27 Feb Ham and Cheese Quiche

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Quiche is a great blank slate for anything... especially ham and cheese!

 

I am not a huge fan of recipes. (Funny right? I share one every week…) It’s just, after a while of cooking at home, I have the ability to understand flavors, the muscle memory of measurements and can easily make a good meal without a guide. It’s also because I like things- like quiche- that are a blank slate for whatever ingredients we have.

Adam lovingly calls these “garbage meals.”

Other blank slates? Pizza, salad, stir fry, soup, rice bowls, frittata, egg scrambles… and quiche.

This week we had a bunch of ham left over because the kiddos decided they didn’t like ham. (Even though they have approximately 1343 times before… Ah, toddlerhood.) And, cheese. A whole lot of cheese left over from a weekend’s charcuterie board.

Oh, and we had eggs.

Because, obviously.

So, a meal prepped quiche became my lunch for the week and that is just fine with me.

I know I am not alone in a love for prepared, good, healthy meals. This one even gets bonus points because it could so easily be lunch… or even breakfast.

I make my own crust because it is easy to do so. (Seriously. If you have a food processor, just make it your self. It’s cheaper and the ingredients are probably in your home already.) But, frozen crust does work too.

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Ham and Cheese Quiche
 
Ingredients
  • Crust:
  • 2½ cups all-purpose flour, plus more for rolling
  • 1 cup (2 sticks) butter, cold and cut into ½ inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6-10 tablespoons ice water
  • Quiche:
  • 1 tablespoon butter
  • ½ yellow onion, chopped
  • 6 eggs
  • ½ cup half and half, milk or cream
  • Salt and pepper
  • 1½ cups diced ham
  • 2 cups cheese (I did one cup parmesan and one cup cheddar)
Instructions
  1. Crust:
  2. Mix flour, sugar, and salt in the food processor with a quick few pulses
  3. Add butter, a few pieces at a time and pulse, continue until all the butter is in.
  4. Slowly add the water, one tablespoon at a time with pulses in between, until the dough just barely holds together. (Test: push the crumbly dough together with your fingers, if it sticks together it is ready.)
  5. Empty the dough from the food processor on a clean surface and separate into two even mounds. Use your hands to push each mound just into an individual disk. Sprinkle each with a little flour and wrap in plastic wrap. Refrigerate for at least one hour (and/or freeze the spare for the next time!).
  6. After one hour, on a floured surface, roll out the dough with a floured rolling pin until it makes a 12 inch circle about ⅛ inch thick. Carefully place over a 9 inch pie pan. Use fingers or kitchen shears to trim the edges of the pie dish.
  7. Add filling.
  8. Quiche:
  9. Preheat oven to 375 degrees.
  10. Melt butter in a nonstick pan and cook until soft. Let cool while getting everything else together.
  11. In a large bowl, whisk together eggs, cream/milk, salt and pepper. Stir in ham and cheese, leaving a little cheese to sprinkle on top. Stir in cooked onion. Pour the filling into the pie crust and set on a baking sheet.
  12. Bake for 45 minutes or until set.
  13. Serve warm or chilled.

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