Cured Ham Quiche Recipe

What's a popular dish to serve for breakfast, lunch or dinner....something easy to prepare that can be made in advance....and is the perfect combination of smoky, salty, savory, nutty and creamy flavors? (OK, so I'm guessing that if you read the title of this post, you already know that the answer to this riddle is my Ham and Gruyere Quiche. To be fair, I never stated that it was a

A good quiche recipe is something that every cook, no matter how experienced, should have in their rotation. I think that quiche is such a popular comfort food because it never feels too heavy and, when complemented with a simple green salad, it makes a satisfying complete meal. It is also a great way to use up leftovers, as you can add an endless variety of vegetables, meats, or cheeses to the basic egg custard.

This Ham and Gruyere Quiche has always been my go-to (although I'll occasionally substitute Nueske's Cherrywood Smoked Bacon for the ham if I have it on hand.) Gruyere has been my longtime number one cheese choice, as it melts beautifully and complements the salty, savory ham with its nutty, slightly sweet flavor.

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While this is a fairly straightforward recipe, here are some step-by-step pictures and instructions to help you along the way. Feel free to head directly to the recipe card below if you are ready to get started!

Preheat oven to 375F degrees. Place the (unwrapped) frozen pie crust on a baking sheet and line it with parchment paper or foil. Fill the parchment paper with pie weights or dried beans. Bake 15 minutes, until crust is dry and very lightly browned

In a large bowl, whisk the eggs until lightly beaten. Whisk in the half and half, green onions, parsley, salt and pepper.

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Sprinkle cubed ham and cheese in the bottom of the pie crust, still on the baking sheet. Pour egg mixture over the top, filling to the top of the crust.

Bake in the lower third of your oven for 35-40 minutes, until filling has set and top is golden brown. Serve warm or room temperature.

Gruyere cheese features a nutty, creamy, rich flavor, and tastes just as good sliced on crackers as it does in recipes. It melts very smoothly, making it ideal for classic recipes like fondue or a Croque Monsieur. While Gruyere is now fairly easy to find in grocery stores, it is on the pricier side, so feel free to substitute Emmental, Jarlsberg, Comte or Swiss cheese in recipes that call for Gruyere.

How To Make Homemade Quiche

I would not substitute all of the whole eggs with egg whites, as that would affect the texture and density of the baked quiche. Instead, replace the 4 eggs with 2 whole eggs and 3 egg whites.  You could also replace the full-fat cheese with a low-fat variety.

Quiche can be served warm, room temperature, or even cold!  After baking, a cooled quiche can be covered loosely with foil and refrigerated for up to 2 days.  Reheat, covered, in a 300F degree oven for 25-30 minutes.

Pie weights are small metal or ceramic balls that bakers use when blind baking a crust. Blind baking a crust means baking it without the filling. Fillings that are particularly wet (like a quiche or a fruit pie) usually call for blind baking to give the crust a head start on cooking so that it does not end up soggy. If you don't have pie weights, dried beans or rice make great substitutes. Line the unbaked pie crust with parchment or foil and fill it with pie weights, beans or rice prior to blind baking to help hold the crust's shape as it warms.

Ham And Cheese Crustless Quiche Recipe: Easy, Fast, And Frugal!

Who couldn't use a little quiche in the morning? This easy version, featuring smoked ham and nutty gruyere, comes together in minutes, making it un bon choix for breakfast, brunch or lunch, alongside a tossed green salad.

Calories: 327 kcal Carbohydrates: 14 g Protein: 16 g Fat: 23 g Saturated Fat: 11 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 8 g Trans Fat: 0.01 g Cholesterol: 140 mg Sodium: 538 mg Potassium: 135 mg Fiber: 1 g Sugar: 2 g Vitamin A: 587 IU Vitamin C: 1 mg Calcium: 387 mg Iron: 1 mgIf you don't get hyped over the thought of eating quiche, you haven't had a good one yet. The greats come down to three simple factors: A smooth and creamy filling, a tender, flaky crust, and flavor. This Ham and Cheese Quiche delivers in every which way, and it is

Salty bites of diced ham, sliced green onions, and Cheddar cheese are suspended throughout a rich and velvety egg custard that rests upon a perfectly baked, buttery pie crust. Whether you're serving it for breakfast, brunch, lunch or even dinner, you can count on this quiche to win over any crowd.

Best Ham & Cheese Quiche Recipe

You can break down any quiche recipe into three simple components: The custard, the filling, and the crust. While the crust and the custard's liquid-to-egg ratio should stay the same, you can get as creative as you'd like with the filling, adding or taking away from the ingredient list as you please.

The ingredients to have on hand for the filling are cubed ham, green onions, and Cheddar cheese. You can find cubed ham pre-cut and ready to use in the grocery store, typically alongside other cured meats such as bacon and sausage.

If you do not care for green onions, you can leave them out of the recipe entirely. If you'd like to add an additional pop of color and an herbaceous quality to the quiche, fresh Italian parsley will do the trick.

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There is no best cheese for quiche. Cheese and eggs are a match made in heaven and it's pretty tough to find a bad combo in the two. However, one thing you should consider when picking the cheese is the other filling ingredients and what would pair nicely

In this case, Cheddar cheese is a great (and budget-friendly) choice for pairing with ham, but Swiss, Gouda, Gruyere or even Fontina cheese would also taste delicious in a classic Ham and Cheese Quiche Recipe.

For almost all of us, the word custard brings to mind a sweet, pudding-like dessert made with eggs, dairy and cornstarch. However, the word custard actually covers quite a bit more territory than that. Any mixture in which eggs and dairy cook together is technically a custard.

Gluten Free Ham And Cheese Quiche

This Ham and Cheese Quiche filling is made extra smooth and rich thanks to a velvety custard made of eggs, half-and-half, and créme fraîche.

Créme fraîche is very similar to sour cream, the main difference being that it has a higher fat content, which makes your custard all the more decadent. However, if you cannot find créme fraîche, you may substitute sour cream in its place.

Can you use milk instead of half-and-half (or cream) in a quiche recipe? Well, it depends -- how important is texture to you?

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Milk, half-and-half, and cream all contain different amounts of fat; milk containing the least and cream containing the most. Fat contributes to both the flavor and texture of the filling. The more fat, the richer and creamier your filling will be.

So back to the question at hand: Can you replace a fattier dairy option with a healthier choice, specifically in the way of milk? Absolutely, but do so knowing it will affect both the flavor and texture of your quiche.

Quiche crust is also known as pastry crust, which is also known as pie crust! You can use store-bought or homemade pie crust when making your Ham and Cheese Quiche, although you will have flakier, better-tasting results with homemade pie crust.

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The custard filling, you'll need to cook the crust partially before adding the filling and custard to the pie (or tart) dish. You'll do this by blind baking the crust.

A blind-baked crust is a crust that has been pre-baked under a sheet of aluminum foil and weighted down with pie weights. The aluminum foil keeps the crust from drying out and/or burning, and the weight keeps the crust from bubbling up. If you don't have pie weights, you could use any “bakable” weighted item, such as dried beans or uncooked rice.

To check whether or not the quiche is done, with a potholder in hand, give it a gentle shake. If you see a great deal of movement across the top, return the dish to the oven and continue baking. If the edges are set, but the center still has a

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If you're still not quite sure whether it has finished cooking, insert the tip of a thin-bladed knife into the center of the quiche. If the tip of the knife comes out completely covered in liquid, it is not done. If the tip of the knife comes out fairly clean, it has finished cooking.

Need to make your Ham and Cheese Quiche gluten-free? Omit the crust entirely! Rather than adding pie crust to the dish and blind baking it, spray the dish generously with cooking spray, make the filling and the custard as directed, add it to the dish, and then bake for a