AuthorAndreaThis is a restaurant quality quiche, meaning it is more rich, less eggy, but delicious! I use carved ham and Swiss cheese, but the flavor options are endless. Let the quiche cool to a warm temperature, not hot, before serving.
Preheat oven to 425 degrees.
Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes. This step is very important or your crust will be raw when it is done.
Reduce oven to 325 degrees
Cook ham and onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside. If using bacon, fully cook bacon, then add onion and spices.
Whisk eggs, egg yolks, half and half, and milk together in a large bowl. Add thyme and stir to combine.
Sprinkle 2/3 of onion ham mixture on the bottom of the baked crust. Top with 1/3 cooked ham and 2/3 Swiss cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-ham mixture, remaining ham, and remaining cheese.
Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.
Ingredients
Directions
Preheat oven to 425 degrees.
Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes. This step is very important or your crust will be raw when it is done.
Reduce oven to 325 degrees
Cook ham and onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside. If using bacon, fully cook bacon, then add onion and spices.
Whisk eggs, egg yolks, half and half, and milk together in a large bowl. Add thyme and stir to combine.
Sprinkle 2/3 of onion ham mixture on the bottom of the baked crust. Top with 1/3 cooked ham and 2/3 Swiss cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-ham mixture, remaining ham, and remaining cheese.
Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.
