Ham n' Cheese Quiche
1/2 Pie Crust (yes, I used pre-made)
5 large eggs
1 1/2 cups ham, diced/cooked
1/2 cup 2% milk*
1/2 cup heavy cream*
1/4 cup shredded mozzarella
1 cup shredded cheese sharp cheddar*
salt & pepper, to taste
1/4 cup diced onion, cooked (optional)
1 small tomato (optional)
Prepare the pie crust (you can make homemade or use pre-made pie crust)
Preheat oven to 350F degrees.
While the pie crust is pre-baking, whisk together the eggs, ham, milk, onion, cheeses until combined. Sprinkle with salt and pepper. When pie crust is ready -
Pour the egg mixture into crust. If desired, sprinkle the top lightly with more pepper. (slice and add optional tomato slices on top)
Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. I do turn my broiler on low and let the quiche brown a bit more (approx 2 mins) Allow to cool for 3 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes very well, up to 2 months.
*1 Cup Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised.
(I used half 2% and half heavy cream)
Recipe & Photos by: Diane Baker for Canning and Cooking at Home