Ham and Cheese Quiche: The Ultimate Recipe and Guide

Ham and Cheese Quiche: the epitome of comfort food elegance! Imagine sinking your fork into a warm, creamy custard, studded with savory ham and melted cheese, all nestled in a flaky, golden crust. It’s a dish that feels both sophisticated and utterly satisfying, perfect for a weekend brunch, a light lunch, or even a simple yet impressive dinner. Have I got your attention yet?

Quiche, with its French origins, has a rich history dating back to medieval Lorraine. Originally a simple open pie filled with custard and smoked bacon, it has evolved over the centuries to incorporate a delightful array of ingredients. The beauty of a Ham and Cheese Quiche lies in its versatility. While the classic combination of ham and cheese remains a firm favorite, the possibilities are truly endless. You can customize it with your favorite vegetables, herbs, and cheeses to create a dish that perfectly suits your taste.

But why is this particular combination so beloved? Well, the salty, smoky ham perfectly complements the rich, creamy cheese, creating a harmonious balance of flavors. The smooth, velvety texture of the custard against the crisp, buttery crust is simply divine. Plus, a Ham and Cheese Quiche is incredibly convenient. It can be made ahead of time, making it ideal for entertaining or busy weeknights. It’s a dish that’s sure to impress, without requiring hours in the kitchen. So, let’s get baking and create a quiche that will have everyone asking for seconds!

this Recipe

Ingredients:

• For the Crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1/4 cup ice water
• For the Filling:
• 6 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional, but highly recommended!)
• 1 cup shredded Gruyere cheese (or Swiss, or a mix!)
• 1 cup diced cooked ham
• 1/4 cup chopped fresh chives (or green onions)

Making the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust, which is important for flavor.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender (or your fingertips, working quickly!), cut the butter into the flour until the mixture resembles coarse crumbs. The butter should still be in small pieces – don’t overmix! This is what creates those flaky layers we all love.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. You might not need all of the water, so add it slowly and carefully. Overworking the dough will result in a tough crust.
4. Form the Dough: Gently gather the dough into a ball. Flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling time is crucial! It allows the gluten to relax, which will prevent the crust from shrinking during baking.
5. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. Make sure your surface is well-floured to prevent sticking. If the dough is sticking, add a little more flour underneath.
6. Transfer to Pie Plate: Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
7. Trim and Crimp the Edges: Trim any excess dough from the edges of the pie plate. Crimp the edges using your fingers or a fork to create a decorative border. This also helps to seal the edges and prevent them from shrinking.
8. Pre-Bake the Crust (Blind Bake): Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights (or dried beans). This prevents the crust from puffing up during baking. Bake for 15 minutes.
9. Remove Weights and Bake Again: Remove the parchment paper and pie weights. Prick the bottom of the crust with a fork to prevent it from puffing up. Bake for another 5-7 minutes, or until the crust is lightly golden brown. This pre-baking step ensures that the crust is fully cooked and crispy before adding the filling.
10. Let Cool Slightly: Remove the crust from the oven and let it cool slightly while you prepare the filling.

Preparing the Filling:

1. Whisk Eggs and Dairy: In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg (if using). Whisk until everything is well combined and slightly frothy.
2. Add Cheese, Ham, and Chives: Stir in the shredded Gruyere cheese, diced ham, and chopped chives. Make sure the ingredients are evenly distributed throughout the egg mixture.

Assembling and Baking the Quiche:

1. Pour Filling into Crust: Carefully pour the egg mixture into the pre-baked crust. Be careful not to overfill the crust.
2. Bake the Quiche: Bake in the preheated oven for 35-45 minutes, or until the filling is set and lightly golden brown. The center of the quiche should be just slightly jiggly.
3. Let Cool Slightly: Remove the quiche from the oven and let it cool for at least 15 minutes before slicing and serving. This allows the filling to set completely and makes it easier to slice.

Tips for Success:

• Use Cold Ingredients: Cold butter and ice water are essential for creating a flaky crust. The cold butter creates steam as it bakes, which separates the layers of dough.
• Don’t Overmix the Dough: Overmixing the dough will develop the gluten, resulting in a tough crust. Mix just until the dough comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax, which prevents the crust from shrinking during baking.
• Blind Bake the Crust: Blind baking the crust ensures that it is fully cooked and crispy before adding the filling. This prevents a soggy bottom.
• Use High-Quality Ingredients: Using high-quality ingredients, such as Gruyere cheese and cooked ham, will elevate the flavor of your quiche.
• Don’t Overbake: Overbaking the quiche will result in a dry and rubbery filling. Bake until the filling is set but still slightly jiggly in the center.
• Let Cool Before Slicing: Letting the quiche cool slightly before slicing allows the filling to set completely and makes it easier to slice.

Variations:

• Vegetarian Quiche: Substitute the ham with sautéed vegetables such as mushrooms, spinach, onions, or bell peppers.
• Lorraine Quiche: Use bacon or pancetta instead of ham.
• Seafood Quiche: Add cooked shrimp, crabmeat, or smoked salmon to the filling.
• Cheese Variations: Experiment with different types of cheese, such as cheddar, mozzarella, or goat cheese.
• Herb Variations: Add different herbs to the filling, such as thyme, rosemary, or oregano.

Serving Suggestions:

• Serve the quiche warm or at room temperature.
• Serve with a side salad or fresh fruit.
• Quiche is a great dish for brunch, lunch, or dinner.
• It’s also perfect for potlucks and parties.

Storage Instructions:

• Store leftover quiche in the refrigerator for up to 3 days.
• Reheat in the oven or microwave.
• Quiche can also be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

Enjoy your delicious homemade Ham and Cheese Quiche!

Conclusion:

This Ham and Cheese Quiche isn’t just another recipe; it’s a guaranteed crowd-pleaser, a comforting classic, and a surprisingly simple way to elevate any meal. From its flaky, buttery crust to the creamy, savory filling bursting with smoky ham and melted cheese, every bite is an explosion of flavor. I truly believe this is a must-try recipe for anyone looking to impress without spending hours in the kitchen.

Why is this quiche a must-try? Because it’s incredibly versatile! It’s perfect for a weekend brunch, a light lunch, or even a satisfying dinner. It’s also a fantastic make-ahead option, allowing you to prepare it in advance and simply reheat it when you’re ready to serve. Plus, it’s a wonderful way to use up leftover ham, minimizing food waste and maximizing deliciousness. The combination of the rich, eggy custard, the salty ham, and the sharp cheddar creates a symphony of flavors that will have everyone asking for seconds.

But the best part? It’s so easy to customize!

Serving Suggestions and Variations:

* For Brunch: Serve warm with a side of fresh fruit salad and a mimosa for the ultimate brunch experience. A simple green salad with a light vinaigrette also complements the richness of the quiche beautifully.
* For Lunch: A slice of this quiche alongside a cup of creamy tomato soup makes for a comforting and satisfying lunch.
* For Dinner: Pair it with roasted asparagus or a mixed green salad with a tangy dressing for a complete and balanced meal.

And if you’re feeling adventurous, why not try some variations?

* Add Vegetables: Sautéed mushrooms, spinach, or onions would be delicious additions to the filling.
* Change the Cheese: Gruyere, Swiss, or even a sharp provolone would work wonderfully in place of cheddar.
* Spice it Up: A pinch of red pepper flakes or a dash of hot sauce can add a little kick to the flavor.
* Crustless Option: For a lighter version, you can even make it crustless! Simply grease your pie dish well and pour the filling directly in.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a recipe that I keep coming back to, time and time again, because it’s reliable, delicious, and always a hit. The beauty of this Ham and Cheese Quiche lies in its simplicity and the endless possibilities for customization. Don’t be afraid to experiment and make it your own!

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to bake up a slice of happiness. I promise you won’t regret it.

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. Let me know what variations you tried, what you served it with, and most importantly, what you thought! I can’t wait to hear all about your quiche-making adventures. Happy baking!