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A classic brunch favorite! This quiche features a flaky, buttery crust filled with a rich, creamy custard, savory diced ham, and nutty Gruyère cheese. Perfect for breakfast, lunch, or a light dinner.
Prepare the Pie Crust (Pâte Brisée)
Blind Bake the Crust
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A classic brunch favorite! This quiche features a flaky, buttery crust filled with a rich, creamy custard, savory diced ham, and nutty Gruyère cheese. Perfect for breakfast, lunch, or a light dinner.
This french recipe takes 100 minutes to prepare and yields 8 servings. At 411.32 calories per serving with 14.43g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Prepare the Custard Filling
Assemble and Bake the Quiche
Cool, Garnish, and Serve
Replace the diced ham with 6 slices of cooked and crumbled bacon or lardons. Sautéed onions are also a traditional addition.
Omit the ham and add 1.5 cups of sautéed vegetables like spinach (well-drained), mushrooms, bell peppers, or broccoli.
Swap Gruyère for other good melting cheeses like sharp cheddar, Swiss, Monterey Jack, or a combination.
For a lower-carb option, skip the crust. Generously butter a 9-inch pie dish, add the ham and cheese, pour the custard over, and bake for 30-35 minutes.
The combination of eggs, ham, cheese, and milk provides a significant amount of high-quality protein, which is essential for muscle repair, immune function, and maintaining satiety.
Gruyère cheese, heavy cream, and milk are excellent sources of calcium, a vital mineral for building and maintaining strong bones and teeth.
Eggs are a natural source of several B vitamins, including B12 and riboflavin (B2), which play a crucial role in energy metabolism and nervous system health.
A typical slice of homemade ham and cheese quiche contains approximately 400-450 calories, depending on the exact ingredients used, particularly the fat content of the dairy and ham.
While delicious, this quiche is a rich dish high in protein and calcium. However, it is also high in saturated fat and sodium from the butter, cream, cheese, and ham. It's best enjoyed in moderation as part of a balanced diet.
Absolutely! To save time, you can use a refrigerated or frozen 9-inch pie crust. Follow the package instructions for pre-baking (blind baking) before adding the filling.
A watery quiche can be caused by not blind-baking the crust, using watery vegetables without pre-cooking them, or overbaking, which can cause the custard to curdle and separate. Ensure the center is just set with a slight wobble before removing it from the oven.
Yes, quiche is great for making ahead. You can bake it completely, let it cool, then cover and refrigerate for up to 3 days. Reheat individual slices in the microwave or a whole quiche in a 325°F (160°C) oven until warmed through.
Yes. Bake the quiche and let it cool completely. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.