Description
This classic ham and cheese quiche features a buttery homemade pie crust filled with a rich custard of eggs, heavy cream, ham, Gruyere and Gouda cheeses, and sautéed vegetables including asparagus, onion, and red bell pepper. It’s perfect for brunch, lunch, or dinner and can be made ahead, frozen, and reheated with ease.
Ingredients
Scale
Pie Crust
- 1 homemade pie crust (or 1 deep-dish 9-inch store-bought pie crust)
Egg Mixture
- 4 large eggs
- 1 egg yolk
- 1 1/4 cups heavy cream
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 cup chopped ham
- 3 ounces shredded Gruyere cheese (about 3/4 cup)
- 3 ounces shredded Gouda cheese (about 3/4 cup; can substitute cheddar)
Vegetables & Sauté
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 onion, chopped
- 1 cup asparagus, cut into 1/2-inch pieces
- 1 red bell pepper, chopped
- 3-4 cloves garlic, minced
Instructions
- Prepare Pie Crust: Follow your homemade pie crust recipe to prepare and flute edges, then refrigerate for at least 45 minutes or up to 5 days. You may also use a deep-dish store-bought crust, thawed and pricked with a fork.
- Blind Bake Crust: Preheat oven to 375°F. Line chilled crust with parchment paper and fill with baking beads or dry beans. Bake for 18 minutes, remove weights and parchment, prick crust bottom with a fork, and bake an additional 10 minutes until lightly golden. Let crust cool slightly.
- Make Egg Mixture: In a large bowl, whisk eggs and egg yolk until lightly beaten. Add heavy cream and seasonings; stir to combine. Fold in chopped ham and shredded cheeses; set aside.
- Sauté Vegetables: Heat butter and olive oil in a large skillet over medium-high heat. Add chopped onion and asparagus and sauté for 3 minutes. Add chopped red bell pepper and cook another 2 minutes until onions are softened. Add minced garlic and sauté 30 seconds. Remove from heat and transfer vegetables to egg mixture; stir until evenly combined.
- Assemble and Bake Quiche: Pour filling into the partially baked pie crust. Bake uncovered at 375°F for 35 to 45 minutes, or until set but the center still jiggles slightly. Let cool for 15 minutes before serving to achieve a creamy custard texture.
Notes
- If using store-bought pie crust, choose a 9-inch deep-dish crust and prick all over with a fork before baking; no weights needed.
- Heavy cream creates a velvety, rich filling. Half and half can be used but will yield a frittata-like texture.
- Use ham diced from leftover holiday ham or deli ham sliced thickly then cubed. Avoid thinly sliced ham for better texture.
- Cheese options include Gruyere, Gouda, cheddar, Parmesan, or feta. Use 1 ½ cups total cheese with a mix of soft melting and flavorful cheeses.
- Vegetables can be varied or omitted; do not exceed 3 cups total and cook raw vegetables before adding them.
- Chill pie dough thoroughly before blind baking to prevent shrinking.
- Use a pie shield or foil to protect crust edges if browning too quickly.
- You can make pie dough or blind bake crust up to 3 days ahead; refrigerate covered.
- The egg mixture can be mixed and stored in an airtight container for up to 24 hours before baking.
- Quiche keeps well in the fridge for up to 4 days and reheats beautifully in microwave or oven.
- Freeze whole quiche wrapped in plastic and foil or slice and individually wrap for up to 3 months.
- Reheat slices from frozen in the microwave, or thaw whole quiche in fridge 24 hours before heating in oven at 350°F for 20 minutes.
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 210 mg
