Paula Deen Quiche Recipe: Southern-Style Custard With Buttery Crust

This quiche delivers Southern comfort in every bite with its rich, creamy custard and flaky, buttery crust.

I’ve perfected the balance between the eggs, cream, and cheese to create a filling that’s silky yet sturdy enough to hold its shape. The crust, blind-baked for extra crispness, provides the ideal foundation.

What sets this apart is the attention to detail—preventing soggy bottoms and ensuring even baking. The result is a quiche that’s as satisfying for brunch as it is for dinner.

Serve it warm or at room temperature, paired with a simple side salad for a complete meal.

Ingredients for Paula Deen Quiche

Rich eggs, creamy cheese, and flaky crust make this a Southern showstopper.

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The crust needs cold butter—don’t even think about softening it first. King Arthur Flour is my go-to for all-purpose, but store brand works fine. The cheeses should be block cheese you shred yourself (pre-shredded has anti-caking agents that mess with the melt). I grab my cheddar and Gruyère from Whole Foods when they’re on sale, but Publix deli counter does the trick too.

No Gruyère? Swiss cheese is your next best bet. Vegetarian? Swap the bacon for sautéed mushrooms. Short on cream? Whole milk plus a splash of half-and-half gets close. The Dijon is subtle but important—Grey Poupon is what I keep on hand. Don’t skip the blind-baking step, or you’ll get that dreaded soggy bottom (worth the extra minute).

Quiche keeps 3-4 days in the fridge—reheat slices in the oven for best texture. Freezes beautifully for up to 3 months (thaw overnight before reheating). I always make two: one for now, one for later (because leftovers are rare).

Step-by-Step Instructions for Southern-Style Custard With Buttery Crust

Here’s the method I use to create this creamy masterpiece with a flaky crust.

Step 1: Create the Buttery Pie Crust

In a food processor, pulse the 1.5 cups all-purpose flour with the 0.25 tsp salt to combine. Add the 0.5 cup cold unsalted butter (cubed) and pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces visible.

With the processor running, drizzle in the 0.25 cup ice water through the feed tube until the dough just comes together. It should look shaggy, not wet. Turn the dough out onto a lightly floured surface and gently press it into a disk—don’t overwork it or the crust will be tough.

Wrap the disk in plastic and refrigerate for at least 1 hour. This resting time allows the gluten to relax and the butter to firm up, which creates that desirable flaky texture when baked.

Step 2: Blind-Bake the Crust

On a floured surface, roll out the chilled dough to a 12-inch circle. Transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim the edges, leaving a ½-inch overhang, then crimp decoratively.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F for 15 minutes, then remove the weights and parchment. Return to the oven for another 5-7 minutes until the bottom is just beginning to turn light golden brown.

Step 3: Prepare the Filling

While the crust bakes, cook the 6 slices bacon until crispy. Drain on paper towels, then crumble. In the same pan, sauté the 0.5 whole yellow onion (finely diced) in 1 tablespoon of the bacon fat until soft and translucent, about 5 minutes.

In a large bowl, whisk together the 6 whole large eggs, 1.5 cups heavy cream, 1 tsp Dijon mustard, 0.5 tsp black pepper, and 0.125 tsp nutmeg. Stir in the 1.5 cups sharp cheddar cheese, 0.5 cup Gruyère cheese, crumbled bacon, and sautéed onion until well combined.

Step 4: Bake the Quiche to Perfection

Pour the filling into the pre-baked crust. Bake at 350°F for 40-45 minutes until the edges are puffed and golden brown, and the center is just set with a slight jiggle when gently shaken.

Don’t overbake—the quiche will continue to set as it cools. If the crust begins to brown too quickly, cover the edges with foil. Let it rest for 10 minutes before slicing to allow the custard to fully set.

This resting period makes all the difference between a perfect slice and a runny one. Serve warm or at room temperature for the best texture and flavor.

Pro Cooking Tips for This Dish

Butter Temperature Control

Keep your 0.5 cup unsalted butter ice cold until the moment you pulse it into the flour. I learned the hard way that even 5 minutes at room temperature can ruin flakiness. Use a food processor for speed—hand-cutting warms the dough too much. 💡

Blind-Baking Perfection

Don’t skip the blind-baking step for the crust. Use pie weights or dried beans and bake at 375°F for 15 minutes, then remove weights and bake 5-7 minutes more. This prevents that dreaded soggy bottom that can ruin the texture.

Custard Consistency

Whisk your 6 eggs and 1.5 cups heavy cream just until combined—overmixing incorporates too much air. The filling should look smooth but not frothy. I use a fork for gentle mixing.

Even Baking

Rotate your quiche 180 degrees halfway through baking at 350°F for 40-45 minutes. This ensures even browning, especially if your oven has hot spots. The center should jiggle slightly when done.

Resting Time

Let it rest 10 minutes before slicing. This allows the custard to set fully. I often use this time to toss a quick salad with arugula and lemon vinaigrette for serving. 🥗

Frequently Asked Questions