Servings
Font
Back
0 from 0 votes

Ham and Cheese Quiche

This easy ham and cheese quiche recipe will make your next brunch a whole lot tastier! You'll love the creamy egg filling and savory flavor.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 25 mins
Servings: 6 servings
Calories: 258 kcal
Course: Breakfast , Brunch
Cuisine: American

Ingredients

  • 1 pie crust see Whole Wheat Pie Crust or Oil Pie Crust for recipes
  • 5 large eggs
  • ¾ cup milk I used 1%; or use whole milk or a combo of milk and cream for more richness
  • 1 tablespoon Dijon mustard
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon hot sauce such as Tabasco (optional)
  • 1 cup diced cooked ham
  • 3 ounces shredded cheese such as Gruyere or white cheddar are my favorites (about ¾ cup)
  • 2 green onions finely chopped

Instructions

    Cup of Yum
  1. Par bake the crust: Place a rack in the center of your oven and preheat to 375°F. On a lightly floured surface, roll out the pie dough into an 11-inch circle (always start in the middle, then work your way out—don't run the rolling pin back and forth) .Gently transfer it to a standard 9-inch pie dish. Settle the crust down into the bottom and sides of the dish, ensuring it fits snugly. To shape the edges, use your fingers to flute the rim by pinching sections of dough between your thumb and forefinger, or keep it easy and press the edges with the tines of a fork. Line the crust with aluminum foil or parchment paper, making sure it fully covers the dough, then fill it with pie weights or dried beans. Bake for 10 minutes, then carefully remove the foil and weights. Return the crust to the oven and bake for another 3 minutes, until lightly golden. Reduce the oven temperature to 350°F. (The beans can be discarded or saved for future blind baking.)
  2. Make the Filling: In a large mixing bowl, whisk together the eggs, milk, mustard, salt, pepper, nutmeg, and Tabasco.
  3. Scatter the ham, cheese, and green onion in the bottom of the crust. Pour the egg mixture over the top.
  4. Place the quiche on a rimmed baking sheet, then carefully transfer to the oven. Bake until a butter knife inserted 1 inch from the edge of the crust comes out clean and the center is set, 40 to 50 minutes. If at any point the crust begins to brown more than you would like, protect it with foil or a pie crust shield. Let rest for 5 to 10 minutes, then slice and serve.

Notes

  • TO STORE: Let the baked quiche cool completely to room temperature, then refrigerate (if you pop it into the refrigerator while it is still warm, the crust can become soggy).
  • TO REHEAT: Tent the quiche with foil and warm in a 325 degree F oven until heated through, about 15 minutes.
  • TO FREEZE: Let quiche cool completely. Wrap tightly with foil, then freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.
  • Adapted from my Easy Quiche
  • TO STORE: Let the baked quiche cool completely to room temperature, then refrigerate (if you pop it into the refrigerator while it is still warm, the crust can become soggy).
  • TO REHEAT: Tent the quiche with foil and warm in a 325 degree F oven until heated through, about 15 minutes.
  • TO FREEZE: Let quiche cool completely. Wrap tightly with foil, then freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Serving 1(of 6) Calories 258kcal (13%) Carbohydrates 17g (6%) Protein 14g (28%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 157mg (52%) Potassium 155mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 382IU (8%) Vitamin C 1mg (1%) Calcium 231mg (23%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 258

% Daily Value*

Serving 1(of 6)
Calories 258kcal 13%
Carbohydrates 17g 6%
Protein 14g 28%
Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.01g 1%
Cholesterol 157mg 52%
Potassium 155mg 3%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 382IU 8%
Vitamin C 1mg 1%
Calcium 231mg 23%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.