Ham and Cheese Quiche
Whip up this easy Ham and Cheese Quiche, a delightful combination of custard, tender ham, and lots of melty cheese in a buttery crust.
Servings: 6
Calories: 1481kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Aluminum Foil
Ingredients
- 8 inch frozen pie crust regular or deep dish
- 5 large eggs
- 1/2 cup heavy cream
- 1 cup ham chopped
- 1 cup mild or sharp cheddar cheese shredded
- 1/4 cup green onions chopped
- 2 tsp parsley chopped
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 400°F.
- Poke holes in the bottom of the frozen pie crust to prevent the crust from puffing up while baking. Bake for 10 minutes or until lightly golden and set aside on a cooling rack.
- While the crust is baking, crack the eggs into a large mixing bowl and whisk until scrambled.
- To the eggs, add the heavy cream, ham, cheese, parsley, green onions, salt, and pepper, then mix together until evenly combined.
- Next, place the pie crust on a small baking sheet. Spoon the egg mixture into the pie crust.
- Cover the quiche with tented foil, ensuring the crust is covered and the egg mixture isn’t touching the foil otherwise, it sticks while baking.
- Bake the quiche in a preheated oven for 50 minutes or until the eggs are set in the middle. Finally, remove the foil and bake uncovered for an additional 5 minutes to brown the top.
- Serve warm.
Notes
- I use leftover holiday ham when making this recipe but you can also use diced ham cubes.
- I like to add a bit of cheese, ham, and pepper on top of the quiche right beore I bake it.
- You can swap out cheddar for other kinds of cheese like Gouda or Gruyere.
Nutrition
Calories: 1481kcal | Carbohydrates: 131g | Protein: 32g | Fat: 91g | Saturated Fat: 33g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 39g | Trans Fat: 0.01g | Cholesterol: 211mg | Sodium: 1750mg | Potassium: 430mg | Fiber: 7g | Sugar: 1g | Vitamin A: 753IU | Vitamin C: 1mg | Calcium: 226mg | Iron: 8mg