Tool

• 9‑inch pie plate

• Parchment paper

• Pie weights

• Rolling pin

Ingredients

• 1 pie crust

• 6 large eggs

• ½ cup heavy cream

• ½ cup whole milk

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 1 cup shredded gruyere cheese, divided

• 1 cup diced ham, divided

• 2 green onions, thinly sliced

Direction

Blind‑Bake the Crust

• Let pie crust soften at room temperature.

• Roll into a 13‑inch circle, about ⅛‑inch thick.

• Press into a 9‑inch pie plate.

• Trim edges, leaving 1‑inch overhang.

• Tuck under and crimp.

• Freeze 20 minutes.

• Preheat oven to 425°F.

• Line crust with parchment and fill with pie weights.

• Bake 10–12 minutes until edges look dry.

• Remove weights and paper.

• Poke crust 10–12 times with a fork.

• Bake 6–8 minutes more until lightly golden.

• Cool crust.

• Reduce oven to 350°F.

Make the Filling

• In a medium bowl, whisk eggs, cream, milk, salt, and pepper.

• Stir in ¾ cup ham, ¾ cup cheese, and green onions.

• Pour into baked crust.

• Place pie plate on a rimmed baking sheet.

Bake

• Bake 30 minutes.

• Sprinkle remaining ¼ cup ham and ¼ cup cheese on top.

• Bake 20–25 minutes more until puffed and fully set.

• Cool 30 minutes before slicing.

• Garnish with more green onion if desired.

Notes

• Pat ham very dry; excess moisture prevents proper setting.

• Cook “wet” mix‑ins first to remove moisture (spinach, onions, broccoli, etc.).

• Let cooked fillings cool before adding to custard to avoid curdling.

• Use a pastry mat for accurate rolling.

• Tent crust edges with foil if browning too quickly.

• Rest quiche 30 minutes before slicing for clean cuts.

Nutrition

(per slice)

Calories: 295kcal • Carbs: 12g • Protein: 14g • Fat: 21g
Saturated Fat: 10g • Polyunsaturated Fat: 2g • Monounsaturated Fat: 7g • Trans Fat: 0.01g
Cholesterol: 184mg • Sodium: 599mg • Potassium: 132mg • Fiber: 1g • Sugar: 2g
Vitamin A: 633IU • Vitamin C: 1mg • Calcium: 223mg • Iron: 1mg