Easy Cheesy Quiche
Creamy, cheesy, and oh-so satisfying, this cheesy quiche is perfect for breakfast, lunch, or dinner. Made with homemade pie crust (or use a ready-made), this quiche is sure to satisfy any palate (picky ones included!) Serve with a side of hashbrowns for breakfast or a salad for lunch/dinner…either way you slice it, it’s a tasty and mouth-watering meal.
I found a pie crust recipe that’s a keeper (here) and wanted to make something savory with it. My in-laws have chickens and recently gave us a bunch of egg that I needed to use up, hence the quiche idea. I’ve made plenty of quiches in my day…some with bacon, some with sausage, some plain. This is a base recipe to which you can add whatever you want. I wanted the ease and simplicity of a plain cheese quiche (didn’t even put onions in this!) so we’d have no complaints at dinner. (I have one that hates peppers and always knows if they’re in there–no matter how hard I try to hide them!)
I sprinkled the cheese right on top of the unbaked crust. Feel free to use whatever cheese you have–this is a blend of cheddar.
In the egg mixture there’s both sour cream and half and half (or use regular milk if you don’t have half and half). This makes the filling creamy and more substantial than just using eggs and/or an egg/milk mix. Instead of a thin layer of egg (like many quiches I’ve eaten), this one is thick and scrumptious.
Served with fresh fruit or a side of fried potatoes (or both!), this cheesy quiche makes a delicious breakfast to eat with friends or family. Or you can be like my family and typically eat quiche for dinner. Smiles all around!
- 8 eggs, slightly beaten
- 2 cups sour cream
- 1 cup half and half (or milk)
- 1 1/2 cups sharp cheddar cheese
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- Preheat oven to 375 degrees F. Line baking sheet with silicone baking mat or parchment paper. Place 9" pie pan on top of baking sheet. Roll out pie crust into pie pan and press gently into pan. Spread grated cheese over pie crust.
- With a wire whisk, mix together eggs, sour cream, half and half, salt and pepper until smooth and creamy. Pour egg mixture over the cheese in pie pan. Bake for 45 minutes then cover with foil to prevent the crust from burning. Bake another 5-15 minutes or until middle is slightly jiggly when gently shaken. (The quiche will continue to cook while out cooling.) Let cool on wire rack. Can be eaten warm or at room temperature. Store in fridge.