The best Ham and Cheese Quiche featuring a filling of diced ham, sliced green onions, and Cheddar cheese suspended throughout a rich and velvety egg custard. Serve it for breakfast, brunch, lunch, or dinner!
Place a rack at the bottom of the oven. Preheat oven to 400°F. Roll out the pie crust to reach 12” in diameter and add to a 9" pie or tart dish. Fold over and crimp edges, as desired.
Transfer the dish to the freezer for at least 30 minutes. Remove from the freezer, cover with nonstick aluminum foil, and add pie weights (or dried beans) to cover. Blind bake on the bottom rack for 20 minutes. Once cool enough to handle, remove the weights and the foil. Set aside.
Lower oven temperature to 375°. Heat the oil in a sauté pan over medium-high heat. Add diced ham and cook until browned and caramelized in color, about 5-8 minutes. Add green onions and cook for another 1-2 minutes until barely softened. Remove from heat and stir in parsley to wilt (if using). Set aside.
Whisk together eggs, half-and-half, crème fraîche, salt, and black pepper. Place fine-mesh sieve over a medium-sized mixing bowl, pour the custard into the sieve and whisk until all the custard is filtered through.
Add the ham mixture over the partially baked pie shell and sprinkle Cheddar cheese across the top. Pour the custard over the mix.
Bake on the bottom rack at 375° for 25 minutes, or until quiche is puffed and cooked through. The edges should be set, but the center should have a little jiggle to it. Once done baking, transfer to a cooling rack for 15 minutes before cutting into.
The Anthony Kitchen