This Easy Ham and Cheese Quiche Recipe is made up of a rich, creamy, and cheesy egg custard that's baked into a buttery pie crust. It's packed with ham, cheddar cheese, and green onions. Just 15 minutes to prep!
¾teaspoonsalt(use less if your ham is quite salty)
¼teaspoonblack pepper
1cupcooked hamchopped
1 ½cupsshredded cheddar cheese(divided)
3tablespoonsgreen onions
Instructions
Blind Baking Pie Crust*
Prepare Pie Crust recipe as directed or purchase store bought pie pastry (store bought pie crusts in the shell can be smaller so it's best to purchase the roll and roll it out to fit a 9" pie plate)
Heat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you're baking it in.
Press the pie crust into the pie plate. Trim any edges that are very long, then fold the overhang under and pinch to form a thick crust edge. Crimp as desired or decorate as desired
Blind bake: place a piece of parchment paper in the center of the unbaked pie crust. Fill with pie weights or dried beans.
Bake for 10-12 minutes until edges are very light golden brown. Remove pie weights and parchment and bake for another 10 minutes or until bottom of pie crust looks dry and is starting to brown. Cool slightly and reduce oven temperature to 350 degrees F.
Ham Quiche
In a large bowl, whisk together eggs, half and half, salt and pepper.
Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle with remaining 1/2 cup cheese.
Bake at 350 degrees F for 30-40 minutes until light golden brown. Cover with foil to prevent additional browning (you can cover just the edges or the whole quiche -- if you cover the whole quiche be sure to spray the foil with non stick spray so it doesn't stick).
Bake another 10-20 minutes until the center is completely set (the exact cook time will depend on the depth of your pie plate). Let cool for 5-10 minutes before slicing and serving.
Video
Notes
*NOTE: the original recipe did not require the blind baking of the pie crust and I know a lot of people had success with it. This is optional, but can help the bottom to stay crisp and not get soggy. ** The original recipe used 8 eggs instead of 6. Because of some comments regarding overflowing, I have reduced the filling slightly to ensure more people see success. If you previously made the filling with 8 eggs and it worked well for you, feel free to go that route! Always leave a little room at the top as the eggs will puff up (and then deflate somewhat).Storage:Leftover Ham Quiche will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To freeze leftovers, flash freeze until solid, then wrap in plastic and foil and store. To enjoy again, thaw overnight in the freezer if frozen, then enjoy cold or warm in the oven or in the microwave.