Quiche is one of those dishes I enjoy from time to time throughout the year. It’s great for breakfast or lunch and the family loves it! It is also the perfect dish when entertaining. This Easter my family enjoyed ham for dinner. We almost always have leftovers with ham and yesterday was no exception. One of the best parts of leftovers is making them into something new. This quiche is filled with goat cheese, feta and ham. If you prefer cheddar over feta you can easily swap one for the other. I’ve made it both ways and it is delicious either way! However, I do like to keep the goat cheese in the recipe as it adds a nice creamy texture.
You will want to start with a pie crust. Here’s a tasty recipe you can use. You can freeze the 2nd crust for another time.
Quiche is fantastic in that you can play with the ingredients to get the flavor you like the best. I make this quiche for my family and I do go a little light on the green onions for my kids. If you don’t like green onions then you can leave them out completely or you can add in extra for more flavor. You can reheat leftover quiche later in the oven at 350F/ 175C. Cover the crust with a little foil so it doesn’t get too dark.
Ham and Cheese Quiche
A delicious ham and cheese quiche!
- 1 pie crust
- 3 ounces fully cooked ham (diced) (85 grams)
- 1 tbsp chopped green onion (1/2 – 3/4 of one scallion)
- 2.8 ounces goat cheese (80 grams)
- 2.5 ounces feta (72 grams)
- 6 large eggs
- 1 1/3 cup milk
- 1/4 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 ounce freshly shredded parmesan (set aside for later) (14 grams)
Preheat your oven to 375 F/ 190 C
Lightly flour a clean work surface and roll out the pie dough slightly larger than your pie pan.
Carefully lift the dough into your pie pan and gently press it down into place.
Trim away excess pie dough from the edges of the pan.
Chop the ham into small diced cubes and thinly slice the green onion.
Measure out and finely chop the feta.
Measure out the goat cheese and cut it into small chunks.
Evenly spread out a small handful of ham and onion into the pie shell.
Evenly add the cheeses and ham in layers until you have used all of the ham, green onion, feta and goat cheese.
Add the eggs and milk into a bowl and whisk them together.
Add the salt and pepper to the egg mixture and whisk it again.
Slowly pour the egg mixture over the ham and cheese in the shell. Depending on the size of your eggs you may not use all of the mixture. The pie shell should be mostly full.
Carefully place the filled pan into the oven.
The total cook time is 40-45 minutes. Once you place the quiche in the oven, shred 1/2 an ounce of parmesan and set aside.
Once the quiche has been in the oven for 15 minutes, carefully sprinkle the parmesan over the top.
Continue to bake the quiche for the remaining 25-30 minutes. The egg will puff at the end of the cooking time and turn golden around the sides. Once it sits out for awhile it will flatten.
Let the quiche sit for 5 to 10 minutes.
Enjoy!
You can easily substitute cheddar cheese for the feta. It is delicious both ways.