12 Delicious Cheesy Quiche Crust Recipes

Who doesn’t love the rich, creamy goodness of a cheesy quiche? Whether you’re whipping up a quick dinner, craving some comfort food, or looking for the perfect dish to impress at your next brunch, these 12 delicious cheesy quiche crust recipes are sure to delight. From classic to creative, each recipe promises a flaky, buttery crust filled with gooey, melted cheese perfection. Keep reading to find your next favorite quiche!

Classic Cheesy Quiche Crust

Starting with the basics, a Classic Cheesy Quiche Crust is the foundation of any memorable quiche, offering a buttery, flaky base that complements the creamy filling perfectly. Let’s dive into creating this essential component with precision and care.

Ingredients

• 1 1/4 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon fine sea salt, for a subtle flavor enhancement
• 1/2 cup unsalted butter, cold and cubed for optimal flakiness
• 3-4 tablespoons ice-cold water, to bind the dough gently

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and fine sea salt, whisking them together to ensure even distribution.
2. Add the cold, cubed unsalted butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining for flakiness.
3. Drizzle 3 tablespoons of ice-cold water over the mixture. Gently stir with a fork until the dough begins to come together. If needed, add the remaining tablespoon of water, but be cautious not to overhydrate.
4. Turn the dough out onto a lightly floured surface. Knead it gently just enough to form a cohesive ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes to relax the gluten and chill the butter.
5. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish, trimming any excess for a neat edge.
6. Line the pie dish with the dough, pressing it gently into the corners. For a crisp crust, prick the bottom with a fork before blind baking or filling as your recipe directs.

After baking, this Classic Cheesy Quiche Crust emerges golden and crisp, with layers that shatter delicately under the fork. Its buttery flavor makes it a versatile base, whether you’re leaning into a traditional quiche Lorraine or experimenting with seasonal vegetables and cheeses. Serve it warm to highlight its texture, or at room temperature for a more pronounced flakiness.

Spinach and Feta Cheesy Quiche Crust

Delight in the perfect blend of creamy and savory with this Spinach and Feta Cheesy Quiche Crust, a dish that promises to bring a touch of elegance to your breakfast or brunch table. Designed for beginners, this recipe walks you through each step to ensure a flawless result.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 4-5 tbsp ice water
• 1 cup fresh spinach, finely chopped
• 1/2 cup feta cheese, crumbled
• 3 large farm-fresh eggs
• 1 cup heavy cream, rich and velvety
• 1/4 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the sifted all-purpose flour and cold, cubed unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep the crust tender.
4. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, pressing it gently into the bottom and sides.
5. In a separate bowl, whisk together the farm-fresh eggs, heavy cream, salt, and freshly cracked black pepper until smooth.
6. Spread the finely chopped fresh spinach and crumbled feta cheese evenly over the crust. Pour the egg mixture over the top.
7. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the crust is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
8. Allow the quiche to cool for 10 minutes before slicing. Tip: Letting it rest ensures cleaner slices and enhances the flavors.

Golden and inviting, this quiche boasts a flaky crust with a creamy, flavorful filling. Serve it warm with a side of mixed greens for a complete meal, or enjoy it as a hearty snack any time of the day.

Bacon and Cheddar Cheesy Quiche Crust

Let’s dive into creating a Bacon and Cheddar Cheesy Quiche Crust that’s sure to impress. This recipe combines the smoky flavor of bacon with the sharpness of cheddar in a flaky, buttery crust, perfect for any meal.

Ingredients

• 1 1/4 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon salt, finely ground
• 1/2 cup unsalted butter, chilled and diced into small cubes
• 4 tablespoons ice water, or as needed
• 6 strips thick-cut bacon, cooked until crispy and crumbled
• 1 cup sharp cheddar cheese, freshly grated
• 3 large farm-fresh eggs, beaten
• 1 cup heavy cream, rich and velvety
• 1/4 teaspoon black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the sifted all-purpose flour and finely ground salt.
3. Add the chilled, diced unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
4. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.
5. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
6. Sprinkle the crumbled crispy bacon and freshly grated sharp cheddar cheese evenly over the bottom of the crust.
7. In a separate bowl, whisk together the beaten farm-fresh eggs, rich heavy cream, and freshly ground black pepper until smooth. Tip: Let the mixture sit for a minute to allow the flavors to meld.
8. Pour the egg mixture over the bacon and cheese in the crust. Tip: For an even bake, gently tap the pie dish on the counter to remove any air bubbles.
9. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the crust is golden brown.

Serve this quiche warm to enjoy the melty cheddar and smoky bacon flavors encased in a perfectly flaky crust. It pairs wonderfully with a light salad for a complete meal.

Mushroom and Swiss Cheesy Quiche Crust

Whisking together the perfect blend of earthy mushrooms and creamy Swiss cheese, this quiche crust is a delightful twist on a classic dish that’s sure to impress at any brunch table.

Ingredients

• 1 1/4 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon salt, finely ground
• 1/2 cup unsalted butter, chilled and cubed
• 3-4 tablespoons ice water, as needed
• 1 tablespoon rich extra virgin olive oil
• 8 ounces cremini mushrooms, thinly sliced
• 1/2 cup heavy cream, velvety and smooth
• 3 farm-fresh eggs, beaten
• 1 cup Swiss cheese, shredded
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the sifted all-purpose flour and finely ground salt.
3. Add the chilled, cubed unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Avoid overworking the dough to keep the crust flaky.
5. Form the dough into a disk, wrap in plastic, and refrigerate for 30 minutes to relax the gluten.
6. On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Trim and crimp the edges as desired.
7. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment.
8. In a skillet, heat the rich extra virgin olive oil over medium heat. Add the thinly sliced cremini mushrooms and sauté until golden, about 5 minutes.
9. In a bowl, whisk together the velvety heavy cream, beaten farm-fresh eggs, shredded Swiss cheese, and freshly ground black pepper.
10. Spread the sautéed mushrooms evenly over the pre-baked crust, then pour the egg mixture over the top.
11. Bake for 30-35 minutes, or until the filling is set and the top is lightly golden. Tip: Let the quiche rest for 10 minutes before slicing to ensure clean cuts.

Flaky, buttery crust gives way to a creamy, cheesy filling studded with savory mushrooms. Serve warm with a side of crisp greens for a balanced meal that’s as pleasing to the eye as it is to the palate.

Broccoli and Cheese Cheesy Quiche Crust

Mastering the art of quiche starts with understanding its components, and this Broccoli and Cheese Cheesy Quiche Crust is no exception. Let’s break down the process into manageable steps to ensure a flaky crust and a creamy, flavorful filling every time.

Ingredients

• 1 1/4 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 teaspoon fine sea salt
• 4 tablespoons ice water
• 1 cup fresh broccoli florets, finely chopped
• 1 1/2 cups sharp cheddar cheese, freshly grated
• 3 large farm-fresh eggs
• 1 cup heavy cream, rich and velvety
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the sifted all-purpose flour and fine sea salt.
3. Add the chilled, cubed unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep the crust tender.
5. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
6. In a separate bowl, whisk together the farm-fresh eggs, heavy cream, and freshly ground black pepper until smooth.
7. Layer the finely chopped broccoli florets and freshly grated sharp cheddar cheese evenly over the crust.
8. Pour the egg mixture over the broccoli and cheese, ensuring it’s evenly distributed. Tip: Let the quiche sit for a minute to allow the filling to settle.
9. Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.

Flaky, buttery crust meets a creamy, cheesy filling with the fresh crunch of broccoli in every bite. Serve warm with a side of crisp greens for a balanced meal or slice into smaller pieces for a delightful appetizer.

Tomato and Basil Cheesy Quiche Crust

Unlock the secrets to a perfectly balanced Tomato and Basil Cheesy Quiche Crust with this easy-to-follow guide. Whether you’re a novice or a seasoned baker, this recipe will walk you through each step to achieve a flaky, flavorful crust that’s the foundation of any great quiche.

Ingredients

• 1 1/4 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon salt, finely ground
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water, as needed
• 1 cup cherry tomatoes, halved and juicy
• 1/4 cup fresh basil leaves, thinly sliced
• 1 cup sharp cheddar cheese, freshly grated
• 3 farm-fresh eggs, beaten
• 1 cup heavy cream, rich and velvety
• 1/2 teaspoon black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the sifted all-purpose flour and finely ground salt.
3. Add the cold, cubed unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
4. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.
5. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Gently press the dough into the dish and trim any excess.
6. In a separate bowl, whisk together the beaten eggs, heavy cream, and freshly ground black pepper until smooth.
7. Layer the halved cherry tomatoes, sliced fresh basil, and freshly grated sharp cheddar cheese over the prepared crust.
8. Pour the egg mixture over the tomatoes, basil, and cheese, ensuring even distribution. Tip: Let the quiche sit for a minute to allow the filling to settle.
9. Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown. Tip: Check for doneness by inserting a knife in the center; it should come out clean.

Marvel at the golden, flaky crust that encases a creamy, cheesy filling punctuated with bursts of juicy tomatoes and aromatic basil. Serve warm with a side of crisp greens for a delightful contrast in textures.

Ham and Cheese Cheesy Quiche Crust

Here’s a classic dish that combines the savory flavors of ham and cheese in a tender, flaky crust, perfect for any meal of the day.

Ingredients

• 1 1/4 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon salt, finely ground
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water, as needed
• 4 large farm-fresh eggs
• 1 cup heavy cream, rich and velvety
• 1/2 teaspoon black pepper, freshly ground
• 1 cup diced ham, savory and slightly smoky
• 1 1/2 cups shredded sharp cheddar cheese, aged for depth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the sifted flour and salt. Add the cold, cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Press it gently into the dish and trim the edges.
5. In another bowl, whisk together the eggs, heavy cream, and black pepper until smooth. Tip: Whisk gently to avoid incorporating too much air.
6. Layer the diced ham and shredded cheddar cheese evenly over the crust. Pour the egg mixture over the top.
7. Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.

Perfectly golden and puffed straight from the oven, this quiche offers a delightful contrast between the creamy filling and the flaky crust. Serve it warm with a side of crisp greens for a balanced meal.

Caramelized Onion and Gruyere Cheesy Quiche Crust

Kickstart your culinary journey with a dish that combines the sweetness of caramelized onions with the rich, nutty flavor of Gruyere cheese, all nestled in a flaky, buttery crust. This quiche is perfect for any meal, offering a harmonious blend of textures and tastes that will delight your palate.

Ingredients

• 1 1/4 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon salt, finely ground
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water, chilled to perfection
• 2 large yellow onions, thinly sliced for even caramelization
• 2 tablespoons olive oil, rich and fruity
• 1 teaspoon sugar, to enhance the onions’ natural sweetness
• 4 large eggs, farm-fresh and beaten
• 1 cup heavy cream, velvety and smooth
• 1 1/2 cups Gruyere cheese, shredded for meltability
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon nutmeg, freshly grated for warmth

Instructions

1. In a large bowl, whisk together the sifted flour and salt. Add the cold, cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
3. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour to relax the gluten.
4. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
5. In a skillet over medium heat, warm the olive oil. Add the thinly sliced onions and sugar, cooking slowly until golden and caramelized, about 25 minutes. Tip: Stir occasionally to prevent burning.
6. In a bowl, whisk together the beaten eggs, heavy cream, shredded Gruyere, black pepper, and nutmeg. Stir in the caramelized onions.
7. Pour the filling into the prepared crust and bake for 35-40 minutes, or until the center is set and the top is golden. Tip: Let the quiche rest for 10 minutes before slicing for cleaner cuts.

How the quiche emerges from the oven with a golden, puffed top, hiding the creamy, cheesy interior speckled with sweet onions. Serve it warm with a crisp green salad for a contrast in textures, or enjoy a slice cold the next day for a quick, satisfying meal.

Sun-Dried Tomato and Parmesan Cheesy Quiche Crust

Unlock the secrets to a perfectly flaky and flavorful quiche crust with this sun-dried tomato and Parmesan version, ideal for beginners eager to impress.

Ingredients

• 1 1/4 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup sun-dried tomatoes, finely chopped for a tangy bite
• 1/4 cup grated Parmesan cheese, aged for depth
• 3-4 tbsp ice water, to bind the dough
• 1/2 tsp sea salt, finely ground for seasoning

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and sea salt, whisking to distribute evenly.
2. Add the chilled, cubed unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Stir in the finely chopped sun-dried tomatoes and grated Parmesan cheese, ensuring they’re evenly distributed throughout the mixture.
4. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Tip: Avoid overworking the dough to keep the crust tender.
5. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Tip: Chilling the dough makes it easier to roll out and prevents shrinkage during baking.
6. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish.
7. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and sides. Trim any excess dough from the edges.
8. Using a fork, prick the bottom of the crust several times to prevent bubbling. Tip: For extra crispiness, blind bake the crust for 10 minutes before adding your quiche filling.
9. Bake the crust in the preheated oven for 15 minutes, or until golden and crisp. Remove from the oven and let it cool slightly before filling.

Sun-dried tomato and Parmesan cheesy quiche crust offers a delightful crunch with bursts of tangy and savory flavors. Serve it warm, filled with your favorite quiche mixture, or enjoy it as a standout base for a savory tart.

Asparagus and Goat Cheese Cheesy Quiche Crust

Crafting the perfect Asparagus and Goat Cheese Cheesy Quiche Crust begins with selecting the freshest ingredients to ensure a flavorful and satisfying dish. This recipe is designed to guide you through each step with precision, making it accessible even for those new to the kitchen.

Ingredients

• 1 1/4 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon salt, finely ground
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water, as needed
• 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
• 4 large farm-fresh eggs
• 1 cup heavy cream, rich and velvety
• 1/2 teaspoon black pepper, freshly ground
• 1/2 cup goat cheese, crumbled and creamy
• 1/4 cup grated Parmesan cheese, sharp and nutty

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the sifted flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
4. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
5. Blind bake the crust for 10 minutes by lining it with parchment paper and filling it with pie weights or dried beans. This prevents bubbling.
6. In a medium bowl, whisk together the eggs, heavy cream, and black pepper until smooth. Tip: Whisking vigorously incorporates air, making the quiche fluffier.
7. Arrange the asparagus pieces and crumbled goat cheese evenly over the pre-baked crust. Pour the egg mixture over the top, then sprinkle with grated Parmesan.
8. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: A knife inserted in the center should come out clean when it’s done.

Golden and inviting, this quiche boasts a creamy interior with the tangy punch of goat cheese, balanced by the earthy asparagus. Serve it warm with a side of mixed greens for a complete meal that’s as visually appealing as it is delicious.

Pepperoni and Mozzarella Cheesy Quiche Crust

You’re about to embark on a culinary journey that combines the savory punch of pepperoni with the creamy melt of mozzarella, all nestled in a golden, buttery crust. This Pepperoni and Mozzarella Cheesy Quiche Crust is a testament to the beauty of simple ingredients coming together to create something extraordinary.

Ingredients

– 1 1/4 cups all-purpose flour, sifted for lightness
– 1/2 teaspoon salt, finely ground for even distribution
– 1/2 cup unsalted butter, cold and cubed for perfect flakiness
– 3-4 tablespoons ice water, to bind the dough gently
– 1 cup whole milk, for a rich and creamy filling
– 3 large farm-fresh eggs, beaten to golden perfection
– 1 cup shredded mozzarella cheese, for that irresistible stretch
– 1/2 cup diced pepperoni, for a spicy, meaty bite
– 1/4 teaspoon black pepper, freshly ground for a sharp finish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, whisk together the sifted all-purpose flour and finely ground salt.
3. Add the cold, cubed unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep the crust tender.
5. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
6. In a separate bowl, whisk together the whole milk and beaten eggs until smooth. Stir in the shredded mozzarella, diced pepperoni, and freshly ground black pepper.
7. Pour the filling into the prepared crust, ensuring an even distribution of pepperoni and cheese. Tip: Let the filling sit for a minute to allow any air bubbles to escape.
8. Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
9. Allow the quiche to cool for 10 minutes before slicing. This rest period helps the filling set perfectly.
Rich in flavor and texture, this quiche boasts a crispy crust with a soft, cheesy center, punctuated by the spicy notes of pepperoni. Serve it warm with a side of crisp greens for a balanced meal, or enjoy a slice as a hearty breakfast on the go.

Roasted Red Pepper and Ricotta Cheesy Quiche Crust

This Roasted Red Pepper and Ricotta Cheesy Quiche Crust is a delightful blend of creamy and smoky flavors, perfect for any meal of the day. The combination of roasted red peppers and ricotta cheese creates a rich, velvety texture that’s both satisfying and elegant.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 cup roasted red peppers, drained and finely chopped
• 1 cup whole milk ricotta cheese, creamy and smooth
• 3 large farm-fresh eggs, beaten
• 1/2 cup heavy cream, rich and velvety
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon freshly ground black pepper, aromatic and pungent
• 1 cup shredded mozzarella cheese, melty and stretchy

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the sifted all-purpose flour and cold, cubed unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep the crust tender.
4. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Gently press the dough into the dish and trim the edges.
5. In another bowl, mix the finely chopped roasted red peppers, creamy ricotta cheese, beaten eggs, heavy cream, sea salt, and black pepper until well combined.
6. Pour the filling into the prepared crust and sprinkle the shredded mozzarella cheese evenly on top.
7. Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown. Tip: Check the quiche at the 30-minute mark to prevent overbaking.
8. Let the quiche cool for 10 minutes before slicing. Tip: This resting period allows the filling to set properly for clean slices.

Key to its appeal, this quiche boasts a creamy interior with a slight crunch from the golden crust. Serve it warm with a side of mixed greens for a balanced meal, or enjoy a slice cold for a quick, flavorful snack.

Conclusion

Zesty flavors and cheesy delights await in our roundup of 12 Delicious Cheesy Quiche Crust Recipes! Whether you’re a seasoned baker or just starting out, there’s something here to inspire your next meal. We’d love to hear which recipe becomes your favorite—drop us a comment below. Loved what you saw? Share the cheesy goodness with friends by pinning this article on Pinterest. Happy baking!