Classic Ham and Cheese Quiche
ID: f63fc85b...
An elegant and customizable classic quiche featuring a flaky, buttery pie crust, rich egg custard, savory ham, green onions, and melted Swiss or Gruyere cheese. It's the perfect dish for breakfast, brunch, lunch, or dinner.
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🍳 Cooking Flow
Prick the pie crust, line with parchment, fill with dried beans, and blind bake at 450°F. → Whisk the eggs, heavy cream, milk, salt, and pepper together to create the custard. → Layer cheese, ham, green onions, and the rest of the cheese inside the par-baked crust. → Pour the custard over the fillings and bake at 325°F for 45 to 60 minutes. → Rest before slicing and serve warm with a side salad.
Cooking Steps
Brief Cooking Order
Prick the pie crust, line with parchment, fill with dried beans, and blind bake at 450°F. → Whisk the eggs, heavy cream, milk, salt, and pepper together to create the custard. → Layer cheese, ham, green onions, and the rest of the cheese inside the par-baked crust. → Pour the custard over the fillings and bake at 325°F for 45 to 60 minutes. → Rest before slicing and serve warm with a side salad.
Introduction
An elegant and customizable classic quiche featuring a flaky, buttery pie crust, rich egg custard, savory ham, green onions, and melted Swiss or Gruyere cheese. It's the perfect dish for breakfast, brunch, lunch, or dinner.
Step 1
Prepare the pie crust by shaping it into your pie plate. Keep the crust very cold in the refrigerator until you are ready to bake.
Step 2
Dock the pie crust by pricking the bottom and sides with a fork to allow steam to escape.
Step 3
Line the crust with parchment paper and fill it with dried beans or pie weights to hold its shape during baking.
Step 4
Blind bake the crust in a preheated oven at 450°F (230°C) for 8 to 10 minutes.
Step 5
Remove the parchment paper and dried beans, then pop the crust back into the oven for about 2 minutes to crisp the bottom.
Ingredients List
Important Notes
Always blind bake the crust first to prevent it from becoming soggy when the liquid custard is added.
Keep the dough cold before baking; if it gets too warm, it will slide down the pan and lose its flakiness.
Do not mix the cheese directly into the liquid custard, as it will sink to the bottom. Layering the ingredients directly in the crust ensures even distribution.
If using wet vegetable fillings (like mushrooms or spinach), cook them beforehand and drain all excess moisture so the quiche doesn't get watery.
Bake quiche at a lower temperature (around 325°F) to ensure a creamy texture. Baking at too high a temp makes the eggs rubbery.
Pull the quiche out of the oven when the center is still slightly jiggly; it will finish cooking as it cools.
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