Ham and Cheese Quiche Recipe

Diced ham: Provides a savory and slightly salty flavor to the quiche.

Shredded cheddar cheese: Adds a rich, creamy, and tangy taste to the dish.

Milk: Helps to create a smooth and creamy texture in the quiche.

Eggs: The main binding ingredient that gives the quiche its structure.

Salt: Enhances the overall flavor of the quiche.

Black pepper: Adds a hint of spice and depth to the dish.

Pie crust: Serves as the base for the quiche, holding all the ingredients together.

To ensure your quiche has a perfectly flaky crust, blind bake the pie crust before adding the filling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for about 10 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes. This step prevents the crust from becoming soggy when you add the egg mixture.

• diced ham - Substitute with diced turkey: Turkey provides a similar texture and flavor profile, making it a suitable alternative for those avoiding pork.

• diced ham - Substitute with vegetarian bacon bits: For a vegetarian option, bacon bits offer a smoky flavor that mimics ham.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the quiche.

• shredded cheddar cheese - Substitute with shredded Swiss cheese: Swiss cheese adds a nutty flavor that pairs well with the other ingredients.

• milk - Substitute with heavy cream: Heavy cream makes the quiche richer and creamier.

• milk - Substitute with unsweetened almond milk: Almond milk is a good dairy-free alternative that maintains the quiche's consistency.

• beaten eggs - Substitute with egg substitute: Egg substitutes are ideal for those with egg allergies or dietary restrictions.

• beaten eggs - Substitute with silken tofu: Silken tofu can be blended to create a similar texture to beaten eggs, suitable for a vegan quiche.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the quiche.

• pre-made or homemade pie crust - Substitute with phyllo dough: Phyllo dough offers a lighter, flakier crust option.

• pre-made or homemade pie crust - Substitute with cauliflower crust: Cauliflower crust is a low-carb, gluten-free alternative that still provides a sturdy base for the quiche.

• Allow the quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap the cooled quiche tightly with plastic wrap or aluminum foil. Ensure it is sealed well to maintain freshness.
• For added protection, place the wrapped quiche in an airtight container or a resealable plastic bag.
• Store the quiche in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave or oven before serving.
• To freeze, first cool the quiche completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• Label the wrapped quiche with the date to keep track of its storage time.
• Place the wrapped quiche in a freezer-safe bag or container. Freeze for up to 2 months for optimal flavor and texture.
• When ready to enjoy, thaw the quiche in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through.
• For a quick reheat, individual slices can be microwaved directly from frozen. Heat on medium power to avoid overcooking.
• Always check the quiche for any signs of spoilage before consuming, such as an off smell or unusual texture.

• Preheat your oven to 350°F (175°C). Place the leftover quiche on a baking sheet and cover it loosely with aluminum foil to prevent the crust from becoming too brown. Heat for about 15-20 minutes, or until the quiche is warmed through.

• For a quicker method, use the microwave. Place a slice of quiche on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you have an air fryer, preheat it to 300°F (150°C). Place the quiche inside and heat for about 5-7 minutes. This method helps maintain the crispiness of the crust while warming the filling.

• On the stovetop, use a non-stick skillet over medium-low heat. Place a slice of quiche in the skillet and cover it with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• For a toaster oven, preheat to 350°F (175°C). Place the quiche on a piece of aluminum foil or a baking tray. Heat for 10-15 minutes, or until the quiche is thoroughly warmed.

• Oven: Used to bake the quiche at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Essential for blending the eggs and milk into a smooth mixture.

• Pie crust: The base that holds all the quiche ingredients together.

• Baking sheet: Placed under the pie crust to catch any spills and make it easier to handle.

• Measuring cup: Used to measure out the milk accurately.

• Measuring spoons: Used to measure the pinch of salt and pepper.

• Knife: Used to dice the ham into small, even pieces.

• Cheese grater: Used to shred the cheddar cheese.

• Cooling rack: Allows the quiche to cool evenly after baking.

• Spatula: Helps to spread the ham and cheese evenly over the pie crust.

• Oven mitts: Protect your hands when placing the quiche in and taking it out of the oven.

• Pie server: Used to slice and serve the quiche neatly.

Use pre-diced ham: Save time by purchasing pre-diced ham from the store instead of dicing it yourself.

Pre-shredded cheese: Opt for pre-shredded cheese to cut down on preparation time.

Ready-made pie crust: Utilize a pre-made pie crust to avoid the time-consuming process of making one from scratch.

Batch cooking: Make multiple quiches at once and freeze them for future meals, saving time on busy days.

Quick cooling: Place the quiche on a wire rack to cool faster, so you can serve it sooner.