Ham and Cheese Quiche

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Prep 30 minutes
Cook 45 minutes
Total 1 hour 15 minutes
A French classic inspired from a recipe by Susan Loomis at Epicurious, this quiche will impress your friends! Perfect for a Sunday brunch or even a weeknight dinner, quiche is a comforting food that satisfies any appetite! This recipe costs $2.87 per person and $11.50 for the whole recipe.
Servings 4
Course Main Course
Cuisine French
Servings4

Ingredients

Crust
  • 1.5 cup Flour
  • 1 pinch Salt
  • .5 cup Butter Cold
  • 6 tbsp Water Cold
Filling
  • 6 Egg
  • 1.5 cup Half and Half
  • 5 oz Ham Thick Cut
  • 8 oz Swiss Cheese
  • Dash of Nutmeg

Method

  1. 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.
  2. 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.
  3. Mix Egg: While the dough is baking, whisk together eggs and half and half. Dice ham and shred cheese.
  4. 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.
  5. 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.