Ham and Cheese Quiche
This is a super easy ham and cheese quiche recipe loaded with juicy ham and two types of melty cheese! Make it with a homemade or store-bought pie crust.
Servings: 6 servings
Equipment
Ingredients
For the Crust
- ¾ cup all-purpose flour
- 6 tablespoons cold butter
- 1½ teaspoons ice cold water
For the Filling
- 4 large eggs
- ¾ cup heavy cream
- 2 tablespoons cream cheese
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 cup freshly grated cheddar cheese
- 1 cup freshly grated Edam cheese
- 1 cup diced ham
- salt and freshly ground black pepper to taste
Instructions
For the Crust
- Prepare the dough. Add flour and butter to a bowl. Work the butter into the flour using a pastry blender or with clean fingertips until you have coarse crumbs. Sprinkle water and knead the dough until it comes together. You will want to see some butter specks in your dough.
- Chill the dough. Shape the dough into a flat disc and wrap it using plastic wrapping foil. Refrigerate the dough for 30 minutes.
- Shape the dough into a crust. place the dough onto a lightly floured kitchen counter. Roll out the dough slightly larger than your 9-inch pie dish around 11 inches. Gently transfer the dough into the pie/quiche pan. Gently press the dough into the edges of the pie/quiche dish and patch the edges if needed.
- Bake the crust. Preheat your oven to 350ºF. Add a piece of parchment paper over the quiche crust, then fill with baking beads. Bake the crust for 15 minutes. Remove from the oven and allow to cool slightly.
For the Filling
- Prep. Make sure your oven is heated to 375ºF.
- Make the filling. Whisk eggs, heavy cream, and cream cheese in a large bowl. Season to taste with salt and pepper.
- Fill your quiche crust. Add your cheddar and Edam cheese into the still slightly warm quiche crust, followed by chopped ham. Pour the egg mixture over the ham and cheese.
- Bake. Bake the quiche for 40 minutes or until the center is set.
- Cool and serve. Cool the baked quiche on a wire rack to room temperature. Slice the ham and cheese quiche and serve.
Notes
- Work in the butter: You can work the butter into the flour with a pastry cutter, fork, or clean fingertips. You can also use a food processor and work the butter into the flour with a few short blitzes.
- Blind baking: Blind baking is recommended every time you have an unbaked filling. If you do not have baking beads, you can use rice or beans.
- Chilling the dough: The dough should be chilled before shaping it into the crust. If this process takes some time for you, I recommend that you chill the dough for an additional 15 minutes before baking. This will prevent the sides from collapsing.
- For the filling: Adding cheese over the warm crust will make a gentle coating so the eggs will not make the pastry soggy. You can choose any cheese you like.
- Add veggies: If you want to add some greens, small broccoli florets or asparagus tips are great options.
Nutrition
Serving: 1slice | Calories: 557kcal | Carbohydrates: 15g | Protein: 24g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 242mg | Sodium: 907mg | Potassium: 190mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1525IU | Vitamin C: 0.3mg | Calcium: 469mg | Iron: 2mg
