Ham and Cheddar Quiche Recipe | Mean Green Chef (2024)

Ham and Cheddar Quiche is a favorite here, it leads the way in versatile meals. Breakfast, brunch, lunch, hors-d’oeuvre or dinner it fits the bill. Fillings and flavor combinations are limitless and this quiche recipe comes together in a snap. You’ll find detailed steps below, to make your time in the kitchen run smoothly.

We’re happy to work with our sponsor, Nellie’s Free Range Eggs, to share our awesome Quiche Recipe!

We’re always on the hunt for the best ingredients we can source, from seasonal vegetables and fruit to organically raised meats. I came across Nellie’s Free Range Eggs in the local market, and friends let me tell you they are truly the best on the market. Rich Golden Yolks, that make any recipe so much brighter. They’re dedicated to the humane treatment of hens, so no cramped cages. Hens run free in the sunlight and fresh air and it’s evident in their eggs! They’re Certified Humane, and in addition, they support over 125 small family run farms in the USA! We seriously love Nellie’s Free Range Eggs, and would never promote a product without heart. Nellie’s free-range eggs shine in this Christmas Quiche.

What Type of Crust Do I Use for a Quiche?

We did whip up an Easy Shortcrust Pastry for the crust, trust me it’s well worth a few minutes of work over a food processor. But if you’re on the fly, you can easily use a refrigerated pie crust.

Blind baking is super simple and keeps your crust from getting soggy while the quiche bakes.

Bake at 400°F/200°C for 15 minutes, transfer from the oven and lift the beans (or rice) out with the liner and return the shell back to the oven for 10 minutes. Remove from the oven and allow the shell to cool, then proceed with your fillings.

TIP: If you want to add a decorative edge to your quiche, then make a double batch of Easy Shortcrust Pastry, or purchase two refrigerated pie crusts.

Here’s the beauty of a quiche, there are no wrong answer, anything goes! In fact with the exception of the eggs, cream, pastry crust, and cheese. You can change any of our ingredients around to suit your taste and and the ingredients you already have in your pantry!

If using fresh broccoli, steam for 3 minutes on the stove top. If you’re utilizing frozen broccoli you can skip the steaming and move on to the next step.

Then we saute the green bell pepper, onion, garlic, and smoked ham. This does two things, first, it helps to develop a deep rich flavor. Secondly, it ensures that our veg has the perfect bite.

The tomatoes that top this quiche are Mini San Marzano, I personally love a little acid pop with eggs and these tomatoes are perfect. Sauté the tomatoes over medium-high heat, for about 2 minutes. The skin will blister and begin to peel (see below). Remove from the heat and set aside.

Begin layering your quiche, first some broccoli, then the vegetable sauté mixture, ham, a sprinkle of both kinds of cheese, and a pour of the eggs. Add the spinach in a layer andthen alternateback and forth with the remaining ingredients until your crust is full. Add the blistered tomatoes at the end if using and topwith a little more cheese.

Once the shell is filled with ingredients, you can get creative and add a decorative braid, rope or maybe even some leaves. Here I attached the braids I created earlier from the second batch of Easy Shortcrust Pastry. You can do the same with refrigerated dough too. Be sure to press the dough down gently to adhere to the pie crust. Brush the Braid or decorations with egg wash, which is just a whisked egg.

Place the quiche on a rimmed sheet pan and bake in the350°F/175°C oven for 35-45 minutes, until a knife inserted into the center of the quiche, comes out clean.

We 💙 LOVE 💚 seeing your creations! So don’t forget to tag us @meangreenchef or #meangreenchef so we can see what’s happening in your kitchen!