Festive Ham and Gruyere Quiche
This festive quiche combines the savory flavors of ham and Gruyere cheese with a rich, creamy egg custard, all nestled in a golden, flaky pie crust. Perfect for brunch or a light meal, it's a dish that's both elegant and comforting.
Equipment
- Skillet
- Large bowl
- Whisk
- Baking sheet
- Wire rack
Ingredients
Crust
- 1 (9-inch) pre-made pie crust
Filling
- 6 large eggs
- 1 ½ cups heavy cream
- 1 cup shredded Gruyere cheese
- 1 cup diced cooked ham
- ¼ cup minced red onion
- 1 clove garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch nutmeg
- Fresh chives, for garnish optional
Instructions
Prep
- Thaw the pre-made pie crust according to package directions, and blind bake it at 375°F (190°C) for 10-15 minutes if you desire a crispier crust.
Cook Filling
- Heat olive oil in a skillet over medium heat, then sauté the minced red onion for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant, then let the mixture cool slightly.
Assemble
- Sprinkle half of the Gruyere cheese into the prepared pie crust, then layer the diced ham and the cooled onion and garlic mixture over the cheese. Top with the remaining Gruyere cheese.
Custard
- In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until well combined and slightly foamy.
Bake
- Carefully pour the egg mixture over the fillings in the pie crust, ensuring the fillings are submerged.
- Place the quiche on a baking sheet and bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the center is set and the crust is golden brown. Loosely cover the edges with foil if the crust browns too quickly.
Serve
- Allow the quiche to cool on a wire rack for at least 15 minutes before slicing and serving, and garnish with fresh chives if desired.
Notes
For best results, make sure all your ingredients are at room temperature before mixing the custard to ensure a smooth, even texture. You can prepare the filling mixture (sautéed onions and garlic, diced ham) a day in advance to save time on the day of baking.