Easy Ham and Cheese Quiche

Ingredients

• 1 disc Pie Crust (13‑inch disc) (store‑bought butter crust or homemade)
• 1 cup Diced Ham (about 180 g; pat dry before cooking)
• 100 g Gruyère Cheese, shredded (divided: 75 g for filling, 25 g for topping)
• 2 Scallions (thinly sliced; green and white parts)
• 6 Large Eggs (room temperature)
• 0.5 cup Heavy Cream (120 ml)
• 0.5 cup Milk (120 ml; any milk will do)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper, cracked
• 1 cup Pie Weights or Dried Beans (for blind baking)

Instructions

1. Bring Crust to Room Temperature

   Place the 13‑inch pie crust disc on the counter and let it sit until it softens enough to roll without cracking.

   Time: PT10M

2. Roll Out the Crust

   Lightly flour a work surface, roll the dough into a 13‑inch circle about 1/8‑inch thick.

   Time: PT5M

3. Fit Crust into Pie Dish and Crimp Edges

   Gently lift the rolled dough, place it in the pie dish, fold the edge under, and crimp for a decorative border.

   Time: PT5M

4. Chill Crust

   Transfer the assembled crust to the freezer and chill for at least 20 minutes (or up to 2 days in advance).

   Time: PT20M

5. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat.

   Time: PT5M

   Temperature: 425°F

6. Cook Diced Ham

   Heat a skillet over medium heat, add the diced ham and cook, stirring frequently, until the moisture evaporates and the ham turns golden, about 5‑7 minutes.

   Time: PT7M

7. Blind Bake the Crust

   Line the chilled crust with parchment paper, add foil balls or pie weights, and bake for 10‑12 minutes until the edges are lightly golden and dry.

   Time: PT12M

   Temperature: 425°F

8. Prepare Fillings

   While the crust bakes, grate the Gruyère cheese, slice the scallions, and set aside.

   Time: PT5M

9. Make Custard Filling

   In a large bowl, whisk together 6 eggs, ½ cup heavy cream, ½ cup milk, ½ tsp salt, and ¼ tsp cracked black pepper. Stir in 75 g shredded Gruyère, the cooked ham, and sliced scallions until evenly combined.

   Time: PT5M

10. Remove Weights and Dock Crust

    Take the partially baked crust out of the oven, discard the parchment and weights, and prick the bottom with a fork to allow steam to escape.

    Time: PT3M

11. Second Bake of Crust

    Return the docked crust to the oven and bake for 6‑8 minutes until the bottom looks set and dry.

    Time: PT8M

    Temperature: 425°F

12. Add Filling and Shield Edges

    Reduce oven temperature to 350°F (175°C). Pour the custard filling into the crust, sprinkle the remaining cheese on top, and cover the outer edge with a pie shield or folded foil to prevent over‑browning.

    Time: PT5M

    Temperature: 350°F

13. Bake Quiche

    Bake at 350°F for 30 minutes.

    Time: PT30M

    Temperature: 350°F

14. Finish Baking

    Sprinkle any remaining cheese (if not added earlier) and continue baking for an additional 20‑25 minutes until the center is fully set and the top is golden.

    Time: PT25M

    Temperature: 350°F

15. Cool and Serve

    Remove the quiche from the oven, place it on a cooling rack, and let it rest for 30 minutes before slicing. Garnish with extra sliced scallions if desired.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

22 g

Fiber

1 g