A rich savory custard pie made with cheddar cheese, similar to quiche.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Spread shredded cheese in the bottom of pie crust.

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  • In a large bowl, combine eggs, cream and milk. Season with hot sauce, salt, pepper and paprika. Pour filling over shredded cheese in the pie crust.

  • Bake in the preheated oven for 40 to 50 minutes, or until golden brown. Cool 10 minutes before serving.

Nutrition Facts

353.2 calories; protein 11.4g 23% DV; carbohydrates 13.1g 4% DV; fat 28.6g 44% DV; cholesterol 158.4mg 53% DV; sodium 382.2mg 15% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/05/2010
Really should rate this at a 3, but I am giving it a 4 because it has so much potential! First of all, an absolute MUST, is baking the pie crust for 8-10 mins before filling otherwise you end up with a soggy bottom. Cover the edges with tin foil or a pie edge cover because they WILL burn by the end of baking, specially at that temp. As for the temp, I would reduce it to 400F next time, which is plenty hot enough to bake a quiche. I did add some onions that I softened in the microwave and some garlic powder - I would add more next time. Also, I would change up the cheese and do a mixture of cheeses like cheddar, mozza, parm, and asiago. The milk and cream need to be reduced to allow the egg to set properly - I would reduce the milk and cream both to 3/4 cup EACH. The next time I make this with the changes I've noted, I will update. Read More
(18)

Most helpful critical review

Rating: 3 stars
04/11/2011
I enjoyed this although it wasn't as cheesy as I thought it would be. Read More
(3)
19 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/05/2010
Really should rate this at a 3, but I am giving it a 4 because it has so much potential! First of all, an absolute MUST, is baking the pie crust for 8-10 mins before filling otherwise you end up with a soggy bottom. Cover the edges with tin foil or a pie edge cover because they WILL burn by the end of baking, specially at that temp. As for the temp, I would reduce it to 400F next time, which is plenty hot enough to bake a quiche. I did add some onions that I softened in the microwave and some garlic powder - I would add more next time. Also, I would change up the cheese and do a mixture of cheeses like cheddar, mozza, parm, and asiago. The milk and cream need to be reduced to allow the egg to set properly - I would reduce the milk and cream both to 3/4 cup EACH. The next time I make this with the changes I've noted, I will update. Read More
(18)
Rating: 4 stars
01/27/2015
I think I needed to cover the crust with foil toward the end. I had to take it out because it was really getting brown. I would have preferred the texture a bit firmer (so I guess cooked longer). Also next time I might try to add spinach or onion or a different kind of cheese. It was a little mild in flavor. Also the milder flavors taste better when it isn't so hot out of the oven. Read More
(11)
Rating: 4 stars
11/21/2007
Add a little grated onion and garlic or grated shallots...sprinkle with parmesean cheese both before and after baking. Read More
(7)
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Rating: 5 stars
02/05/2007
Yummy! Everyone couldn't stop eating it. I made it for someone and everyone else ended up eating all of it so now I'll have to make another. Very good. Great dish for a dinner party. Read More
(7)
Rating: 5 stars
11/11/2006
I used both sharp and mild cheddar cheese and omitted the hot sauce. A very good recipe. Read More
(5)
Rating: 5 stars
01/19/2010
Oh my goodness I just finished eating 2 pieces of this for dinner and it was DIVINE!!! I would not change a thing the simplicity of it is what makes it so good...just perfect! It was light yet filling...a bite of custard mixed in with cheese YUM!!! This is probably my favorite recipe off this site to date. I wouldn't change a thing as far as the recipe goes but definitely when you're making something so focused on the cheese I would splurge and buy a really high quality sharp cheddar from Trader Joe's or an equivalent. YUMMMMM is all I can say and I have ONE happy tummy tonight:O) Read More
(4)
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Rating: 5 stars
08/02/2006
Fabulous everyone loved it. Read More
(3)
Rating: 4 stars
10/21/2010
Did not use hot sauce. Good with pasta sauce! Read More
(3)
Rating: 3 stars
04/11/2011
I enjoyed this although it wasn't as cheesy as I thought it would be. Read More
(3)