Ham & Cheddar Quiche with Green Salad

For a great dinner (or breakfast!)

Sep 29, 2023

I’m not Julia Child, but I can make a pretty darn good quiche. It turns out you just need the right ratio of eggs & cream— possibly more cream than you’re expecting, but this is what gives the quiche its signature custard-like consistency.

There are a million ways to make quiche— it’s as versatile as pizza, though perhaps with a different set of flavors— but ham and cheese is a favorite around here.

Don’t want to make a salad? You can add some veggies right into the quiche (just make sure to cook them first.)

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Ham & Cheese Quiche with green salad
Cook time = 45-50 minutes (Active time = 10 minutes)
Serves: 6-8

For Dietary Restrictions

Gluten free: Use gluten-free ham and gluten-free pie crust (or omit the crust and make a frittata instead).
Dairy free: omit cheese; use Silk cream substitute.

Kids Can Help

Crack eggs, whisk filling, wash lettuce, make dressing

Ingredients

For the quiche:

2 frozen pie shells
6 eggs
¾ cup heavy cream (or substitute cream & milk with 1.5 cups half & half)
¾ cup whole milk (or substitute cream & milk with 1.5 cups half & half)
4-5 oz ham steak
8 oz shredded cheddar cheese

For the salad + dressing

1 tsp dijon mustard
2 Tbsp balsamic vinegar
½ tsp sugar
1-2 pinches sea salt
¼ cup extra virgin olive oil
1 head leaf lettuce

Directions

Step 1

Preheat oven to 375 degrees.

Step 2

Set both pie shells on a baking sheet to prevent spills and/or smashing your quiches as you take them out of the oven. If you’re using pie shells that don’t already come in pie tins, you’ll need to put them into something first. (Don't have any? You can use a cake pan or cast iron skillet!)

Step 3

Whisk eggs, milk, and cream together.

Step 4

Slice ham lengthwise into ¼ inch strips, then crosswise to create small cubes.

Step 5

Add ham and cheese to egg mixture and stir to combine.

Step 6

Pour filling into pie shells, alternating pours so that they come out roughly even.

Step 7

Bake at 375 for about 40 minutes until the quiches have puffed and browned. (If you’re not sure if they’re done, insert a toothpick in the center— if no egg mixture is pooling, they’re done!) Take out the quiches and allow to cool for a few minutes while you make the salad.

Step 8

Wash and dry the lettuce, then chop into bite-sized pieces.

Step 9

Make the dressing: In a small bowl or glass measuring cup, mix all ingredients except oil with a fork until blended. Slowly stream in oil while continuing to mix until the mixture becomes uniform (this is called emulsifying). You can also make your dressing in a clean glass jar with a lid—just add all ingredients and shake! Taste and add more salt if desired. Once the quiches have cooled, slice and serve with the salad.