Ham and Cheese Quiche

Ingredients

For the Crust

• 1 Unbaked 9-inch Pie Crust (homemade all-butter pie dough or high-quality store-bought deep-dish pie shell)

For the Savory Filling

• 1 1/2 cups (approx. 200g) Diced Cooked Ham: Smoked or honey-glazed ham cut into 1/2-inch cubes works best.
• 1 1/2 cups (approx. 170g) Shredded Gruyère Cheese: Gruyère offers a nutty, melty finish. You can substitute sharp cheddar, Swiss, or Fontina.
• 2 tablespoons Finely Chopped Fresh Chives or Green Onions: Adds brightness and mild onion flavor.

For the Egg Custard

• 4 Large Eggs: At room temperature for easy whisking.
• 1 cup Heavy Cream: Provides creaminess and structure.
• 1/2 cup Whole Milk: Keeps the custard light rather than overly dense.
• 1/4 teaspoon Ground Nutmeg: A classical French addition that rounds out egg and cheese dishes.
• 1/2 teaspoon Garlic Powder: Adds savory depth.
• 1/2 teaspoon Salt: Adjust if your ham is very salty.
• 1/4 teaspoon Freshly Ground Black Pepper: For a gentle warmth.

Instructions

1. 1.Prep the Oven & Blind-Bake the Crust: 20 min • 375°F (190°C).
2. Preheat your oven to 375°F (190°C). Fit your pie pastry into a 9-inch pie dish or tart pan, crimping the edges cleanly. Line the unbaked dough with a piece of parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then carefully lift out the parchment and weights. Return the empty crust to the oven for an additional 5 minutes until the bottom is lightly golden and matte. Remove and let cool slightly.
3. 2.Layer the Ham and Cheese: 5 min • Assembly.
4. Scatter half of the shredded Gruyère cheese over the bottom of the warm crust. Top with all of the diced ham and half of the chopped chives, then layer the remaining cheese over the ham. Layering in this order helps anchor the ingredients so they don’t float to the top during baking.
5. 3.Whisk the Custard: 5 min • Prep.
6. In a medium bowl or large liquid measuring cup, combine the eggs, heavy cream, whole milk, ground nutmeg, garlic powder, salt, and black pepper. Whisk vigorously for about 1 minute until completely smooth and uniform without streakiness.
7. 4.Pour and Bake: 40-45 min • 375°F (190°C).
8. Place the pie dish onto a rimmed baking sheet to catch any potential drips. Slowly pour the egg mixture over the ham and cheese layer, letting it settle into all the crevices. Garnish the top with the remaining chopped chives. Carefully slide the baking sheet into the center rack of your oven. Bake for 40 to 45 minutes. The quiche is done when the edges are set and golden, and the center gently jiggles like gelatin when nudged.
9. 5.Rest and Serve: 15 min • Cooling.
10. Transfer the quiche to a wire cooling rack and let it sit undisturbed for at least 15 minutes. This resting phase is crucial: it allows the hot custard to fully set so every slice cuts cleanly without weeping. Serve warm or at room temperature.

Nutrition

Calories: 385 kcal — · Protein: 16 g 32% · Fat: 28 g 36% · Carbohydrates: 18 g 7% Dietary · Saturated Fat: 14 g 70% · Fiber: 1 g 4% · Sugar: 2 g — · Sodium: 620 mg 27%