Cheese Souffle Quiche

Patricia Cox


Rich, mouth watering, and fancy enough for guests. I have served this for breakfast, dinner, brunch, parties, you name it; it's always a hit.


★★★★★ 1 vote

20 Min
1 Hr 25 Min


  • 6 large
  • 2 c
    heavy whipping cream
  • 1 c
    extra sharp cheddar cheese, shredded
  • 1 medium
    onion, chopped
  • 1/4 tsp
    sea salt
  • 1/4 tsp
    ground black pepper
  • 1/8 tsp
    cayenne pepper

How to Make Cheese Souffle Quiche


  1. Crust:
    1 C All purpose flour
    1/3 C Shortening
    3 tbsp Cold water
    1/4 tsp Sea salt

    In a large mixing bowl add flour, shortening, sea salt, and cold water. With a dough cutter, mix dough well until it rolls into a ball. Remove pie crust dough and rolls into a ball. Flour table top or counter top and place dough in the center. Add flour to top of dough and roll out with a heavy rolling pin until large enough to cover a deep dish pie pan. Press into place.
  2. Filling: In a large mixing bowl add eggs, heavy cream, sea salt, black pepper, and cayenne pepper. Mix on high until mixture is light and creamy.
  3. Add to bottom of crust:
    Shredded cheese and chopped onion. Pour egg mixture over the top. Bake at 450 degrees for 15 minutes. Decrease temp to 300 degrees and bake for an additional 30 to 50 minutes. Use a knife to check center of quiche. It should come out clean. Let the quiche stand for an additional 10 minutes after being pulled from the oven. Serve hot.

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