| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 refrigerated pie crust (from a 15-ounce package)
- 2 teaspoons olive oil
- 3 green onions, chopped (about 1/4 cup)
- 1 cup chopped cooked ham
- 1 clove garlic, minced
- 1 cup half-and-half (or whole milk)
- 2 tablespoons Dijon mustard
- 1 teaspoon soy sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 2 large eggs plus 1 white
- 2 tablespoons chopped jarred roasted red peppers, rinsed and drained
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 1/2 cups grated Swiss cheese
- 1/2 cup plus 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 425 degrees F.
- Fit the piecrust into a 9-inch deep-dish pie plate according to the package directions; fold edges under and crimp. Prick bottom and sides of the pie crust with a fork.
- Line the pastry with aluminum foil and fill with pie weights or dried beans. Bake for 7 minutes. Remove the weights and foil and bake until the bottom is golden brown, 3 to 4 more minutes. Reduce the oven temperature to 400 degrees F.
- While the pie crust is cooking, heat the oil in a medium skillet over medium-high heat. Add the green onions and cook 2 minutes, stirring occasionally, or until tender. Stir in the ham and garlic and cook 1 minute longer until the garlic is fragrant. Let cool slightly.
- Whisk together the half-and-half, Dijon mustard, soy sauce, salt, pepper, whole eggs and egg white in a medium mixing bowl. Then add the roasted red peppers, oregano and basil.
- Sprinkle the Swiss cheese over the bottom of the pastry shell. Top with 1/2 cup of the Parmesan cheese and the ham mixture. Pour the egg mixture over the top. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
- Bake until the center is set, 35 to 40 minutes, shielding the crust with aluminum foil, if necessary. Transfer to a wire rack and let cool for 10 minutes before serving.
- Tip: If your quiche isn’t quite done but you’re in a pinch to get it on the table, just stick it in the microwave for 60 seconds. This will help the eggs to set up.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 522 |
| Total Fat | 35 g |
| Saturated Fat | 17 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 26 g |
| Cholesterol | 140 mg |
| Sodium | 932 mg |
Reviews
It was a decent quiche.
Delicious! Great flavors. Will cut back slightly on the Dijon next time, it overwhelmed it just a little. Was going to pair it with a salad but did a fruit salad at the last minute and very happy I did, paired perfectly.
One of my favorites. We loved the fresh basil flavor with the ham and swiss.
Excellent recipe. Easy to put together. I baked it for 45 mins in my electric oven. Cooled for 20 minutes. Love the flavor combo. Happy husband and great recipe for family gatherings.
My whole family loved it. I found the fresh herbs a bright addition. I paired it with a mixed greens salad and a honey mustard vinaigrette which complimented it perfectly. Even my picky 12 year old said it was great. Will definitely make again!
I was disappointed in this recipe. The flavor combination of ham, swiss cheese, parmesan and basil was not for me, and the texture was not as smooth and custardy as I like for Quiche to be. Italian sausage would be a better choice of meat and leave out the swiss cheese and add the red pepper and basil, or if you want the ham and swiss leave out the basil.
Think it is time for me to stop trying so many quiche recipes and stick to the basics.