Ham and Cheese Quiche made with farm fresh eggs, heavy cream, diced ham, shredded Cheddar cheese and chives.
I was reluctant to make and post a quiche recipe since the last time I ate one we were in Florida and15 minutes later I fell and shattered my left ankle and broke my right. 🥺 It has been a LONG 5 months!
The ankles are healed internally, but I still can't get full rotation on the left one and have a lot of numbness and stiffness. I'm also having some hardware issues where it pinches the nerve or hits the bone every now and then; causing me to not be able to walk very well.
I continue to exercise as much as possible and they say in time it will heal. One good thing is that I can walk and I can make and share new recipes again!
Cold cuts or deli meats were never a staple in our home; however, while recuperating I had to eat several small meals throughout the day because all of the medication I was taking.
To make it easy on my super attentive husband, I'd eat a half of sandwich for lunch; usually ham and cheese. Which was odd, because I very rarely eat ham unless it's on an Italian sub (hero sandwich for those not from NJ!).
Even then I only crave it once or twice a year. Since deli sliced ham was now a staple in our house I decided to use some to make this Ham and Cheese Quiche.
What is quiche?
Quiche is made by filling a pastry crust with a custard made from cream, eggs and cheese. You can also add meat, seafood and vegetables. Quiche can be served hot or cold, for brunch, lunch, dinner.
The most popular version is called Quiche Lorraine; which is made with bacon, cheese and caramelized onions. Since I can't eat onions, I made a similar version called Bacon and Havarti Quiche.
Quiche can also be made into small, individual portions to serve as an appetizer like these recipes for Spinach & Asiago Mini Quiche and Pumpkin & Brie Mini Quiche.
Ingredients Needed
For this recipe you'll need:
- a flaky pie crust
- large eggs
- heavy cream
- diced ham
- shredded Cheddar cheese
- chopped chives
- Kosher salt
- black pepper
You can make your own pie crust or purchase one in the refrigerator section of your grocery store; which is what I do to same time. You'll only need it for the bottom of the quiche.
I used sliced deli low sodium boiled ham, but you can also use other types like leftover baked ham, black forest ham, Virginia ham, Canadian bacon or even Capicola or Prosciutto.
How do you make Ham and Cheese Quiche?
Start by preheating the oven to 375 degrees F. Remove the pie crust from the refrigerator and allow to sit at room temperature for 10 minutes. Add the crust to the bottom of a 10-inch pie plate; then place the plate on top of a baking sheet.
I like to put the dish on a baking sheet so that it catches any spills should you have any filling leak while cooking. Place in the oven for 5 minutes while you make the filling.
This will allow the crust to harden a bit and ensure the bottom of the quiche is cooked. In a medium bowl, combine the eggs, heavy cream, ham, cheese, chives, salt and pepper. Whisk until well blended.
Remove the baking sheet from the oven; then add the egg mixture inside of the crust. Place the pan back in the oven and cook 30-35 minutes or until the eggs are puffed up, the crust edges are lightly browned and there is no visible liquid in the center.
Once the pan is removed from the oven, allow to rest 5 minutes before cutting into 8 slices. This will give the quiche time to set and make it a little easier to cut into.
This Ham and Cheese Quiche was insanely rich and delicious. It's definitely not something we would eat all of the time, but serve this with a tossed salad and dinner is ready.
It's strange when you associate food with memories; though that's what food really is, isn't it? Whether it's good or bad, you remember events, people or memories that happened while you were consuming it. In any event, I'm not going to let an injury ruin my love of cooking, would you? ~Enjoy!
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Ham Recipes
- Ham and Potato Soup
- Fried Rice with Ham
- Taylor Ham, Egg and Cheese on a Hard Roll
- Ham Casserole
- Calzones
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Ham and Cheese Quiche
Ingredients
- 1 refrigerated pie crust
- 6 large eggs
- 1 cup heavy cream
- 4 ounces diced boiled ham
- 2 ounces shredded cheddar cheese (I used white cheddar)
- 1 teaspoon chopped chives
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F. Remove the pie crust from the refrigerator and allow to sit at room temperature for 10 minutes.
- Add the crust to the bottom of a 10-inch pie plate; then place the plate on top of a baking sheet. (I like to put the dish on a baking sheet so that it catches any spills should you have any filling leak while cooking). Place in the oven for 5 minutes while you make the filling.
- In a medium bowl, combine the eggs, heavy cream, ham, cheese, chives, salt and pepper. Whisk until well blended.
- Remove the baking sheet from the oven; then add the egg mixture inside of the crust. Place the pan back in the oven and cook 30-35 minutes or until the eggs are puffed up, the crust edges are lightly browned and there is no visible liquid in the center.
- Once the pan is removed from the oven, allow to rest 5 minutes before cutting into 8 slices. (This will give the quiche time to set and make it a little easier to cut into).
Leave a Reply