Cheddar and Herb Quiche
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In the Midwest, where fields stretch endlessly and kitchens are the heart of the home, quiche has long held a place at family tables. This savory cheddar and herb version recalls Sunday brunches at Grandma’s—filled with the aroma of baking, the sound of laughter, and the comfort of simple, farm-fresh ingredients.
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With its flaky crust, creamy filling, and fragrant herbs, this quiche is perfect for breakfast, lunch, or a light dinner. It’s a dish that encourages slowing down, savoring each bite, and sharing stories around the table.
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Pair it with a crisp green salad dressed in vinaigrette, roasted vegetables, or a bowl of tomato soup. For a heartier spread, add crusty bread or warm potatoes. And to make the meal feel extra special, serve with freshly brewed coffee or a chilled glass of white wine.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Pre-made pie crust | 1 | 9-inch size |
| Cheddar cheese, shredded | 1 cup | Sharp cheddar recommended |
| Milk | ½ cup | |
| Heavy cream | ½ cup | Adds richness |
| Eggs | 3 large | |
| Fresh herbs (parsley, chives, thyme) | ¼ cup, chopped | Mix and match |
| Salt | ½ tsp | |
| Black pepper | ¼ tsp | |
| Garlic powder | ¼ tsp | |
| Onion powder | ¼ tsp |
Directions
- Preheat Oven
- Set oven to 375°F (190°C).
- Prepare Crust
- Place pie crust in a 9-inch dish, pressing gently into bottom and sides.
- Layer Cheese
- Sprinkle shredded cheddar evenly over the crust.
- Mix Filling
- In a medium bowl, whisk milk, cream, and eggs until smooth.
- Stir in herbs, salt, pepper, garlic powder, and onion powder.
- Assemble & Bake
- Pour egg mixture over cheese.
- Bake for 35–40 minutes, until set and golden brown on top.
- Cool & Serve
- Let rest for a few minutes before slicing.
- Serve warm or at room temperature.
✨ Tip: For extra flavor, try adding sautéed onions, mushrooms, or spinach to the filling.
