Updated: Apr 15
Yesterday was Easter Sunday and I don't know about you, but I have quite a bit of ham leftover, so tonight I am making another family favorite, Ham and Cheese Quiche. I have been making this quiche recipe for almost 30 years! And EVERY time I make it to bring as a shared dish to an event I am asked for this recipe. The secret ingredient is to making this rich, savory delight is half and half! If you don't have half and half, add some cream to your milk. The half and half makes for the best texture and taste.
This recipe is completely versatile as well. Instead of ham, use bacon, or instead of Swiss cheese use cheddar. You could add literally any favorite vegetable; sauteed mushrooms, cooked drained spinach, roasted chopped asparagus....whatever your favorite veggie is it will cook up perfectly in this custard base.
I have included a recipe for a crust, but I often use a refrigerated pie crust and have great results.
One last note, quiche can be served leftover for 3 days. Sometimes I even eat it cold...it's that good!
- 1 cup diced ham
- 4 eggs
- 2 cups half and half
- 1 teaspoon salt
- 1/8 teaspoon white pepper (can use fresh ground black instead)
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- 1 & 1/4 cups grated Swiss cheese
-1 partially baked 9 inch pie crust
- 1/4 cup chopped chives (optional)
- Preheat the oven to 425 degrees. Spread pie dough into pie plate and prick the bottom of the pie dough with a fork 10 times.
- *Place a piece of foil on top of the pie crust and fill with pie weights or beans and bake for 10 minutes. This will bake the crust enough to be able to fill with the custard.
- In the partially baked crust, sprinkle the diced ham, then sprinkle the cheese over the ham.
- Whisk the eggs, half and half and spices together then pour slowly over the ham and cheese. Top with chopped chives if using.
- Bake at 425 degrees for 15 minutes, then lower the heat to 350 degrees and bake 30 more minutes or until the quiche is set and knife inserted in the center comes out clean.
- Let rest 10 minutes before serving. May be served hot or cold.
If you would like to make your own dough here is the recipe I use. Otherwise a refrigerated pie dough will work just as well, and save time!
- 1 cup flour
- 1/4 teaspoon salt
- 1 stick of cold butter cut into small pieces
- 1 egg yolk
- 2 Tablespoons cold water
- Mix the flour and salt in a bowl.
- Cut in the utter with a pastry blender or two knives, cut the pieces into the flour until the mixture resembles coarse meal or tiny peas.
- Whisk the egg yolk and water in a small bowl then add into the flour mixture and blend together until the pastry is smooth and holds together in a ball.
-NOTE: This can be done in a food processor as well using a dough blade. To make in the food processor, simply pulse together the flour, salt and butter, then add the egg yolk and water through the tube and process until the dough balls up around the blade.
- Wrap the dough in plastic and refrigerate for at least 20 minutes.
- Dust countertop with flour and pat the dough into a large circle, then roll out with a rolling pin until the dough will fit into the pie plate and up the sides.
- Follow the instructions above to partially bake.*