Description
This classic Ham and Cheese Quiche features a flaky homemade pie crust filled with a rich, creamy custard of eggs, heavy cream, savory ham, and a blend of Gruyere and Gouda cheeses. With sautéed onions, asparagus, red bell pepper, and garlic, this quiche bakes to a soft, custardy perfection—ideal for brunch, lunch, or dinner.
Ingredients
Scale
Pie Crust
- 1 Homemade Pie Crust (see notes for store-bought option)
Egg Mixture
- 4 large eggs
- 1 egg yolk
- 1 1/4 cups heavy cream
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 cup chopped ham
- 3 oz (about 3/4 cup) shredded Gruyere cheese
- 3 oz (about 3/4 cup) shredded Gouda cheese (may substitute cheddar)
Vegetables & Sauté
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup chopped onion
- 1 cup asparagus cut into 1/2-inch pieces
- 1 red bell pepper, chopped
- 3-4 cloves garlic, minced
Instructions
- Prepare Pie Crust: Prepare the homemade pie dough according to recipe directions and flute the edges as desired. Refrigerate for at least 45 minutes or up to 5 days, covering with plastic wrap if longer.
- Blind Bake Pie Crust: Preheat oven to 375 degrees F. Line chilled pie crust with parchment paper and fill with baking beads, dry beans, or rice to weigh down the crust. Bake for 18 minutes. Remove weights and parchment, prick holes around bottom with a fork, then bake an additional 10 minutes. Remove from oven and set aside.
- Mix Egg Filling: In a large bowl, whisk together eggs and egg yolk until lightly beaten. Add heavy cream and all seasonings (parsley, oregano, thyme, paprika, ground mustard, pepper, salt). Stir in chopped ham and shredded cheeses. Set aside.
- Sauté Vegetables: Heat butter and olive oil in a large skillet over medium-high heat. Add chopped onions and asparagus; sauté for 3 minutes. Add chopped red bell pepper and cook for 2 more minutes until onions are softened. Add minced garlic and sauté for 30 seconds. Transfer vegetables to egg mixture and stir well to combine.
- Assemble and Bake Quiche: Pour the egg and vegetable mixture into the pre-baked pie crust. Bake uncovered at 375 degrees F for 35 to 45 minutes until set with the center slightly jiggly. Cool for 15 minutes before serving. If center is still liquidy, bake for an additional 5 to 10 minutes.
Notes
- For store-bought pie crust, use a 9-inch deep-dish crust and thaw 10 minutes before use. Prick crust with a fork and bake at 375 degrees F for about 10 minutes without weights.
- Heavy cream provides a rich and velvety texture; half and half can be substituted but yields a less creamy quiche.
- Use ham that is cubed 1/4 inch thick for best texture; leftover ham or deli ham works well.
- Feel free to substitute cheeses or use a combination that melts well, such as combining soft melting cheese with sharper cheese for flavor.
- Vegetables can be varied or omitted; use up to 3 cups total, sautéing raw vegetables fully before adding to filling.
- Blind bake (pre-bake) the crust to avoid sogginess; chilling the crust before blind baking prevents shrinking.
- Cover crust edges with foil or a pie shield during baking if they brown too quickly.
- Prepare pie crust and blind bake up to 3 days ahead for convenience.
- Quiche can be stored in the refrigerator for up to 4 days and reheated in microwave or oven; also freezes well for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 33 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 210 mg
