Ina Garten Ham And Cheese Quiche

Easy, delicious, and takes around 1 hour to make, this Ham and Cheese Quiche by Ina Garten is prepared using pie dough, shredded cheddar cheese, Swiss cheese, diced cooked ham, and eggs. This savory Ham and Cheese Quiche recipe is perfect for breakfast, brunch, or dinner and can serve up to 6 people.

Ina Garten Ham And Cheese Quiche Ingredients

• 1/2 (14.1-ounce) package of refrigerated or frozen pie dough, thawed if frozen (or use homemade)
• 1 1/2 cups shredded sharp cheddar or Swiss cheese, or a combination
• 1 1/2 cups diced cooked ham
• 3 large eggs
• 1 1/2 cups whole milk, half-and-half, or heavy cream
• 1 teaspoon kosher salt
• Freshly ground black pepper

How To Make Ina Garten Ham And Cheese Quiche

1. Prepare the Dough: Roll out the pie dough to fit a 9-inch pie plate (not deep-dish). Press it into the plate, folding any overhanging dough underneath. Crimp the edges if desired, then freeze for 30 minutes.
2. Preheat and Blind Bake: Preheat your oven to 350°F. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake in the lower part of the oven for 20 minutes.
3. Remove Weights and Continue Baking: Take out the weights and parchment, then bake the crust for another 10 to 15 minutes, or until it turns lightly golden. Let it cool slightly.
4. Make the Egg Mixture: In a bowl, whisk the eggs with your choice of dairy, salt, and some black pepper until smooth and frothy.
5. Layer Cheese and Ham: Sprinkle half of the cheese over the cooled crust, followed by the diced ham. Top with the remaining cheese.
6. Add the Egg Mixture: Pour the whisked egg mixture evenly over the ham and cheese, making sure it fills all the spaces without spilling over.
7. Bake and Cool: Bake the quiche for 30 to 40 minutes, or until the edges are firm and the center has a slight jiggle. Let it cool for at least 20 minutes before slicing. Enjoy!

Recipe Tips

• Add some extra flavor: Try mixing in a teaspoon of Dijon mustard to the egg mixture for a subtle tang that enhances the overall flavor without overpowering the ham and cheese.
• Prevent a soggy crust: Brushing the crust with a beaten egg before blind baking creates a barrier, helping to keep it crisp by preventing the filling from soaking into it.
• Use room temperature ingredients: Let the eggs, milk, and ham come to room temperature before mixing, as this helps the quiche bake more evenly and ensures a smoother texture.
• Test for doneness: Insert a toothpick into the center of the quiche. If it comes out mostly clean with just a slight jiggle, it’s ready to come out of the oven.

What To Serve With it

Serve your savory Ham and Cheese Quiche with roasted beet and arugula salad, honey-glazed carrots, parmesan zucchini fries, lemony quinoa, or sautéed garlic mushrooms for a balanced and flavorful meal.

You can also pair it with tomato and avocado salsa or creamy cucumber dill salad to add refreshing and vibrant flavors.

How To Reheat The Soup

To Refrigerate: Wrap the quiche tightly with plastic wrap or place it in an airtight container once cooled. Store it in the refrigerator for up to four days to maintain freshness and prevent drying out.

To Freeze: Wrap individual slices of quiche tightly in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to two months, ensuring no air is left in the packaging to avoid freezer burn.

How To Reheat The Leftovers

In The Oven: Preheat the oven to 350°F. Place the quiche on a baking sheet and cover it with foil to prevent the crust from over-browning. Bake for 15 to 20 minutes, or until heated through.

In The Microwave: Place a slice of quiche on a microwave-safe plate and cover it with a microwave-safe cover to retain moisture. Heat on medium power for 2 to 3 minutes, checking for even heating.

In The Air Fryer: Preheat your air fryer to 325°F, then place a slice of quiche in the basket. Reheat for 5 to 7 minutes until heated evenly and the crust regains its crispiness.

Frequently Asked Questions

What can I use instead of heavy cream?

You can substitute heavy cream with half-and-half or whole milk for a lighter quiche. Keep in mind that the texture might be slightly less rich, but it will still taste delicious.

Can I use bacon instead of ham?

Yes, you can use cooked and crumbled bacon in place of ham. Bacon will give the quiche a smokier flavor, and you can adjust the salt level as bacon tends to be saltier than ham.

Can I add vegetables to this quiche?

You can add vegetables like spinach, mushrooms, or bell peppers. Just be sure to sauté them first to remove excess moisture, as this will help prevent the quiche from becoming soggy.

Try More Barefoot Contessa Recipes:

• Ina Garten Quiche Lorraine
• Ina Garten Asparagus Quiche
• Ina Garten Spinach Quiche
• Barefoot Contessa Crab Quiche