Easy Ham and Cheese Quiche Recipe
This ham and cheese quiche is a perfect easy breakfast that uses premade pie crust. It's layered with ham, cheese, green onions, cheese and served with our simple blender hollandaise sauce.
Servings: 8 people
Calories: 423kcal
Ingredients
Quiche
- 1 tablespoon butter
- 1/2 cup onions white or yellow; minced
- 8 large eggs
- 1 cup milk
- 1/2 cup ham diced
- 2/3 cup shredded cheddar cheese (divided)
- 1/2 cup red bell pepper diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 2 cups French bread cubed
- 1 refrigerated premade pie dough
Blender Hollandaise Sauce
- 3 large egg yolks
- 1 cup butter
- 1 tablespoon lemon juice
- 1-3 tablespoons hot water
- 1/3 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat oven to 350 degrees F.
- Remove the pie crust out of the fridge and let it get to room temperature while you prepare the filling.
- In a small saucepan over medium heat, melt the butter and add the onions. Cook until the onions are a light caramel color, then remove from the heat.
- Crack the eggs into a medium-sized mixing bowl and whisk, then add the milk, ham, shredded cheddar cheese, minced red pepper, garlic powder, salt, pepper, crushed red pepper, and cooked onions. Whisk with a fork until all of the ingredients are well-combined.
- Roll the pie crust out and lay it on top of a 9" pie plate so that it hangs over by about 1/2". Press the pie dough into the edges of the pan. Using your fingers, pinch the edges to make a decorative edge.
- Add the cubed bread evenly over the bottom of the pie dough, then pour the egg mixture on top. Sprinkle the remaining cheese on top of the egg mixture.
- Bake in your preheated oven for 60 minutes, or until the edges of the egg mixture are golden brown. In the meantime, make the hollandaise sauce.
- In a blender, blend the 3 egg yolks for 2 minutes. Turn the blender on low and slowly drizzle the melted butter into the egg yolk mixture (should take about 30-60 seconds), then slowly add the lemon juice and 1 tablespoon of hot water followed by the salt, pepper, and cayenne.
- Turn off the blender and taste, adding a bit more seasoning and up to 2 more tablespoons of hot water to make a thinner consistency.
- Serve quiche warm with the blender hollandaise. Enjoy!
Notes
If your pie crust gets too brown but the quiche isn’t finished cooking, tear off 2? strips of aluminum foil and lightly tuck them around the quiche crust to prevent it from burning.
Storing leftovers: wrap well with plastic wrap and store in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To thaw, transfer to the fridge overnight.
Reheating: reheat in a preheated 325 degree oven until warmed through, or about 30 minutes. Cover the crust with aluminum foil part-way through if it begins to brown too much.
Nutrition
Calories: 423kcal | Carbohydrates: 7g | Protein: 14g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 363mg | Sodium: 662mg | Potassium: 215mg | Sugar: 3g | Vitamin A: 1615IU | Vitamin C: 14.5mg | Calcium: 161mg | Iron: 1.6mg