Description
A rich and creamy homemade ham and cheese quiche featuring a flaky pie crust, savory ham, melted Gruyere and Gouda cheeses, and sautéed vegetables. Perfect for brunch, lunch, or dinner, this quiche is flavorful, satisfying, and versatile with tips for make-ahead and storage.
Ingredients
Scale
Pie Crust
- 1 Homemade Pie Crust Recipe (or 1 9-inch deep-dish store-bought pie crust)
Quiche Filling
- 4 large eggs
- 1 egg yolk
- 1 1/4 cups heavy cream
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 cup chopped ham
- 3 oz shredded Gruyere cheese (about 3/4 cup)
- 3 oz shredded Gouda cheese (about 3/4 cup; may substitute cheddar)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 onion, chopped
- 1 cup asparagus, cut into 1/2-inch pieces
- 1 red bell pepper, chopped
- 3-4 cloves garlic, minced
Instructions
- Prepare Pie Crust: Prepare pie dough according to recipe directions including fluting the edges. Refrigerate for at least 45 minutes, up to 5 days, covered with plastic wrap. Pre-chilling is essential to prevent shrinking during baking.
- Blind Bake Crust: Preheat oven to 375 degrees F. Line chilled pie crust with parchment paper and fill with baking beads, dry beans, or rice. Bake for 18 minutes, then remove weights and parchment. Prick bottom crust with a fork and bake an additional 10 minutes. Remove from oven and let crust cool slightly while warm.
- Mix Egg Filling: In a large bowl, whisk together eggs and egg yolk until lightly beaten. Whisk in heavy cream and all dried seasonings, salt, and pepper. Stir in chopped ham and shredded cheeses; set aside.
- Sauté Vegetables: In a large skillet over medium-high heat, melt butter with olive oil. Add chopped onions and asparagus, sauté for 3 minutes. Add red bell pepper and cook 2 more minutes until onions soften. Add minced garlic and sauté for 30 seconds. Transfer vegetables to egg and cheese mixture and stir to combine.
- Assemble and Bake Quiche: Pour the egg mixture into the pre-baked crust. Bake uncovered at 375 degrees F for 35 to 45 minutes, or until set but center jiggles slightly. The center should be soft and custardy. If still liquidy, bake an additional 5 to 10 minutes. Let cool for 15 minutes before serving.
Notes
- For store-bought pie crust, use a 9-inch deep-dish crust and blind bake for about 10 minutes at 375°F without weights. If crust cracks, seal cracks with a paste of 1 tablespoon flour and 1 tablespoon water.
- Heavy cream provides a rich custard; substituting half-and-half will yield a firmer, less creamy filling.
- Use 1 cup soft melting cheese plus 1/2 cup flavorful cheese like Parmesan or feta for variety.
- Vegetables can be varied; use up to 3 cups total, cooked before adding. Adjust quantity if vegetables are cooked since they reduce in volume.
- Chilling pie dough before blind baking prevents crust shrinking.
- Cover crust edges with foil or a pie shield if browning too quickly during baking.
- Make pie dough and blind bake crust in advance for convenience.
- Store leftover quiche covered in fridge up to 4 days. Reheat in microwave or oven as directed.
- Freeze whole quiche or individual slices wrapped properly for up to 3 months. Thaw before reheating.
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 215 mg
