Ham and Gruyere Quiche – eggs, milk, sour cream ham, gruyere cheese – can assemble & freeze for later! SO good! We love it for breakfast, lunch or dinner.
Believe it or not, Chicken Legs is a huge quiche fan. I haven’t made one in a while, so I thought this was the perfect way to use up the last bit of our Easter ham. This quiche was amazing! It was light and fluffy and wonderfully creamy. Chicken Legs said he could have eaten the whole thing himself. Don’t worry – he didn’t. We had some leftover for lunch the next day and it was even better! Chicken Legs has requested that I make two quiches next time so we have plenty of leftovers.
Yield: serves 4 to 6
Ham and Gruyere Quiche
prep time: 10 MINScook time: 40 MINStotal time: 50 mins
1 (9-inch) frozen deep dish pie crust
5-oz chopped ham
5-oz gruyere cheese, grated (or swiss)
½ cup milk (I used 1%)
½ cup sour cream (I used light)
Preheat oven to 375ºF.
Bake the unfilled pie crust for 8-9 minutes. Remove from oven.
Place chopped ham in bottom of pie crust. Top with cheese.
Whisk together eggs, milk, sour cream and pepper. Pour over ham and cheese.
Bake for 40-50 minutes, until center is set and the quiche is lightly browned. Allow to cool for at least 5 minutes before serving.