This pimento cheese quiche is delightful warm or cold: a flaky crust brushed with an egg wash and sprinkled with everything seasoning, filled with creamy pimento cheese, fresh herbs and scallions. It’s an easy, flavorful choice for brunch or a simple dinner.
Two of my favorite things come together in this recipe: rich pimento cheese and a classic quiche.
Pimento cheese folded into a quiche creates a creamy, savory custard that’s totally addictive. The pimento cheese melts into the egg mixture, adding depth, tang and a buttery texture that makes every bite rich and comforting.
The quiche is studded with scallions and fresh herbs for brightness—think parsley, basil and chives—and the crust edges get a shower of everything seasoning for an extra pop of flavor and texture.
For years I avoided quiche because of a childhood memory, but once I learned how versatile and simple it is, it became a staple. Quiche is wonderfully forgiving: it can be made ahead, reheated, or served straight from the fridge. It’s just as good warm and melty as it is chilled.
One key tip for this recipe is to use room-temperature, softened pimento cheese and whisk it into the eggs and cream so it blends smoothly into the custard. That small step amplifies flavor and richness without extra effort.
You can make pimento cheese from scratch or use a good-quality deli version. If you prepare pimento cheese ahead of time, you’ll have a handy spread for snacking—though you might be tempted to dip pretzels into it right away.
For the crust, a simple homemade pie dough (I use my grandmother’s recipe) works beautifully, but a store-bought crust is fine for a quick weeknight version. This quiche reheats well and travels well for packed lunches or brunch gatherings.
The scallions and fresh herbs lift the custard and make the quiche taste springy and fresh. Use a mix of parsley, basil and chives or whatever herbs you enjoy. A pinch of crushed red pepper adds a subtle heat if you like a little kick.
Pimento Cheese Quiche
Pimento Cheese Quiche
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Ingredients
Crust
- 2 cups all-purpose flour, sifted
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice-cold water
- 3/4 cup cold unsalted butter, cut into pieces
- 1 large egg + 1 teaspoon water for brushing
Filling
- 6 large eggs
- 2 garlic cloves, minced
- 1 ½ cups heavy cream
- ½ cup white cheddar, freshly grated
- ⅓ cup pimento cheese, softened
- 1/4 cup chopped herbs, like parsley, basil and chives
- 3 green onions, thinly sliced
- kosher salt and freshly ground black pepper
- pinch crushed red pepper flakes
- 1 tablespoon everything seasoning, for sprinkling
Instructions
Crust
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Add the flour, sugar and salt to a food processor and pulse until combined.
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Whisk the egg, vinegar and ice water together in a small bowl.
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Add the cold butter and pulse until the mixture resembles coarse crumbs.
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Sprinkle the egg-water mixture over the flour and pulse until the dough comes together.
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Form the dough with your hands, wrap in plastic and refrigerate 30 minutes. Roll out and fit into a 9-inch tart pan or deep-dish pie plate.
Filling
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Preheat the oven to 350°F (175°C).
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Whisk together the eggs, garlic, heavy cream, grated cheddar, softened pimento cheese, chopped herbs, sliced green onions and a generous pinch of salt and pepper until smooth. Pour the custard into the prepared crust.
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Brush the crust edge with the egg wash and sprinkle everything seasoning around the rim. Bake 55 to 60 minutes, until the top is golden and the center is set. Let it rest slightly before slicing. Serve warm or cold—try it with a simple green salad.
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Fluffy, cheesy, and perfectly seasoned—this pimento cheese quiche makes weekday dinners easier and weekend brunches special.