Pimento Cheese Quiche with Everything Seasoning.
This pimento cheese quiche is delicious served warm or cold! Flaky crust covered with everything seasoning, filled with pimento cheese, fresh herbs and scallions. Perfect for brunch or dinner!
Two of my favorite things are coming together today!
Pimento cheese IN a quiche. Oh my word. We’re making this a thing and it’s absolutely delicious. Creamy pimento cheese in a rich quiche with a flaky crust. It is so darn good and I can’t wait for you to try it.
Oh also, it’s loaded with scallions and fresh herbs (so springy!) and the crust is sprinkled with everything seasoning. Could this be any better?!
It took me years to get into loving quiche. I had a mental block against the dish as a kid. We once went on a playdate when I was a kid – how I remember this, I have no idea – with some neighbor kids and they served quiche. It was not my favorite and it turned me off for years!
It’s a shame too, because we were big breakfast-for-dinner people. I loved the nights my mom would make breakfast for dinner. She still loves it! Growing up she’d make eggs or sandwiches and maybe potato pancakes – a whole array of things.
I think now, MAN, if we only had a good quiche back then it would have been perfect. Also, kind of easy. Especially for dinner! It can even be made ahead of time.
And that’s the whole thing. Quiche is the best because it can be served warm or cold. Straight from the fridge or served warm and cheesy.
This quiche is extra special because it’s filled with pimento cheese! I love to think of spring as pimento cheese season, but let’s be real – every season is pimento cheese season. The key here is to add a scoop of room temperature (so slightly soft) pimento cheese to the eggs and blending it all together before pouring the mixture in the crust.
This adds flavor and so much richness to the quiche. As if a quiche needed to be richer? I know. But it’s super delicious.
I use my favorite pimento cheese recipe. If you make it from scratch, you can easily do it ahead of time. You won’t use that entire recipe, so it can hang out in the fridge until you find yourself walking by every five minutes and dipping a pretzel in it. Oh yes.
But! You don’t HAVE to make the pimento cheese – it’s pretty easy to find these days. You would most likely find it at the deli counter in your local grocery store, around house-made dips and cheeses. AKA, my favorite place to be.
For the crust, I use my grandmother’s pie crust but of course, you can use a store-bought one too.
This is amazing for a busy weeknight if you want to go the semi-homemade route. It’s also fabulous if you prepare the entire thing ahead of time. You can reheat slices for lunch or dinner and even grab it cold from the fridge on your way out the door.
The scallions and fresh herbs are so wonderful here too. They are so refreshing and spring-like. I love to use parsley, basil and chives for the herbs. As usual, use whatever herbs you have a love.
This is also a great recipe if you find some leftover pimento cheese in your fridge! Use it up, make this quiche and have the perfect spring bite.
Pimento Cheese Quiche
Pimento Cheese Quiche
- 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 water ice cold
- 3/4 cup cold unsalted butter cut into pieces
- 1 large egg + 1 teaspoon water for brushing
- 6 large eggs
- 2 garlic cloves, minced
- 1 ½ cups heavy cream
- ½ cup white cheddar cheese freshly grated
- ⅓ cup pimento cheese, softened
- ¼ cup chopped herbs, like parsley, basil and chives
- 3 green onions, thinly sliced
- kosher salt and pepper
- pinch crushed red pepper flakes
- 1 tablespoon everything seasoning, for sprinkling
- Add the flour, sugar and salt to a food processor and pulse just until combined.
- In a small bowl, whisk together the egg, vinegar and water.
- Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain.
- Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes. After 30 minutes, roll the dough out and place it in a 9-inch tart pan or (deep dish) pie plate.
- Preheat the oven to 350 degrees F.
- Whisk together the eggs, garlic, cream, cheese, pimento cheese, herbs, onions and a big pinch of salt and pepper. Pour the filling into the crust. Brush the edges of the crust with the egg wash. Sprinkle the edges with everything seasoning.
- Bake for 55 to 60 minutes, or until golden on top and set in the center. Let cool slightly before serving. This is so good served warm or cold! I like to serve it with a greens salad.
Fluffy and cheesy is a way of life.