| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 6 ounces smoked ham, cut into 1/4-inch cubes (about 1 cup)
- 1 cup shredded gruyere cheese (about 4 ounces)
- 1 9-inch pie crust, thawed if frozen
- 3 large eggs
- 1 1/4 cups half-and-half
- 1/4 cup finely chopped fresh chives
- Kosher salt and freshly ground pepper
- 1 tablespoon red wine vinegar
- 2 teaspoons dijon mustard
- 3 tablespoons extra-virgin olive oil
- 1 5-ounce package mesclun greens (about 8 cups)
- 4 white mushrooms, very thinly sliced
Instructions
- Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
- Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.
Nutrition Facts
| Calories | 610 calorie |
| Total Fat | 43 grams |
| Saturated Fat | 17 grams |
| Cholesterol | 220 milligrams |
| Sodium | 1000 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 2 grams |
| Protein | 26 grams |
| Calories | 610 calorie |
| Total Fat | 43 grams |
| Saturated Fat | 17 grams |
| Cholesterol | 220 milligrams |
| Sodium | 1000 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 2 grams |
| Protein | 26 grams |
Reviews
Delicious!! Made according to the recipe. Will save this recipe.
Made as written but added a pinch cayenne and a chopped up leek I needed to use up. Very forgiving and easy recipe. Family asked that I make it again
This has terrific flavor! I followed the recipe and seasonings were perfect. I used deli ham, gruyere, and threw in some carmelized onions (half a white onion, sliced and sauteed slowly in EVOO) – superb! I had extra egg mixture so next time would probably use a deep dish crust. The salad accompaniment was a delicious counterpart with the dressing as is. Delicious and perfect for lunch this week! Would not hesitate to serve to guests. Thanks for the recipe!
Simple and delicious!
I just made the quiche. Very good, but I would omit salt as the ham and the cheese are plenty salty as is! Served with fruit.
Really good! Something different and easy to make. A nice simple salad as a side and you are good!! I make 2 because we are a big family. It’s worth making!
Good, tasty recipe. I used fat free half and half and do not recommend this. Made the quiche a bit runny. Otherwise stuck to the recipe. Side salad very good and leftovers great.
Was looking for a recipe to use gruyere and whatever else from the freezer could work with it. Found this and needed breakfasts for work, so baked the crust (potato from freezer) with sauce (had 1/4 c extra), meat and cheese, while sautéing greens and mushrooms in a leftover dressing that had about the same ingredients and proportions as the given dressing, adding my house seasoning. Beat 2 more eggs into the extra sauce and scrambled with the greens. Used the “sallet” as a topping for quiche. Also used a few other subs, but it turned out great.
Super easy to make, and tastey too!
This is a favorite at my annual Christmas Brunch!