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Ham and cheese quiche brings comfort and classic flavor, making it great for breakfast, a fancy brunch, or dinner time. The smooth filling, tasty ham chunks and melty cheese all wrapped in buttery crust will win you over no matter when you serve it.
What you'll love about this tasty quiche
You can use this quiche for any meal, it's super simple to make and keeps everyone happy. Whether you've got friends coming for brunch or need something quick for dinner, the rich taste and mix-and-match ingredients make this a go-to dish you'll want again and again.
Ham and Cheese Quiche Ingredients
- Shortcrust pastry: 1 store-bought or homemade, giving you that yummy base
- Ham: 150g, diced up, for those smoky, flavorful bites
- Cheese: 100g shredded, try comte, swiss or gruyere for that creamy goodness
- Eggs: 4 large ones, they'll give structure and smoothness
- Milk: 240ml, or swap in cream if you want it extra rich
- Seasonings: 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg if you feel like it
- Fresh herbs: 1 tablespoon chopped parsley or chives to make it pretty
How to make your quiche
- Warm up and get the crust ready
- Turn your oven to 190°C. Put your pastry in a 23cm tart pan, pinch the edges nice and pretty, then blind bake it with parchment paper and weights for 10 minutes. Take the weights off and bake another 5 minutes.
- Fix up the filling
- Scatter your ham pieces evenly across the bottom of your crust. Sprinkle cheese on top so it's all spread out nicely.
- Mix the wet stuff
- Grab a bowl and whisk together 4 eggs, 240ml milk, 1/2 teaspoon salt, 1/4 teaspoon pepper and some nutmeg if you want until everything's smooth.
- Put it all together and cook
- Pour your egg mixture over the ham and cheese. Stick it in the oven for 35-40 minutes until the filling doesn't jiggle and looks a bit golden. If you poke a knife in the middle, it should come out clean.
- Let it sit then eat up
- Give your quiche about 5-10 minutes to cool down before you cut it. Throw some parsley or chives on top and enjoy it while it's still warm.
Tips for a mouth-watering quiche
- Pre-baking: This step keeps your crust from getting soggy when the wet filling goes in.
- Veggie options: Toss in some cooked spinach, mushrooms or onions for extra flavor and nutrients.
- Cheese choices: Try mixing cheeses like feta or mozzarella for different taste experiences.
- Leftovers: Keep extras in your fridge for up to 3 days, and warm them up in the oven for best results.
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Serving ideas and different twists
A fresh green salad or some roasted veggies make this quiche into a full meal. Want to switch things up? Swap ham for bacon bits, sausage chunks or even smoked salmon. A dollop of sour cream on the side or some fruit as a companion really rounds out this dish.
Frequently Asked Questions
- → How do I keep the crust crisp?
- Blind baking helps! Prick the dough, cover it with parchment paper and weights, and bake for 10 minutes before adding your filling.
- → Can I make the quiche ahead of time?
- You can prepare it the day before and reheat it. Keep it in an airtight container in the fridge for up to three days.
- → What's the best cheese to use?
- Gruyere, cheddar, or Swiss cheese are great options. Go for a cheese that melts well and has plenty of flavor.
- → How do I know when it's cooked?
- The filling should be set and golden on top. Insert a knife in the center—it should come out clean without any egg mixture sticking.
- → Can I freeze the quiche?
- Yes, it freezes well for up to two months. Let it cool completely before freezing, then reheat it in the oven to keep the crust crispy.