Ham and Cheese Quiche: The Ultimate Recipe and Guide

Ham and Cheese Quiche: the epitome of comfort food elegance! Imagine sinking your fork into a warm, creamy custard, studded with savory ham and melted cheese, all nestled in a flaky, buttery crust. Is your mouth watering yet? Mine certainly is! This isn’t just a recipe; it’s an invitation to experience a dish that’s been gracing tables for centuries.

Quiche, with its French origins, has a rich history dating back to medieval Lorraine. Originally a simple bread dough filled with eggs and cream, it evolved over time to incorporate ingredients like bacon and, of course, cheese. The addition of ham transformed it into the hearty and satisfying dish we know and love today. It’s a testament to the power of simple ingredients combined with culinary ingenuity.

What makes Ham and Cheese Quiche so universally appealing? It’s the perfect balance of textures and flavors. The creamy custard contrasts beautifully with the salty ham and sharp cheese, while the flaky crust provides a delightful crunch. It’s also incredibly versatile – perfect for breakfast, brunch, lunch, or dinner. Plus, it’s a fantastic make-ahead dish, making it ideal for busy weeknights or elegant weekend gatherings. Whether you’re a seasoned chef or a kitchen novice, this recipe is sure to impress!

Ingredients:

• For the Crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup ice water
• For the Filling:
• 6 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (adjust to taste)
• 1 cup shredded Gruyere cheese
• 1 cup shredded cheddar cheese
• 1 cup diced cooked ham
• 1/4 cup chopped fresh chives (optional, for garnish)

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust, which is crucial for flavor.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter, about the size of peas. These little pockets of butter will create flaky layers in the crust.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten in the flour and result in a tough crust. The dough should be slightly shaggy but hold together when pressed.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling period allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. The dough should be thin enough to easily fit into your quiche dish.
6. Transfer to Quiche Dish: Carefully transfer the rolled-out dough to a 9-inch quiche dish or pie plate. Gently press the dough into the bottom and up the sides of the dish. Trim any excess dough hanging over the edge.
7. Crimp the Edges: Crimp the edges of the crust using your fingers or a fork to create a decorative border. This also helps to reinforce the edges and prevent them from slumping during baking.
8. Pre-Bake the Crust (Blind Bake): Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking. Bake for 15 minutes.
9. Remove Weights and Bake Further: Remove the parchment paper and pie weights. Return the crust to the oven and bake for another 5-7 minutes, or until the crust is lightly golden brown. This pre-baking step, known as blind baking, ensures that the crust is fully cooked and crispy before the filling is added.
10. Cool Slightly: Remove the crust from the oven and let it cool slightly while you prepare the filling.

Preparing the Filling:

1. Whisk Eggs and Dairy: In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. The mixture should be smooth and slightly frothy.
2. Season the Mixture: Add the nutmeg, black pepper, and salt to the egg mixture. Whisk again to incorporate the seasonings evenly. Taste and adjust the seasoning as needed. Remember that the ham and cheese will also add saltiness to the quiche.
3. Combine Cheese and Ham: In a separate bowl, combine the shredded Gruyere cheese, shredded cheddar cheese, and diced cooked ham. Toss to mix well.

Assembling and Baking the Quiche:

1. Layer Cheese and Ham in Crust: Sprinkle half of the cheese and ham mixture evenly over the bottom of the pre-baked crust. This layer will help to create a flavorful base for the quiche.
2. Pour in Egg Mixture: Carefully pour the egg mixture over the cheese and ham in the crust. Make sure the mixture is evenly distributed.
3. Top with Remaining Cheese and Ham: Sprinkle the remaining cheese and ham mixture over the top of the egg mixture. This will create a cheesy and savory topping for the quiche.
4. Bake the Quiche: Bake in the preheated oven for 35-45 minutes, or until the filling is set and the crust is golden brown. The center of the quiche should be slightly jiggly but not liquid. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
5. Let Cool Slightly: Remove the quiche from the oven and let it cool for at least 15 minutes before slicing and serving. This allows the filling to set completely and makes it easier to cut.
6. Garnish and Serve: Garnish with chopped fresh chives (if using) before serving. Serve warm or at room temperature. Quiche is delicious on its own or with a side salad.

Tips for Success:

• Keep Ingredients Cold: Using cold butter and ice water when making the crust is essential for creating a flaky texture. The cold butter creates pockets of steam during baking, which results in layers.
• Don’t Overmix the Dough: Overmixing the dough will develop the gluten in the flour, resulting in a tough crust. Mix only until the dough just comes together.
• Blind Bake the Crust: Blind baking the crust ensures that it is fully cooked and crispy before the filling is added. This prevents the crust from becoming soggy.
• Use High-Quality Ingredients: Using high-quality ingredients, such as Gruyere cheese and cooked ham, will enhance the flavor of the quiche.
• Adjust Seasoning to Taste: Taste the egg mixture before adding it to the crust and adjust the seasoning as needed. Remember that the ham and cheese will also add saltiness to the quiche.
• Let the Quiche Cool: Letting the quiche cool for at least 15 minutes before slicing and serving allows the filling to set completely and makes it easier to cut.

Variations:

• Vegetarian Quiche: Substitute the ham with vegetables such as spinach, mushrooms, onions, or bell peppers. Sauté the vegetables before adding them to the filling.
• Lorraine Quiche: Use bacon or pancetta instead of ham. This is the classic version of quiche.
• Seafood Quiche: Add cooked shrimp, crabmeat, or smoked salmon to the filling.
• Cheese Variations: Experiment with different types of cheese, such as Swiss, Monterey Jack, or Fontina.
• Herb Variations: Add fresh herbs such as thyme, rosemary, or parsley to the filling.

Storage:

• Refrigerate: Leftover quiche can be stored in the refrigerator for up to 3 days. Cover the quiche tightly with plastic wrap or store it in an airtight container.
• Reheat: To reheat, bake the quiche in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat individual slices in the microwave.
• Freeze: Quiche can be frozen for up to 2 months. Wrap the quiche tightly in plastic wrap and then in aluminum foil. To thaw, transfer the quiche to the refrigerator overnight. Reheat as directed above.

Conclusion:

This Ham and Cheese Quiche isn’t just another recipe; it’s a guaranteed crowd-pleaser, a comforting classic, and surprisingly simple to master. From the flaky, buttery crust to the creamy, savory filling, every bite is an explosion of flavor that will leave you wanting more. I truly believe this recipe deserves a spot in your regular rotation.

Why is it a must-try? Well, beyond the sheer deliciousness, it’s incredibly versatile. Need a brunch dish that will impress? This is it. Looking for a satisfying lunch that’s easy to pack? Look no further. Want a light yet fulfilling dinner? Serve it with a side salad, and you’re golden. The combination of salty ham and melted cheese nestled in a rich custard is simply irresistible. Plus, the recipe is forgiving and easily adaptable to your preferences and what you have on hand.

Speaking of adaptability, let’s talk serving suggestions and variations! For a classic brunch, serve warm slices of the quiche alongside a fresh fruit salad and mimosas. For a heartier meal, pair it with a green salad dressed with a light vinaigrette and some crusty bread for soaking up all that delicious custard.

But the fun doesn’t stop there! Feel free to experiment with different cheeses. Gruyere, Swiss, or even a sharp cheddar would all be fantastic substitutes for the Monterey Jack. If you’re feeling adventurous, add some sautéed vegetables like mushrooms, spinach, or onions to the filling. For a vegetarian option, simply omit the ham and load up on the veggies. You could even add a sprinkle of red pepper flakes for a touch of heat.

Another great variation is to use different types of ham. Smoked ham adds a wonderful depth of flavor, while prosciutto offers a more delicate and salty taste. You can also use bacon or even crumbled sausage for a different twist. Don’t be afraid to get creative and make it your own!

I’ve made this Ham and Cheese Quiche countless times, and it’s always a hit. It’s the perfect dish to bring to potlucks, picnics, or any gathering where you want to impress your friends and family. It’s also a great make-ahead option. You can prepare the quiche a day in advance and simply bake it before serving. This makes it ideal for busy weeknights or when you’re entertaining.

I’m confident that you’ll love this recipe as much as I do. It’s a timeless classic that’s sure to become a family favorite. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a slice of happiness.

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. Let me know what variations you tried, what cheeses you used, and how much everyone loved it. I can’t wait to hear all about your culinary adventures! Happy baking! I am sure you will find this Ham and Cheese Quiche to be a recipe you will make again and again.

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