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Fabulous Cheese Quiche

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1 10" pie shell
1/3 cup butter
1 onion, chopped
3 tablespoons flour
1/4 teaspoon salt
2/3 cup light cream
2/3 cup mascarpone cheese
5 eggs
3 tablespoons chopped chives
2 cups shredded Swiss cheese
2 tablespoons grated Parmesan cheese

Fabulous Cheese Quiche

This velvety and cheesy quiche is made with a white sauce for incredible texture.

  • Serves 6
  • Easy

About This Recipe

Quiche, despite its name and reputation, is actually very easy to make. The only trick is making the pie crust – but you can fix that by buying a premade crust, which are really very good. Then all you have to do is make the filling and bake it. As in this recipe for Fabulous Cheese Quiche.

Or take a few minutes and learn how to make my Hot Water Pie Crust recipe. This unusual recipe breaks all the rules for making pie crust; it’s simple; and it’s very easy to make.

You can add just about anything to a quiche. They are a great way to use up leftovers. Use your favorite cheese, add some leftover cooked chicken or turkey or ham, use cooked sausages, add cooked broccoli or peas; the sky’s the limit!

This recipe is a bit unusual because it uses a white sauce as the basis for the filling. That makes the filling creamier with a very fluffy texture, and it cuts perfectly. Enjoy this easy recipe and make it a part of your regular recipe rotation.

Tips for best Fabulous Cheese Quiche:

  • Make sure that you cook the white sauce until it thickens. This forms the structure of the pie filling.
  • The sour cream is added to the hot custard before the eggs so the eggs don’t cook.
  • Whisk the eggs in quickly using a wire whisk. That’s the only way to ensure a smooth sauce.
  • Doneness test for this quiche recipe is a puffed filling that is golden brown on top. The quiche should feel firm when you press it with a finger.

Why this recipe works:

  • The white sauce gives the custard a nice structure that is still creamy.
  • Mascarpone cheese adds more creamy texture and a nice flavor to the filling.
  • This quiche is perfect served as-is, but you can add other ingredients if you’d like. Try adding about a cup of chopped cooked chicken, cooked shrimp, or cooked chopped sausages.

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Preheat the oven to 350°F.


In a large saucepan, melt the butter over medium heat. Add the onion; cook and stir until the onion is tender, about 4 minutes.


Then add the flour and salt; cook and stir with a wire whisk for 2 minutes or until the mixture is bubbly. Then add the light cream and cook, stirring constantly, until the mixture thickens. This will happen quickly and the mixture will get very thick.


Remove the pan from the heat and beat in the sour cream using the whisk. Then beat in the eggs, one at a time, still using that whisk. Stir in the chives.


Put half of the Swiss cheese in the pie crust and pour half of the egg mixture over. Repeat layers. Top with the Parmesan cheese.


Bake the quiche for 40 to 50 minutes or until the filing is puffed and the top starts to brown. Remove from the oven and let stand for 5 minutes before slicing into wedges to serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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