This pimento cheese quiche is delicious served warm or cold. A flaky crust dusted with everything seasoning holds a rich filling of pimento cheese, fresh herbs and scallions — perfect for brunch or an easy weeknight dinner.
Two favorite things come together in this recipe: classic pimento cheese folded into a custardy quiche.
Creamy pimento cheese is blended into an egg and cream custard, poured into a flaky pie crust, and baked until golden. It’s layered with scallions and bright fresh herbs for a springy finish, and the crust is finished with everything seasoning for texture and flavor.
If quiche wasn’t always your favorite growing up, this is a good one to try — it’s creamy, savory and not at all fussy. Quiche is forgiving and versatile: make it ahead, serve it warm or cold, slice it for lunches, or pair it with a crisp salad for dinner.
I like to add a scoop of room-temperature pimento cheese to the egg mixture so it melts smoothly into the custard. That extra bit of cheese adds richness and a pronounced pimento flavor that makes the quiche feel special.
You can make pimento cheese from scratch or buy a good-quality deli version; both work well. If you make it ahead, a little extra pimento cheese kept in the fridge makes an excellent snack with crackers or pretzels.
For the crust I use a simple pie dough, but a store-bought crust is a perfectly good shortcut if you’re short on time. This quiche reheats beautifully and also tastes great cold straight from the fridge, making it ideal for meal prep.
I typically add parsley, basil and chives, but use whatever fresh herbs you have on hand. The scallions give a mild onion brightness that complements the creamy cheese base.
Leftover pimento cheese in the fridge? This is the perfect use for it — transform a small container into a satisfying, flavorful quiche that’s great any time of year.
Pimento Cheese Quiche
Pimento Cheese Quiche
6 people
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 1/2 cups heavy cream
- 1/2 cup white cheddar, freshly grated
- 1/3 cup pimento cheese, softened
- 1/4 cup chopped fresh herbs (parsley, basil and chives suggested)
- 3 green onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- Pinch crushed red pepper flakes (optional)
- 1 tablespoon everything seasoning, for sprinkling
Instructions
Crust
- Add the flour, sugar and salt to a food processor and pulse until combined.
- In a small bowl, whisk together the egg, vinegar and ice-cold water.
- Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- Sprinkle the egg/water mixture over the flour and pulse until the dough just comes together.
- Form the dough, wrap in plastic and refrigerate for 30 minutes. Roll out and fit into a 9-inch tart pan or deep-dish pie plate.
Filling
- Preheat the oven to 350°F (175°C).
- 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.
- Pour the filling into the prepared crust. Brush the crust edge with the egg wash and sprinkle the rim with everything seasoning.
- Bake for 55 to 60 minutes, or until the top is golden and the center is set. Allow to cool slightly before slicing. Serve warm or cold; it pairs nicely with a green salad.
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Fluffy and cheesy is a way of life.