Ham 'n' Cheese Quiche Recipe
- 1 package (14.1 ounces) refrigerated pie pastry
- 2 cups diced fully cooked ham
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 2 teaspoons dried minced onion
- 4 eggs
- 2 cups half-and-half cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 400°. Unroll pastry sheets into two 9-in. pie plates; flute edges. Line unpricked pastry shells with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice. Bake 10-12 minutes or until light golden brown. Remove foil and weights; bake 3-5 minutes longer or until bottom is golden brown. Cool on wire racks.
- Divide ham, cheese and onion between shells. In a large bowl, whisk eggs, cream, salt and pepper until blended. Pour into shells. Cover edges loosely with foil. Bake 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting. Yield: 2 quiches (6 servings each).
Enjoy this recipe with a sparkling wine.
Reviews for Ham 'n' Cheese Quiche(13)
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For me, this is the best quiche recipe ever, because it is adaptable. I cut the ingredients in half for just one pie. I sauteed the onion until almost caramelized, and added the ham (small diced) and sauteed that too, until a little bit dry and crisp (because I like it that way). I didn't make any other major adjustments, except that I used a frozen pie pastry crust and cooked it according to the instructions. I will use this recipe as a base many times again, as a slice of quiche is my favorite "go to" breakfast. (However, tonight it was a "go to" dinner.) :)
My deviations: 5 eggs, and two teaspoons minced fresh leek. Placed the pie pans on rimmed cookie sheet to make it easier to handle them, and catch drips, if there are any. Split baking time in half so I could rotate the baking sheet for even cooking. Very tasty, but pastry stuck to pans, so spray them first.
This is a wonderful dish and easy to prepare. The only problem is that it stated to use 2 of the 9" crusts and did not specify deep or regular. I used the regular, thinking deep dish would have certainly been specified since they hold more. Nope! Needed the deep dish for they ran over. Also it says to line the pie crust with double foil, big mistake! The crusts stuck to the foil & peeled off when removed. Ruined my crust. I was planning to share one with a sick friend but had to make something else. I will try just spraying the foil & laying it over the crust next time. With the exception of a ruined crust, it was delicious, & I changed nothing except add extra onions.
I made this deep dish style instead of 2. I increased eggs to 6 and half and half to 3 cups. It worked perfectly
I made this a dep dish in my pampered chef pan. Increased the eggs to 6 and the half and half to 3 cups. A little more onion too.it was perfect.
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