Serve this quiche as the main attraction at dinner, along with a green salad, for a complete meal.
About the Quiche Crust
A homemade crust can be used when making this quiche, if desired. An easier alternative, which is a terrific time saver, is to use a pre-made refrigerated pie crust. This type of pie crust is available in the refrigerated section of most grocery stores, near the cans of pre-made biscuits and packages of pre-made cookie dough.
Ham and Cheese Quiche Recipe
Use freshly grated parmesan cheese in this recipe. Those cans of powdery, pre-ground parmesan cheese, really add nothing to the flavor of the quiche. The pepper used in this recipe, has a tendency to float towards the top of the quiche filling. If this is a problem, for aesthetic purposes, substitute white pepper.
Ingredients for the Ham and Cheese Quiche
- 1 pre-made refrigerated pie crust
- 1/3 cup freshly grated parmesan cheese
- ½ cup grated cheddar cheese
- 4 oz. ham steak - diced
- ¼ cup fresh chives - chopped
- 4 eggs
- 2 cups milk
- ½ tsp salt
- ¼ tsp black or white pepper
- ¼ tsp nutmeg
Directions for the Ham and Cheese Quiche
- Preheat the oven to 375°.
- Spread the pie crust on the bottom of a heavy, ceramic tart pan.
- Sprinkle the parmesan cheese, cheddar cheese, diced ham and chives evenly across the pie crust.
- Add the eggs and milk to a medium bowl and whisk until well blended.
- Whisk in the salt, pepper and nutmeg.
- Pour the egg mixture into the tart pan.
- Place the tart pan in the oven.
- Bake the quiche for 35 to 40 minutes, until golden brown on top.
Best Served Cool
Freshly baked quiche comes out of the oven looking something akin to molten lava. The quiche will be soft set, and will continue to cook a bit after being removed from the oven. Be sure to cool the quiche down for at least 20 minutes, before attempting to serve it. Room temperature quiche, especially if made as hors d’oeuvre sized tarts, is sure to be a hit at parties.
Additions to Quiche
A variety of vegetables, such as onions, mushrooms or broccoli, can be added to the quiche, if desired. However, due to their high water content, all vegetables must be pre-cooked and cooled down to room temperature before being added to the quiche. Otherwise, the excessive moisture of the vegetables will cause the quiche to become a soggy, unattractive mess.
More Breakfast and Brunch Recipes
Banana Nut Bread and Banana Nut Bread French Toast
Blueberry Muffins with Strudel Topping
Lemony French Toast with Lemon Basil Syrup
Lynn Smythe - ABOUT THE WRITER Born and raised in Rochester, New York, freelance writer Lynn Smythe obtained her bachelor's degree in Geology from ...
