Quiche Recipes 101 – Ham & Cheese
Quiche, that savory egg custard baked in a flaky pie crust, is often over-looked and underrated. But using a good basic quiche recipe and your imagination for the ingredients, it can be the star of any breakfast, brunch or lunch. A perfect quiche is creamy and soft with contrast of texture from its fillings. For this recipe, I am using ham and cheese, but you can swap in just about anything in your refrigerator like bacon, sausage, spinach, broccoli, peppers, onions or even seafood!
Single pie crust (store bought or homemade)
6 oz. ham, diced small
4 oz. shredded cheese
2 whole eggs plus 2 egg yolks
1 cup whole milk
1 cup heavy cream
Salt & Pepper
To blind bake the crust:
Preheat oven to 400 degrees.
Place pie crust in the plate and trim excess. Using a fork, prick holes in the bottom of the crust.
Bake uncovered for 8-10 minutes. Remove from oven and cool on a wire rack thoroughly.
(Or follow the directions on the box if using a store bought crust.)
Preheat oven to 375 degrees.
In a large bowl, combine eggs, milk, cream, salt & pepper. Whisk to combine thoroughly.
Place the diced ham and shredded cheese in even layers over the bottom of the pie crust.
Pour the egg mixture on top. Bake for 35 minutes. Remove from oven and place on a wire rack to cool.
The center will still jiggle, but a small paring knife inserted near the edge of the crust should come out clean.
Allow to set for 20 – 30 minutes. Server room temperature or cold.