Devilicious Quiche
Submitted by jackweir
A hearty deep-dish quiche loaded with deviled ham, chopped hard-cooked eggs, and a double hit of Swiss and cheddar cheese in a silky cream custard. Brunch just got a whole lot more interesting.
YIELD
6 servingsPREP
20 minCOOK
55 minREADY
1 hrsThis isn’t your dainty, polite little quiche. Packed with deviled ham, chopped hard-boiled eggs, and a generous blend of Swiss and cheddar, this deep-dish number is rich, savory, and built to satisfy.
The deviled ham brings a smoky, peppery punch that you just don’t get from regular ham or bacon. Mixed into the creamy egg custard with all that melted cheese, every slice is dense with flavor.
It’s a natural fit for brunch, but honestly it works just as well for a weeknight dinner with a crisp green salad on the side.
Chef Tips
- Pre-bake the crust on a preheated cookie sheet for extra crispness on the bottom
- Let the quiche rest for a full 10 minutes after baking so it sets up and slices cleanly
- Add the chopped peppers on top for color and a subtle crunch that contrasts the creamy filling
Ingredients
Directions
Prebake unpricked pie crust on preheated cookie sheet in 450 degree oven for 6 minutes.
Remove pie crust from oven. Reduce oven temperature to 350℉ (180℃).
Co mbine deviled ham, hard-cooked eggs, Swiss and cheddar cheese, beaten eggs, cream and pepper.
Sprinkle chopped peppers over top if desired.
Bake on preheated cookie sheet in 350℉ (180℃) oven for 35 to 40 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before serving.
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