Name: Ham & Cheddar Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 9 inch pie crust, (homemade or store bought); 7 large eggs, (Nellie's Free Range Eggs); 1 1/2 cups heavy cream, (sub half and half ); 1 teaspoon fennel seed; Kosher sea salt & freshly cracked black pepper, (to taste); 1 cup broccoli, (florets fresh, sub frozen ); 1 Tablespoon butter; 1 medium green bell pepper, (diced); 1 medium onion, (diced); 2 cloves garlic, (smashed); 2 cups smoked ham, (diced); 2 cups spinach, (washed and dried); 1 cup cheddar cheese, (finely shredded); 1 cup Swiss cheese, (finely shredded); 1 cup Mini San Marzano Tomatoes, (blistered (optional) )

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Ham and Cheddar Quiche is a favorite here, it leads the way in versatile meals. Breakfast, brunch, lunch, hors-d’oeuvre or dinner it fits the bill. Fillings and flavor combinations are limitless and this quiche recipe comes together in a snap. You’ll find detailed steps below, to make your time in the kitchen run smoothly.

We’re happy to work with our sponsor, Nellie’s Free Range Eggs, to share our awesome Quiche Recipe!

We’re always on the hunt for the best ingredients we can source, from seasonal vegetables and fruit to organically raised meats. I came across Nellie’s Free Range Eggs in the local market, and friends let me tell you they are truly the best on the market. Rich Golden Yolks, that make any recipe so much brighter. They’re dedicated to the humane treatment of hens, so no cramped cages. Hens run free in the sunlight and fresh air and it’s evident in their eggs! They’re Certified Humane, and in addition, they support over 125 small family run farms in the USA! We seriously love Nellie’s Free Range Eggs, and would never promote a product without heart. Nellie’s free-range eggs shine in this Christmas Quiche.

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What Type of Crust Do I Use for a Quiche?

We did whip up an Easy Shortcrust Pastry for the crust, trust me it’s well worth a few minutes of work over a food processor. But if you’re on the fly, you can easily use a refrigerated pie crust.

Blind Bake the Quiche Crust

Blind baking is super simple and keeps your crust from getting soggy while the quiche bakes.

Mastering the Art of Blind Baking: How to Perfectly Pre-bake a Crust

To bake blind, lay the pastry dough over a 9 inch pie pan, then cover with parchment paper (or foil) and fill it with dried beans or rice. This keeps the dough flat against the pan, keeping the dough from bubbling and shrinking.

Bake at 400°F/200°C for 15 minutes, transfer from the oven and lift the beans (or rice) out with the liner and return the shell back to the oven for 10 minutes. Remove from the oven and allow the shell to cool, then proceed with your fillings.

If there are any cracks in your dough after blind baking, whisk up a single egg and brush over the pastry. Place it back in the oven at 400°F/200°C for 5 minutes. Remove and your crust will be sealed.

TIP: If you want to add a decorative edge to your quiche, then make a double batch of Easy Shortcrust Pastry, or purchase two refrigerated pie crusts.

Variety in Every Slice: Exciting Quiche Fillings to Try

Spinach and Feta: A classic combination of sautéed spinach and creamy feta cheese.
Bacon and Cheddar: Crispy bacon and sharp cheddar cheese for a hearty and flavorful quiche.
Mushroom and Gruyère: Sautéed mushrooms paired with nutty Gruyère cheese for a sophisticated twist.
Broccoli and Swiss: Tender broccoli florets and melty Swiss cheese create a delightful quiche filling.
Ham and Gouda: Diced ham and smoked Gouda cheese offer a savory and smoky flavor profile.
Tomato and Basil: Fresh tomatoes and fragrant basil leaves for a light and refreshing quiche.
Asparagus and Parmesan: Roasted asparagus spears paired with sharp Parmesan cheese for a deliciously elegant quiche.
Smoked Salmon and Dill: Luscious smoked salmon and aromatic dill bring a touch of luxury to your quiche.
Caramelized Onion and Goat Cheese: Sweet caramelized onions and tangy goat cheese for a savory-sweet quiche experience.
Sundried Tomato and Mozzarella: Tangy sundried tomatoes and creamy mozzarella cheese create a burst of Mediterranean flavors in your quiche.

With these exciting quiche filling options, you can customize your quiche to suit any taste preference or occasion.

Step-by-Step Guide: Assembling Your Perfect Quiche

If using fresh broccoli, steam for 3 minutes on the stove top. If you’re utilizing frozen broccoli you can skip the steaming and move on to the next step.

Then we saute the green bell pepper, onion, garlic, and smoked ham. This does two things, first, it helps to develop a deep rich flavor. Secondly, it ensures that our veg has the perfect bite.

The tomatoes that top this quiche are Mini San Marzano, I personally love a little acid pop with eggs and these tomatoes are perfect. Sauté the tomatoes over medium-high heat, for about 2 minutes. The skin will blister and begin to peel (see below). Remove from the heat and set aside.

Begin layering your quiche, first some broccoli, then the vegetable sauté mixture, ham, a sprinkle of both kinds of cheese, and a pour of the eggs. Add the spinach in a layer and then alternate back and forth with the remaining ingredients until your crust is full. Add the blistered tomatoes at the end if using and top with a little more cheese.

Once the shell is filled with ingredients, you can get creative and add a decorative braid, rope or maybe even some leaves. Here I attached the braids I created earlier from the second batch of Easy Shortcrust Pastry. You can do the same with refrigerated dough too. Be sure to press the dough down gently to adhere to the pie crust. Brush the Braid or decorations with egg wash, which is just a whisked egg.

Place the quiche on a rimmed sheet pan and bake in the 350°F/175°C oven for 35-45 minutes, until a knife inserted into the center of the quiche, comes out clean.

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How to Make Ham and Cheddar Qucihe

Ham & Cheddar Quiche

Quiche is a favorite here, it leads the way in versatile meals. Breakfast, brunch, lunch, hors-d'oeuvre or dinner it fits the bill. Fillings and flavor combinations are limitless and this quiche recipe comes together in a snap.

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Prep Time: 15

Cook Time: 45

Total Time: 1

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Author: Mean Green Chef

Ingredients

1 9 inch pie crust, homemade or store bought
7 large eggs, Nellie's Free Range Eggs
1 1/2 cups heavy cream, sub half and half
1 teaspoon fennel seed
Kosher sea salt & freshly cracked black pepper, to taste
1 cup broccoli, florets fresh, sub frozen
1 Tablespoon butter
1 medium green bell pepper, diced
1 medium onion, diced
2 cloves garlic, smashed
2 cups smoked ham, diced
2 cups spinach, washed and dried
1 cup cheddar cheese, finely shredded
1 cup Swiss cheese, finely shredded
1 cup Mini San Marzano Tomatoes, blistered (optional)

Instructions

Blind Baking Pie Shell

Preheat the oven to 400°F/200°C and bake the pie shell for 15 minutes, transfer from the oven and lift the beans (or rice) out with the liner and return the shell back to the oven for 10 minutes. remove from the oven and allow the shell to cool, then proceed with your fillings. Reduce the oven to 350°F/175°C

Fillings

Whisk the eggs, cream, fennel seed, and Kosher salt and pepper until well combined. Set aside.
If using fresh broccoli, steam for 3 minutes in the stovetop. If you're utilizing frozen you can skip the steaming and move on to the next step.
Bring a heavy-bottomed pan to medium-high heat, add the butter. Then sauté the bell pepper, onion, garlic and ham for 5 minutes. Remove from the burner.
Begin layering your quiche, first some broccoli, then the sauté mixture, a sprinkle of both kinds of cheese, and a pour of the eggs. Add the spinach in a layer and then alternate back and forth with the remaining ingredients until your crust is full. Add the blistered tomatoes at the end if using and top with a little more cheese.
Place on a rimmed sheet pan and bake in the 350°F/175°C oven for 35-45 minutes, until a knife inserted into the center of the quiche, comes out clean.

Notes

Prep time is approximate.
Quiche will maintain it's freshness, 3-4 days in the fridge.
If freezing wrap tightly in plastic wrap, and then heavy-duty foil, up to 4 months.

Tried this recipe?Let us know how it was!

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