Description
This Easy Ham and Cheese Quiche recipe delivers a flaky, creamy, and delicious brunch option that can be prepared in under an hour. Featuring a buttery pie crust filled with a custard of eggs, milk, savory ham, sharp cheddar cheese, and fresh green onions, this quiche bakes to a golden perfection with a luscious, tender interior perfect for any meal occasion.
Ingredients
Scale
For the Crust:
- 1 unbaked pie crust (or homemade if preferred)
For the Filling:
- 1/4 tsp black pepper (freshly ground preferred)
- 1 cup cooked ham (diced into 1/2-inch pieces)
- 6 large eggs (room temperature for even cooking)
- 3/4 tsp salt
- 3/4 cup milk (whole milk works best)
- 1.5 cups shredded cheddar cheese (preferably Cabot for excellent melting)
- 3 tbsp green onions (thinly sliced, white and light green parts)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 375°F to ensure it’s ready when the quiche is assembled. Place the unbaked pie crust into a pie plate, pressing gently along the bottom and sides to prevent sogginess and promote even baking.
- Make Custard Mixture: In a medium bowl, whisk together the room-temperature eggs, milk, salt, and freshly ground black pepper until the mixture is well combined and slightly frothy. Using room-temperature eggs helps create a smooth, creamy custard.
- Layer Fillings: Spread the diced ham evenly over the bottom of the prepared pie crust. Then sprinkle 1 cup of shredded cheddar cheese evenly on top of the ham. Scatter the thinly sliced green onions over the cheese, ensuring the flavors are well-distributed.
- Pour Custard and Add Cheese: Slowly and evenly pour the custard mixture over the layered ham, cheese, and green onions, allowing it to fill near the top of the crust without overflowing. Finish by sprinkling the remaining 0.5 cup shredded cheddar cheese over the top to create a golden, cheesy crust.
- Bake the Quiche: Place the quiche in the preheated 375°F oven and bake for 35 to 40 minutes. The quiche is done when the custard is set but still slightly jiggly in the 2-inch center area and the top is golden brown. Residual heat will continue to gently cook the center after baking.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for 5 to 10 minutes at room temperature. This resting time lets the custard fully set, making slicing easier. Serve warm or at room temperature for best flavor and texture.
Notes
- Use room-temperature eggs to achieve a smooth and even custard texture.
- Freshly ground black pepper provides a subtle warmth that complements the flavors well.
- Cabot cheddar cheese is recommended for its excellent melting without becoming stringy or tough.
- Letting the quiche rest after baking is crucial for clean slices and a creamy interior.
- For a homemade crust alternative, ensure it’s chilled before assembly to prevent shrinking.
