Quiche
Ham and cheese quiche packs eggs, two cheeses, sauteed onion, and bell pepper into a flaky pie shell, then bakes into a creamy custard. An easy savory supper or brunch that works hot or at room temperature.
YIELD
8 servingsPREP
15 minCOOK
40 minREADY
65 minA good quiche is the most forgiving dinner in the repertoire, and this ham and cheese version is a weeknight workhorse. Eight eggs and a cup of milk bake into a rich, sliceable custard studded with ham, two cheeses, and sauteed onion and pepper, all in a flaky crust.
Sauteing the onion and peppers first is the step that makes or breaks it. Raw vegetables release water as they bake, which can leave your custard weepy and soggy, so cooking them down drives off that moisture. Just be sure to cool them before stirring them into the eggs, or they will start to scramble.
Watch the bake closely. Pull the quiche when the center is just set with a slight jiggle, since carryover heat finishes it and overbaking turns the custard rubbery. Let it rest a few minutes before slicing. It is just as good warm from the oven as it is at room temperature the next day.
Chef Tips
- Saute the onion and peppers first to drive off moisture, then cool them so they do not scramble the eggs.
- Pull the quiche when the center still jiggles slightly. It firms as it cools, and overbaking makes it rubbery.
- Let it rest a few minutes before slicing so the custard sets and cuts cleanly.
Variations
- Swap the ham for cooked bacon or crumbled sausage.
- Go meatless and add sauteed mushrooms, spinach, or extra cheese.
- Use Swiss, Gruyere, or sharp cheddar in place of the everyday shredded cheese.
Ingredients
Directions
Sauté onions and peppers in olive oil.
Set aside to cool while beating eggs, milk, salt, pepper.
Add cheeses, ham, onion and peppers. Pour into pie shell and bake at 350℉ (180℃) for 35 -45 min or until set.
May insert knife to check. It should come out clean.
May use ¼ cup bacon pieces or cup cooked sausage instead of ham or add other cheeses instead of meat.
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