Description
This classic Ham and Cheese Quiche combines a flaky pie crust with a rich, creamy egg custard loaded with savory diced ham, sharp cheddar cheese, and fresh green onions and chives. Baked to golden perfection, this quiche is a perfect hearty breakfast, brunch, or light dinner option that serves six.
Ingredients
Scale
Crust
- 1 single pie crust (unbaked)
Filling
- 1 1/2 cups shredded cheddar cheese, divided
- 6 large eggs
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1 pinch nutmeg
- Ground black pepper, to taste
- 1 heaping cup diced cooked ham
- 2 tablespoons sliced green onions
- 1 tablespoon chopped chives
Instructions
- Prep the crust: Preheat your oven to 375°F. Grease a 9-inch pie dish, preferably glass or metal for best results. Fit the unbaked pie crust into the dish and crimp the edges to your liking. For a crispier crust or if your oven’s bottom heating is uneven, you can pre-bake the crust for 8 minutes before adding the filling. Sprinkle 1/4 cup of shredded cheddar cheese evenly over the bottom of the crust.
- Make the egg mixture: In a large mixing bowl, whisk together the 6 large eggs, 1/2 cup heavy cream, 1/4 cup whole milk, 1/2 teaspoon salt, a pinch of nutmeg, and black pepper to your desired taste until fully combined and smooth.
- Assemble the quiche: Evenly distribute the diced cooked ham, 1 cup of shredded cheddar cheese, sliced green onions, and chopped chives over the cheese-lined pie crust. Pour the egg mixture carefully over the toppings. Finally, sprinkle the remaining 1/4 cup of cheddar cheese on top of the quiche for a cheesy golden crust after baking.
- Bake the quiche: Place the pie dish on a rack one level below the middle of the oven. Bake initially at 375°F for 10 minutes to get things started. Then reduce the oven temperature to 350°F and continue baking for 25 to 35 minutes more, or until the center is set and a toothpick inserted near the center comes out clean. Shield the crust edges with a pie crust protector if they start to brown too quickly. Once baked, let the quiche cool for 20 to 30 minutes before slicing to allow it to set and make serving easier.
Notes
- For a crispier crust, pre-bake the pie crust for 8 minutes before adding the filling.
- If using a ceramic pie dish or if your oven’s heat is uneven, pre-baking is recommended to avoid a soggy bottom crust.
- You can substitute ham with cooked bacon or turkey for variation.
- Add vegetables like spinach, mushrooms, or bell peppers for additional flavor and nutrition.
- Use a pie crust shield or foil to protect the crust edges during baking to prevent over-browning.
- Letting the quiche cool before slicing gives the custard time to set, resulting in cleaner slices.
