Ham and Cheese Quiche

Ham and Cheese Quiche is a scrumptious treat anytime of the day.  It is plump full of eggs, ham, cheddar, Monterey Jack, broccoli, onion, garlic, cream and a perfect blend of spices.  For an extra special meal serve with Easy Frosty Strawberry Mimosas and Summer Fruit Salad.

We are huge breakfast fans here and quiche is one of our favorites. Does your family like breakfast? I sure hope so because this Ham and Cheese Quiche is amazing. This delectable quiche is made with a homemade pie crust but if you are short on time and energy, a frozen pie crust will work as well.

What is quiche?

Quiche is an open pie with a filling consisting of eggs, cream, spices, cheese, vegetables and sometimes meat. It can be served hot, warm or cold and can be served any time of the day with the most popular times being breakfast and brunch.  This custard-like pie is thought of as a classic French dish but it originated in Germany.

How do you make Ham and Cheese Quiche?

Preparing the Homemade Pie Crust

First prepare the crust by whisking together your flour, sugar and salt.  Cut in your butter using a pastry cutter just until the dough start to form large crumbs.  Think crumbs about the size of blueberries with some large and some small.  Do not worry if all the flour does not pull together.  Now add ice water one tablespoon at a time until the dough pulls together working it through with a fork or your hands.  Shape into a ball and slightly flatten.  Roll up in plastic wrap and chill for at least one hour.

Lightly flour your work surface and your rolling pin.  Roll out your dough from the center out rotating the disk about an eighth to a quarter of a turn each time.  Roll the dough out to about thirteen inches so you have a two inch overhang all around the pie dish.  Carefully roll the pie crust onto the rolling pin to transfer to the pie dish.  Trim the excess with a paring knife and fold the edges under.  Crimp the edges and refrigerate again for at least an hour.

Baking the pie crust

Pierce the bottom and sides of the crust with a fork to prevent air pockets from forming. Cut a thirteen inch circle out of parchment paper.  Gently press into the pie plate and fill the pie shell with rice or beans making sure to fill it most of the way.  You don’t want your pie crust slouching or slipping.  Have everything ready so your pie crust stays chilled.  Bake for ten to twelve minutes. Then remove the pie from the oven and carefully lift out the parchment paper with the rice in it.  You can save the rice for future pie baking or discard it.  Finally bake for an additional ten minutes.  If using this pie crust recipe for a cream pie or refrigerated pie add an additional ten to fifteen minutes on to the final baking time or until golden brown.

Preparing the quiche mixture

In a large saucepan over medium-low heat, melt the butter.  Add the onion and ham and cook for two to three minutes.  Stir in the garlic, parsley and marjoram and cook for one additional minute. Then remove the pan from the heat.

Beat the eggs and whipped cream.  Add the cheese, chopped broccoli, dry mustard, salt and fresh cracked pepper. Add the onions, ham and spices that you set aside.  Pour the egg mixture into the pre-baked pie crust and place in oven. Bake for around forty five minutes or until a knife inserted in the center comes out clean. Do your best not to overcook the quiche.  If the edges of the pie crust are browning to fast cover loosely with strips of aluminum foil.  Let the quiche rest at lest ten minutes before serving.

Can it be frozen?

Yes it can.  It is best to bake and then freeze as it is easier to handle it in the freezer.  Bake just until done and let cool completely.  Place on a cookie sheet in the freezer until frozen. This is also known as flash freezing.  Once the quiche is frozen, double wrap in Ziploc bags and place in the freezer.  When reheating, do not thaw. Just take the ham and cheese quiche from the freezer, cover loosely with foil, and pop in a 325 degree oven for 20-25 minutes or until heated through.

Recipe notes and helpful tips

• Are pressed for time, use an already prepared frozen pie crust.
• If preparing the homemade pie crust, chill the dough twice for at least an hour each time.  Once after mixing the piecrust and other after shaping the pie crust in the pie plate.
• Make sure you weigh down the pie crust with beans, rice or pie weights before baking.  Fill the pie shell most of the way up so the sides don’t slouch.
• If concerned about fat, you can sub half n half for the cream.  It will still be delicious.
• Use freshly grated cheese because the flavor is so much better and you will not be adding extra preservatives.
• Do not over bake the quiche. Insert knife in center and if it comes out clean then the quiche is done.

Other delicious egg recipes you will love!

• Egg Foo Young
• Egg Drop Soup
• Fried Egg Sandwich
• Breakfast Pizza
• Quiche Lorraine
• Classic Deviled Eggs

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