Cheese Pie: a warm, savory custard that hugs the senses and invites slow, satisfied bites. Imagine sliding a fork through a golden-edged slice to reveal a tender, slightly jiggly interior flecked with melted cheese — the aroma is rich and buttery with nutty notes from the cheddar and a milky sweetness that promises comfort. Each mouthful is silky, lightly airy from the eggs, with a pleasant chew from melted mozzarella and a subtle crust on the edges.
This cheese pie shines at cozy weekend breakfasts, late-night snacks, potlucks, or as part of a brunch spread. It’s quick enough for weeknights, yet traditional enough to bring a sense of nostalgia to holiday tables. If you like custardy pies and baked cheese dishes, you might also enjoy exploring a decadent companion dessert like this pecan pie cheesecake recipe for your next gathering.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes
- Servings: 6 slices
- Difficulty Level: Easy — beginner-friendly
Nutrition Information
Estimated nutrition per serving (recipe yields 6 servings). These values are approximations calculated using nutrient data from USDA FoodData Central and are intended as a guideline; actual values vary by brand and exact ingredient choices.
- Calories: ~285 kcal
- Protein: ~17 g
- Carbohydrates: ~13 g
- Fat: ~18 g
- Saturated Fat: ~9–11 g (mostly from cheese and milk)
- Fiber: ~0.5–1 g
- Sugars: ~4 g
Notes on accuracy: these estimates used standard values for large eggs, whole milk, shredded mozzarella and cheddar, all-purpose flour, and a tablespoon of butter for greasing (USDA FoodData Central). For tailored health advice (e.g., managing saturated fat intake), trusted sources include the CDC and Mayo Clinic.
Why You’ll Love It
- Comfort and familiarity: The combination of melted cheeses and a soft egg custard evokes classic home cooking — it’s simple but deeply satisfying.
- Versatility: Serve it for breakfast, a light lunch with salad, or as part of a party spread.
- Speed and ease: Minimal ingredients and straightforward steps let you make something impressive in under an hour.
- Crowd-pleaser: Mild flavors appeal to both kids and adults, and it’s easily customizable to suit dietary needs.
Cooking Directions
Ingredients
- 4 large eggs
- 2 cups whole milk (or 2% for fewer calories)
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- Butter for greasing the pan
Optional ingredients and substitutions
- Use 1 cup part-skim mozzarella and 1 cup sharp cheddar for a slightly leaner pie with more bite.
- For a gluten-free version, substitute 1/2 cup gluten-free 1:1 baking flour.
- To add herbs: 1–2 tbsp chopped chives, parsley, or a pinch of dried oregano.
- For extra richness, stir in 1/4 cup sour cream or crème fraîche.
- To make it lighter: use skim or 1% milk and reduce cheese by 1/4 cup each.
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs and milk until well combined.
- Stir in the shredded mozzarella and cheddar cheese.
- Add the flour and mix until smooth. Season with salt and pepper to taste.
- Grease a pie dish with butter and pour the mixture into the dish.
- Bake in the preheated oven for 30-35 minutes, or until the edges are golden and the center is set.
- Let cool slightly before slicing and serve warm.
Practical tips
- Mix gently: Overmixing can develop gluten in the flour and make the texture rubbery; stir until just smooth.
- Don’t overbake: The center should be set but still have a slight wobble; it will firm up while resting. Check doneness with a toothpick — it should come out mostly clean with a few moist crumbs, not wet batter.
- Even browning: If the edges brown too quickly, cover loosely with foil for the last 10 minutes.
- Cheese distribution: Toss shredded cheeses briefly in the flour before adding to the custard to help prevent sinking.
Best Pairings
- Simple accompaniments: Serve warm with a pat of butter, a sprinkling of fresh herbs, or a dollop of sour cream.
- Breakfast plate: Pair with buttered toast, sliced tomatoes, and a hot cup of coffee or tea.
- Brunch platter: Add a light arugula salad with lemon vinaigrette to cut through the richness.
- Party pairing: Place alongside pickles, olives, and a selection of cured meats for a casual finger-food table. For a sweet-savory contrast, include a slice of pecan pie cheesecake on your dessert board.
Shelf Life & Storage
- Room temperature: Best enjoyed the day it’s baked; safe at room temperature for up to 2 hours (follow general food-safety guidance for egg-containing dishes).
- Refrigeration: Store in an airtight container or covered with foil in the fridge for up to 3–4 days. Reheat gently in a low oven (300°F / 150°C) or in a microwave in short bursts.
- Freezer: The pie can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil or use a freezer-safe container. Thaw overnight in the fridge before reheating.
- Reheating tip: Warm slices uncovered in a 325°F oven for 10–15 minutes to restore some texture without melting completely.
Insider Secrets
- Cheese choice matters: A blend of a milder, stretchier cheese (mozzarella) and a flavorful cheese (sharp cheddar) delivers both silkiness and savory depth. For a nuttier note, try swapping half the cheddar for Gruyère.
- Texture control: The flour binds the custard and keeps it from being too loose. If you prefer a creamier, almost quiche-like result, reduce flour to 1/3 cup and add 1–2 tbsp cornstarch for a silkier set.
- Flavor boost: Toast the shredded cheeses lightly in a skillet for 1–2 minutes to deepen the flavor before adding them to the custard (cool slightly first).
- Salt carefully: Since cheese adds salt, start with a light pinch and adjust after tasting the batter.
Creative Twists
- Veggie-forward: Fold in 1 cup sautéed spinach, mushrooms, or caramelized onions for added texture and nutrition.
- Spicy kick: Add 1 finely chopped jalapeño or 1/2 tsp red pepper flakes for a warm note.
- Herb & lemon: Stir in 1 tbsp chopped dill and 1 tsp lemon zest for a fresher flavor profile.
- Vegan version: Replace eggs with a chickpea flour batter (about 1 cup chickpea flour + 1 1/4 cups water + 1 tbsp olive oil), use plant-based milk and vegan shredded cheeses; baking time may vary—expect 35–45 minutes.
- Gluten-free: Use a 1:1 gluten-free flour blend or almond flour (note almond flour will make a denser texture).
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes — bake, cool, and refrigerate. Reheat slices gently in the oven the next day. Stored properly, it keeps 3–4 days in the fridge.
Q: My pie was watery in the center — how do I fix that?
A: Likely underbaked. Return to the oven and bake until just set (slight wobble). Reducing milk slightly or increasing flour by a tablespoon can help next time.
Q: Can I lower the calories or saturated fat?
A: Use reduced-fat cheeses and 1–2% or skim milk, and reduce cheese quantities slightly. This will lower calories and saturated fat but change the richness.
Q: Will this work in a tart pan or ramekins?
A: Yes — adjust baking time. Small ramekins will take less time (20–25 minutes); a deeper tart pan may need a few extra minutes.
Q: How can I make the top more golden without overcooking the center?
A: Broil for 30–60 seconds at the end while watching closely, or brush with a thin layer of melted butter before baking to promote browning.
Conclusion
Warm, simple, and endlessly adaptable, this cheese pie is the kind of recipe that becomes a go-to — reliable for weekday comfort and easy to dress up for company. I hope you try it, make it your own, and share your variations in the comments or with friends and family. For inspiration from other classic takes on cheese-and-cream pies, see this take on a Homemade Cheese Pie on 12 Tomatoes and an elegant Old-Fashioned Cream Cheese Pie at The Yummy Life.
Print
Cheese Pie
- Total Time: 45 minutes
- Yield: 6 slices 1x
- Diet: Vegetarian
Description
A warm, savory custard pie with melted cheese that evokes comfort and nostalgia.
Ingredients
- 4 large eggs
- 2 cups whole milk (or 2% for fewer calories)
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- Butter for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs and milk until well combined.
- Stir in the shredded mozzarella and cheddar cheese.
- Add the flour and mix until smooth. Season with salt and pepper to taste.
- Grease a pie dish with butter and pour the mixture into the dish.
- Bake in the preheated oven for 30-35 minutes, or until the edges are golden and the center is set.
- Let cool slightly before slicing and serve warm.
Notes
Best enjoyed the day it’s baked. It can be refrigerated for up to 3-4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 17g
- Cholesterol: 200mg
