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Cheese Quiche by


1 9-inch refrigerated rolled pie crust (from a 15-ounce package)
4 ounces Gruyere, grated (about 1 cup)
4 large eggs, lightly beaten
2 cups half-and-half
3/4 cup frozen peas
2 scallions, sliced
kosher salt and black pepper
green salad, for serving


Heat oven to 375 F with the rack in the lowest position. Press the pie crust into a 9-inch pie plate. Sprinkle the bottom with the cheese.

Whisk together the eggs, half-and-half, peas, scallions, teaspoon salt, and teaspoon pepper. Pour the mixture in the pie crust. Bake until the crust is golden brown and the filling is set, 50 to 55 minutes. Let rest for 5 minutes before serving.

Serve the quiche warm or at room temperature with the salad.

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