Ham and Cheese Quiche (2024)

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• Large mixing bowl.
• Small skillet.
• Rimmed baking sheet.
• Measuring cups and spoons.
• Knife and cutting board.

🛒 Ingredient Notes

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• Sharp cheddar cheese – Personally, the sharper the cheddar the better for me! However, if you prefer mild cheddar please do use that.
• Onion and green bell pepper – These are the aromatic vegetables in the mixture and they add so much flavor! For the onions, use whatever you have on hand – yellow onions, green onions – they all work fine. If you’d prefer the peppers to be less prominent, you may substitute red bell pepper.
• Cubed cooked ham – This is an ideal way to use leftover ham. If leftovers aren’t available, purchased diced ham is just as nice.
• Deep-dish pie shell – I typically use Pillsbury’s frozen pie shells for convenience sake. Refrigerated pie crusts are just as delicious and if you have a favorite homemade pie crust recipe, feel free to use it.
• Eggs – Can’t have quiche without eggs! I almost always purchase Eggland’s Best. They taste closest to farm fresh to me.
• Milk – I do recommend you use whole milk. The tiny amount of additional fat makes a better base for this recipe.

🔪 How to Make Ham and Cheese Quiche

1. Preheat the oven to 375 degrees. Position an oven rack in the middle of the oven. Have a 9-inch deep dish pie shell ready (thaw if necessary).
2. Mix the shredded cheddar cheese and flour in a large bowl. Toss gently so the flour coats the cheese. Set aside.
3. Add the butter to a small skillet over medium heat. Saute the onion and bell pepper in the butter until the onion is wilted and translucent. Take care not to let the onion brown.
4. Add the ham, along with the onion and bell pepper mixture to the bowl with the grated cheese. Stir gently but thoroughly.
5. Spread the ham mixture in the bottom of the unbaked pie shell. Set the filled pie shell on a rimmed baking sheet.
6. Combine the eggs, milk, parsley, seasoned salt, garlic salt, and black pepper in a medium bowl. Mix thoroughly. Pour the egg mixture over the ham and cheese mixture already in the pie shell.
7. Bake for 35-40 minutes or until lightly golden brown and set. Serves 6.

🔀 Recipe Variations

• For a more vegetable-focused quiche, replace the ham with additional vegetables such as spinach or mushrooms.
• Experiment with different types of cheese, such as Swiss, Gruyere, or Gouda.
• Make individual mini quiches in muffin tins, ramekins, custard cups, or creme brulee dishes. Be sure to adjust the baking time for the smaller dishes.

🍽️ Serving Suggestions

• For brunch, serve with mixed fruit salad, hot tea, coffee, and mimosas.
• For lunch, serve slices of quiche alongside a light salad with vinaigrette dressing.
• For dinner, offer a side of steamed or roasted vegetables.
• Pass a tray of bite-sized pieces for an elegant pre-dinner appetizer.

🍚 Storing Leftovers

Store cooled leftovers tightly wrapped in an airtight container for up to three days in the refrigerator. Reheat individual servings briefly in the microwave.

To freeze, allow it cool completely. Wrap closely with plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to three months. To serve, thaw overnight in the refrigerator and reheat in the microwave or in a low (200 degree) oven.

❓ Questions About Ham and Cheese Quiche

📖 Recipe

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