Ham & Cheese Quiche

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For this recipe you will need:

1 prepared pie crust, I used a Pillsbury refrigerator crust, but you could easily use one of the frozen crusts that come in the pan in the freezer section.
1/2 - 1 LB of Diced Ham
1/2 medium sized onion, diced
6 eggs
1/2 cup Milk (I used 2% since that's what we have in the house)
1/2 cup Cheddar Cheese, shredded
Salt and Pepper to taste, Dried Herbs (or fresh) of your choice


Quiche is such a great, easy dinner.  You can fill it with so many wonderful things, especially leftovers you may want to try a different way.  I originally wasn't going to post this to the blog, but since I had a couple of my facebook friends ask for the recipe, figured others would be interested and that I would share.  Preheat your oven to 375 F.

The first thing I did was cooked my onions in a small saute pan over medium heat on the stove until they were translucent with a little bit of browning, about 10 minutes.  These probably would cook in the oven in the quiche, I just don't like my onions overly crunchy coming out of the oven.  I set my onions aside and then put the ham into the pan that the onions were in.  I turned the pan up to medium high and sauteed the ham a little to remove the extra water.

When ham is processed, water is typically added to it.  My ham we purchased from a local butcher, so it is minimally processed, but I had pulled it out of the freezer, so knew it probably still had a little liquid in it.

While the ham was in the pan, I went ahead and scrambled the eggs with the milk, salt, pepper, and I used several shakes of a Fine Herb Blend from Penzeys Spices.   

So, toss the ham and onions together, and put them into a raw pie crust.  Pour on the eggs, and then top with the cheese.  Place into the oven for 30-40 minutes.  I would suggest either putting your pie pan on a cookie sheet, or putting a cookie sheet on the oven rack under your quiche.   This way if things bubble over a bit the clean up is much easier than having to clean the entire oven.  A  knife inserted into the center of the quiche should come out cleanly.  Well, you might pull out a little melted cheese, but you shouldn't feel a soft, gooey center and see egg come out on your knife.

Bear in mind that if you have a smaller crust/pan than mine you may not use all of the eggs, or if you have a super deep dish crust you may need an extra one or two.  Also if you don't like cheddar cheese or happen to have a different cheese or filling in your house, go ahead & use them!  This is a suggestion based on what we had for dinner last night. 

*edit - I forgot to mention if you want to reduce the calories a bit make a crust-less quiche.  I used to make one with imitation crab & scallions without a crust that was pretty tasty on its own.


Here is what my finished quiche looked like: 

And a single piece.  SO tasty!

I served it with Honey Corn Bread, and wished I had a salad to round it out the rest of the way.   We had apple pieces instead. Just remembered we actually had grapes I found on sale yesterday.  I also had roasted a couple of beets I had in the fridge with the other half of the onion.  I still think a salad would have been nice.

So, still think Quiche would be hard to make?  What types of quiche do you enjoy most?