Ina Garten Ham And Cheese Quiche

This Ina Garten Ham and Cheese Quiche from Barefoot Contessa is Really the Best and Easiest Quiche Recipe Ever. This ham and cheese quiche is made with a store-bought pie crust, shredded cheddar or Swiss cheese, diced cooked ham, eggs, and your choice of dairy. You can choose between milk, cream, or half-and-half based on how rich you’d like your quiche to be.

Serve this ina garten ham and cheese quiche with Creamed Corn, Ramen Noodle Salad, Mexican Rice or Baked Zucchini.

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 Ham And Cheese Quiche 

1. Prep the Dough: Roll out the pie dough to fit a 9-inch standard pie plate(not a deep dish). Press it into the plate and fold any overhanging dough underneath. Crimp the edges if you like. Freeze the crust for 30 minutes. Preheat your oven to 350°F.
2. Blind Bake the Crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the lower third of the oven for 20 minutes. Remove the weights and parchment, then bake for another 10-15 minutes until it starts to brown. Let it cool slightly.
3. Prepare the Filling: In a medium bowl, whisk together the eggs, your choice of dairy, salt, and a few grinds of black pepper until frothy.
4. Layer the Ingredients: Sprinkle half of the shredded cheese over the pie crust. Add the diced ham on top, then sprinkle the remaining cheese over it.
5. Bake the Quiche: Pour the whisked egg mixture into the crust. Bake for 30-40 minutes or until the edges are set but the center has a slight jiggle. Let it cool for at least 20 minutes before serving.

Is Milk Better Than Heavy Cream In Quiche?

Well, milk will make the quiche light while heavy cream will make the quiche more creamy. Half-and-half will land you somewhere in the middle. So, the choice is yours depending on how rich you want your quiche to be.

Storing & Reheating The Quiche

Ham and Cheese Quiche can last in the fridge for up to 5 days. It also can be frozen for up to 3 months. 

To reheat the quiche, simply place it in a 300°F oven until just warm to the touch. If it’s frozen, it’s better to thaw it first before reheating.

How To Make Ham And Cheese Quiche Ahead

You can make the crust 2 days in advance; just blind bake it and wrap it well. Store it in a dry place in the kitchen at room temperature. 

When ready to make the quiche, simply prepare the filling and follow the baking instructions.

Ham Cheese Quiche Variaitons:

Crustless Quiche: This Ina Garten recipe can be used to make a crustless ham and cheese quiche. Use the same filling ingredients, pour them into a greased 9-inch pie plate, and bake for 30 to 40 minutes or until the edges are set but the center has a slight jiggle.

Mini Quiches: The mixture can also be used for mini quiches. Use mini pie tins or a muffin tin and bake for 20 to 25 minutes. This recipe will yield about 12 to 16 mini quiches, depending on the size of your tins.

Try More Barefoot Contessa Recipes:

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