Description
A rich and creamy ham and cheese quiche featuring a homemade pie crust, sautéed vegetables, and a blend of Gruyere and Gouda cheeses. This savory quiche is perfect for breakfast, brunch, or a light dinner and can be made ahead or frozen for convenience.
Ingredients
Scale
Pie Crust
- 1 homemade pie crust (9-inch deep-dish)
Quiche Filling
- 4 large eggs
- 1 egg yolk
- 1 1/4 cups heavy cream
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 cup chopped ham
- 3 ounces (about 3/4 cup) shredded Gruyere cheese
- 3 ounces (about 3/4 cup) shredded Gouda cheese (may substitute cheddar)
Vegetables and Sauté
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 onion, chopped
- 1 cup asparagus, cut into 1/2-inch pieces
- 1 red bell pepper, chopped
- 3-4 cloves garlic, minced
Instructions
- Prepare Pie Crust: Prepare pie dough according to recipe directions, shape the crust, flute the edges, and refrigerate for at least 45 minutes or up to 5 days. Cover with plastic wrap if chilling longer than 45 minutes.
- Blind Bake Crust: Preheat oven to 375 degrees F. Line chilled pie crust with parchment paper and fill with baking beads, dry beans, or rice to weigh down the dough. Bake for 18 minutes, then remove weights and parchment, prick the crust bottom with a fork, and bake for another 10 minutes. Remove from oven and let crust cool slightly.
- Mix Egg Filling: In a large bowl, whisk together eggs and egg yolk. Add heavy cream and all dried seasonings (parsley, oregano, thyme, paprika, ground mustard, pepper, salt) and whisk to combine. Stir in chopped ham and shredded cheeses; set aside.
- Sauté Vegetables: Heat butter and olive oil together in a large skillet over medium-high heat. Add chopped onions and asparagus, sauté for 3 minutes until softened. Add chopped red bell pepper and cook for 2 more minutes. Add minced garlic and cook for 30 seconds more. Transfer the sautéed vegetables into the egg mixture and stir gently to combine.
- Assemble and Bake Quiche: Pour the prepared egg mixture with vegetables, ham, and cheese into the pre-baked pie crust. Bake uncovered at 375 degrees F for 35 to 45 minutes or until the filling is set and the center jiggles slightly. The texture should be soft and custardy. If liquid is still present, bake for an additional 5 to 10 minutes.
- Rest and Serve: Let the quiche cool for 15 minutes before serving to set the filling and enhance flavors.
Notes
- Store-bought pie crust should be a 9-inch deep-dish variety. Thaw for 10 minutes before pricking with a fork and baking for 10 minutes without weights.
- If the store-bought crust cracks, patch with a flour and water paste (1 tablespoon flour mixed with 1 tablespoon water).
- Heavy cream creates a richer, creamier filling; half and half can be substituted for a lighter texture but less richness.
- Use ham sliced about ¼-inch thick then cut into cubes; avoid thin deli slices as they do not hold well in the thick filling.
- Choose your favorite cheese for the 1½ cups; a combination of soft melting cheese with a flavorful but less melty cheese like Parmesan or feta is ideal.
- Vegetables can be omitted or changed out; use no more than 3 cups raw or slightly less if pre-cooked to avoid sogginess.
- Chill the pie crust thoroughly before blind baking to prevent shrinking.
- Use a pie shield or foil around edges if crust browns too quickly during baking.
- You can prepare elements ahead: make and chill or freeze pie dough, pre-bake crust, or mix egg filling (store up to 24 hours).
- Cool quiche to room temperature before refrigerating; it keeps for up to 4 days and can be enjoyed cold, room temp, or warmed.
- Reheat slices in microwave about 1 minute or bake at 350 degrees F for 10 minutes covered with foil; whole quiche reheats at 350 degrees F for 20 minutes.
- Quiche freezes well for up to 3 months; wrap slices individually or whole quiche with double layers of plastic wrap and foil. Thaw whole quiche overnight before reheating.
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 215 mg
