Ham and Cheese Quiche is one of the tastiest and easiest recipes that you can imagine. To keep things simple, I like to use a store-bought pie crust that’s filled with an easy mixture of eggs, half & half, diced ham and shredded cheese.
For the ham, I like to use Black Forest from the deli, but any flavorful ham will work. My favorite cheese in this quiche is Gruyere. However, this quiche can be easily adapted to your personal preference. You can use your favorite cheese such as Swiss, cheddar, pepper jack or whatever you have on hand.
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In addition, you can dress this quiche up by adding broccoli or spinach. Also, you can substitute bacon or sausage for the ham.
Whatever your preference, you’ll be amazed at how easy it is to make this quiche.
For breakfast, I like to serve this ham and cheese quiche with a simple fruit salad and glass of orange juice. It’s also perfect for a brunch or a light dinner when served with a side salad. Whatever the occasion, you will not be disappointed by this amazing ham and cheese quiche.
A word about pie crust
Before sharing the recipe, I thought I’d add a word about lessons learned when pre-baking store-bought pie crust or any pie crust for that matter.
If you’re not careful, your pie crust will shrink and often crack during pre-baking. Three simple steps can mitigate the shrinkage. A fourth step can easily repair any cracks that might develop.
First, after lining your tart pan or pie pan, pierce the bottom of the pie crust with a fork and put it in the freezer for at least 15 minutes. A frozen pie crust is much less likely to shrink than one that is at room temperature.
Second, line your frozen pie crust with crumpled parchment paper or aluminum foil and fill with weights. I like to use dried beans for the weights, but any pie weights will work. The reason for crumpling the parchment paper is that it becomes as malleable as foil.
Third pre-bake the pie crust in a hot oven – 450°F to be exact. The heat “seals” the outside of the frozen crust in place.
No matter how careful you are, your pie crust might develop small cracks during the pre-baking. When this occurs, I like to brush the crack with some of the egg/half & half custard while the crust is still hot. The custard acts as a glue to quickly seal the crack.
Your ham and cheese quiche will bring accolades from young and old alike. What’s even better is that leftovers, if any, are just as good the next day.
Ham and Cheese Quiche
Serves 4 to 6
1 (9-inch) refrigerated pie crust
¾ cup half & half
1 cup ham, cut into small pieces
1 cup (4-ounces) shredded Gruyere cheese
Preheat oven to 450°F.
Press pie crust into 9-inch tart pan with removable bottom, tucking excess pie crust down the sides. Pierce well with a fork. Freeze for at least 15 minutes.
While pie crust is in the freezer, whisk together the eggs, half & half, ham and cheese. Set aside.
Remove pie crust freezer. Line the frozen pie crust with crumpled parchment paper and fill with dried beans or another type of pie weights. Bake at 450°F for 25 minutes.
Remove the parchment paper and dried beans. If any cracks have formed, brush with some of the egg/half & half custard. Return crust to the 450°F oven for another 5 minutes or until the bottom of the crust is lightly browned.
Reduce oven heat to 375° F. Pour ham and cheese filling into prepared pie crust. Bake at 375°F for 25 minutes, or until quiche is nice and puffy.
Allow to cool 10 minutes before serving. If desired, sprinkle with minced fresh parsley.
Yield: 4 to 6 servings.
Chula King is the blogger behind PudgeFactor.com.
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