Ham and Cheese Quiche Recipe

Ingredients

• 1 homemade pie crust (9-inch deep dish)
• 4 large eggs
• 1 egg yolk
• 1 1/4 cups heavy cream
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon ground mustard
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 cup chopped ham
• 3 oz (about 3/4 cup) shredded Gruyere cheese
• 3 oz (about 3/4 cup) shredded Gouda cheese (may substitute cheddar)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 cup chopped onion
• 1 cup asparagus, cut into 1/2-inch pieces
• 1/2 cup chopped red bell pepper
• 3-4 cloves garlic, minced

Instructions

1. 1

   Prepare Pie Crust: Prepare pie dough as directed, shape edges decoratively, and refrigerate for at least 45 minutes or up to 5 days. Ensure the crust is well chilled to prevent shrinking during baking.

2. 2

   Blind Bake Pie Crust: Preheat oven to 375 degrees F. Line chilled crust with parchment paper and fill with baking beads or oven-safe weights. Bake for 18 minutes. Remove weights and parchment carefully, prick bottom crust with fork, and bake an additional 10 minutes until lightly golden. Let crust cool slightly.

3. 3

   Mix Egg Filling: In a large bowl, whisk eggs and egg yolk until lightly beaten. Add heavy cream, dried parsley, oregano, thyme, paprika, ground mustard, pepper, and salt; whisk to combine. Stir in chopped ham and shredded Gruyere and Gouda cheeses.

4. 4

   Sauté Vegetables: Heat butter and olive oil in a large skillet over medium-high heat. Add chopped onions and asparagus; sauté for 3 minutes. Add red bell pepper and cook for 2 more minutes or until onions are softened. Stir in minced garlic and cook for 30 seconds. Transfer vegetable mixture to egg mixture and stir thoroughly to combine.

5. 5

   Assemble and Bake Quiche: Pour the combined egg, cheese, ham, and vegetable mixture into the prepared pie crust. Bake uncovered at 375 degrees F for 45 minutes or until the quiche is set but the center still jiggles slightly. Let cool for 15 minutes before slicing and serving. If the center is still runny, bake for an additional 5-10 minutes.