Recipe For Ham And Cheese Quiche
This Ham And Cheese Quiche Recipe is a fancy brunch dish with a pretty short list of ingredients. Keeps in the fridge for almost a week!
Ingredients
- 1 frozen ready-to-bake 9-inch pie shell (other options discussed above, under "What kind of pie crust should I use?")
- 4 large eggs See Notes
- ¾ cup half and half
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Pinch cayenne
- Pinch nutmeg
- 6 ounces shredded sharp cheddar cheese 1 1/2 cups packed
- 2 green onions thinly sliced
- 6 ounces ham steak patted dry and cut into 1/2-inch cubes (1 cup)
Instructions
- Arrange oven rack in bottom third of oven and preheat oven to 350 degrees F.
- Place parchment paper over pie shell and spread dried beans or pie weights across parchment to weigh it down. Transfer to oven; bake 15 minutes. After baking, remove pie weights and parchment paper. Leave oven on.
- Meanwhile, in bowl of stand mixer fitted with whisk attachment, beat eggs, half and half, salt, pepper, cayenne, and nutmeg until smooth.
- Place pie shell on rimmed baking pan. Spread half of cheese in even layer across bottom of pie shell.
- Spread onions and ham in even layer over cheese.
- Evenly pour egg mixture over ham. The filling should go up almost to the very tippy top of the crust without overflowing onto the edges (see Notes if yours does not). Sprinkle remaining cheese over egg mixture.
- Transfer to oven and bake 45 to 55 minutes or until center of quiche is just set. If edges of crust begin to get too brown before center of quiche is set, cover the edges with a silicone pie crust shield or a ring of aluminum foil for the last 10 to 15 minutes of baking time.
- Transfer quiche to cooling rack; let stand 10 minutes. Slice and serve warm or at room temperature.
Notes
It's annoying, but not all standard 9-inch pie shells are exactly the same. Some brands are a bit deeper than others (and I don't mean the "deep dish" variety).
We don't want you to waste ingredients, so the 4 eggs + 3/4 cup half and half listed above is your starting point.
Once you've poured the egg mixture over the ham and cheese, the filling should go up almost to the very tippy top of the crust without overflowing onto the edges (with just a bit of room for sprinkling the remaining cheese).
If it doesn't, whisk together 1 egg + 3 tablespoons half and half and add that to the pan. Do this again, if necessary, until the filling reaches the top of the crust.
Calories: 280kcal, Carbohydrates: 12g, Protein: 14g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 127mg, Sodium: 664mg, Potassium: 167mg, Fiber: 1g, Sugar: 1g, Vitamin A: 443IU, Vitamin C: 6mg, Calcium: 195mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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