Ina Garten Ham and Cheese Quiche Recipe

This Ina Garten Ham and Cheese Quiche Recipe is a creamy and savory recipe, which is made with a flaky, buttery crust and a rich Gruyère cheese filling. It’s a classic, foolproof recipe, ready in about 1 hour and 45 minutes (including chilling time).

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Ina Garten Ham and Cheese Quiche Recipe Ingredients

For the Crust:

• 2 ½ cups all-purpose flour
• 1 cup (2 sticks) cold unsalted butter, diced
• 1 teaspoon salt
• 6–8 tablespoons ice water

For the Filling:

• 4 large eggs
• 1 ½ cups heavy cream
• ½ cup whole milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon nutmeg (optional)
• 1 cup diced ham
• 1 cup grated Gruyère cheese
• ½ cup grated Cheddar cheese
• 2 tablespoons fresh parsley, chopped, for garnish

How To Make Ina Garten Ham and Cheese Quiche

1. Make the Crust: In a food processor, pulse the flour, salt, and cold butter until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Form it into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
2. Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll the chilled dough out and fit it into a 9-inch pie pan. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment and bake for another 5 minutes until lightly golden.
3. Prepare the Custard: While the crust bakes, whisk together the eggs, heavy cream, milk, salt, pepper, and optional nutmeg in a large bowl until smooth.
4. Assemble the Quiche: Scatter the diced ham and both grated cheeses evenly over the bottom of the pre-baked crust.
5. Bake the Quiche: Carefully pour the egg custard mixture over the ham and cheese. Bake for 35–40 minutes, or until the center is just set (it should have a slight wobble) and the top is golden brown.
6. Rest and Serve: Let the quiche cool in the pan for at least 10 minutes before slicing. This allows the custard to set fully. Garnish with fresh parsley and serve warm or at room temperature.

Recipe Tips

• How to get a flaky crust? The secret to a tender, flaky crust is using very cold butter and ice water. This prevents the butter from melting into the flour and instead creates steam pockets during baking, which results in flaky layers.
• How do I prevent a soggy bottom? Blind baking the crust is the most important step. This pre-baking creates a firm, sealed base that won’t absorb the liquid custard, ensuring a crisp bottom every time.
• How do I know when the quiche is done? The quiche is ready when the edges are set and the center still has a slight jiggle when you gently shake the pan. A knife inserted near the center should come out clean.
• Can I use a store-bought crust? Absolutely. To save time, a store-bought pie crust is a great option. Just be sure to follow the package directions for blind baking before you add the filling.

What To Serve With Ham and Cheese Quiche

This rich and savory quiche is a meal in itself but pairs beautifully with fresh, light sides.

• A simple mixed greens salad with a lemon vinaigrette
• Roasted asparagus or cherry tomatoes
• A fresh fruit salad
• A glass of crisp white wine, like a Sauvignon Blanc

How To Store Ham and Cheese Quiche

• Refrigerate: Cover the quiche tightly or store slices in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can freeze the baked and cooled quiche, either whole or in individual slices. Wrap it well in plastic wrap and then foil. It will keep for up to 2 months. Thaw in the refrigerator before reheating.
• Reheat: For the best texture, reheat slices in a 350°F (175°C) oven for 10-15 minutes until warmed through.

Ham and Cheese Quiche Nutrition Facts

• Serving Size: 1/6 of recipe
• Calories: ~750 kcal
• Protein: 25g
• Carbohydrates: 40g
• Fat: 55g
• Saturated Fat: 35g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Ina Garten Spinach Gratin Recipe
• Ina Garten Greek Orzo Salad Recipe