My grandmother’s kitchen always smelled like melted cheddar on a Sunday afternoon, and this cheese pie is the dish that takes me right back there.
It is the kind of old fashioned savory pie that used to show up at every potluck long before quiche became trendy.
A buttery homemade crust holds a rich, custardy filling packed with sharp cheddar and a touch of Parmesan.
It bakes up golden, sets into neat slices, and tastes just as good warm as it does cold from the fridge the next day.
This is not a fussy dish. You mix a simple filling, pour it into a par baked crust, and let the oven do the rest of the work.
I love pulling this out for a lazy weekend brunch or a light weeknight dinner alongside a green salad.
If you love this kind of cheese forward comfort food, you will also want to bookmark my cheese and onion pie, which swaps in caramelized onions for extra sweetness.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Cheese Pie Recipe
This cheese pie recipe checks every box for an easy, crowd pleasing bake. It comes together with ingredients you probably already have sitting in the fridge.
Once you try the balance of a flaky crust against that creamy, savory filling, you will understand why this old recipe has stuck around for generations.
- Ready in about an hour from start to finish
- Just one bowl needed for the filling
- Endlessly adaptable with add ins like bacon, herbs, or different cheeses
- Freezes beautifully for busy weeknights
- Kid approved and great for lunchboxes
Another favorite in the same vein: Quiche Lorraine Recipe
Ingredients
You only need a short list of pantry staples for this recipe, split between the crust and the filling.
Good quality cheese really is the star here, so it pays to use a block you shred yourself rather than pre-shredded bags.
For the Pastry Crust
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3 to 4 tablespoons ice water
For the Cheese Filling
- 3 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 1/2 cups shredded extra sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground mustard powder
- Pinch of ground nutmeg
- 2 tablespoons chopped chives, for garnish
The same block of sharp cheddar works wonderfully in my cheese sauce recipe if you have extra left over.
Kitchen Equipment Needed
Nothing fancy is required here, just a few reliable basics that make the process smoother, especially when it comes to keeping that crust flaky and even.
- 9-inch ceramic pie dish
- Rolling pin
- Pastry blender
- Ceramic pie weights
- Large mixing bowls
- Box grater
- Whisk
- Parchment paper
Read Also: Egg Custard Pie Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this cheese pie recipe, and I genuinely think they make a difference in the final result.
1. USA Pan Ceramic Pie Dish
This dish heats evenly so the bottom crust bakes through without going soggy, which is the number one complaint people have with savory pies.
It also has a wide rim that makes crimping the edges much easier.
2. OXO Good Grips Pastry Blender
Cutting cold butter into flour by hand can warm the butter too quickly, and this tool keeps everything cold and flaky in just a few seconds of work.
The comfortable grip makes it easy to control, even for beginners.
3. Cuisinart Ceramic Pie Weights
Blind baking without proper weights almost always leads to a puffed up, uneven crust.
These little ceramic beads distribute heat evenly and keep the pastry pressed flat while it sets.
4. Cabot Extra Sharp Cheddar Cheese Block
A good aged cheddar makes all the difference in a recipe this simple, since the cheese flavor is not hiding behind much else.
I always shred my own block for the sharpest, meltiest results.
If you love cheese-forward snacks between meals, my cheese ball recipe is a great one to have in your back pocket too.
Step-by-Step Instructions: How to Make Cheese Pie
1. Make the Pastry Dough
- In a large mixing bowl, whisk together the flour and salt until combined.
- Add the cold, cubed butter and use a pastry blender to cut it into the flour until the mixture looks like coarse crumbs with some pea sized pieces of butter remaining.
- Sprinkle in the ice water one tablespoon at a time, tossing gently with a fork after each addition.
- Stop adding water as soon as the dough holds together when you squeeze a small amount in your hand. You may not need all of the water.
- Gather the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
2. Chill and Roll Out the Dough
- Once chilled, remove the dough from the fridge and let it sit at room temperature for about 5 minutes so it is easier to roll.
- On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and roughly 1/8 inch thick.
- Carefully transfer the dough to your 9-inch pie dish, pressing it gently into the bottom and up the sides.
- Trim any excess overhang to about 1 inch, then fold it under itself and crimp the edges with your fingers or a fork.
- Place the crust in the freezer for 10 to 15 minutes while you preheat the oven. This helps prevent shrinking during baking.
3. Blind Bake the Crust
- Preheat your oven to 375 degrees Fahrenheit.
- Line the chilled crust with parchment paper and fill it with ceramic pie weights, making sure they reach all the way to the edges.
- Bake for 15 minutes, then carefully remove the parchment and weights.
- Return the crust to the oven and bake for another 5 to 8 minutes, until the bottom looks lightly dry and just barely starting to color.
- Remove the crust from the oven and set it aside. Leave the oven on.
4. Mix the Cheese Filling
- In a large bowl, whisk the eggs until smooth.
- Add the whole milk and heavy cream, whisking until fully combined.
- Stir in the shredded cheddar and grated Parmesan until evenly distributed through the egg mixture.
- Season with the salt, black pepper, ground mustard powder, and a pinch of nutmeg.
- Whisk one more time to make sure the seasonings are evenly incorporated and no dry pockets remain.
5. Assemble and Bake the Pie
- Pour the cheese filling into the warm, par baked crust, spreading it into an even layer with a spatula if needed.
- Place the pie dish on a baking sheet to catch any drips, then transfer it to the oven.
- Bake at 375 degrees Fahrenheit for 30 to 35 minutes, until the filling is set around the edges but still has a slight jiggle in the center.
- The top should be puffed and golden brown in spots when it is ready.
- If the crust edges start to brown too quickly, loosely cover them with strips of foil for the remaining bake time.
6. Cool and Slice
- Remove the pie from the oven and let it rest on a wire rack for at least 15 minutes before slicing.
- The filling will continue to set as it cools, so resist the urge to cut into it too early.
- Sprinkle the top with chopped chives just before serving for a fresh pop of color and flavor.
- Slice into 8 wedges using a sharp knife, wiping the blade clean between cuts for the neatest slices.
This same blind baking method is the trick behind my bacon and egg pie recipe, so it is worth mastering once and reusing often.
Tips for The Best Cheese Pie
A few small details make a big difference in how this pie turns out, especially when it comes to the crust and the texture of the filling.
- Keep every ingredient for the crust as cold as possible, including the flour if your kitchen runs warm
- Shred your own cheese from a block instead of using pre-shredded bags, which contain anti-caking starch that can make the filling grainy
- Do not skip the blind baking step, or the bottom crust will turn out soggy
- Let the pie cool fully before the first slice if you want clean, sturdy wedges
- Bring your eggs and dairy to room temperature before mixing for a smoother, more even bake
The same flaky crust trick shows up again in my Homity Pie Recipe.
Serving Suggestions
This cheese pie is hearty enough to serve as a light main dish, but it also works beautifully as a side or a brunch centerpiece.
A simple green salad with a sharp vinaigrette is the easiest way to cut through the richness of the filling.
- A side of roasted asparagus or green beans
- A bowl of tomato soup for dunking
- Crispy bacon or breakfast sausage on the side
- A handful of mixed greens dressed with lemon and olive oil
- Sliced fresh fruit for a brunch spread
Read Also: Cheese and Crackers
Variations of Cheese Pie
Once you have the base recipe down, it is easy to switch things up depending on what you have on hand or what flavors you are craving.
- Stir in cooked, crumbled bacon or diced ham for a heartier filling
- Swap in Gruyere or smoked cheddar for a deeper, nuttier flavor
- Add sauteed mushrooms or caramelized onions before pouring in the filling
- Mix in a handful of chopped fresh herbs like thyme or rosemary
- Use a mix of spinach and feta for a lighter, veggie forward version
If a vegetable packed version sounds appealing, try my vegetarian spinach and feta quiche recipe next.
Storage and Reheating
This pie holds up well in the fridge and reheats without losing its texture, which makes it a great make ahead option for the week.
- Store leftovers covered in the refrigerator for up to 4 days
- Reheat individual slices in the microwave for 45 to 60 seconds
- For a crisper crust, reheat slices in a 325 degree Fahrenheit oven for 10 to 12 minutes
- Freeze fully cooled slices wrapped tightly for up to 2 months
- Thaw frozen slices overnight in the fridge before reheating
Leftovers reheat just as well as my broccoli cheese casserole recipe, so this one is perfect for meal prep.
Nutritional Facts
These are approximate values per slice, based on 8 slices per pie. Actual numbers will vary depending on the exact brands and amounts you use.
- Calories: 340
- Protein: 14g
- Total Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 1g
- Sodium: 420mg
- Calcium: 25% of the Daily Value
The custard base here is similar to what you will find in my asparagus and cheese strata recipe, if you want to compare the nutrition side by side.
Health Benefits of Key Ingredients
Beyond being delicious, a few of the ingredients in this pie bring some real nutritional value to the table.
Eggs and dairy together make this a genuinely protein rich dish, not just a treat.
- Eggs provide high quality protein along with choline, which supports brain health
- Cheddar cheese is a good source of calcium and vitamin B12
- Milk and cream contribute calcium, potassium, and vitamin D
- Parmesan adds extra protein and a concentrated dose of flavor without needing much of it
- Chives offer a small boost of vitamin K and antioxidants
For another protein packed bake, check out my ham and cheese scones recipe.
FAQs About Cheese Pie
1. Can I make this cheese pie recipe ahead of time?
Yes, you can bake the entire pie a day in advance and store it covered in the fridge.
Reheat individual slices before serving for the best texture.
2. Why is my cheese pie filling watery?
This usually happens when the crust was not fully blind baked or the pie was sliced before it finished cooling.
Give the pie a full 15 minutes to rest before cutting.
3. Can I use a store bought pie crust instead?
Absolutely, a store bought crust works well if you are short on time.
Just make sure to blind bake it the same way before adding the filling.
4. What is the best cheese to use for this recipe?
Sharp or extra sharp cheddar gives the strongest flavor, but Gruyere, gouda, or a mix of cheeses also work beautifully.
Avoid pre-shredded bags if you can, since they melt less smoothly.
5. Can I freeze cheese pie?
Yes, this pie freezes well once fully cooled and wrapped tightly. Thaw it overnight in the fridge before reheating in the oven.
Cheese Pie
Ingredients
- 1 1/2 cups all-purpose flour 195g
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g, cold and cubed
- 3 tablespoons ice water you may not need all
- 3 large eggs room temperature
- 1 cup whole milk 240ml
- 1/2 cup heavy cream 120ml
- 2 1/2 cups extra sharp cheddar cheese about 225g, shredded from a block
- 1/2 cup Parmesan cheese about 50g, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground mustard powder
- 1 pinch ground nutmeg
- 2 tablespoons chopped chives for garnish
Equipment
- 9 inch ceramic pie dish
- Rolling Pin
- Pastry blender
- ceramic pie weights or dried beans
- Large mixing bowls
- Box grater
- Whisk
- Parchment paper
- Baking sheet to catch drips
Method
- In a large bowl, whisk together flour and salt. Cut in cold cubed butter with a pastry blender until mixture resembles coarse crumbs with pea-sized butter pieces remaining.
- Add ice water one tablespoon at a time, tossing with a fork until dough just holds together when squeezed. Shape into a disc, wrap, and refrigerate for 30 minutes.
- Roll chilled dough into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, press into place, trim overhang to 1 inch, fold under, and crimp edges. Freeze for 10-15 minutes.
- Preheat oven to 375°F. Line the frozen crust with parchment, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, then bake 5-8 minutes more until lightly dry and barely colored.
- In a large bowl, whisk eggs until smooth. Add milk and cream, whisking until combined. Stir in shredded cheddar and Parmesan, then season with salt, pepper, mustard powder, and nutmeg.
- Pour filling into the warm par-baked crust and spread evenly. Place on a baking sheet and bake for 30-35 minutes until edges are set and center has a slight jiggle, with puffed golden spots on top.
- Cool on a wire rack for at least 15 minutes before slicing. Sprinkle with chopped chives just before serving, and slice into 8 wedges with a sharp knife.
Nutrition
Notes
- Keep all pastry ingredients as cold as possible for the flakiest crust, including the flour if your kitchen runs warm.
- Always shred your own cheese from a block — pre-shredded bags contain anti-caking starch that can make the filling grainy.
- Do not skip the blind baking step or the bottom crust will turn out soggy.
- Let the pie cool fully before the first slice if you want clean, sturdy wedges — the filling continues to set as it cools.
- Bring your eggs and dairy to room temperature before mixing for a smoother, more even bake.
- If the crust edges start to brown too quickly during baking, loosely cover them with strips of foil for the remaining bake time.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat slices in the microwave for 45-60 seconds or in a 325°F oven for 10-12 minutes for a crispier crust.
- Freeze fully cooled slices wrapped tightly for up to 2 months. Thaw overnight in the fridge before reheating.
- Try variations like adding cooked crumbled bacon, caramelized onions, sautéed mushrooms, or swapping in Gruyere or smoked cheddar.
- For a vegetable-forward version, mix in spinach and feta before baking.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This cheese pie recipe is proof that some of the best dishes are also the simplest ones.
A buttery crust, a handful of good cheese, and a few eggs are really all it takes.
I hope this one earns a permanent spot in your recipe rotation the way it has in mine.
If you give it a try, I would love to hear how it turned out, so leave a comment below or share a photo with me.
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