Ham and Cheese Quiche | Diethood

This tremendous simple ham and cheese quiche recipe is loaded with juicy bites of ham, fluffy eggs, and two kinds of melty cheese in a flaky selfmade crust. It’s prepared for the oven in half-hour! Velocity issues up much more with a store-bought crust, I received’t inform. 😉

When you love basic Quiche Lorraine, I’ve zero doubts you’ll love this ham and cheese quiche! You may additionally like this vegetarian spinach quiche and these tacky quiche muffins full of hearty quinoa.

Ham and cheese quiche slices garnished with herbs in a pie plate.

I really feel like breakfast is an neglected meal in the course of the vacation season. I suppose it’s simple to be eclipsed by a Christmas pork shoulder or vacation turkey, however nonetheless. After all of the hustle and bustle of internet hosting dinners, I like nothing greater than a breakfast recipe that one, I can prep with minimal brainpower (lol) and two, makes use of up leftovers! This ham and cheese quiche is a agency favourite. I make it typically, however particularly after cooking a vacation ham. It’s thick and creamy, full of smoky taste and loads of melted cheese.

Issues to Love About This Ham and Cheese Quiche Recipe

Fast and simple. This ham and cheese quiche is prepared for the oven in half-hour, even sooner when you use a store-bought pie crust.
Further creamy. The proper quiche isn’t eggy or watery, with a wealthy, creamy filling that holds up towards add-ins like ham and cheese. I’m sharing all my tried-and-tested methods for the BEST quiche, and you may apply them to simply about any recipe.
Versatile. I meant it once I mentioned this cheese and ham quiche is nice for utilizing up leftovers! Adapt the recipe with bacon, veggies, totally different cheese, and different substances you might have within the fridge. It’s very simple to customise.

Pie crust ingredients with text labels overlaying each ingredient. — Pastry crust substances.

Ham and cheese quiche ingredients with text labels overlaying each ingredient. — Pastry crust substances.

Quiche Substances

Beneath are some notes on the substances that go into my ham and cheese quiche. You’ll discover a printable checklist with the total recipe particulars within the recipe card after the submit.

Crust – This quiche recipe requires a pastry crust. I exploit my simple 3-ingredient selfmade pie crust produced from flour, chilly butter, and a splash of ice water. When you’re pressed for time, a refrigerated crust from the shop works, too.
Eggs – You’ll be able to’t make a quiche with out them!
Heavy Cream – You can additionally use entire milk.
Cream Cheese – I like including a few spoonfuls of cream cheese to the quiche filling, for additional richness and taste. You can additionally use ricotta, mascarpone, cottage cheese, or bitter cream.
Seasoning – Garlic powder and onion powder, plus salt and pepper.
Cheese – I exploit a mixture of freshly grated cheddar and Edam, a kind of Dutch cheese. When you can’t discover Edam cheese, Gouda or Fontina are good substitutes. You can additionally grate additional cheddar.
Ham – Be happy to cut up any cooked ham you might have readily available (in my home, quiche is an effective way to make use of up leftover vacation glazed ham).

Overhead view of ham and cheese quiche garnished with herbs and cut into slices in a pie plate.

Make Ham and Cheese Quiche

Quiche is likely one of the best brunch dishes you may make, whether or not you’re utilizing selfmade or store-bought pastry for the crust. Observe the steps for this ham and cheese quiche right here:

First, Put together the Crust

Home made pie crust is definitely tremendous easy. The mantra when making a pastry crust from scratch is, hold it chilly. Use chilly substances, and chill the dough effectively earlier than you bake it. Right here’s the right way to do it:

Butter cut into flour in a class bowl. — 1. Reduce the butter into the flour.

Crust dough shaped into a rectangle on a marble surface. — 1. Reduce the butter into the flour.

Combine the dough. You’ll begin by reducing chilly butter into flour and kneading to convey the dough collectively. The aim is a easy dough with a number of butter specks nonetheless seen.
Chill. Afterward, form the pie dough right into a disc, wrap it tightly in plastic wrap, and pop it into the fridge for half-hour.
Form and bake the crust. Now, roll out and press the dough right into a 9” pie plate or quiche pan. Fill the pie crust with baking beads and blind bake at 350ºF for quarter-hour.

Subsequent, Make the Quiche

Now, let the crust cool barely whilst you whip up the egg filling earlier than assembling your quiche:

Milk poured over eggs in a glass bowl. — 1. Put together the filling.

Quiche mixture being poured over ham and cheese in a pie crust. — 1. Put together the filling.

Combine the filling. Whisk the eggs with heavy cream, cream cheese, salt, and black pepper.
Fill the crust. Sprinkle each cheeses into the crust, adopted by the chopped ham. Lastly, pour over the egg combination.
Bake. Preheat the oven to 375ºF. Afterward, bake the quiche for 40 minutes. It ought to be set within the middle when it comes out of the oven. Transfer your baked ham and cheese quiche to a wire rack to chill fully.

Suggestions for the Excellent Quiche

Work within the butter. Reduce the butter into the flour utilizing a pastry cutter, fork, or your (clear) fingertips. You may also pace issues up through the use of a meals processor to pulse the substances collectively. Simply watch out to not overblend.
Blind bake the crust. Don’t skip this step! Line the unbaked crust with parchment paper and fill it with baking beads first, to stop the pastry from puffing up. When you don’t have baking beads, no sweat. Use rice or dry beans as an alternative!
Chill the dough. When you don’t chill the crust earlier than you add it to the pie plate, I like to recommend chilling the dough for quarter-hour earlier than baking. It retains the edges of the crust from collapsing.
Cheese first, then filling. There’s a cause we add the shredded cheese to the nice and cozy crust first. Doing so creates a lightweight coating and acts as a buffer between the eggs and the pastry. Mixed with blind-baking, that is additional insurance coverage towards a soggy crust!
Keep away from overbaking. Overcooked quiche can be eggy and crumbly reasonably than easy and creamy. Quiche is completed when it’s set within the center.

A hand lifting a slice of ham and cheese quiche from the rest of the quiche in a pie plate.

Often Requested Questions

Do I’ve to prebake the crust for quiche?

Sure! You must at all times blind-bake the pastry crust when making a quiche. This avoids a soggy, gummy crust as soon as the filling will get added.

Why is my ham and cheese quiche watery?

There are a few explanation why quiche seems watery. Firstly, it simply might have extra time to arrange absolutely (ensure to chill the quiche fully to room temperature). Secondly, it might be a matter of including an excessive amount of liquid, or the substances releasing extra liquid whereas they cook dinner.

Why did my quiche sink within the center?

An excessive amount of moisture may cause quiche filling to sink. Ham releases extra water because it cooks, so ensure you’re utilizing absolutely pre-cooked ham for greatest outcomes.

A slice of ham and cheese quiche next to a side of green salad on a scalloped white plate.

Simple Variations

Completely different cheese. Be happy to make use of any cheese you’d like. Good choices are Gouda, Gruyere, parmesan, Swiss cheese, Colby Jack, or Pepper Jack for just a little spice.
Add greens. I like including leftover chopped broccoli or asparagus suggestions when I’ve them within the fridge. You may also add greens like kale, or spinach for a ham and cheese spinach quiche. Be sure to pre-cook any greens earlier than you add them to the quiche.
Go crustless. Skip the crust and grease the pie plate or quiche pan effectively with butter or cooking spray earlier than you add the filling. The baking time could be barely much less for a crustless ham and cheese quiche, so I’d test it at 35 minutes to be on the secure aspect.
Egg whites solely. To make quiche with egg whites, you’ll must substitute 2 egg whites for each 1 entire egg (so for the 4 massive eggs on this recipe, that’s 8 egg whites). You may additionally like this egg white frittata.

A fork cutting into a slice of quiche next to a side of green salad on a scalloped white plate.

Storing and Reheating Quiche

Refrigerate. Retailer any leftover ham and cheese quiche lined tightly within the fridge for 2-3 days.
Reheat. Heat the quiche within the oven at 350ºF till it’s sizzling all through. Control it so it doesn’t burn!
Freeze. Quiche freezes effectively for as much as 3 months. Retailer it entire or in slices in an hermetic container. Thaw the quiche within the fridge earlier than reheating.

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For the Crust

Put together the dough. Add flour and butter to a bowl. Work the butter into the flour utilizing a pastry blender or with clear fingertips till you might have coarse crumbs. Sprinkle water and knead the dough till it comes collectively. It would be best to see some butter specks in your dough.
Chill the dough. Form the dough right into a flat disc and wrap it utilizing plastic wrapping foil. Refrigerate the dough for half-hour.
Form the dough right into a crust. place the dough onto a frivolously floured kitchen counter. Roll out the dough barely bigger than your 9-inch pie dish round 11 inches. Gently switch the dough into the pie/quiche pan. Gently press the dough into the perimeters of the pie/quiche dish and patch the edges if wanted.
Bake the crust. Preheat your oven to 350ºF. Add a bit of parchment paper over the quiche crust, then fill with baking beads. Bake the crust for quarter-hour. Take away from the oven and permit to chill barely.

For the Filling

Prep. Be sure your oven is heated to 375ºF.
Make the filling. Whisk eggs, heavy cream, and cream cheese in a big bowl. Season to style with salt and pepper.
Fill your quiche crust. Add your cheddar and Edam cheese into the nonetheless barely heat quiche crust, adopted by chopped ham. Pour the egg combination over the ham and cheese.
Bake. Bake the quiche for 40 minutes or till the middle is about.
Cool and serve. Cool the baked quiche on a wire rack to room temperature. Slice the ham and cheese quiche and serve.

Work within the butter: You’ll be able to work the butter into the flour with a pastry cutter, fork, or clear fingertips. You may also use a meals processor and work the butter into the flour with a number of brief blitzes.
Blind baking: Blind baking is really useful each time you might have an unbaked filling. When you do not need baking beads, you should utilize rice or beans.
Chilling the dough: The dough ought to be chilled earlier than shaping it into the crust. If this course of takes a while for you, I like to recommend that you simply chill the dough for a further quarter-hour earlier than baking. It will forestall the edges from collapsing.
For the filling: Including cheese over the nice and cozy crust will make a mild coating so the eggs is not going to make the pastry soggy. You’ll be able to select any cheese you want.
Add veggies: If you wish to add some greens, small broccoli florets or asparagus suggestions are nice choices.

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