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Last Modified: 09/20/11
First Published: 10/21/07
Views: 3041 | | |
| Views: 3041 |
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| | Today we decided to make a few different quiches and then freeze individual slices to keep on 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
 | Method: 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.
|  | Distribute the rest of the cheese on top and bake in a 350 degree F for about 30 minutes. | | | |
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