Ham and Cheese Quiche
User Reviews
5.0
3 reviews
Excellent
Ham and Cheese Quiche
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With a flavorful filling packed with ham and two cheeses on top of a flaky crust, this ham and cheese quiche will be a hit at any springtime brunch.
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Ingredients
- 1 9-inch unbaked pie crust
- 2 tablespoons butter
- small white onion small diced
- 8 ounces cooked, diced ham
- 1 cup shredded cheddar cheese
- ½ cup shredded Parmesan cheese
- 2 tablespoons thinly sliced green onion
- 4 large eggs
- 1 cup heavy cream
- 3-4 dashes hot sauce
- 1 tablespoon Dijon mustard
- ¼ teaspoon fine sea salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F.
- Place the pie crust in a 9-inch pie plate and crimp the edges. Use a fork to poke holes on the bottom and sides of the pie crust. You can also line the pie crust with parchment paper and add dry beans or pie weights to doubly insure against the crust shrinking.
- Bake the crust for 12 minutes. Remove from the oven. If using, use the parchment paper to remove the beans or pie weights. Set the pie plate on a rimmed baking sheet and let the crust cool while you continue the recipe.
- Reduce the oven temperature to 375°F.
- In a medium nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion is soft and has reduced in volume by half, 5-6 minutes.
- Remove from the heat and spoon the onions into the bottom of the par-baked crust. Top evenly with the diced ham, cheeses, and green onions.
- In a bowl or large measuring cup, whisk together the eggs, cream, hot sauce, mustard, salt, and pepper. Slowly pour this mixture evenly over the fillings. Wiggle the pie plate to help the custard settle into the fillings.
- Bake for 45-55 minutes or until the center is puffed and set.
- Allow the quiche to cool for at least 30 minutes before slicing and serving. Serve warm, at room temperature, or chilled.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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