Easy Quiche Recipe
Ham and Cheese Quiche - Only takes 10 minutes to prep and is perfect for Sunday brunch or holiday mornings. Made with a pie crust base, eggs, spinach, ham and cheese in the filling. Simple, delicious and always a crowd pleaser!
Ham and Cheese Quiche - Only takes 10 minutes to prep and is perfect for Sunday brunch or holiday mornings. Made with a pie crust base, eggs, spinach, ham and cheese in the filling. Simple, delicious and always a crowd pleaser!
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried parsley flakes
- 5 large eggs
- 1 tablespoon salted butter
- 1 10-inch uncooked piecrust
- 1/2 cup yellow onion ((chopped))
- 1 cup ham ((cubed use a ham steak or leftover ham))
- 1/4 cup cooked bacon ((cut into pieces optional))
- 1/2 cup half and half ((or milk) )
- 1 cup sharp or mild cheddar cheese ((finely shredded))
- 1/2 cup mozzarella or parmesan cheese ((finely shredded))
- 1/2-1 cup spinach ((chopped))
- Carbohydrate 0.542065624972904 g
- Cholesterol 268.187890626635 mg
- Fat 7.65455119853116 g
- Fiber 0.0275239581899634 g
- Protein 7.89223348957784 g
- Saturated Fat 2.84853583372394 g
- Serving Size 1 1 Serving (64g)
- Sodium 97.8945416708062 mg
- Sugar 0.514541666782941 g
- Trans Fat 1.14286598962619 g
- Calories 102 calories
Step-by-step
- Preheat the oven to 400°F.
- Press the dough around the edges of a 9-inch tart pan or pie dish.
- Place on a baking sheet.
- Pierce the bottom of the piecrust with a fork.
- Cook for 5 minutes and then remove from oven.
- Set aside.
- Meanwhile, melt the butter in a small frying pan over medium heat.
- Cook onions for 2 minutes.
- Stir in ham and bacon pieces and let cook for an additional 3 minutes, or until the onions have caramelized.
- Remove from heat and allow to cool.
- In a large bowl, whisk together the eggs and half and half.
- Stir in cheese, parsley flakes, pepper, spinach, and the ham mixture.
- Then pour into the tart pan
- Bake 25 to 35 minutes, or until the top is golden brown and a toothpick comes clean.
- Remove from oven and allow to cool slightly.
- Enjoy while warm!
Unlike a crustless frittata that relies solely on direct stovetop heat and eggs, a proper quiche anchors its custard inside a flaky pastry shell that requires blind baking to prevent a soggy bottom. Pre-baking the dough at 400 degrees Fahrenheit for five minutes sets the starch before moisture from the filling introduces itself. Fresh seasonal spinach offers vibrant color, yet frozen spinach works provided you squeeze out every drop of excess water first, otherwise excess moisture will break the egg custard during baking.
Managing Dairy Ratios and Substitutions
Whole milk can replace half-and-half in equal measure, but expect a lighter set because milk contains less fat than the twelve percent found in half-and-half. Heavy cream introduces richer mouthfeel and firmer structure when substituted, though higher fat content extends the total bake time slightly. Sharp cheddar provides a bold flavor profile that cuts through the richness of the eggs, whereas mozzarella melts into stretchy strings rather than sharp pockets of flavor. Finely shredding blocks of cheese rather than buying pre-bagged varieties prevents anti-caking starches from interfering with how smoothly the custard incorporates.
- Bake until an internal thermometer registers 165 degrees Fahrenheit in the exact center of the pie.
- Store baked leftovers covered in the refrigerator for up to three days.
- Reheat slices gently in a 300 degree oven to restore crispness to the crust without overcooking the eggs.
