Ham and Cheese Quiche

Ham and Cheese Quiche

Quiche is so versatile.  It can be for breakfast, brunch, lunch, or even dinner!  I love to make a quiche on the weekend, then portion the leftovers for a yummy breakfast at work during the week.

HINT:  This recipe is very adaptable.  You can use any kind of meat and cheese you want, just keep the portion amounts the same.  So if you want to swap out the ham for bacon or the mozzarella cheese for Swiss, go for it!

For the crust, it’s best to use a springform pan.  This way, you can get the crust really high and the egg mixture will be thick and rich.

HINT:  Be sure you wrap the outside of the springform pan in aluminum foil before you pour in the egg mixture.  This will keep the egg mixture from leaking.  Before you put the pan in the oven, put a cookie sheet under it.  This will help stabilize the quiche and also catch any drips should the aluminum foil fail.  Trust me on this.  I am one of the messiest cooks around and have had to clean my oven more than once because I forgot to put it on a cookie sheet.

The dough is super-easy to make.  In a food processor combine the flour, butter, salt, sugar, and egg.  Mix until a ball of dough forms.  Remove the dough and form into a disk shape.  Cover with plastic wrap and refrigerate for 30 minutes.  Once the 30 minutes is up, you can preheat the oven to 375 degrees.  Note:  If you don’t have a food processor, you can use an electric mixer with a paddle attachment and just keep mixing it until the dough forms a ball.  Or, you can mix it all by hand but it’s going to take some muscle.

Wrap the Dough in Plastic Wrap

After the dough has chilled, roll it out to about 1/4″ thickness and try to get it to form in a circle that is large than the springform pan.  I seriously lack skills here but the dough is forgiving and I used a lot of finger pressing to get it to move around in the right spots.  Using a pastry scraper helps too.

Roll the Chilled Crust

Using your fingers, press the dough up the sides of the springform pan.  Try to get it most of the way up the sides and pretty even along the top.  If you go over the top, you can trim it nicely with kitchen scissors.  Don’t forget to wrap it all in aluminum foil.  Your oven will thank you later.

Push Crust Up the Sides of the Pan

Bake the crust for 10-15 minutes.  Keep an eye on it.  You want the crust to turn a nice golden color but not to brown.  After you take the crust out, turn the oven down to 325 degrees.

In a mixing bowl, whisk together eggs, milk, green onion, salt, pepper, and nutmeg.

Whisk the Egg Mixture

Now stir in the ham and cheese.

Add the Ham and Cheese

Pour mixture into the crust and bake at 325 degrees for 40-45 minutes.  Don’t forge to put it all on a cookie sheet!  I foil-line that too.  No mess!

Pour the Egg Mixture into the Crust

Test with a toothpick.  When the toothpick comes out clean, the quiche is ready.  Let the quiche cool on a wire rack for 10-15 minutes.  Remove the foil and release the latch on the springform pan.  Remove the ring of the pan and let the quiche stand for another 5 minutes before serving.  Quiche can be stored for up to 3 days in the refrigerator.

Remove Quiche from Oven and Let Cool

Enjoy!

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Ham and Cheese Quiche

Ham and Cheese Quiche
  • Author: Kathleen
Scale

Ingredients

For the Crust:
2 c. all-purpose flour (plus more for dusting the counter)
1 stick of cold unsalted butter cut into cubes
1 tsp. Kosher salt
½ tsp. granulated sugar
1 large egg

For the Egg Mixture:
5 large eggs
1 ½ c. whole milk
½ c. sliced green onion
½ tsp. kosher salt
¼ tsp. black pepper
¼ tsp. ground nutmeg
1 cup diced cooked ham
1 ½ c. shredded mozzarella cheese

Instructions

For the Crust:
In a food processor combine the flour, butter, salt, sugar, and egg. Mix until a ball of dough forms. Remove the dough and form into a disk shape. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375 degrees.
Dust the counter with all-purpose flour and roll out the chilled dough in a circle until it’s about ¼” thick.
Press dough into the springform pan and using your fingers, push the dough up the sides of the pan. If there is extra dough hanging over, cut it off with kitchen scissors. If there’s not enough dough, just work the dough with your fingers.
Cover the outside of the pan with aluminum foil. This is an important step as it will keep the quiche from leaking in the oven.
Bake the crust for 10-15 minutes, just until it starts to turn a bit golden.

For the Egg Mixture:
Preheat the oven to 325 degrees
In a mixing bowl, whisk together eggs, milk, green onion, salt, pepper, and nutmeg. Stir in ham and cheese. Pour mixture into the crust and bake at 325 degrees for 40-45 minutes. Test with a toothpick. When the toothpick comes out clean, the quiche is ready. Let the quiche cool on a wire rack for 10-15 minutes. Remove the foil and release the latch on the springform pan. Remove the ring of the pan and let the quiche stand for another 5 minutes before serving. Quiche can be stored for up to 3 days in the refrigerator.

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