Breakfast & Brunch
This Kraft quiche recipe delivers the perfect balance of a crispy cornmeal crust and a rich, gooey egg center that's become my go-to for weekend brunches. The secret lies in the crust—cornmeal creates a golden, shatteringly crispy base that holds up to the custardy filling without turning soggy.
I developed this recipe after years of testing, and it never fails to impress, whether served for a family breakfast or a brunch gathering.
The beauty of this quiche is its versatility—you can customize the filling with whatever you have on hand, from classic ham and cheese to spinach and feta. The crust requires just 15 minutes of prep, while the filling comes together in minutes, making it ideal for busy mornings.
Baking at 375°F for 35 minutes ensures a golden crust and perfectly set eggs, with no risk of a gummy center.
What makes this recipe stand out is the texture contrast: the crispy crust gives way to a creamy, slightly custardy egg filling that's rich but not heavy.
The cornmeal adds a subtle nutty depth that complements the savory filling beautifully. Once you try this version, store-bought quiche crusts will never feel the same.
Serve it warm with a side of fresh fruit or a crisp green salad for a well-rounded meal. The leftovers reheat perfectly, making it an excellent make-ahead option for busy weekdays. Here's how to achieve that restaurant-quality quiche at home.
Ingredients for kraft quiche
Crispy crust meets gooey center—just six ingredients make this quiche magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 1 ½ cups | For sturdy crust texture |
| Fine Yellow Cornmeal 🌽 | ½ cup | Medium grind preferred |
| Cold Unsalted Butter 🧈 | ½ cup | Cubed, full-fat for flakiness |
| Ice Water 💧 | ½ cup | Chilled for crisp crust |
| Large Eggs 🥚 | 6 whole | Room temperature preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | Warmed slightly for smoothness |
| Shredded Sharp Cheddar Cheese 🧀 | 2 cups | Freshly grated for melt |
| Diced Ham 🥓 | 1 cup | Low-sodium preferred |
| Fresh Spinach 🍃 | 2 cups | Chopped, packed |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Kraft Singles American Cheese 🧀 | 4 slices | Classic Kraft brand |
The crust is where this quiche shines. Bob's Red Mill cornmeal gives that signature crunch, but any medium-grind works. For the butter, Land O'Lakes unsalted is my go-to—cold cubes are key for flaky layers. I grab mine from the dairy case at Kroger since it's already cubed. The flour? Gold Medal all-purpose never lets me down. Pro tip: mix the dry ingredients first, then cut in the butter with a pastry cutter or your fingers until it looks like coarse crumbs. That's what creates the crispy texture you're after.
No Kraft Singles? Swiss cheese slices work beautifully for a milder flavor. Skip the ham? Sautéed mushrooms or diced bell peppers add great texture. Fresh spinach wilting? Frozen chopped spinach thaws and drains perfectly—just squeeze out all the moisture. The garlic powder is non-negotiable for that subtle depth, but if you've got fresh garlic, 1 minced clove will take it to the next level. For the eggs, room temperature is ideal—they blend smoother and the custard sets more evenly. No time to wait? Whisk them vigorously for 30 seconds to help.
This quiche reheats beautifully—just 10 minutes at 350°F to restore that crispy edge. Store leftovers in the fridge for 4 days or freeze the whole pie for 3 months. I like to wrap it tightly in foil before freezing, then thaw overnight in the fridge. The crust stays crispy even after reheating, which is always a win. For make-ahead brunches, I often assemble the crust and filling the night before, then bake in the morning—just add 5 minutes to the baking time.
Why You'll Love This Recipe
- No-Fuss Crust Magic: I swear by this crust—just flour, cornmeal, butter, and ice water. No rolling, no stress, and it still holds together like a dream. The cornmeal gives it that perfect golden crunch without the fuss.
- Eggy Comfort in Minutes: That rich, custardy egg filling? It’s my kind of magic. The eggs bind effortlessly, and the crust soaks up just enough to make every bite feel indulgent. Honestly, it’s the kind of dish that makes lazy mornings feel like a victory.
- Lunchbox Hero: Between us, this quiche is my go-to for meal prep. Slice it up, pack it in containers, and you’ve got a protein-packed lunch that stays fresh for days. My kids actually eat their veggies when I hide them in here—no complaints.
- Budget Breakthrough: Flour, butter, eggs—these are pantry staples, not splurges. I make this for brunch, potlucks, or just because, and it never costs me more than a few bucks. Plus, leftovers taste just as good reheated as they do fresh.
Step-by-step instructions for Kraft quiche recipe
Here's how to build a quiche with a golden, crispy cornmeal crust and a rich, gooey egg center.
Make the Crust and Prepare the Filling
In a large bowl, combine the 1.5 cups all-purpose flour and 0.5 cup fine yellow cornmeal. Cut in the 0.5 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is key for a flaky crust.
Add the 1.5 teaspoons salt and 0.5 teaspoon garlic powder, then sprinkle in the 0.5 cup ice water one tablespoon at a time while gently mixing with a fork. The dough should come together but remain slightly crumbly—don't overwork it. In a separate bowl, whisk together the 6 whole large eggs, 1 cup heavy cream, 0.5 cup whole milk, 0.5 teaspoon black pepper, and 2 cups shredded sharp cheddar cheese until smooth.
Assemble and Blind-Bake the Crust
Press the dough evenly into a 9-inch pie dish, trimming any excess over the edges. Use your fingers to create a slight rim around the crust to help hold the filling. Preheat your oven to 375°F and place a baking sheet on the lower rack. Put the unfilled quiche dish on the baking sheet.
Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 5 minutes until the edges are lightly golden. This pre-baking step ensures your crust stays crispy instead of soggy when the filling goes in.
Add the Filling and Bake
In a large skillet, cook the 1 cup diced ham over medium heat for 2-3 minutes until warmed through. Add the 2 cups fresh spinach and sauté for 1-2 minutes until just wilted. Remove from heat and stir in the 4 slices Kraft Singles American Cheese, cutting them into small pieces as you add them.
Pour the egg mixture over the ham and spinach in the crust, spreading it evenly. Sprinkle the cheese mixture on top, then bake at 375°F for 30-35 minutes until the center is set and the top is golden brown. A toothpick inserted in the center should come out clean with no wet egg clinging to it.
Rest and Serve
Let the quiche cool for 10 minutes before slicing. This resting time allows the filling to set completely and makes it easier to serve clean slices. The crust should be crispy and golden, while the center will be creamy with pockets of melted cheese. Serve warm with a simple green salad or crusty bread.
Pro Tips For Making Kraft Quiche
- Chill the Butter Hard: Pop that unsalted butter in the freezer for 10 minutes before cutting it into the flour—no, the fridge won’t do. I learned this the hard way when my crust turned out greasy instead of flaky. The colder the butter, the cleaner the layers, and that cornmeal crust actually needs it to hold its shape.
- Pulse the Flour First: Use a food processor to pulse the all-purpose flour and cornmeal together before adding the butter. This ensures even distribution of the cornmeal, which can clump if mixed by hand. My grandmother swore by this, and she was right: the crust browns more evenly and stays crispier longer.
- Skip the Overmixing: Once the dough comes together, stop mixing the second it holds when pressed—no need to overwork it. I used to knead like I was making pie dough, but this crust is delicate. Overmixing develops gluten, and that’s how you end up with a tough, chewy bottom instead of a tender, melt-in-your-mouth texture.
- Blind-Bake the Crust: If you’re adding a filling (like Kraft cheese sauce), blind-bake the crust for 10 minutes at 375°F with pie weights or dried beans before adding the filling. This prevents a soggy bottom—trust me, I’ve cried over quiches that turned into fondue. No weights? Crumpled foil works, but don’t skip this step.
Make-ahead tips for this recipe
Night-Before Prep
Assemble the crust and filling the night before—this is my secret for stress-free mornings. Press the dough into your pie dish and refrigerate uncovered for 12 hours to firm up.
The next morning, blind-bake it for 15 minutes at 375°F before adding filling. I’ve done this for Sunday brunches, and it’s a total game-changer. 🌙
Freezer-Friendly Method
For true make-ahead convenience, bake the quiche completely, then cool it to room temperature. Wrap it tightly in plastic wrap followed by aluminum foil to lock in freshness. Freeze for up to 3 months.
When ready to eat, thaw overnight in the fridge, then reheat at 350°F for 10 minutes. The crust stays crispy, and the filling reheats beautifully.
Portion Control
Slice the quiche into 6 wedges before freezing or refrigerating. Store individual portions in quart-sized freezer bags or airtight containers. This way, you can grab just what you need without thawing the whole pie. Reheat each wedge for 5-7 minutes at 350°F—perfect for quick breakfasts or lunches. 🍽️
Crust Stability Hack
If you’re prepping ahead but worried about a soggy crust, bake the crust alone for 20 minutes (5 minutes longer than usual), then let it cool completely. Store it in an airtight container with a piece of parchment paper on top.
When ready to assemble, add the filling and bake as directed. This extra step keeps the crust crispy even after overnight storage.
Filling Prep Shortcut
Pre-chop all your filling ingredients—ham, spinach, and cheese—and store them in a separate airtight container. The night before baking, just whisk the egg mixture and assemble everything in the morning.
I keep prepped fillings in the fridge for up to 24 hours, making it even easier to throw together a quiche on busy days.
Reheating Like a Pro
For the crispiest reheat, transfer slices to a baking sheet and warm at 350°F for 8-10 minutes. If using the microwave, cover with a damp paper towel and heat for 1-2 minutes on 50% power.
The crust stays sturdy, and the filling reheats evenly. This method saves time without sacrificing texture—ideal for weeknight breakfasts. ⏰
Nutrition facts
Frequently asked questions
Can I make this quiche without a cornmeal crust?
The cornmeal gives that signature crispy texture, but you can substitute it with all-purpose flour for a more traditional crust. Just reduce the flour by 0.25 cup to maintain the right consistency. For extra flakiness, add 1 tablespoon cornstarch to the flour mixture. The flavor won't be identical, but it'll still be delicious!
Why does my quiche filling look runny even after baking?
Runny filling usually means the eggs weren't fully cooked or the oven wasn't hot enough. Always bake at 375°F and check doneness with a toothpick—it should come out clean. For extra insurance, bake 5 minutes longer if the center looks underdone. Cold eggs can also cause this, so use room-temperature eggs for best results.
How can I make this quiche vegetarian?
Swap the ham for 1 cup sautéed mushrooms or 1 cup diced bell peppers. Add 1 cup cooked quinoa or lentils for extra protein, and boost the cheese with 1 cup feta or goat cheese. The crust and egg mixture stay the same—just adjust the veggie-to-cheese ratio to your taste.
Can I use a pre-made crust instead of homemade?
A 9-inch pre-made pie crust works perfectly—just blind-bake it for 12 minutes at 375°F before adding filling. For extra crispiness, brush the bottom with egg wash before blind-baking. Store-bought crusts save time but won't have the same cornmeal crunch.
What’s the best way to reheat leftovers?
For crispy crust and creamy filling, slice the quiche and reheat at 350°F for 8-10 minutes on a baking sheet. Microwave reheating works in a pinch: cover with a damp paper towel and heat for 1-2 minutes on 50% power. Avoid reheating in the oven longer than 10 minutes—it can dry out the filling.