Ham and Cheese Quiche
User Reviews
5
Ham and Cheese Quiche
Description
This quiche begins with caramelizing sliced onions in butter to develop sweetness, then adding diced ham and wilted spinach to form the savory filling components. The custard base, made from eggs, egg yolk, and half-and-half, is whisked until smooth and poured over the filling in a prepared pie crust. The cheeses add richness and a nuanced flavor profile.
The pie crust holds the filling and bakes until set, while the combination of ingredients ensures a satisfying texture with savory notes from the ham and a slight sweetness from the onions. This quiche serves well as a brunch or light meal option.
Garnishes like green onions, parsley, or chopped bacon can be added for visual appeal and complementary flavors. Using half-and-half creates a creamy custard, but heavy cream is an acceptable substitute for a richer result. The recipe was updated in 2024 for ingredient balance but both versions are effective.
Ingredients
- 1 pie crust skip if going crustless, frozen or refrigerated
- 1 onion small
- 2 Tablespoons butter
- 1 cup ham diced
- 1 cup spinach fresh
- 4 egg
- 1 egg yolk
- 1¼ cup half and half
- 1 cup cheddar cheese
- ½ cup Parmesan Cheese
Garnish Options
- Bacon chopped
- green onions
- parsley
Instructions
- Check the instructions of your pie crust, frozen pie crust usually needs to sit out before being unrolled. If so, take it out of the freezer and let it sit as you prepare the next steps. It may also require pre-baking before the filling is added.
- Preheat oven to 350° F.
- Slice the onion into ½ inch strings, not too thin as they will reduce as they cook.
- Melt the butter in a medium skillet over medium-low heat and add the onions.
- Cook for about 20-25 minutes, until they begin to turn brown and caramelize. Stir frequently as they cook.
- Add the diced ham and cook for an additional 5 minutes to allow the flavors to combine.
- Add the spinach and cook until wilted, about 2 minutes. Remove from heat.
- Add the eggs, egg yolk, and half to a large bowl and whisk vigorously for 1 minute.
- Spread the pie crust into a lightly greased 9-inch pie pan or springform pan.
- Distribute the ham/onions/spinach over the bottom of the crust. Top with half of the cheese.
- Pour the egg mixture on top. Leave a little bit of extra room as the eggs rise as they bake and you don’t want the filling to overflow.
- Top with remaining cheese.
- Bake for 45-55 minutes, or until the top begins to brown and the middle is set. If the crust begins to brown too much, a pie crust shield will prevent additional browning.
- Let it cool for 5-10 minutes prior to serving.
- Garnish with bacon, green onions, and/or parsley and serve!
Notes
- Heavy cream can be substituted for half-and-half for a richer custard texture.
- Garnish with green onions, parsley, or chopped bacon to add flavor and decoration.
- The recipe was updated in 2024 from a previous version with more eggs and less half-and-half; both versions yield good results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 22g | 44% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 252mg | 84% |
| Sodium | 766mg | 32% |
| Potassium | 285mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1225IU | 25% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 310mg | 31% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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