Simon Pearce Quechee Quiche

It might be called Simon Pearce Quechee Quiche, but it should be called Cheesy Quice! This has an amazing sharp Cheddar flavor!



Do read notes in Making Simon Pearce Quechee Quiche in the body of the text before proceeding with the recipe. There are a lot of variances depending on the size of the pie pan to consider. Use your largest 9″ deep dish pie pan. Have a sheet of aluminum foil ready to act as a pie shield.

Pie Crust:

  • 1 ½ cups all-purpose white flour
  • 1 stick cold unsalted butter
  • 1 large egg
  • 1/3 cup ice water


  • 24 ounces extra-sharp cheddar cheese, grated on large holes of box grater with quite a few small chunks and divided into thirds (you will likely need a little over a pound; amount will vary with the size of your pie pan)
  • 8 ounces filling of your choice, ham, crumbled bacon, spinach, see notes)
  • 8 eggs (see notes in body of text)
  • 2 cups cream (see notes in body of text)
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper


When ready to fill pie crust and bake, preheat oven to 300 degrees F.

Pie Crust:

Cut butter into small pieces. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add egg and ice water and mix until dough forms. It should be soft, but not sticky. If crumbly, add a splash more water to hold together. Turn the dough onto a lightly floured surface and let rest for 20 minutes. Roll out the dough to a circle a bit larger than the baking dish. Line the baking dish with the dough, bringing the dough up and above the edge of the pie plate and crimp the edges. For a flakier crust, refrigerate the dough-lined baking dish for at least one hour.


The filled quiche will be very full; place the pastry-lined baking dish on a baking sheet for easy transfer into the oven. In the bottom of the baking dish, fill with about a good cup and a half to two cups of grated cheese, enough to cover the bottom of the pie crust. Place filling of your choice on top of the cheese. Layer the remaining two-thirds of the grated cheese on top of the filling, or enough to come up to 3/4″ below the top of the crust.

In a separate bowl, mix eggs and cream together and season with salt and pepper. Create a well in the center of the cheese and filling mixture in the baking dish and pour in the egg mixture, using a fork to nudge the cheese as needed and keep the cheese evenly distributed. Fill to about 1/2 inch below the top of the crust. See notes in post text; it is possible you may not want to mix up the full amount of eggs and cream, depending on the size of your pie plate.

Bake for one hour, then rotate the tray and baking dish and cook for an additional 10 to 30 minutes or until a knife inserted halfway between the edge and the center of the pie comes out clean with just a bit of clear moisture. Be prepared to watch the quiche and place a sheet of aluminum foil lightly over the top when it is golden brown, about 45 minutes in.

Allow the quiche to rest for 10 minutes, then serve immediately with a few lightly dressed greens or fruits of choice.


  • Spinach: we used about 1/2 package of spinach, about 5 ounces, sauteed in a touch of olive oil until wilted.
  • Bacon: we used 8 slices, about 1/2 package.
  • Cheese: we used a little over a pound

Keywords: Bacon, Bargain Meal of the Week, Breakfast or Brunch Dish, cheddar, Cheese, Eggs, Ham, Pie Crust, quiche, Simon Pearce

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