Ham and Cheese Quiche
Ham and Cheese Quiche is a scrumptious treat full of eggs, ham, cheddar, Monterey Jack, broccoli, onion, garlic, cream and a perfect blend of spices. Make ahead of time and freeze for an easy weekend breakfast everyone will enjoy.
- Prep Time: 40
- Cook Time: 45
- Total Time: 1 hour 25 minutes plus chill time
- Yield: 8
- Category: egg dish
- Method: bake
- Cuisine: American
Ingredients
Homemade Crust
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 6 Tablespoons unsalted butter
- 1/4 cup ice cold water
Quiche Mixture
- 3 tablespoons butter
- 2 cups diced ham
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon dried parsley
- 1 teaspoon dried marjoram
- 6 large eggs
- 1 cup heavy cream
- 1 1/2 cup sharp cheddar shredded
- 1 cup Monterey Jack cheese
- 2 cups broccoli florets finely chopped
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Whisk together flour, sugar and salt. Cut in butter using a pastry cutter just until the dough start to form large crumbs. 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 work surface and rolling pin. Roll out dough from the center out rotating the disk about an 1/8 to a 1/4 of a turn each time. Roll the dough out to 13 inches so you have a 2 inch over hang all around the pie dish. Carefully roll the pie crust on to the rolling pin to transfer to the pie pan. Trim the excess with a paring knife and fold the edges under. Crimp the edges and refrigerate for at least 1 hour.
- Pierce the bottom and sides of the crust with a fork to prevent air pockets from forming. Cut a 13 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 up. Have everything ready so your pie crust stays chilled. Bake at 400 degrees for 10-12 minutes. Remove the pie from the oven and carefully lift out the parchment paper with the rice in it. Bake for an additional 10 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.
- In large saucepan over medium low heat melt the butter. Add the onions and ham and cook for 2 to 3 minutes. Stir in the garlic, parsley and marjoram; cook for 1 minute. Then remove the pan from the heat.
- Beat the eggs and whipped cream. Stir in both cheeses, 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 at 350 degrees for 40-45 minutes or until a knife inserted in the center comes out clean. If the edges of the pie crust are browning to fast cover loosely with strips of aluminum foil. Let the quiche rest for 10 minutes before serving.
Notes
- Are pressed for time, use an already prepared frozen pie crust.
- If preparing the homemade f yopie 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.
Keywords: easy quiche, basic quiche recipe, egg quiche, ham quiche, what is quiche
Find it online: https://www.smalltownwoman.com/ham-cheese-quiche/