ham & cheese quiche
i decided to make ham & cheese quiche for brunch with some friends. when i told my husband what was on the menu, he had the audacity to ask “well steph, you’ve never made a quiche before, do you think you can properly execute it?” challenge accepted. let’s just say he had seconds, took the leftovers to work the next morning, and requested we have it again.. 🙂
this quiche recipe is also great for a crowd, especially if you’re looking to keep it simple. the crust can be made in advance and frozen. then, you simply have to let it thaw overnight & roll it out the morning of your brunch. it also makes a great dinner with a simple side salad (and a glass of wine of course–if you’re going to be all parisian, do it right!).
as for the filling, i love ham & cheese as a combination, but you can experiment with broccoli, different types of cheese, spinach, bacon, sausage–whatever combo. you like; the possibilities are endless! i think i’ll tackle spinach & feta next for a different take on spanakopita (which is a delicious greek spinach pie), but i also think a broccoli & cheddar is in my future. yum!
Ingredients
2.5c. all-purpose flour
1 tsp. salt
1 tsp. sugar (I used stevia--check the label for the amount equivalent to sugar)
2 sticks of chilled, unsalted butter
1/4c. diced white onion
1 c. cubed ham (I like to use Canadian bacon)
1 c. shredded cheddar cheese
1 c. heavy whipping cream (this makes it decadently delicious--but you could always use whole or 2% milk to save a bit on fat & calories)
4 eggs
1/2 tsp. salt
1/2 tsp. ground pepper
Instructions
mix flour, salt, and sugar (or stevia) together in a large bowl.
add in the cold sticks of butter, and cut using 2 knives until the butter is the size of peas.
add in a 1/4 c. of ice water and mix using your (clean) hands (if it doesn't start to form a ball of dough, add a bit more ice water until it does--try to mix as little as possible).
most recipes say to refrigerate now, but I didn't have time for that so I skipped that step, and it turned out fine in my opinion! the recipe makes 2 servings, so I split the dough in 1/2 and froze 1 ball of dough for future use.
for the other 1/2, sprinkle flour on your working surface and roll the dough until about 1/4 inch thick.
place on top of 9 in. pie plate, press in, and make the edges pretty (you can fold them over and pinch, or use a fork, whatever you like to do).
using a fork, poke holes in the bottom to let the steam release.
cover the crust with parchment paper & fill with pie weights (or use rice/popcorn kernels/dried beans if you don't have pie weights).
bake at 350 for 15 minutes (you can skip this step, but it helps to keep the quiche crust from getting soggy).
this is the easy part! whip up the eggs, dice the onion and the ham, and mix everything in a bowl.
dump the filling into the pre-baked crust, and place back in the oven at 350 for 40-50 min. (or until a toothpick comes out clean from the center).
i like to serve this with some simple mixed greens with diced tomato, salt and pepper, a drizzle of good olive oil, a squeeze of lemon, parmesan cheese, and a tiny touch of white truffle oil.
enjoy!!
http://www.dishandchipsblog.com/ham-cheese-quiche/
Michael Khbeis
September 13, 2016
I am surprised you let him try it after that comment. I always flake out and go the frittata route to avoid the crust hassles.
Melody Vosburgh
March 23, 2020
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Thanks and kisses! 🙂