Oh man, do we love a gooey, salty and warm ham quiche for Sunday brunch! Itâ€™s so simple and feels very upscale. Serve the leftovers with a salad later in the week for an awesome lunch.
- 1 basic pie crust, store-bought is fine (we use Pillsbury)
- 5 eggs
- 1/2 C whole milk
- 1 C cream
- 1 C grated sharp cheese, such as Swiss or GruyÃ¨re (we also throw in a bit of cheddar for color)
- A pinch of grated nutmeg
- 1 t fresh thyme (chopped)
- A pinch of salt and pepper
- 1 C ham cubes (we get a bone-in ham steak from the store and dice it up)
- 1/2 C green onions, chopped
Pre-heat the oven to 425ÂºF.
Roll out pie crust and roll it just a bit thinner. Set in pie pan and press down, kinking crust with a fork. Make a few slits in the bottom. Put in over for 8-10 minutes (empty).
Pro tip: put some dried bean in the bottom of the crust to keep it from puffing up too much.
Whisk the eggs in a large bowl and add the milk and cream. Whisk together thoroughly and then stir in the shredded cheese and herbs and green onions.Â
Pull the pie crust from the oven and put the ham chunks in the bottom. Pour the egg and cheese mixture into the pie crust and bake for 30 minutes. If the quiche still has a liquidy and jiggly center, bake for another 10 minutes. If firm, remove from the oven and allow it to cool slightly before serving. Quiche can be served at room temperature.
Pro tip: If your crust edges start to burn, wrap aluminum foil over the edges and keep cooking as instructed above.Â