Ham and Cheese Quiche
This simple Ham and Cheese Quiche can be made ahead of time and is totally freezer friendly! A hint of caramelized onions and two kinds of cheese makes this an unbeatable flavor combination!
frozen or refrigerated pie crust
skip if going crustless
half and half
Chopped Bacon, Green Onions, and/or Parsley
Preheat oven to 375 degrees.
Check the instructions of your pie crust, frozen pie crust usually needs to sit out before being unrolled. If so, take it out of the freezer and let it sit as you prepare the next steps.
Slice the onion into ½ inch strings, not too thin as they will reduce as they cook.
Melt the (2 TBS) of butter in a medium skillet over medium-low heat and add the onions.
Cook for about 20 minutes, until they begin to turn brown and caramelize.
as they cook.
Add the diced ham and cook for an additional 7 minutes to allow the flavors to combine.
Toss in the spinach and cook until the spinach begins to wilt, about 2 minutes. Remove from heat.
Crack the eggs into a medium bowl. Add the half and half and whisk vigorously for two minutes.
Spread the pie crust into a lightly greased 9-inch pie pan or
. (I used a springform pan so that I could remove the entire quiche without harming it.)
Spread the ham/onions/spinach filling over the bottom of the crust. Top with half of the cheeses.
Pour the egg mixture on top. Leave a little bit of extra room as the eggs rise as they bake and you don’t want the filling to overflow.
Top with remaining cheese.
Bake for 35-40 minutes, until the top begins to brown and the middle is set. (Mine took 35 minutes so check it at that time.)
Let it cool for 5-10 minutes prior to serving.
Garnish with bacon, green onions, and/or parsley and serve!
Milk can be used instead of half and half if absolutely necessary. I find that it dilutes the flavor of the eggs slightly while half and half makes the mixture creamier.