Description
A classic Ham and Cheese Quiche featuring a flaky pie crust filled with a rich mixture of eggs, cream, cheddar cheese, diced ham, and fresh herbs. Perfect as a savory breakfast, brunch, or light dinner, this quiche combines creamy textures and bold flavors baked to golden perfection.
Ingredients
Scale
Pie Crust
- 1 single pie crust (unbaked)
Cheese
- 1 1/2 cups shredded cheddar cheese, divided
Egg Mixture
- 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
Fillings
- 1 heaping cup diced cooked ham
- 2 tablespoons sliced green onions
- 1 tablespoon chopped chives
Instructions
- Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish using either glass or metal bakeware for best results. Fit the unbaked pie crust into the dish, crimping the edges to your preference. If you desire an extra crisp crust, have uneven oven heating, or are using a ceramic dish, pre-bake the crust for 8 minutes before proceeding. Sprinkle 1/4 cup of shredded cheddar on the bottom of the crust evenly.
- Combine 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 ground black pepper to taste until fully blended and smooth.
- Assemble Quiche: Evenly scatter the diced cooked ham, 1 cup of shredded cheddar cheese, sliced green onions, and chopped chives inside the prepared pie crust on top of the cheese layer. Gently pour the egg mixture over the fillings, ensuring it is evenly distributed. Finally, sprinkle the remaining 1/4 cup cheddar cheese over the top of the quiche for a golden cheesy crust.
- Bake: Place the quiche on a rack positioned one rung below the middle of your oven. Start baking at 375°F (190°C) for 10 minutes. Afterward, reduce the oven temperature to 350°F (175°C) and bake for an additional 25 to 35 minutes. Check for doneness by ensuring the center is set and no longer jiggly. If the pie crust edges start to brown too quickly, use a pie crust shield to protect them. Once baked, remove from the oven and let the quiche cool for at least 20 to 30 minutes before slicing and serving to allow it to set completely.
Notes
- Pre-baking the crust is optional but recommended for a crisper bottom, especially if using a ceramic dish.
- Use a pie crust shield or foil to prevent over-browning of the crust edges during baking.
- Letting the quiche cool before slicing helps it hold its shape and improves texture.
- You can substitute ham with cooked bacon or turkey for variety.
- Fresh herbs like parsley or thyme can be added for extra flavor.
