Ham and Cheese Quiche with a Twist
Description
Turn leftover ham into a creamy, cheesy quiche with caramelised onion and a touch of Dijon mustard. This easy ham and cheese quiche is perfect for lunch, brunch or a simple family dinner
Ingredients
Instructions
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Prepare the crust
Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish and prick the bottom lightly with a fork. Line with parchment paper and pie weights. Bake for 10 minutes, remove the weights and parchment, then bake for another 3–5 minutes.
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Caramelise the onion
Melt the butter in a skillet over medium-low heat. Add the sliced onion and cook for 12–15 minutes, stirring occasionally, until soft and golden.
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Add the filling
Spread the caramelised onion over the bottom of the partially baked crust. Top evenly with the diced ham and shredded cheddar.
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Make the custard
Whisk together the eggs, milk, heavy cream, Dijon mustard, garlic powder, black pepper and nutmeg. Stir in the chopped chives.
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Assemble
Slowly pour the egg mixture over the ham and cheese. Gently shake the dish to help the custard settle evenly throughout the filling.
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Bake
Bake for 35–45 minutes, until the edges are set and the centre has only a slight wobble. Cover the crust edges loosely with foil if they begin to brown too quickly.
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Rest and serve
Remove from the oven and allow the quiche to rest for 10–15 minutes before slicing. Garnish with additional fresh chives if desired.
Note
You may not need additional salt because both ham and cheddar can be quite salty.
Dice the leftover ham into relatively small pieces for even distribution.
Gruyère or Swiss cheese can replace some or all of the cheddar.
For a lighter version, replace the heavy cream with additional whole milk.
Refrigerate leftovers in an airtight container for 3–4 days.
The quiche can also be frozen for 2–3 months.
