Ham and Vegetable Quiche

*PLEASE READ THE WHOLE RECIPE BEFORE STARTING

Quiche is definitively in my top ten favorite dishes of all time. There is something so impressive about saying you were able to pull off making a quiche even though this EASY HAM AND VEGETABLE QUICHE is a super simple recipe to follow. I originally made this EASY HAM AND VEGETABLE QUICHE for Father’s Day a month ago and after some feedback, I am pretty confident in this recipe’s ability to please the majority of eaters because (like most of my recipes) it is extremely customizable. The egg mixture is a strong backbone for any fillings you would prefer to add. Don’t worry about missing an ingredient or adding a couple more. This is a light-hearted quiche so make it your own

Supplies

1 Pie Tin 9″
Pie Weights (or equivalent)
2 Large Bowls
1 Large Pan
1 Cutting Board
1 Whisk
1 Spatula
Knives

Ingredients

Pie Crust

1 1/2 Cups AP Flour
1 1/2 TSP Salt
1/2 Cup Butter
4 TBSP Water

Egg Mixture

7 Eggs
4 TBSP Half & Half
Salt and Pepper (to taste)

Filling

8 oz Cubed Ham
1 TBSP Butter
3/4 Cup Diced Onion
3/4 Cup Diced Mushroom
2-3 Cups Spinach
Salt, Pepper, Paprika, Garlic, Parsley (to taste)
3 oz Cheddar & Gruyere Cheese (optional)

Quantity & Time

Serves 6
Prep Time with Pie Crust = 1.5 hours
Baking Time = 35 minutes
Total Time = 2 hours

Instructions

Part One: Pie Crust

Combine dry ingredients in a large bowl. Cube butter and work it into the dry ingredients until the butter is the size of a pea. Gradually add cold water until the dough just comes together.
Wrap the dough in plastic wrap and rest in the refrigerator for at least an hour or overnight.
Take your dough out of the refrigerator and let it sit at room temperature for 2-5 minutes so that it will be easier to work with.
Preheat your oven to 400°F.
Roll the dough out to about 1/8th in thick and place it over your pie tin.
Take your pie crust and poke small holes with a fork or knife along the bottom and sides so the dough does not puff up while blind baking.
Line the inside with parchment paper before filling it with your pie weights. Make sure you fill the weights to the top of your pie dish and press them against the sides so the pie crust maintains its shape.
Bake for 15 minutes. Remove parchment paper and pie weights before placing the pie crust back in the oven and baking for an additional 15 minutes or until golden. Keep an eye on your pie crust. It is very easy to overbake.
Lower the oven temperature to 385°F and set your pie crust aside at room temperature to cool.

Part Two: Filling

Add your cubbed ham to a large pan over medium heat and saute until lightly golden.
Add your onions to the same pan and cook until translucent. Then add your mushrooms and cook until soft.
Season to your preference then add spinach and cover your pan with a lid or equivalent until the spinach has cooked.
Turn off the heat.

Part Three: Egg Mixture

Vigorously whisk eggs and Half&Half in a large bowl. Add salt and pepper to taste.
Take your FILLING and pour it into the bowl that has your egg mixture. Combine.
Pour the quiche filling into the pie crust and grate your cheese over the top.
Bake at 385°F for 30-40 minutes.
Serve with a side salad or on its own and enjoy your easy ham & vegetable quiche.

Notes

You do not need to use my recipe for a pie crust. Storebought or puff pastry are great choices but your blind baking time may differ depending on your brand.
Uncooked beans, rice, or legumes will suffice if you do not have pie weights.
If 7 eggs do not turn out to be enough for whatever reason, mixing in 1 more egg is the best solution.
Half & Half can be replaced with Cream.
Butter can be exchanged for neutral oil or cooking spray.
Feel free to change the vegetables as long as the egg mixture and filling ratio remain the same.
The type of cheese I chose is tailored to my preference but if you have a favorite cheese use it! Or if you hate cheese, don’t use it at all.
Quiche can either be served at room temperature or slightly cool, making this a great recipe to cook in advance.