Easy Ham and Cheese Quiche Recipe • Food Folks and Fun (2024)
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This easy ham and cheese quiche recipe has a creamy smooth custard interior, and it’s filled to the brim with ham and Swiss cheese. It’s perfectfor breakfast, brunch, lunch, or dinner!
There are 2 things that I absolutely love about quiche:
The savory, creamy, custard-like interior.
The fact that they’re not fussy.
You can servethis ham and cheese quiche warm or at room temperature. Plus, you can even make it ahead of time for brunch, showers, etc.I also love the versatility of quiche. You can make it with all sorts of fillings: bacon, ham, sausage, spinach, broccoli, bell peppers, tomato, basil, and basically any kind of cheese, too! I love the classic combination of ham and Swiss cheese, and in a quiche, it’s so tasty! For this ham and cheese quiche recipe I used a Pillsbury pie crust, but you can easily substitute a homemade crust. For instructions to make a homemade crust, check out my quiche lorraine recipe.
Quiche Questions Answered:
Do you prebake the crust for quiche?
Yes! You will want to prebake the crust when making this quiche. The rule of thumb for pre-baking crusts is to prebake it when the filling is wet. This procedure is called “blind baking” but you do not have to be blindfolded to do it! Just bake the crust before you add the filling to the crust, so it does not become soggy while it is baking after you add the filling to the crust.
Can quiche be made the day before?
Absolutely! You can make the quiche the day before, let it cool and then refrigerate it. Then just reheat it the next day in the oven.
How do you make ham and cheese quiche?
To make this easy ham and cheese quiche begin by prebaking the store-bought crust for about 10 minutes. While the pie crust is baking, heat oil in a skillet and cookthe onion until the onions are translucent. Then add the onions, ham, and cheese to the bottom of the pre-baked pie crust. Next, in a medium bowl stir together the eggs, yolks, half and half, salt and pepper until it is mixed well. Then pour this mixture into the pie crust and bake it for 35-40 minutes. Finally, let it cool for 15 minutes before serving it.
COOK’S NOTE –Ham and Cheese Quiche
This hamand cheesequiche recipe can be served warm or at room temperature.
Leftovers can be stored at room temperature for up to 24 hours, or covered in the refrigerator for up to 3 days.
I used Pillsbury 9-inch frozen deep pie crust for this recipe. I didn’t make my own crust, but honestly frozen crusts taste amazing. Plus it makes this recipe even easier!
pie storage container(this is my all-time favorite storage container for all kinds of pies, quiche, and even cookies!)
5 from 1 vote
Easy Ham and Cheese Quiche Recipe
Author Jillian - a Food, Folks and Fun original!
Prep Time 5 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour
8people
Ingredients
19-inchfrozen deep pie crust in aluminum tin
1Tablespoonolive oil
1mediumyellow oniondiced
1 ½cupsdiced ham
6ozsSwiss Gruyere cheeseshredded
3largeeggs
2largeegg yolks
1cuphalf and half
½teaspoonsalt
¼teaspoonfreshly ground pepper
Instructions
Place oven rack in middle position, place cookie sheet on oven rack and preheat to 375 degrees F. Take pie crust out of freezer and let stand 10 minutes, then prick crust 25 times with fork. Place pie crust on the preheated cookie sheet in the oven, and bake for 9-11 minutes, or until light golden brown.
While pie crust bakes, heat oil in 10-inch skillet over medium heat. Add onion and cook, stirring occasionally, until onions are translucent and edges begin to brown, about 6-8 minutes. Add onions, ham, and Swiss cheese to bottom of pre-baked pie crust.
In medium bowl whisk together eggs, yolks, half and half, salt and pepper until combined. Pour mixture into pie crust. Bake quiche on top of cookie sheet 35-40 minute or until quiche is set and knife inserted in center comes out clean. Move quiche to wire rack and let cool 15 minutes before serving.
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Jillian
I’m Jillian, the creator behind Food Folks and Fun. I have over 30 years of experience cooking for others. There’s nothing I love more than cooking for my family. Food is love, and cooking isn’t just putting a meal on a plate: It’s putting a little part of myself into that meal.
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I am in love with quiche, but I never have tried it homemade.. This recipe sounds easy and scrumptious!
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Jillian Wade | Food Folks and Fun is a participant of the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. This costs you nothing, but it helps keep this blog running on butter…lots of butter!
Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.
You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)
To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese. Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine.
Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk. It will add a luscious creaminess to your recipe, without altering the final texture too much.
To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.
Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.
They are masters of the quiche and long-ago settled on the perfect formula of one part egg to two parts liquid dairy. A standard large egg weighs two ounces and a cup of milk is eight ounces, so a good rule of thumb is two eggs per cup of milk.
BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.
Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.
If you pour the egg custard into an unbaked crust, the liquid is unfortunately going to seep into the crust, preventing it from crisping up. The simple solution is to blind-bake the crust before adding the custard. Follow This Tip: Blind-bake the pie crust before pouring in the custard to ensure a crisp, flaky crust.
Cheese: Add Swiss, Gruyère, feta, goat, Parmesan, cheddar, mozzarella, or jack cheese to a quiche. Whether you choose grated, crumbled, or shredded cheese, the ingredient will contribute salty flavor and a creamy texture to a standard quiche recipe.
quiche (comparative more quiche, superlative most quiche) (slang) Extremely appealing to look at; sexually alluring. I'm not even bragging, but me and my friends are pretty much quiche.
Originally, it was a savory pie consisting of an egg and cream custard with bacon or salmon. The French word for cake is "quiche," which might have influenced the name. The dish as we know it today originated in the Lorraine region of France in the 1800s. It consists of eggs and cream or milk in a pastry crust.
The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.
Whole milk is a good choice for general cooking and baking, as it adds richness and flavor without being too heavy. Heavy cream and heavy whipping cream are best for recipes that require a thick and creamy texture, or for making whipped cream.
Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy. Also, your body absorbs fat-soluble vitamins better when you consume them with fat.
What about a splash of milk or cream? This can give you more leeway when quick-cooking eggs and help keep the eggs softer, but isn't really necessary with our slow-cooked version. Even so, I still like the touch of velvety richness a tablespoon of heavy cream adds to the eggs.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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