeling rustic. Bake at 180°C for 30 to 35 minutes, until it’s puffed slightly, browned beautifully, and wobbles just a little in the center.

Cool and serve

Let it rest about 10 minutes (the hardest part, honestly). The filling will settle, firm up just right, and be easier to slice. Serve warm or room temperature – both have their own kind of charm.

Good to Know

• If your crust shrinks a bit while baking, don’t stress! It’s still going to taste wonderful – call it rustic and carry on.
• The smell of nutmeg in the oven always makes it feel like someone’s waiting to be hugged. Trust me, don’t forget it.
• If you end up with leftover filling (if your pan’s smaller), pour it into a ramekin and bake it alongside – a tiny crustless quiche!

Serving Ideas

• Pair with a crisp green salad, lightly dressed with lemon or vinaigrette – the fresh bite cuts the richness just right.
• Serve alongside spiced roasted carrots or new potatoes for a cozy dinner any time of year.
• If you’re a brunch person, a mimosa or soft white wine is honestly heavenly with this.

Top Tricks

• Grate your cheese from a block – pre-grated tends to have anti-caking agents that dull the texture and flavor a bit.
• If the crust edge browns too quickly in the oven, gently cover the rim with a ring of foil halfway through baking.
• Letting the quiche cool at least 10–15 minutes helps it “set” so it slices cleanly – and surprisingly, it often tastes better a little warm than piping hot.

Frequently Asked Questions

Can I use a different cheese?

Yes absolutely. Gruyère is lovely, but so is Comté, Emmental, or a mix of sharp cheddar and Parmesan. Just aim for something that melts smoothly and brings good flavor.

Why blind bake the crust?

It keeps the crust crisp! If you skip it, the base can go soggy from the wet filling, especially if you’re adding veggies too.

Can I make this the night before?

Yes, and it’s actually better the next day. The flavors settle in, and it reheats well (oven preferred for re-crisping the crust).

Is it freezer-friendly?

Definitely. Bake it first, cool completely, then wrap tightly. To serve, reheat from frozen at 160°C (320°F) until warmed through again.

Conclusion

There’s just something lovely about a cheese quiche. It’s simple, satisfying, and quietly elegant, and it’s one of those recipes that welcomes variation without any fuss. Once you’ve made it once, you’ll know it by feel – the ratio, the way it smells when it’s “just done.” And then… you’ll never be far from comfort food again.

More recipes suggestions and combination

Spinach and Feta Quiche

The tang of feta with the earthy green of spinach makes this a bold and beautiful variation.

Mushroom and Gruyère Quiche

Deep, rich, and woodsy – perfect for autumn days and hearty appetites.

Smoked Salmon and Cream Cheese Quiche

Elegant enough for any occasion – silky with a hint of salt and smoke.

Vegetable Medley Quiche

Bright with color and texture – great for using up what’s in the fridge (zucchini, peppers, red onions… anything goes).

Quiche Lorraine

Bacon and cheese in perfect harmony – it’s a true classic for a reason.

Herb and Cheese Quiche

Deliciously fragrant – fresh parsley, thyme, and chives sing in every bite.