Quiche With Ham And Cheese
Difficulty:
Quiche with ham and cheese
serves 6
- 3/4 cup of onion - chopped
- 2 teaspoons of butter
- 4 ounces of gruyere cheese
- 4 ounces of provolone cheese
- 4 ounces of deli ham
- 1 ready-made pie crust
- 1 and 1/3 cups of light cream
- 4 eggs
- 1 tablespoon of dijon mustard
- 1/3 teaspoon of salt
- teaspoon of ground black pepper
Pre-heat Oven to 350 Degrees
Chop onion and place in microwave dish.
Add butter and cover with plastic wrap.
Cook in microwave on high for 1 and 1/2 minutes. Set Aside and let cool.
Shred cheese.
Chop ham into 1/4 inch bits.
In a frozen pie crust, layer:
1/3 of the cheese, 1/2 of the onions, and 1/2 of the ham; repeat layering, ending up with cheese on the top.
Set aside.
Mix together cream, eggs, mustard, salt and pepper until well blended.
Slowly pour custard over quiche.
Bake for 50 minutes or until golden brown.
Quiche with ham and cheese
serves 6
- 3/4 cup of onion - chopped
- 2 teaspoons of butter
- 4 ounces of gruyere cheese
- 4 ounces of provolone cheese
- 4 ounces of deli ham
- 1 ready-made pie crust
- 1 and 1/3 cups of light cream
- 4 eggs
- 1 tablespoon of dijon mustard
- 1/3 teaspoon of salt
- teaspoon of ground black pepper
Pre-heat Oven to 350 Degrees
Chop onion and place in microwave dish.
Add butter and cover with plastic wrap.
Cook in microwave on high for 1 and 1/2 minutes. Set Aside and let cool.
Shred cheese.
Chop ham into 1/4 inch bits.
In a frozen pie crust, layer:
1/3 of the cheese, 1/2 of the onions, and 1/2 of the ham; repeat layering, ending up with cheese on the top.
Set aside.
Mix together cream, eggs, mustard, salt and pepper until well blended.
Slowly pour custard over quiche.
Bake for 50 minutes or until golden brown.
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22 Comments
Shaula Evans said:
Kathy, I always thought quiche would be impossible to make.
You’re demystifying all my favourite dishes. Thank you!
Kathy Maister said:
A quiche is one of my all time favorite dishes to make, and eat! I often sprinkle a few caraway seeds on the onion layer of this quiche. They add a really nice flavor!
will said:
Hi Kathy,
I was experimenting with a vegan version of this, using as a replacement for the custard tofu, soy milk and cornstarch as a thickening agent.
With a handblender, I whipped the tofu and soymilk into a thick cream, to which I added some carmelized onions, sauted vegatables and a bit of vegetable stock powder. I added a couple of teasoons of cornstarch to make it set when it cooks.
threw it into a pie shell and it worked ! I cooked it for about an hour at 350 and it came out golden brown and holding its shape.
Ironically I later discoverd that the pie shell was made of beef fat.
oh, well, can’t win them all
Will.
Kathy Maister said:
Will your recipe sounds great! I have been experimenting more and more with tofu. Much to my surprise, and my husbands, you can do some amazing things with tofu!
Cynthia said:
Kathy, there are several things I want to try but am to chicken to do them without your kind of instruction. Also, can you suggest other foods to round out the meal?? Can you tell I am lost in the kitchen? LOL!!! Tomorrow is Quiche night….this should be an adventure!! Have a great weekend. Cynthia
Kathy Maister said:
Hi Cynthia,
In the photo of the my Quiche I am serving it with Taboule, and steamed vegetables. Fruit Salad or a Vegetable Salad would also work quite well.
Good Luck and be sure to let me know how it turns out!
Lee said:
Hello, I just wanted to ask a quick question. If I wanted to add frozen spinach to this dish, which step would I do that?? Thanxks!
Kathy Maister said:
Frozen (chopped) spinach would be a great addition to this recipe! Defrost it and totally squeeze out all the excess moisture (the way I did it in the Lasagna video). Then divide it in two and spread it out between the cheese layers.
Cynthia said:
Kathy…..can I substitute mozzerella and cheddar cheese for this recipe? Thanks…Cynthia
PS…..The roasted chicken yesterday was a smashing success!!!! Thanks!
Kathy Maister said:
Hi Cynthia, All cheddar cheese will work just fine! I’m delighted to hear about the Roasted Chicken!
Juan said:
Hi Kathy!
Is the cream that is poured in this quiche same as milk?
Is it English or French mustard that you used?
Are there any 2 different cheeses that I can mix instead of gruyere & provolone cheese?
2 weeks ago I tried the lasgna! Was amazing! Even my girlfriend didn’t expect that would taste so amazing! Mum also liked it and I took a piece at work for lunch, colleagues were surprised how nice it look!
Wow, I can’t believe I’m cooking such good food! :-))
I also tried the Grilled chicken indoors! Same great meal/taste!
Thank you so much for your fabulous recipes and videos that help me so much in cooking!
Kathy Maister said:
Hi Juan,
Light cream contains about 20% fat. Whole milk will work in this recipe as well.
I like to cook with French style Dijon mustard.
Cheddar cheese and or swiss cheese tastes great in this quiche.
It is great to hear that you are learning how to cook from my videos!
Cheers! Kathy
Alan said:
You should not EVER cook with ready made crusts.
They are full of trans fats, which have been proven to be very unhealthy.
I would love that you give us a recipe to make your own crust, like you did with the chocolate pancakes.
Cheers,
Alan
Kathy Maister said:
Hi Alan, I agree, trans fats are really bad for you. You can now buy many different brands of frozen pie crust without trans fats. Be sure to check the label on the package before buying the pie crust.
Doing a video on How to Make a Pie Crust is a great idea but we do have to remember this site is called “startcooking.com”. Making a pie crust is a bit advanced for a beginner. I have done a post on Ready Made Pie Crusts and one on How to Make a Graham Cracker Crust. I will keep your suggestion in mind when planning future videos. Thanks! Kathy
Harry Martin said:
Your videos are *wonderful* I am so impressed and will add your blog to my recommended list. You sold me in just 2 posts!
Kathy Maister said:
Thanks! The videos and the photo-tutorials are great fun to make (and eat!).
Caitlin said:
I made the ham and cheese quiche, and it turned out great! My only question is….I’m wondering why there was a a lot of juice/liquid at the bottom on the pie crust pan. How can I minimize that? I’m thinking that perhaps my onions (sweet instead of yellow) were microwaved with too much butter (used a little more than you did) or perhaps using mozzarella cheese perhaps did it, since that kind of cheese (even shredded) is a little bit more watery.
Thanks for your help! I’m making it again for a holiday party this friday, so I hope to hear back from you soon!
Neil said:
5 years in College… how have I only found this site now!!?
startcooking said:
Welcome Neil!
I have 60 videos and over 250 photo-tutorials for your viewing pleasure!
Cheers,
Kathy
Cindy said:
Love your videos! I am hooked on them!! Another great recipe.
Caroline said:
Thank you for showing me how to make quiche! It is delicious! I make one for myself with ham, and the other with mushrooms for my parents. We all look forward to quiche night!
startcooking said:
Hi Caroline,
Quiche is one of my favorite things to make! I’m delighted to hear you like this recipe. One variation I love is to add a sprinkle of caraway seeds into the mix. It adds a wonderful flavor!
Cheers,
Kathy