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A sliced cheese quiche with a golden broiled top on a dark slate board, with a chef's knife and raw onions alongside
Blind Baking a Tart Shell

Classic Cheese Quiche

Prep 20 min Cook 45 min Total 1 hr 5 min Servings 8

By Lukasz Jagiello

Published Oct 12, 2026 · Updated Oct 12, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Blind-bake the crust first so it sets and browns before the wet custard ever touches it — skip that step and the bottom stays pale and soggy.

Ingredients

Method

  1. 01

    Heat oven to 375°F. Fit the crust into a 9-inch pie pan, prick the bottom with a fork, line with parchment and pie weights.

  2. 02

    Blind-bake 15 minutes, then remove the weights and parchment and bake 5 more minutes until pale gold. This sets the crust before the custard goes in — skip it and the bottom stays pale and soggy.

  3. 03

    Whisk eggs, cream, milk, salt, pepper and nutmeg.

  4. 04

    Scatter the cheese over the warm crust, pour in the custard.

  5. 05

    Bake 30-35 minutes until just set in the center with a slight jiggle.

  6. 06

    Broil 1-2 minutes to deepen the color on top, watching closely. Rest 10 minutes before slicing.

Notes & swaps

  • Blind-bake the crust first so it sets and browns before the wet custard ever touches it — skip that step and the bottom stays pale and soggy.
  • Add sautéed mushrooms, spinach, or caramelized onions to the crust before the cheese for a variation.

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