culinary review

Classic Ham, Cheese & Onion Quiche

Last Modified: 09/20/11
First Published: 10/21/07
Views: 3053
Views: 3053
Today we decided to make a few different quiches and then freeze individual slices to keep onham_quiche hand. Quiche is perfect in that sense: easy to make, so tasty and perfect to cut in slices and freeze. To heat it simply use the microwave or the oven, it defrosts beautifully.

This quiche is a little lighter than the brie and ham quiche we made previously. Instead of heavy cream we utilized half-and-half, (heavy cream will give your quiche a more custard-like your texture, whereas half-and-half is slightly less rich).

Ham, cheese and onion is a classic combination.
Perfect for brunch, lunch or dinner.

Ham, Cheese & Onion Quiche

  • 1 pie dish with rolled out pie dough
  • ½ tablespoon butter
  • 1 cup of ham, chopped
  • 1 onion, chopped
  • 1 tablespoon dry vermouth
  • ½ teaspoon thyme
  • 1 ½ cup of sharp cheese, grated (I used sharp white cheddar)
  • 4 eggs
  • ¾ cups half-and-half
  • salt and pepper




Blind bake the pie dough in a 400 degree oven for about 10 - 15 minutes.

Sauté the onion in the butter on low heat for about 20 minutes, add a little bit of salt. Raise the heat, add the chopped ham, the dry vermouth and the thyme and sauté for a few more minutes. Set aside.

Whisk together the eggs and half-and-half. Add some salt and pepper.


Assemble the pie:

Once the pie dough has cooled down, distribute about a third of the cheese on the dough. Add the ham and cheese mixture and pour over the egg batter.

quicheDistribute the rest of the cheese on top and bake in a 350 degree F for about 30 minutes.