Ingredients
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Crust
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1.5 Cups Flour
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1 Pinch Salt
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.5 Cup Cold Butter
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6 Tablespoons Cold Water
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Filling
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6 Egg
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1.5 Cups Half and Half
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5 Ounces Thick Cut Ham
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8 Ounces Swiss Cheese
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Optional
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Dash of Nutmeg
Directions
- Prepare Crust: Mix flour and salt together in a large bowl or food processor. Cut butter into small pieces and add to the flour. Mix with a pastry blender or food processor until the mixture resembles coarse crumbs. Add water a little at a time, mixing as you go until the mixture forms into a ball of dough.
- Bake Crust: Preheat oven to 425°. Roll out the dough to about 1/4 inch thickness. Place dough into a 9-10 inch pie or tart pan and trim edges. Cover the dough with plastic and place it in the freezer for 20 minutes. Remove from the freezer and take off the plastic. Press a piece of tin foil onto the top of the dough and fill with rice or pie weights to hold the dough in place while it bakes. Bake for 15 minutes then remove from oven. Remove tin foil and rice* or weights and bake 5-10 minutes more until the crust is golden brown. Remove from the oven and set aside for step 4.
- Mix Egg: While the dough is baking, whisk together eggs and half and half. Dice ham and shred cheese.
- Prepare and Bake: Layer the cheese and ham on the bottom of the baked crust. Fill the crust nearly to the top with the egg mixture. Sprinkle a pinch of nutmeg on top if desired. Bake in the oven for 25-30 minutes. Before removing from the oven, test that the quiche is fully cooked by moving the pan back and forth to ensure the eggs have set. It may move a little bit but it should still be fairly firm. The quiche should be lightly browned on top and have a light but firm texture.
Meal Prep Tip:
Quiche keeps well in the refrigerator for up to 2 days. Reheat at 50% power to avoid overcooking the eggs.
*Note: If you use rice to weigh down the dough while baking, you do not have to discard the rice. Simply cool the rice and then store it to use in your next recipe.
*I get commissions for purchases made through links in this post.
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4 Comments Hide Comments
Not sure what I did wrong, but it took about 40 minutes and slightly burnt the crust. One suggestion is to pour it into the pie dish after setting it on the oven rack. Less chance of spilling that way.
I was wrong. It took almost an hour and it still wasn’t done. Something is left out of this recipe.
Hi Robert! Thank you for reaching out with the feedback. I will be remaking this recipe this week to see what I need to tweak to make it perfect. For my reference, what sized pie dish did you use? You can reach out to braden.woodfield@twodollareats.com with any additional comments or questions.
Hi Robert! I double-checked this recipe and tweaked a few of the ingredients. I didn’t, however, change the cooking time as I found that 25-30 minutes was the perfect amount of time to get the eggs to set and not burn the crust. I hope you are able to try out the revised recipe as it turned out great tonight!