Ham & Cheddar Quiche
Once a week, we go to our local bakery and gorge ourselves on organic sourdough croissants. It’s pretty much my favorite day of the week. Of course, we can’t eat pure carbs for breakfast so we order quiche as an afterthought I realized the other day though, that I look forward to the creamy slice of quiche just as much as the baked goods. If you are like me and keep homemade pie crust in your freezer as a gift to your future self, this is a breeze to make. If not, it’s still worth whipping up a crust (or buying one pre-made every so often ;).
Ingredients:
pie crust, homemade or store bought
(I usually use the sourdough pie crust recipe from Simple Sourdough)
1 and 1/4 cup heavy cream
6 eggs
1/2 teaspoon salt
fresh ground pepper
1/2 cup grated raw cheddar
1/4 cup ham, diced
Directions:
Preheat your oven to 375 degrees F. Roll out your pie crust to about 1/4 inch thick and line your pie dish. I like to use a 9 inch glass pie dish. Using a fork gently poke a few holes in the bottom of the crust and pop it in the oven for 10 minutes to pre-bake while you mix the filling together.
In a large bowl whisk the cream, eggs, salt, and pepper tighter. When the crust comes out of the oven, pour the egg mixture in the crust. Sprinkle the ham and cheese over top (it will sink as it cooks). Pop it back in the oven for about 25 minutes. It should be slightly browned along the edges of the filling and still a bit wobbly in the center. It will continue to cook a bit after it comes out. Take it out and let it cool for a bit before slicing in! If you notice your pie crust recipe is browning more than you want around the edges you can wrap just the crust in tin foil.
