Ham and Cheese Quiche
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
225 kcal
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Course
Main Course, Breakfast
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Cuisine
French
Ham and Cheese Quiche
Description
This quiche starts with a pie crust that is blind-baked to prevent bubbling and shrinkage. A mix of chopped ham and multiple cheeses—cheddar, mozzarella, and Parmesan—is spread evenly over the cooled crust. The egg and milk custard seasoned with garlic salt and pepper is poured over the filling carefully to avoid overflow.
Baking at 350°F for 45-50 minutes results in a firm, sliceable quiche with a smooth, creamy interior holding the savory flavors of ham and cheese. The crust remains crisp at the edges from prebaking. This quiche fits well for breakfast, brunch, or light lunch serving, pairing effectively with a green salad or steamed vegetables.
To prevent bubbling in the crust during blind baking, lining with parchment or foil and filling with pie weights or dried beans is recommended. The unbaked quiche can be prepared ahead and chilled for up to 24 hours before baking. Leftovers keep refrigerated for a few days or can be frozen for months.
Ingredients
- 1 pie crust unbaked
- 1 cup ham chopped
- ½ cup cheddar cheese shredded
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese grated
- 1 cup milk or half-and-half
- 4 egg slightly beaten, large
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F.
- Place pie crust into a shallow-sided 9-inch glass or ceramic pie plate and crimp the edges. (We like to double-fold the edges, then crimp them.) Prebake for 10–12 minutes.
- Allow the crust to cool slightly. Add ham, cheddar cheese, mozzarella cheese, and parmesan cheese to the bottom.
- In a medium bowl, mix milk, eggs, garlic salt, and pepper. Pour the egg mixture into the crust over the ham and cheese. (Do not overfill the crust. The egg will rise a bit and you do not want it running over the sides.)
- Bake for 45-50 minutes, or until an inserted knife comes out clean.
- Allow it to set for 5-10 minutes before serving.
Notes
- To prevent crust bubbling and shrinkage, line pie crust with parchment or foil and fill with pie weights during blind baking.
- You can prep the unbaked quiche up to 24 hours in advance; refrigerate and bring to room temperature before baking.
- Store leftovers in an airtight container for 2-3 days in the refrigerator or freeze for 3-4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 225kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 606mg | 25% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 314IU | 6% |
| Calcium | 167mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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