This lush, custardy, and creamy quiche only tastes like it took a culinary degree and hours to make. In truth, this quiche au fromage comes together in 10 minutes and only requires 5 ingredients. This quiche is a little untraditional: to streamline the recipe we add the crust at the end, broil it on top of the finished quiche, and serve it crust side up. To accurately measure the size of the pie crust simply place an empty Suvie pan on top of the dough and trace around the bottom edges with a knife. The most difficult part of this recipe might be choosing your favorite fromage to use!

Easy Quiche au Fromage

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6
  • Difficulty: 2 hours and 25 minutes
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  • 1 store-bought or homemade pie dough
  • 3 large eggs
  • 2 cups half and half
  • 6 ounces soft cheese, such as fontina, gruyere, or cheddar, grated 
  • 1 tbsp chives or minced scallions, to garnish


In a large bowl, whisk eggs, half and half, 1 tsp salt, and ½ tsp pepper until thoroughly incorporated. Stir in cheese. 

Make an aluminum foil sling by taking two pieces of foil and placing them perpendicular to each other in a Suvie pan. Ensure the foil extends beyond the two long sides of the pan. It’s ok to have the corners of the pan exposed. Evenly coat aluminum foil and any exposed pan with cooking spray.

Pour egg mixture into the prepared pan and insert into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook Low for 1 hour

While the quiche cooks, prepare the crust. Cut crust into a 5 by 10-inch rectangle and poke all over with a fork.

After the quiche has finished cooking, remove the pan from your Suvie and top with the prepared crust.

Broil for about 10 minutes, rotating the pan from front to back, halfway through cooking until golden brown and fragrant. (Watch closely, as the variable amounts of fat in the dough can impact how quickly the crust goes from brown to burnt). 

Remove pan from your Suvie and gently lift quiche out with foil sling. Cut into wedges and serve, sprinkle chives or scallions on top.  Enjoy!

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on Low for 1 hour.


Nutritional Information per serving (6 servings per recipe): Calories 335, Total Fat 25g, Total Carbohydrates 14g, Total Sodium 583mg, Total Protein 15g

CategoriesBreakfast French
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3 years ago

This turned out GREAT! The eggs were very custard-like. Plus, I used a variety of cheeses (machego, cheddar, gruyere, feta) and added 2tsp herbes de provence. Magnifique!

joan coletti
joan coletti
7 months ago

i just made this and I am eating it as i type this review – this is phenomenal. so freakin easy and really really good – i used 5 cheese – manchego gouda, goat, feta & chedder – just cuz i had ends of all of it, i chopped scallions, cilantro and dill – all fresh herbs – and placed on top – this is a keeper – for brunch with belinis or a. party – highly recommend