Cheddar & Herb Quiche

In the Midwest, where open fields seem to go on forever and the kitchen is the center of daily life, quiche has always been a family-table favorite. This savory cheddar and herb version brings back memories of Sunday brunch at Grandma’s—filled with the warm scent of baking, shared laughter, and the comfort of simple, fresh ingredients.

With a buttery, flaky crust, a smooth and creamy center, and fragrant herbs throughout, this quiche works beautifully for breakfast, lunch, or a light supper. It’s the kind of dish that invites you to slow down, enjoy every bite, and linger a little longer at the table.

Serve it alongside a crisp green salad with vinaigrette, roasted vegetables, or a cozy bowl of tomato soup. For a more filling meal, add crusty bread or tender potatoes. To elevate the moment, pair it with freshly brewed coffee or a chilled glass of white wine.

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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 the Oven
Heat oven to 375°F (190°C).

Prepare the Crust
Place the pie crust into a 9-inch dish, gently pressing it into the bottom and sides.

Add the Cheese
Evenly scatter the shredded cheddar over the crust.

Mix the Filling
In a medium bowl, whisk together the milk, cream, and eggs until well combined.
Stir in the herbs, salt, pepper, garlic powder, and onion powder.

Assemble & Bake
Pour the egg mixture over the cheese.
Bake for 35–40 minutes, until the center is set and the top is lightly golden.

Cool & Serve
Allow to rest for a few minutes before slicing.
Serve warm or at room temperature.

 Tip: For added depth of flavor, mix in sautéed onions, mushrooms, or spinach before baking.