Monday, July 02, 2012

Ham and Three-Cheese Quiche


A tender, flaky crust and loads of Parmesan, cheddar and Swiss cheese are the highlights of this dish!  These can be made into minis in a muffin tin, but I usually do a large quiche and serve it family-style.


Roll out a single pie crust (I use store-bought) using a little flour to ensure it won't stick to surface and rolling-pin.


Drape crust over a large pie dish or round casserole dish. Cut away excess and crimp to your liking. I prefer to leave it pretty basic by just tucking in the edges. Cover crust with foil and fill with dried beans (I used dried split-peas).


Bake at 375º for 20 minutes or until crust is pretty set, then remove foil (and beans) and bake for another 5 minutes or just until crust is starting to lightly brown.  Set aside while you prepare filling.

For the filling:
  • 1 1/2 c. chopped deli ham
  • 1/3 c. chopped deli Swiss cheese
  • 1/4 c. shaved Parmesan
  • 1 c. shredded cheddar cheese
  • 3/4 c. sliced green onions (plus more for garnish)
  • 3 eggs
  • 1 1/4 c. heavy cream or milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
Prepare ham, cheeses and green onion.


Whisk eggs with cream (or milk), salt and pepper. Spread the ham, cheeses and green onions in crust, then pour egg mixture over the fillings.


Lower oven to 350º and bake for 50 minutes or until filling is "set." Allow to cool 20 - 30 minutes before slicing.


Lower oven to 350º and bake for 50 minutes or until filling is "set." Allow to cool 20 - 30 minutes before slicing.
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