Description
Whipping up ham and cheese quiche is a delightful way to treat your family to a classic brunch favorite that comes together with ease. Flaky pastry cradles savory ham, melted cheese, and a silky egg custard that makes breakfast feel special and satisfying.
Ingredients
Scale
Filling:
- 1 cup diced cooked ham
- 1 cup shredded Gruyere cheese
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 ½ cups heavy cream
- ½ cup whole milk
Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter
- ¼ cup ice water
Seasonings:
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ cup chopped fresh chives
Instructions
- Mix 1 ¼ cups flour and ½ teaspoon salt in a large bowl, ensuring the dry ingredients are thoroughly combined.
- Cut ½ cup cold butter into small cubes, then rapidly blend into the flour mixture using fingertips until the texture resembles coarse breadcrumbs with butter pieces about pea-sized.
- Add ¼ cup ice water gradually, one tablespoon at a time. Gently mix until the dough barely holds together without becoming overmixed.
- Transfer the dough onto a floured surface and shape into a 1-inch thick disc. Wrap tightly in plastic and refrigerate for 30-120 minutes.
- Roll the chilled dough into a 12-inch diameter circle on a lightly dusted surface.
- Transfer the dough carefully into a 9-inch quiche dish, pressing gently along the bottom and sides. Trim any overhanging edges.
- Create a decorative border by crimping the crust edges using fingers or a fork.
- Heat the oven to 375F. Line the crust with parchment paper and fill with pie weights. Bake for exactly 15 minutes.
- Remove the weights and parchment, then return the crust to the oven for 5-7 minutes until lightly golden.
- Whisk 6 large eggs, 1 ½ cups heavy cream, and ½ cup milk in a large bowl until thoroughly combined.
- Add ¼ teaspoon each of nutmeg, black pepper, and salt to the egg mixture. Blend well and adjust seasoning to taste.
- Combine 1 cup Gruyere, 1 cup cheddar cheese, and 1 cup diced ham in a separate bowl.
- Distribute half the cheese and ham mixture evenly across the pre-baked crust bottom.
- Pour the egg mixture carefully over the cheese and ham, ensuring even distribution.
- Sprinkle the remaining cheese and ham on top of the egg mixture.
- Bake at 375F for 35-45 minutes until the filling sets and the crust turns golden brown. The center should remain slightly jiggly.
- Protect the crust edges with aluminum foil if browning too quickly.
- Allow the quiche to cool for 15 minutes after removing from the oven.
- Optionally garnish with ¼ cup chopped fresh chives before serving warm or at room temperature.
Notes
- Cold butter is crucial for a flaky, tender pie crust that creates beautiful layers when baking.
- Blind baking the crust prevents a soggy bottom and ensures a crisp, golden base for your quiche.
- Letting the quiche rest after baking allows the filling to set and makes slicing cleaner and more precise.
- For a lighter version, swap heavy cream with half-and-half or whole milk, and use lean ham or turkey instead of traditional ham.
- Prep Time: 45 minutes
- Cook Time: 55-67 minutes
- Category: Ham
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 33 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 210 mg