Description
This classic Ham and Cheese Quiche features a flaky homemade pie crust filled with a rich and creamy custard made from eggs, heavy cream, succulent ham, Gruyere, and Gouda cheeses, complemented by sautéed vegetables like asparagus, onion, red bell pepper, and garlic. Perfect for a savory breakfast, brunch, or light dinner, this quiche offers a velvety texture and a flavorful combination that delights every palate.
Ingredients
Scale
Pie Crust
- 1 Homemade Pie Crust Recipe (see notes for using store-bought pie crust)
Egg Mixture
- 4 large eggs
- 1 egg yolk
- 1 1/4 cups heavy cream
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1/2 tsp ground mustard
- 1/2 tsp pepper
- 1/4 teaspoon salt
- 1 cup chopped ham
- 3 oz. (about 3/4 cup) shredded Gruyere cheese
- 3 oz. (about 3/4 cup) shredded Gouda cheese (may substitute cheddar)
Vegetables and Cooking Fat
- 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: Make the pie dough according to your recipe and shape it in a 9-inch deep-dish pie plate with fluted edges. Refrigerate for 45 minutes or up to 5 days, covering with plastic wrap if longer.
- 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. Bake for 18 minutes, then remove weights and parchment. Prick bottom crust with a fork. Return to oven and bake 10 more minutes. Remove and let cool slightly.
- Prepare Egg Mixture: In a large bowl, whisk together eggs and egg yolk until lightly beaten. Add heavy cream and all seasonings (parsley, oregano, thyme, paprika, ground mustard, pepper, salt). Stir in chopped ham and shredded cheeses. Set aside.
- Sauté Vegetables: Heat butter and olive oil in a large skillet over medium-high heat. Add onions and asparagus; sauté for 3 minutes. Add red bell pepper and cook 2 more minutes until onions are softened. Add minced garlic and cook 30 seconds more. Transfer vegetables to the egg mixture and stir well to combine.
- Fill and Bake Quiche: Pour the egg and vegetable mixture into the prepared pie crust. Bake uncovered at 375 degrees F for 45 minutes or until the filling is set but the center still jiggles slightly. If the center is liquid, bake an additional 5-10 minutes. Allow to cool for 15 minutes before serving.
Notes
- Store-bought pie crust: Choose a 9-inch deep-dish crust and thaw about 10 minutes before use. Prick all over with a fork to prevent puffing, then bake for about 10 minutes until lightly golden without weights.
- Heavy cream creates a rich, velvety filling. Substitute half and half for a lighter texture, but expect a less creamy result.
- Use diced ham that’s about 1/4-inch thick. Leftover holiday ham or deli ham both work well, but avoid very thin slices.
- Cheese options can be varied; combine a soft melting cheese like Gruyere with a more flavorful one like Parmesan or feta for a complex flavor.
- Vegetables can be customized. Use up to 3 cups total, fully cooked before adding. Adjust quantity if using cooked versus raw veggies to avoid excess moisture.
- Chill pie crust before blind baking to prevent shrinkage.
- If crust edges brown too quickly, cover with foil or use a pie shield.
- The quiche can be made ahead: pie dough can be frozen for 3 months; crust can be blind-baked and refrigerated up to 3 days; egg filling can be prepared and stored up to 24 hours; baked quiche lasts up to 4 days refrigerated.
- Reheat quiche slices in microwave for about 1 minute or bake at 350 degrees F for 10 minutes covered with foil for even warming.
- Freeze quiche slices wrapped in plastic and in freezer bags for up to 3 months. Thaw whole quiche overnight before reheating.
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 220 mg
