Breakfast · Lunch · Dinner · Pork
Ham and Cheddar Quiche
A creamy custard filled with diced ham and sharp cheddar in a flaky crust. Good warm or at room temperature.
⏱ 1 hr 10 min (15 min prep, 45 min cooking, 10 min waiting)
🍽 Serves 6 · 1 wedge
make aheadkid friendlyfreezer friendlyleftovers
ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Quiche
- 1 sheet Refrigerated pie crust, refrigerated
- 4 Eggs, large
- 1½ cup Half-and-half
- ¼ tsp Table salt
- ¼ tsp Ground black pepper
- ⅛ tsp Ground nutmeg
- 1 cup Ham steak, diced
- 1 cup Cheddar cheese (block), shredded
- 3 Green onions, sliced
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 9-inch pie plate, mixing bowl, whisk, rimmed baking sheet, instant-read thermometer.
- Heat the oven to 375°F. Fit the crust into the pie plate and crimp the edge. Set it on a baking sheet.
- Whisk the eggs, half-and-half, salt, pepper and nutmeg in a bowl.
- Scatter the ham, cheese and green onions in the crust. Pour the egg mixture over.
- Bake 40 to 45 minutes, until the center is just set and an instant-read thermometer in the center reads 160°F. If the crust edge browns too fast, cover it with strips of foil.
- Let the quiche stand 10 minutes before cutting.
🌡 Safe temperaturesEgg dishes 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadBake up to 3 days ahead and keep it in the fridge. Serve cold, or reheat slices to 165°F.
❄️ FreezerFreeze the baked, cooled quiche wrapped well for up to 2 months. Thaw in the fridge and reheat in a 350°F oven to 165°F.
↺ LeftoversPack a cold wedge for lunch with fruit, or reheat it to 165°F.
🧒 With kidsKids can sprinkle in the ham and cheese and help whisk.
Gluten-free swapUse a gluten-free crust, or bake it crustless in a greased pie plate for about 35 minutes.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.