Ham and Cheese Quiche
With only 15 minutes of prep, this hearty ham and cheese quiche is a simple breakfast that is both impressive and delicious!
Servings: 8
Ingredients
- 1 pie crust, unbaked
- 1 cup chopped ham
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 cup milk, (or half-and-half)
- 4 large eggs, slightly beaten
- ½ teaspoon garlic salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 350°F.
- Place pie crust into a shallow-sided 9-inch glass or ceramic pie plate and crimp the edges. (We like to double-fold the edges, then crimp them.) Prebake for 10–12 minutes.
- Allow the crust to cool slightly. Add ham, cheddar cheese, mozzarella cheese, and parmesan cheese to the bottom.
- In a medium bowl, mix milk, eggs, garlic salt, and pepper. Pour the egg mixture into the crust over the ham and cheese. (Do not overfill the crust. The egg will rise a bit and you do not want it running over the sides.)
- Bake for 45-50 minutes, or until an inserted knife comes out clean.
- Allow it to set for 5-10 minutes before serving.
Video
Notes
Blind baking. To prevent the pie crust from bubbling and reduce shrinking, line it with parchment paper or foil, fill it with pie weights, dried beans, or rice, and bake for 10-12 minutes.
Prep ahead. Wrap the unbaked quiche tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. Let it sit on the counter for 30 minutes before baking.
Store leftover quiche in an airtight container and refrigerate for 2-3 days or freeze for 3-4 months.
Nutrition
Serving: 1slice | Calories: 225kcal | Carbohydrates: 13g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 606mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 314IU | Calcium: 167mg | Iron: 1mg