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Ham and cheese quiche

Busy weeknights call for delicious solutions that don’t require hours in the kitchen.

For a quick and easy weeknight dinner or lunch, embrace the convenience of a store-bought frozen deep dish pie shell (Pie Junkie also sells frozen pie shells) to get this comforting meal on the table with a minimum of fuss and a maximum hit of flavour.

Use up that bit of leftover ham and whatever cheese found languishing in the refrigerator; with the addition of eggs, you’ll have a quick, simple and tasty meal in a flash.

Gruyere or old white cheddar is especially good in quiche but use anything you have. If you prefer to make your own crust, ensure it’s a 9-inch crust to capture the filling.

Ham and cheese quiche
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Classic Ham and Cheese Quiche

When buying the pie shell, consider picking up a pre-made salad,making your meal easier still.

Ingredients

  • 1 frozen 9-inch deep-dish pie shell (thawed according to package instructions)
  • 4 large eggs
  • 1 1/2 cups coffee or table cream (18%)
  • salt and pepper
  • 1 cup cooked ham, chopped
  • 2 cups shredded cheese (mozzarella, gruyere, parmesan, old cheddar - any combination)

Instructions

  • Preheat oven to 375 F.
  • If the pie shell instructions recommend pre-baking, follow those directions. For a filled quiche, pre-baking the shell for10-15 minutes can help prevent a soggy bottom. Remove from oven and set aside.
  • In a large mixing bowl, whisk the eggs until lightly beaten.
  • Add the cream and a pinch of salt and pepper; whisk until well combined.
  • Stir in the diced ham and shredded cheese, ensuring the fillings are evenly distributed.
  • Place the prepared pie shell on a baking sheet (to watch any potential spills) and pour in the egg mixture. Be careful not to overfill.
  • Bake for 40-45 minutes, or until the center is set and no longer jiggly. The edges should be light golden brown. A knife inserted near the center should come out mostly clean.
  • Let the quiche rest for at least 10-15 minutes before slicing and serving. This allows the filling to set further and makes it easier to cut.