Cheese Pie
This old fashioned cheese pie recipe brings back the warmth of Sunday afternoons with its buttery, flaky crust and rich, custardy filling packed with sharp cheddar and Parmesan. Ready in about an hour with just one bowl for the filling, it's the perfect easy crowd pleaser for brunch or a light weeknight dinner.
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
Ingredients
For the Pastry Crust
- 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
For the Cheese Filling
- 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
Instructions
- 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.
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.
Nutrition
Serving: 1sliceCalories: 340kcalCarbohydrates: 15gProtein: 14gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 115mgSodium: 420mgPotassium: 110mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 2mgCalcium: 25mgIron: 6mg
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