There a so many things I love about quiche. First, I love that its so easy and not fussy go make. Next, I like that I can bake it the night before and keep it in the fridge until I want to reheat it the next morning for breakfast. I like that you can use a store bought deep dish crust which saves so much time. And I love the savory custard filling and whatever you choose to mix in.
Ham and Gruyere Quiche
1 (9-inch) frozen ready-to-bake pie crust (MUST be deep dish)
1 tablespoon butter
1/2 medium yellow onion, diced
1 teaspoon minced garlic
4 large eggs
1 cup half-and-half
Salt and pepper
1 cup diced cooked ham (I use a small ham steak)
1 cup Gruyere or Swiss cheese, freshly grated
1 cup white cheddar cheese, freshly grated
Preheat oven to 350 degrees. Place unwrapped frozen pie crust on a baking sheet and line with parchment paper or foil. Fill with dried beans or pie weights. Bake at 350 degrees for 10 minutes. Remove and allow to cool slightly. Remove weights and save for another time.
While pie shell is baking, add butter to a nonstick pan and melt over medium-high heat. Add in the diced onion and cook 3-5 minutes or until soft and translucent. Add in the garlic and stir until fragrant, about 30 seconds. Remove, set aside, and allow to cool slightly.
Whisk the eggs in a large bowl until lightly beaten. Then whisk in the half-and-half, salt and pepper to taste. Gently stir in the cubed ham and both cheeses. Stir in the cooked onion and garlic.
Pour the filling into the pre-baked pie crust (still on the baking sheet) and bake on the lower oven rack for 35 to 42 minutes, or until set and very slightly jiggly in the center.
Quiche will rise so make sure you have cleared enough room above it. If top is getting to brown before it’s done, lay a piece of foil on top and continue baking.
Remove from oven and allow to cool for about 5 minutes before slicing.
Oh My Goodness this is so good. Serve as breakfast, brunch, lunch or dinner.
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