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A simple Ham & Gruyere Quiche is sure to please your taste buds so look no further for a quick and easy (yet delicious) breakfast that is perfect for a weekday morning or weekend brunch!
If you are unfamiliar with gruyere cheese, it’s a traditional Swiss cheese that is semi-hard and has a rich, creamy, salty, and nutty flavor. It works well as a substitute for Swiss cheese in recipes but also tastes great on its own with some crackers or bread. In this quiche recipe, the gruyere cheese pairs well with the tender and salty ham and the soft and creamy eggs.
The recipe can be found here.
Start by preheating the oven to 425 degrees F.
Next prepare the pie crust. If you are using frozen pie crust, make sure it has time to fully thaw before you start. If you are using refrigerated pie crust, let it sit on the counter for 15-20 minutes to warm slightly so it doesn’t tear as you unroll it. Lay the pie crust in a 9-inch pie pan and fold over the edges or crimp the edges into a pattern.
Scatter the ham and shredded cheese in the pie crust. I typically buy a block of gruyere cheese and shred it myself. I have yet to see pre-shredded gruyere cheese in grocery stores, and the gruyere they do have is often in the “fancy cheese” section. So just an FYI in case you need to check other areas of the store for the product.
In a mixing bowl, whisk together the eggs and half & half. Season with salt and pepper, to taste.
Pour into the pie pan, over the ham and cheese.
Bake (uncovered) for 30-35 minutes or until the eggs are set and the top is slightly browned.
Remove from the oven and let sit for about 5 minutes to firm up. This will make slicing and serving easier!
Once ready, slice and serve warm. Season with additional salt and pepper, as needed, or garnish with fresh chopped chives. Enjoy!
The recipe can be found here.
You can complete your meal with a small side salad, some fresh fruit, or even hashbrowns. I mentioned previously that this makes a great breakfast/brunch recipe, but we’ve made it for dinner in the past, added a side, and finished the leftovers the next day. The leftovers taste just as good!
Happy Cooking!
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