Ham and Cheese Quiche
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)
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
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