Description
A delicious and savory Ham and Cheese Quiche featuring a flaky pie crust filled with a rich custard of eggs, cream, and milk, layered with diced ham, shredded cheddar cheese, and fresh herbs. Perfect for brunch or a light dinner, this quiche offers a balanced blend of creamy, cheesy, and hearty flavors baked to perfection.
Ingredients
Scale
Crust and Cheese Base
- 1 single pie crust (unbaked)
- 1 1/2 cups shredded cheddar cheese (divided)
Custard Mixture
- 6 large eggs
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1 pinch nutmeg
- ground black pepper (to taste)
Fillings
- 1 heaping cup diced cooked ham
- 2 tablespoons sliced green onions
- 1 tablespoon chopped chives
Instructions
- Prep: Preheat the oven to 375°F. Grease a 9-inch pie dish, preferably glass or metal. Fit the unbaked pie crust into the dish, crimping the edges for a neat appearance. Optionally, pre-bake the crust for 8 minutes if you want a crispier crust or if your oven heats unevenly, especially with ceramic dishes. Sprinkle 1/4 cup of shredded cheddar cheese on the bottom of the crust.
- Combine Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, nutmeg, and ground black pepper until fully blended to create a smooth custard mixture.
- Assemble Quiche: Evenly distribute the diced ham, 1 cup of shredded cheddar cheese, sliced green onions, and chopped chives over the prepared pie crust. Pour the egg and cream mixture evenly over the fillings. Finish by sprinkling the remaining 1/4 cup shredded cheddar cheese on top.
- Bake: Place the quiche on a rack one level below the middle of the oven. Bake at 375°F for 10 minutes, then reduce the oven temperature to 350°F and continue baking for 25 to 35 minutes until the center is set and firm. Use a pie crust shield if the edges start to brown too quickly to prevent burning. Once baked, allow the quiche to cool for 20 to 30 minutes before slicing and serving.
Notes
- For a crisper crust, consider pre-baking the pie crust for 8 minutes before adding fillings.
- Use a pie crust shield or foil to protect the crust edges from over-browning if necessary during baking.
- Letting the quiche cool properly before slicing helps it set fully and allows cleaner slices.
- The seasoning can be adjusted according to taste, especially the amount of black pepper and nutmeg.
- This quiche can be served warm or at room temperature and pairs well with a fresh green salad.
