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Ham and Cheese Quiche

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This delicious Ham and Cheese Quiche features a rich custard made with eggs, cream, cheese, ham, and broccoli, perfect for brunch or dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Brunch, Dinner
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the custard
  • 6 large large eggs Use room-temperature eggs for best results.
  • 1 cup heavy cream Substitute half-and-half or whole milk for a lighter custard.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Adjust to taste.
For the filling
  • 1 cup diced cooked ham Leftover baked ham works well.
  • 1 cup shredded Cheddar cheese Sharp Cheddar gives more bite.
  • 1 cup shredded Monterey Jack cheese Melts smoothly; mozzarella or Gruyère can be used as alternatives.
  • 1 cup chopped broccoli Substitute with spinach, bell pepper or asparagus.
  • 1/2 cup diced onion Sauté until translucent.
  • 2 cloves minced garlic Sauté with onion.
For the crust
  • 1 piece pie crust Homemade or store-bought.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and position the oven rack in the lower-middle.
  2. If using fresh broccoli, blanch it for 1–2 minutes in boiling water, then plunge into ice water. Drain and pat dry.
  3. Sauté the diced onion in a tablespoon of butter or oil over medium heat for about 4 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant. Remove from heat and let cool slightly.
Assembling and baking
  1. Roll out the pie crust into a 9-inch pie plate. Dock the crust with a fork and blind-bake for 8–10 minutes, then remove weights and set the crust aside.
  2. Scatter the diced ham evenly into the crust. Top with broccoli, then sprinkle the Cheddar and Monterey Jack cheese on top.
  3. In a bowl, whisk the eggs with heavy cream, salt, and pepper until smooth. Pour the egg mixture over the fillings.
  4. Bake at 375°F for 35–45 minutes until the edges are set and the center is slightly jiggly.
  5. Let the quiche rest for at least 10–15 minutes before slicing.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 19gFat: 24gSaturated Fat: 12gSodium: 600mgFiber: 1gSugar: 1g

Notes

Serve with a simple salad dressed with lemon vinaigrette. For extra flavor, add Dijon mustard or nutmeg to the egg mixture. Storage: Refrigerate leftovers within 2 hours of baking. Consume within 3–4 days.
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