Ham And Cheese Quiche
(8 servings) Printable Version
How To Make A Ham And Cheese Quiche
Beat the 4 eggs. Whisk in the light cream until well blended. Stir in the flour, salt, pepper, cheese and ham.
Pour into pastry shell and bake in preheated at 375 degrees oven for 50 to 50 minutes. Enjoy!
Cooking Notes From Mr Breakfast:
For best results, par-bake your crust for 8 to 10 minutes before filling. Poke a few holes in the bottom of the crust with a fork first to prevent it from warping.
After 50 minutes of cooking the filled quiche, I found that it was fully cooked and the egg had a soft, scrambled-egg-like texture. At 60 minutes, the egg was more firm, producing a quiche that would still hold together well at room temperature (European style).
You can fill the pie crust to the brim with the egg mixture. You may have a little egg mixture left-over. I ended up with about 1 Tablespoon more than I needed.
You can go crazy with this easy recipe... like instead of ham you can add almost anything. Try mushrooms or bacon or even your favorite veggies.
Mr Breakfast would like to thank tigerlilly for this recipe.
Comments About This Recipe
What do you think of Ham And Cheese Quiche?
Overall Average Rating =(out of 5)
Based on 9 votes.
I wonder if you could make this in a muffin pan and leave out the crust. Has anyone tried it?
Comment submitted: 1/26/2015 (#19234)
I was worried the amount of cream was too much so I made it with 1/2 cup milk and 1/2 cup cream and it turned out great.
Comment submitted: 3/31/2012 (#13733)
Good Sunday breakfast. I accidentally left out the flour and it still turned out great. What is the flour for? Didn't seem like it was needed. Good recipe.
Comment submitted: 10/16/2011 (#13031)
This ham and cheese quiche that I made was very good. I was very nervous making it, but it turned out to be rather delicious. Only my mom and my sister tried this recipe, and they loved it as well.
Comment submitted: 3/23/2011 (#12338)
I made this quiche for our office breakfast and it was wonderful. Make sure to bake crust 8 minutes before adding quiche. Also, make sure to use no more than 1 cup of half and half. This recipe is a keeper!
Comment submitted: 1/21/2011 (#11958)
From Hold It
Very simple and easy. Haven't made yet but am very excited.
Comment submitted: 1/9/2010 (#9429)
From Connee (Team Breakfast Member)
I took advice to pre-bake shell, and used a cup of liquid, but used 1/2 half and half and half skim milk (how many times can you use "half" in a sentence? lol)... tried 5 eggs, but it was too many. Also threw in a little onion and fresh spinach with the ham and cheese. Turned out wonderful!
Comment submitted: 12/3/2008 (#7018)
Very good recipe. I prebaked my pie shell for 8 minutes at 400 degrees. It created a flaky crust even on the bottom. I also added mushroom slices and chopped onion.
Comment submitted: 2/20/2007 (#1588)
From Peachy (Team Breakfast Member)
I give this recipe 5 eggs for versatility. When I went to make it, I had no ham and no light cream. I substituted diced smoked turkey and half and half. It was fabulous! I also took the advice of the previous commenters and used only 1 cup of h&h.
Comment submitted: 2/14/2007 (#1520)
GREAT! The cream does need to be cut in half though as I had an overflow with the 9" deep crust shell. Quick and simple, great for fast meal. Thanks!
Comment submitted: 12/26/2006 (#1046)
This was a very simple and wonderful recipe.
I cut the cream in half and it was fine.
Comment submitted: 11/8/2006 (#670)
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