Lee's Cheddar Quiche

Lucille Hoerle


Over 35 years ago, a PTA member posted this recipe in a group cookbook. I have made it many, many times and we just love it since it is not the typical quiche. The cheddar in this recipes tastes so wonderful and as I type this, I think I may just have to have this for dinner this week with a nice salad on the side.


★★★★★ 1 vote

20 Min
1 Hr 10 Min



  • 1 1/2 c
  • 1/2 tsp
  • 3 Tbsp
    ice water
  • 1/2 c

  • 2
    eggs, separated
  • 1 c
    cream or milk
  • 8 oz
    grated sharp cheddar
  • 1/2 lb
    chopped deli ham and/or thawed squeezed frozen spinach

How to Make Lee's Cheddar Quiche


  1. Crust:
    Mix together the flour and salt and hold 1/2 cup aside. Cut in shortening to remaining flour and salt. Mix water in the reserved flour and salt until a paste. Cut into the rest of the flour and shortening. Bake for 30 at 475.
  2. Filling:
    Boil milk and add to egg yolks until mixed. Mixing milk into the egg yolks first a bit at a time until blended.

    Put chopped ham (and/or spinach) and 8 oz grated sharp cheddar into cooled crust. Beat egg whites and fold into egg yolk and milk mixture and pour over pie. Bake at 375 for 40 mins.

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