Ham & Gruyere Quiche

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.

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.

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.

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.
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.

Yield: serves 4 to 6

Ham and Gruyere Quiche

prep time: 10 MINScook time: 40 MINStotal time: 50 mins

ingredients:

  • 1 (9-inch) frozen deep dish pie crust
  • 5-oz chopped ham
  • 5-oz gruyere cheese, grated (or swiss)
  • 3 eggs
  • 1/2 cup milk (I used 1%)
  • 1/2 cup sour cream (I used light)
  • pepper

instructions:

  1. Preheat oven to 375ºF.
  2. Bake the unfilled pie crust for 8-9 minutes.  Remove from oven.
  3. Place chopped ham in bottom of pie crust.  Top with cheese.  
  4. Whisk together eggs, milk, sour cream and pepper.  Pour over ham and cheese.  
  5. 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.

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Comments

  1. I love this recipe but I have always immediately baked it after preparation. If you freeze this unbaked pie, do you need to thaw it prior to baking it? If not, do you anticipate a longer baking time?

    1. I always thaw before baking and bake as directed above. If you bake it from frozen, you will definitely need to increase the baking time.

  2. I didn't have Gruyere Cheese but I HAD to have this today! So I used what I had, which was alittle shredded Queso cheese, alittle Mozzarella, and alittle grated Parmesan Cheese instead. YUMM!! You really can't go wrong using this recipe, thanks for sharing it!

  3. It's perfectly gorgeous! So gorgeous, that'd you wouldn't want to cut into it. WRONG!!! Wish my fork could scoop a mouthful right about now.

  4. I just have to say that you really are my hero!! I love that you work all day and then come home and put together interesting and fun meals for the rest of us to read and drool over!! It totally sparks my creativity in the kitchen and makes me happy just to think about what may come out of the oven next! THANK YOU!!! And oh yeah… BTW- LOVE QUICHE!

  5. I don't know why the whole "real men don't eat quiche" thing even started. It's absurd — who doesn't love Bacon and Egg Pie !? No one. Looks great!

  6. I made ham soup, now I will make ham quiche and see if the Ex-Ex likes it! I just happen to have some gruyère in the frigo at home.

    Merci!

    Teresa

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