{"id":183566,"date":"2025-04-14T04:13:05","date_gmt":"2025-04-14T04:13:05","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/ham-quiche-the-country-cook\/"},"modified":"2025-04-14T04:13:05","modified_gmt":"2025-04-14T04:13:05","slug":"ham-quiche-the-country-cook","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=183566","title":{"rendered":"Ham Quiche – The Country Cook"},"content":{"rendered":"


\n<\/p>\n

\n
\"A\"A<\/div>\n

<\/p>\n

Ham Quiche is a savory dish with a flaky, buttery crust that\u2019s filled with a rich, creamy filling of eggs, melty cheese, and smoky ham!<\/em><\/p>\n

A SAVORY QUICHE RECIPE<\/h2>\n

This Ham Quiche is a great thing to make after Easter to use up any leftover ham! It\u2019s easy to make and can be customized with your favorite veggies or cheeses. You can serve it for breakfast, brunch, lunch, or a light dinner. You literally just mix up the ingredients, dump and bake. It doesn\u2019t get much easier than that!<\/p>\n

\"A<\/figure>\n

FREQUENTLY ASKED QUESTIONS:\u00a0<\/h2>\n
\n
What\u2019s the secret to a good quiche?<\/strong> <\/p>\n

I feel like the secret to making a rave worthy quiche is taking the extra time to blind bake the crust first. Having a properly set, firm crust without the filling will really set it apart from other quiche recipes.<\/p>\n<\/p><\/div>\n

Eggs are expensive, any tips for making this more budget friendly?<\/strong> <\/p>\n

I know some people are going to come at me for sharing a recipe right now that uses so many eggs. I know eggs are pricey right now (some areas of the country more than others.)
* Some tips for getting cheaper eggs are buying them in bulk when possible. Keep checking your weekly circulars for who may have the cheaper eggs as this could change from week to week.
* Buy local. A lot of local farmers or even just regular local folks who own chickens are selling off their eggs right now for much cheaper than you can get at the store. Check your local farmer markets or roadside stands. I\u2019ve had great luck with this recently. A small family farmer shared on Facebook marketplace where they were selling their eggs each week and I got an amazing deal on eggs!
* Also, when you buy your eggs, grab the store brand rather than a national name brand as they tend to be more expensive. Know that free range or organic eggs tend to be more expensive too. Look online right now as well, some name brand egg brands are sharing coupons on their websites.
* If you have a Costco or Sam\u2019s Club membership, they usually have cheaper options. You could even possibly use liquid eggs for a slightly cheaper option. I haven\u2019t tested this myself to know how it will turn out or what it will taste like. Walmart makes something called \u201cEgg Makers\u201d<\/a> (not a paid affiliate link) and it\u2019s a little less than $5 for 32 ounces (some places may have cheaper options) which I think is equivalent to almost 16 eggs. So if you use that for this recipe, I would calculate about 2 ounces per egg which would mean you\u2019d need 10 ounces of the liquid egg for this recipe. If you want to save even more money, you could certainly make a pie crust from scratch if those are ingredients that you normally carry in your pantry.\u00a0<\/p>\n<\/p><\/div>\n

What else can I add to this quiche?<\/strong> <\/p>\n

You can customize the quiche by adding ingredients like spinach, kale, mushrooms, bell peppers, tomatoes, bacon, sausage, turkey, fresh herbs, red onion, shallots, broccoli, or zucchini.\u00a0<\/p>\n<\/p><\/div>\n

Can I skip the quiche crust? <\/strong> <\/p>\n

You can make this a crustless quiche. Oil a pie dish before adding the ingredients and keep an eye on the baking time.<\/p>\n<\/p><\/div>\n

Can I make this ahead of time?<\/strong> <\/p>\n

You can make this the day before. I would assemble it then cover and store it in the fridge before baking it. The next day when ready, preheat the oven and pop it in. <\/p>\n<\/p><\/div>\n

How do I store leftover quiche?<\/strong> <\/p>\n

To store leftovers, allow the quiche to cool to room temperature, then cover it tightly with plastic wrap or aluminum foil. You can refrigerate it for up to 3-4 days. To reheat, warm it in the oven at 350\u00b0F for about 10-15 minutes or until heated through. You can freeze the quiche for up to 3 months.\u00a0<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

\"A\"A<\/figure>\n

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)<\/h3>\n
    \n
  • deep-dish frozen pie crust<\/strong> \u2013 you can make your own homemade crust if you prefer.<\/li>\n
  • yellow onion<\/strong> \u2013 don\u2019t like onion? Leave it out!<\/li>\n
  • salted butter\u00a0<\/strong><\/li>\n
  • garlic <\/strong> \u2013 you can use fresh garlic or the jarred stuff or leave it out and just use the garlic powder. <\/li>\n
  • eggs<\/strong> \u2013 if you have time, allow the eggs to come to room temperature, this will help them blend together much easier. See my frequently asked questions for more information on the eggs and egg substitutes. <\/li>\n
  • heavy cream<\/strong> \u2013 you could also use half and half. You want the fat in the heavy cream or the half and half. It really gives it a richer flavor. I know it\u2019s tempting to use a skim or thinner milk but you really need the fat for this to turn out the best. <\/li>\n
  • milk<\/strong><\/li>\n
  • salt and pepper <\/strong><\/li>\n
  • garlic powder<\/strong><\/li>\n
  • diced ham<\/strong> \u2013 this recipe is perfect for that leftover ham! Dice it up small so that it heats up evenly as the pie cooks. <\/li>\n
  • shredded Monterey jack cheese<\/strong> \u2013 use any combination of cheeses you enjoy. Gruyere and mozzarella cheeses are both fantastic options!<\/li>\n
  • shredded cheddar cheese<\/strong><\/li>\n
  • sliced green onions\u00a0<\/strong> \u2013 this is optional. Adds great color and flavor!<\/li>\n<\/ul>\n
    \"Pie\"Pie<\/figure>\n

    HOW TO MAKE HAM QUICHE<\/h2>\n

    Preheat the oven to 375\u00b0 F. Bake the crust for 10 minutes on a baking sheet. Once cooked set aside to cool. Keep the crust on the baking sheet.<\/p>\n

    \"A\"A<\/figure>\n

    In a saut\u00e9 pan over medium heat saut\u00e9 the onion and butter for 4 minutes or until translucent. Add the garlic. Stir for 1 minute.\u00a0<\/p>\n

    \"Skillet\"Skillet<\/figure>\n

    Remove from the heat. Set aside.\u00a0To a bowl add the eggs, heavy cream, milk, parsley, pepper, salt, and garlic powder. Whisk with a fork until fully combined. Set aside.<\/p>\n

    \"A\"A<\/figure>\n

    To the crust add the ham, cheese, and cooked onion. Carefully pour the egg mixture into the crust. Make sure you don\u2019t overfill the crust.<\/p>\n

    \"A\"A<\/figure>\n

    Gently mix so the ingredients are evenly distributed. Make sure not to scrape the crust.\u00a0<\/p>\n

    \"Quiche\"Quiche<\/figure>\n

    Bake on the lower rack for 35-45 minutes or until a knife inserted comes out clean.\u00a0Add some aluminum foil to the edges if the edges start getting dark.\u00a0Remove from the oven. Serve hot, warm, or chilled.\u00a0Top with green onions.\u00a0<\/p>\n

    \"A\"A<\/figure>\n

    CRAVING MORE RECIPES?\u00a0<\/h3>\n
    \n
    \n
    \"A\"A<\/div>\n
    \n
    \n
    \n
      \n
    • \n

      Preheat the oven to 375\u00b0 F.<\/p>\n<\/li>\n

    • \n

      Bake 1 deep-dish frozen pie crust<\/span> for 10 minutes on a baking sheet. Once cooked set aside to cool. Keep the crust on the baking sheet.<\/span><\/p>\n<\/li>\n

    • \n

      In a saute pan over medium heat saute 1\/2 cup very finely diced yellow onion<\/span> and 1 Tablespoon salted butter<\/span> for about 4 minutes (or until translucent.)<\/span><\/p>\n<\/li>\n

    • \n

      Add 2 garlic cloves, minced<\/span>. Stir for 1 minute or until fragrant.<\/span><\/p>\n<\/li>\n

    • \n

      Remove from the heat. Set aside.<\/p>\n<\/li>\n

    • \n

      To a bowl add 5 eggs<\/span>, 1\/2 cup heavy cream<\/span>, 1\/4 cup milk<\/span>, 1\/2 teaspoon dried parsley<\/span>, 1\/2 teaspoon black pepper<\/span>, 1\/2 teaspoon salt<\/span> and 1\/8 teaspoon garlic powder<\/span>. Whisk with a fork until fully combined. Set aside<\/span><\/p>\n<\/li>\n

    • \n

      To the crust add 1 1\/2 cups diced ham<\/span>, 1 cup shredded Monterey jack cheese<\/span>, 1 cup shredded cheddar cheese<\/span> and cooked onion<\/strong>.<\/span><\/p>\n<\/li>\n

    • \n

      Carefully pour the egg mixture into the crust. Make sure you don\u2019t overfill the crust.<\/p>\n<\/li>\n

    • \n

      Gently mix so the ingredients are evenly distributed. Make sure not to scrape the crust.<\/p>\n<\/li>\n

    • \n

      Bake on the lower rack for 35-45 minutes or until a knife inserted comes out clean.<\/p>\n<\/li>\n

    • \n

      Add some aluminum foil to the edges if the edges start getting dark.<\/p>\n<\/li>\n

    • \n

      Remove from the oven. Serve hot, warm, or chilled.<\/p>\n<\/li>\n

    • \n

      Top with 3 Tablespoons sliced green onions<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

      \n
      \n
        \n
      • Please refer to my FAQ\u2019s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
        \n

        Course: <\/span>Breakfast, Brunch<\/span><\/p>\n

        Cuisine: <\/span>American<\/span><\/p>\n<\/div>\n

        Calories: <\/span>367<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>16<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>26<\/span>g<\/span><\/span> | <\/span>Sodium: <\/span>763<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span><\/p>\n

        \n

        \u201cThe Country Cook\u201d is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

        Ham Quiche is a savory dish with a flaky, buttery crust that\u2019s filled with a rich, creamy filling of eggs, melty cheese, and smoky ham! A SAVORY QUICHE RECIPE This Ham Quiche is a great thing to make after Easter to use up any leftover ham! It\u2019s easy to make and can be customized with […]<\/p>\n","protected":false},"author":1,"featured_media":183567,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[5022,1030,11751,53774],"dealstore":[],"offerexpiration":[],"class_list":["post-183566","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-cook","tag-country","tag-ham","tag-quiche"],"yoast_head":"\nHam Quiche - The Country Cook - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=183566\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ham Quiche - The Country Cook - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Ham Quiche is a savory dish with a flaky, buttery crust that\u2019s filled with a rich, creamy filling of eggs, melty cheese, and smoky ham! 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A SAVORY QUICHE RECIPE This Ham Quiche is a great thing to make after Easter to use up any leftover ham! 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