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–+ servings

Ham and Cheese Quiche

Anne Kjellgren @ Food Wine and Flavor
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Course Breakfast, Main Course
Cuisine French
Servings 6
Calories 408 kcal

Equipment

  • Pie Plate
  • Pastry Brush

Ingredients
  

  • 1 pre-made pie crust or make your own if you're ambitious
  • 1 tablespoon Dijon mustard
  • 1 cup diced ham about 6 oz
  • 1 1/2 cups shredded Colby Jack cheese
  • 5 large eggs
  • 3/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup diced shallots or green onions normally use this
  • 1 T chopped chives snow storm so I substutited this

Instructions
 

  • Thaw pie crust for 15 minutes or follow directions on package
  • Preheat oven to 375°F. Place pie crust in a 9-inch pie dish or tart pan. Prick the bottom with a fork.
  • Par-bake the crust: Line with parchment and fill with pie weights (or dried beans). I use a special silicone mat. Bake 10 minutes.
  • Remove weights. Brush Dijon mustard on the bottom of the crust and bake 5 more minutes until lightly golden. Let cool slightly.
  • Sauté the shallots: In a small pan, melt butter and sauté shallots until soft, about 3 minutes. Let cool.
  • Make the custard: In a large bowl, whisk together eggs, cream, milk, salt, pepper, until smooth.
  • Assemble: Spread half the cheese on the bottom of the crust. Add ham and sautéed shallots. Pour custard over everything. Top with remaining cheese.
  • Bake: 35-40 minutes, until the center is just set (it will jiggle slightly but not be liquid). A knife inserted in the center should come out clean.
  • Cool: Let quiche rest 10-15 minutes before slicing. This allows the custard to set properly.
  • Serve: Slice into wedges and serve warm or at room temperature.

Notes

Can use grated Gruyère cheese (or Swiss)

Wine Notes

This quiche runs on richness rather than bold flavor, which makes it more flexible than it looks. The custard's cream and eggs coat the palate, the ham brings gentle salt, and the Dijon adds just enough tang to give a wine something to answer.
Rosé d'Anjou is the natural anchor, its off-dry fruit and bright acidity cutting the richness without fighting the ham. A dry Chenin Blanc like Vouvray picks up the Dijon and chives more directly, while a lightly oaked Chardonnay matches the custard's weight instead of cutting through it, especially with the Gruyère swap. A chilled Pinot Noir is the unexpected choice, but the ham's salt softens its tannin the same way it would with a heartier dish.
Serve whites and rosé well-chilled; if pouring the Pinot Noir, chill it slightly more than usual so it stays light enough for brunch.

Nutrition

Calories: 408kcalCarbohydrates: 16gProtein: 18gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 207mgSodium: 651mgPotassium: 154mgFiber: 1gSugar: 2gVitamin A: 886IUVitamin C: 1mgCalcium: 236mgIron: 2mg
Keyword Eggs, Gruyère, Ham, Pie Crust
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