It’s good to have an easy, versatile quiche base that you can switch up from time to time. The picky eaters and I ate this Easy Ham and Cheese Quiche for dinner last week, alongside Kale Garlic Miso Soup. It was the perfect comfort food for the COVID19 crisis and the descending reality of Stay At Home Orders.
I use store-bought crust and I prefer an organic brand. They usually taste better. Whenever I use a store bought crust for quiche I pre-bake it for about two minutes under what the instructions recommend to avoid a burned looking crust.
There is a little bit of wiggle room for exact ingredients in this formula. I find that a mixture of about 3/4 c 2 % milk and 1/2 c heavy cream is a great balance. However, half and half works great, or even just milk is fine if it needs to be lower in fat.
I suppose if you wanted to do the extra step of sautéing some onions and adding to the filling, you could. Straight Swiss cheese and ham are sufficient, though. Fresh herbs are also a great addition if you have any on hand.
Another variation of this is Spinach Gruyere Quiche.
Easy Ham and Cheese Quiche
Ingredients
- 1 9 inch refrigerated pie crust
- 1/2 c diced Swiss cheese slices
- 1/2 c diced deli style ham slices
- 1 1/4 c mixture of heavy cream and milk or half and half
- 4 eggs, beaten
- 1/2 t kosher salt
- 1/4 t pepper
Directions
- Step 1 Bake the pie crust according to package directions, but remove from oven about 2 minutes shy of package suggested time.
- Step 2 Lower oven to 325 degrees F.
- Step 3 Whisk together eggs. milk mixture, salt and pepper.
- Step 4 Place ham and swiss cheese in the bottom of the pre-baked pie shell.
- Step 5 Gently pour the milk and egg mixture over the top, avoiding spillage as much as possible. You may not use every last drop of the egg and milk mixture.
- Step 6 Carefully place the quiche in the oven.
- Step 7 Bake for 50 – 55 minutes until center is set.
- Step 8 Allow to cool at least 15 minutes before slicing and serving.
