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Ham and Cheese Quiche by Rosie

one 9″ deep dish crust pie shell, unbaked
5 large eggs
2 cups heavy cream
1 tbs butter, softened
salt & pepper
Dash of Parsley or Oregano
1/2 lb ham, cooked and chopped
2 cups shredded cheddar or other sharp cheese

Make Ahead Preparation:
Preheat the oven to 425 degrees. Spread softened butter on the bottom of the pie shell.
In a large bowl, beat the eggs slightly. Add the cream, salt & pepper and nutmeg and beat until combined.
Pile the ham into the pie shell. Top with the shredded cheese. Pour the egg and cream mixture over the top.
Bake at 425 degrees for 15 minutes. Reduce the heat to 300 and cook for another 30 to 40 minutes, or until a knife inserted in the center comes out clean.
Quiche can also be tightly wrapped in tin foil and refrigerated for several days or frozen for up to four weeks.

Last Minute Assembly:Refrigerated quiche can be heated in a 350 oven for approximately 15 minutes, or individual slices can be micro waved for approximately 60 seconds.

Frozen quiche should be baked in a 350 oven for approximately 30 minutes.

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