A Quiche for Christmas Brunch
About once a month, when our farm egg order threatens to take over the fridge I will whip up a quiche to have on hand for easy lunches the next couple days. Pie crust can feel like an insurmountable obstacle when it comes to making quiche at home, but it’s well worth getting over our fears and just doing it! Once you get the feel for making crust, it’s just so simple and while quiche takes its time in the oven it couldn’t be simpler to mix together. The quiche itself is rich enough to truly satisfy me, but protein rich and light enough to be the perfect lunch with a green salad on the side. Did I mention that you can make it ahead and eat it at room temperature? The perfect quality for a Christmas brunch.
Ingredients:
Makes 6-8 servings
1 serving of Flaky Yogurt Pie Crust in printable recipe
Quiche Filling:
6 eggs
1 cup whole milk
1 cup heavy cream
½ teaspoon salt
pepper to taste
a bit of freshly grated nutmeg
1/2 cup cheddar cheese, grated
½ cup ham, diced
2 tablespoons fresh thyme, finely chopped
Directions:
Follow to instructions for par-baking the crust from the yogurt pie crust recipe above. You’ll prebake it for about 20 minutes at 375 degrees while you mix the filling together. While that’s baking, in a large bowl, whisk 6 eggs. Add the milk, cream, salt, pepper, and nutmeg. When the crust is pre-baked remove the parchment and pie weights and pour the filling over top. Sprinkle the ham and cheese into the filling. It will sink to the bottom and that’s ok! Sprinkle the thyme over top and pop it back in the oven for another 25-30 minutes. It will still be a just bit jiggly in the middle when it’s done, but puffed and golden around the edges. Take it out of the oven and let it cool for about 15-20 minutes before serving. It’s also delicious served at room temperature or pre-baked and heated back up gently in the oven before serving!
