I realize that I have posted multiple quiche recipes on this blog. This is your warning – I have no shame when it comes to my love for homemade quiche, and there will likely be multiple more quiche recipes coming down the pipe in future months. As another note of warning, I like my quiches very eggy. I am not a fan of the flavorless quiche that resembles a block of jello. There is something slightly unnatural about a quiche that wiggles when you poke it.
- 1 Pie Crust
- 1 cup cubed Ham
- 1 cup grated Cheddar Cheese
- 6 Eggs
- 1/4 cup Half & Half (cream or milk can be substituted in)
- 1 tbsp Worcestershire Sauce
- Salt and fresh ground Black Pepper for seasoning
- Preheat the oven to 350 F (~177 C).
- Brown the ham cubes in a hot skillet. This step is optional, but I find that sears in the ham flavor and renders off excess fat.
- Roll out your pie crust, and arrange it in the bottom of a pie plate.
- In a bowl, whisk together the eggs, half & half, and Worcestershire Sauce.
- Season with salt and black pepper. Keep in mind that the ham and cheese can be pretty salty so plan accordingly.
- Sprinkle half of the cheese and ham into the bottom of the pie crust.
- Pour the egg mixture over the sprinkled ham and cheese.
- Sprinkle the remaining ham and cheese over the egg mixture. The ham will sink a bit.
- Bake for 50 minutes to a hour.