I find that sometimes my quiches with ham in them can turn out a little runny. I think the moisture from the ham comes out when it cooks. I happened to remember that when I was making this quiche and sautéed the ham in the skillet before adding it to the pie crust. The quiche wasn't runny, so I think this step helped. The water content may vary by brand of ham, I used Honey Baked Ham.
Honey Ham and Cheese Quiche
- 1 9-inch frozen deep dish pie crust
- 5 oz chopped ham
- 4 oz shredded cheddar cheese
- 3 eggs
- 1 cup heavy cream or milk
- 3 Tbsp honey mustard dressing
- 3 Tbsp sour cream
Preheat oven to 350.
Whisk together eggs, honey mustard dressing, sour cream, pepper and cream. Add ham and cheese. Stir to combine. Pour egg mixture into prepared pie crust.
Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.
CONNECT WITH PLAIN CHICKEN