Quiche au Fromage

Name: Quiche au Fromage (5-Ingredient French)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 store-bought or homemade pie dough; 3 large eggs; 2 cups half and half; 6 ounces soft cheese, such as fontina, gruyere, or cheddar, grated; 1 tbsp chives or minced scallions, to garnish

Quiche au Fromage is a lush, custardy French cheese quiche that comes together in just 10 minutes with five simple ingredients. Despite its elegant taste, it requires no culinary skill and minimal prep time.

🌍French 🥗Vegetarian 🏷️10 min prep 🏷️Breakfast 🏷️Slow cook

Total

1h 10m

Servings

6

Difficulty

Medium

Est. Cost

$13–$21

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 store-bought or homemade pie dough
3 large eggs
2 cups half and half
6 ounces soft cheese, such as fontina, gruyere, or cheddar, grated
1 tbsp chives or minced scallions, to garnish

5 Ingredients

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Instructions

1
In a large bowl, whisk eggs, half and half, 1 tsp salt, and ½ tsp pepper until thoroughly incorporated. Stir in cheese.
2
Make an aluminum foil sling by taking two pieces of foil and placing them perpendicular to each other in a Suvie pan. Ensure the foil extends beyond the two long sides of the pan. It's ok to have the corners of the pan exposed. Evenly coat aluminum foil and any exposed pan with cooking spray.
3
Pour egg mixture into the prepared pan and insert into your Suvie, input settings, and cook now or schedule.
4
Bottom Zone: Slow Cook Low for 1 hour
5
While the quiche cooks, prepare the crust. Cut crust into a 5 by 10-inch rectangle and poke all over with a fork.
6
After the quiche has finished cooking, remove the pan from your Suvie and top with the prepared crust.
7
Broil for about 10 minutes, rotating the pan from front to back, halfway through cooking until golden brown and fragrant. (Watch closely, as the variable amounts of fat in the dough can impact how quickly the crust goes from brown to burnt).
8
Remove pan from your Suvie and gently lift quiche out with foil sling. Cut into wedges and serve, sprinkle chives or scallions on top. Enjoy!

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Tips & Notes

Pro tips

Pour the custard mixture into a room-temperature crust to prevent the dough from cracking during baking.
Use half-and-half instead of heavy cream or milk for the right balance of richness and set without curdling.
Grate the cheese finely so it distributes evenly and melts smoothly into the custard.
Don't overbake; a slight jiggle in the center signals a creamy, custardy result—it firms up as it cools.

Substitutions

Half-and-half → heavy cream (richer) or whole milk (slightly less rich)
Fontina/gruyere/cheddar → swiss, emmental, or brie (adjust salt if using unsalted soft cheeses)
Chives → fresh tarragon, parsley, or omit entirely for a plain cheese quiche
Pie dough → puff pastry sheets or crustless quiche (bake 5–10 minutes less)

Storage & make-ahead

Cover and refrigerate leftovers for up to 3 days; reheat gently at 325°F for 10–15 minutes. Quiche can be baked, cooled, wrapped, and frozen for up to 1 month; thaw overnight before reheating.