Ham and Cheese Quiche

Not certain what to bring? This gooey ham quiche with a super-rich, flaky hand crafted outside layer is the ideal dish to make for early lunch with companions, for your companion who simply had a child, or for your overnight family visitors during the special seasons. It is anything but difficult to make and can be set up early, and, above all, it’s constantly a group pleaser.

Will this formula be adjusted?

Totally. You can trade in cooked bacon, disintegrated hotdog, chorizo, or slashed salami for the ham. Pretty much any cheddar functions admirably in a quiche. What’s more, green onions can undoubtedly be subbed out for essentially any herb or verdant green. Not an aficionado of making pie outside layer? We get it. Locally acquired thoroughly works.

On the off chance that you’ve made this formula, we’d love to get notification from you! Remark down beneath and leave us a rating to tell us how you loved it.

Ham and Cheese Quiche

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Recipe by DelishCourse: MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

1

hour 

15

minutes
Total time

1

hour 

30

minutes

Easy Ham and Cheese Quiche is a rich and cheesy quiche that can be eaten for breakfast, lunch, or dinner. It’s perfect for using up leftover Easter ham.

Ingredients

  • 1 premade pie dough

  • 1 1/2 c. chopped deli ham

  • 1/2 c. shredded cheddar

  • 1/2 c. shredded Monterey jack

  • 2 green onions, thinly sliced

  • 3/4 c. heavy cream

  • 6 large eggs

  • 1/2 tsp. kosher salt

  • 1/4 tsp. freshly ground black pepper

Directions

  • Preheat oven to 375°. Press dough into a 9″ pie plate and crimp edges. Line crust with parchment paper and fill with dried beans or pie weights. Bake until lightly golden and set, 15 minutes. Remove pie weights and continue baking until bottom crust is golden, 5 to 10 minutes more. Let cool slightly.
  • Scatter ham, cheeses, and green onions in bottom of pie crust. In a large bowl, whisk together heavy cream, eggs, salt, and pepper. Pour egg mixture over filling in pie crust.
  • Bake until just set in the center, about 40 minutes. Let cool 15 minutes before slicing.

Notes

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