Ham and Gruyere Quiche
Who couldn't use a little "quiche" in the morning? This easy version, featuring smoked ham and nutty gruyere, comes together in minutes, making it "un bon choix" for breakfast, brunch or lunch, alongside a tossed green salad.
Equipment
- Pie weights (optional, see Notes)
Ingredients
- 1 9-inch frozen pie crust (ready to bake)
- 4 large eggs
- 1 cup half-and-half
- ¼ cup scallions (minced)
- 2 tablespoon chopped fresh parsley
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup thick-cut smoked ham (cubed)
- 2 cups Gruyere cheese (freshly grated)
Instructions
- Preheat oven to 375F degrees. Place the (unwrapped) frozen pie crust on a baking sheet and line it with parchment paper or foil. Fill the parchment paper with pie weights or dried beans. Bake 15 minutes, until crust is dry and very lightly browned.
- Carefully remove pie weights/beans and parchment or foil and allow crust to cool slightly.
- In a large bowl, whisk the eggs until lightly beaten.
- Whisk in the half and half, green onions and parsley.
- Sprinkle cubed ham and cheese in the bottom of the pie crust, still on the baking sheet. Pour egg mixture over the top, filling to the top of the crust.
- Bake in the lower third of your oven for 35-40 minutes, until filling has set and top is golden brown. Serve warm or room temperature.
Video
Notes
- I usually prefer to make my own "pate brisee" (fancy term for standard pastry or pie dough made with butter), but it does add more time and effort to the quiche-making process. So in this "quick and easy" version, a standard 9-inch store-bought frozen version works perfectly well! If you want to use a homemade crust, freeze it for at least 30 minutes after lining the pie plate, and proceed with the recipe from there.
- Pie weights are small metal or ceramic balls that bakers use when "blind baking" a crust. If you don't have pie weights, dried beans or rice make great substitutes. Line the unbaked pie crust with parchment or foil and fill it with pie weights, beans or rice prior to blind baking to help hold the crust's shape as it warms.
- Quiche can be served warm, room temperature, or even cold! After baking, a cooled quiche can be covered loosely with foil and refrigerated for up to 2 days. Reheat, covered, in a 300F degree oven for 25-30 minutes.
Nutrition
Calories: 327kcal | Carbohydrates: 14g | Protein: 16g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 538mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 587IU | Vitamin C: 1mg | Calcium: 387mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!