Description
This classic Ham and Cheese Quiche is a delicious, savory pie perfect for brunch, lunch, or a light dinner. Featuring a flaky pie crust filled with a creamy mixture of eggs, cheddar cheese, diced ham, and fresh herbs, this quiche offers a perfect balance of flavors and textures. Easy to prepare and baked to a golden finish, it serves six and is great warm or at room temperature.
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: Preheat your oven to 375°F. Grease a 9-inch pie dish, preferably glass or metal, and fit the unbaked pie crust into the dish, crimping the edges to your liking. For a crisper crust or if using a ceramic dish, pre-bake the crust for 8 minutes before proceeding. Sprinkle 1/4 cup of shredded cheddar cheese evenly over the bottom of the crust.
- Combine Egg Mixture: In a large 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.
- Assemble 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 prepared egg mixture carefully over the fillings. Finally, sprinkle the remaining 1/4 cup of shredded cheddar cheese on top.
- Bake: Place the pie dish on a rack positioned one rung below the middle of the oven. Bake at 375°F for 10 minutes. Then, reduce the oven temperature to 350°F and bake for an additional 25-35 minutes, or until the center is fully set and a toothpick inserted in the middle comes out clean. Use a pie crust shield if necessary to prevent the edges from over-browning. Once done, let the quiche cool for at least 20-30 minutes before slicing and serving to allow it to set properly.
Notes
- For a crisper crust, pre-bake the pie crust for 8 minutes before adding the filling.
- Use a pie crust shield or aluminum foil to protect the crust edges from burning.
- This quiche can be served warm or at room temperature.
- Leftovers can be refrigerated and enjoyed within 3-4 days.
- Feel free to substitute cheddar cheese with Swiss or Gruyère for variation.
