homemade ham and cheese quiche
Our easy ham and egg quiche is simple delicious. It is a perfect breakfast when you want to change things up.
We used a deep pie pan to bake our ham and cheese quiche that holds at least 4 cups. You will need to adjust the recipe to fit your pie crust, or possibly make 2.
Watch our video on how to make the quiche or click below.
1 premade pie crust (or you can make your own)
1 cup half and half
1/2 teaspoon pepper
1 cup diced ham
1 cup shredded cheddar cheese (we use mild or medium cheddar)
Preheat the oven to 350F.
Spread out the pie crust into the pie dish. Place parchment paper or aluminum foil over the pie crust.
Place beans onto the foil/parchment paper and place the crust into the oven for 10 minutes. Allow the beans to cool so you can move them out of the pie pan and then remove from pie crust.
If you are thinking about skipping this, please don’t. This keeps the crust from being soggy.
While the pie crust is baking, mix the eggs and half and half. Beat together.
Add the pepper, cheese and ham and mix well.
Pour the quiche mix onto the pie crust and bake for 40-45 minutes until the quiche is firm, and a bit jiggly.
Remove from the oven and allow to cool slightly before serving.
It is very important to cook your pie crust for 10 minutes before putting the egg mix into the shell, or it will become a soggy mess.
You can add other meats and veggies that you want, just keep in mind the depth of your pie dish.
This recipe is based on a deep pie dish (we use Pyrex), you may need to adjust or halve to fit a tin pie pan.