How to Make Quiche Ham and Cheese: The Ultimate Guide

Craving a savory and satisfying meal that’s both elegant and easy to prepare? Look no further than the classic quiche! This versatile dish can be customized with a variety of fillings, but today we’re focusing on the timeless combination of ham and cheese. This blog post will guide you through every step of the process, from making the crust to achieving that perfect golden-brown top. So, whether you’re a seasoned chef or a kitchen novice, get ready to learn how to make quiche ham and cheese like a pro!

The Art of Making a Flaky Crust: A Foundation for Success

The foundation of any great quiche is a perfectly flaky crust. While you can always opt for store-bought, making your own is surprisingly simple and elevates the entire dish. Here’s what you’ll need:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• 1/4 cup ice water

Instructions:

1. Whisk together: In a large bowl, whisk together the flour and salt.
2. Cut in the butter: Using a pastry blender or your fingertips, cut the chilled butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add water: Slowly drizzle in the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overwork the dough.
4. Form a disc: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This will allow the gluten to relax, resulting in a more tender crust.

The Filling: A Symphony of Flavors

The filling is where the real magic happens. Here’s what you’ll need for a classic ham and cheese quiche:

• 6 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 cup diced cooked ham
• 1 cup shredded Gruyère cheese

Instructions:

1. Preheat your oven: Set your oven to 375°F (190°C).
2. Prepare the crust: Roll out the chilled dough on a lightly floured surface to a 12-inch circle. Gently transfer it to a 9-inch pie plate, pressing it into the bottom and sides. Trim any excess dough and crimp the edges.
3. Blind bake the crust: Prick the bottom of the crust with a fork and line it with parchment paper. Fill the parchment with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment and bake for another 5 minutes, or until the crust is lightly golden.
4. Whisk together the egg mixture: In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and Parmesan cheese until well combined.
5. Assemble the filling: Pour the egg mixture into the pre-baked crust. Top with the diced ham and shredded Gruyère cheese.
6. Bake until set: Bake for 30-35 minutes, or until the center of the quiche is just set and the top is golden brown.

Tips for Quiche Perfection

• Don’t overbake: The quiche should be set in the center but still slightly jiggly. Overbaking will result in a dry quiche.
• Rest before serving: Let the quiche cool for at least 10 minutes before slicing and serving. This will allow the filling to set properly and prevent it from spilling out.
• Get creative with fillings: Quiche is incredibly versatile! Experiment with different cheeses, vegetables, meats, and herbs to create your own unique flavor combinations.

The Beauty of Leftovers

Quiche is a fantastic dish for meal prepping. It keeps well in the refrigerator for up to 3 days. Reheat individual slices in the oven or microwave until warmed through. You can also enjoy cold slices for a light and refreshing lunch or snack.

Beyond the Basics: Elevated Quiche Ham & Cheese

For a truly special quiche, consider these additions:

• Caramelized onions: Add a layer of caramelized onions to the bottom of the crust for a sweet and savory touch.
• Mushrooms: Sautéed mushrooms add a rich and earthy flavor to the quiche.
• Fresh herbs: Sprinkle a handful of fresh herbs like thyme, rosemary, or chives over the top of the quiche before baking.
• A sprinkle of paprika: Add a touch of color and a subtle smoky flavor to the quiche by sprinkling a pinch of paprika over the top.

Time to Feast: Serving Your Quiche Ham & Cheese Masterpiece

Your quiche ham and cheese is ready! Serve it warm with a side salad, a light soup, or a simple green salad. It’s a perfect dish for brunch, lunch, or dinner, and it’s sure to impress your guests.

Answers to Your Questions

Q: Can I substitute milk for heavy cream?

A: While you can use milk, the quiche will be less rich and creamy. For best results, use a combination of heavy cream and milk, or opt for half-and-half.

Q: Can I freeze quiche?

A: Yes, you can freeze quiche for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. To reheat, thaw in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) until warmed through.

Q: What are some other fillings I can use?

A: The possibilities are endless! Try spinach and feta, broccoli and cheddar, or roasted vegetables and goat cheese.

Q: What kind of pie plate should I use?

A: A 9-inch pie plate is the standard size for quiche. You can also use a tart pan, but make sure it has a removable bottom.

Now that you’ve mastered the art of making quiche ham and cheese, get ready to impress your friends and family with this delicious and satisfying dish. Happy cooking!