Description
Ina Garten’s ham and cheese quiche combines classic French culinary elegance with homestyle comfort. Rich, flaky pastry cradles a luxurious blend of savory ham, melted cheese, and creamy eggs that promise to delight your palate and warm your soul.
Ingredients
Scale
Main Protein and Cheese:
- 1 ½ cups diced cooked ham
- 1 ½ cups shredded sharp cheddar or Swiss cheese
Eggs and Dairy:
- 3 large eggs
- 1 ½ cups whole milk, half-and-half, or heavy cream
- 1 teaspoon kosher salt
- Freshly ground black pepper
Pastry:
- ½ (14.1 ounces / 400 grams) package of refrigerated or frozen pie dough, thawed if frozen (or use homemade)
Instructions
- Transform the pie dough into a perfectly shaped crust by gently rolling it to fit a 9-inch (23-centimeter) pie plate. Carefully press the dough into the plate, elegantly folding any excess underneath. Create decorative crimped edges if desired, then place the prepared crust in the freezer for a precise 30-minute chilling period.
- Heat the oven to 350°F (175°C). Carefully line the thoroughly chilled crust with parchment paper, ensuring complete coverage. Fill the lined crust with ceramic pie weights or dried beans, distributing them evenly to prevent bubbling. Position the crust in the lower third of the oven and bake for exactly 20 minutes.
- Meticulously remove the pie weights and parchment paper. Return the partially baked crust to the oven for an additional 10 to 15 minutes, allowing it to develop a delicate golden hue. Set aside to cool slightly and stabilize.
- In a spacious mixing bowl, whisk the eggs with selected dairy, incorporating a pinch of salt and freshly ground black pepper. Continue whisking until the mixture becomes smooth, light, and wonderfully frothy.
- Distribute half of the grated cheese evenly across the cooled crust’s surface. Scatter the diced ham uniformly over the cheese layer, then crown with the remaining cheese, creating a delectable foundation.
- Gently pour the whisked egg mixture over the ham and cheese, ensuring complete and even coverage. Carefully maneuver the liquid to fill all spaces without causing overflow.
- Transfer the quiche to the oven and bake for 30 to 40 minutes. The ideal quiche will showcase firm edges with a subtle center jiggle. Allow the quiche to rest and settle for a minimum of 20 minutes before slicing, enabling perfect structural integrity.
Notes
- Savor this versatile quiche at room temperature for the most delectable flavor and stunning presentation.
- Refrigerate leftovers and reheat gently to preserve the quiche’s delicate, velvety texture.
- Experiment with ingredient swaps like crispy bacon, fresh spinach, or your personal favorite mix-ins for endless culinary creativity.
- Whisk eggs thoroughly to incorporate air, guaranteeing a light, cloud-like quiche texture that melts in your mouth.
- Position the quiche on a lower oven rack to achieve a perfectly golden, evenly baked bottom crust that crumbles with delightful crispness.
- Allow the quiche to rest after baking, giving the custard time to set completely and develop its rich, silky consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 364 kcal
- Sugar: 2 g
- Sodium: 410 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 186 mg