Ham & Cheese Quiche
pie dish, pie weights, bowl, whisk, oven
- ⅛ bag pie dough (cold)
- pie dish
Roll the dough to fit slightly larger than a 9-inch standard (not deep dish) pie plate. Press into the plate and fold the overhang underneath. Crimp as desired. Freeze for 30 minutes. Meanwhile, preheat oven to 350°F/180°C
- pie weights
Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the oven for 20 minutes. Remove the weights and parchment. Bake again until just starting to brown, 10minutes to 15 minutes more. Set aside to cool slightly.
- ¾ eggs
- 93¾ ml milk
- ¼ tsp salt
- ⅛ tsp black pepper
Whisk the eggs, milk, salt, and several grinds pepper together in a medium bowl until frothy and combined; set aside.
- 46¼ g shredded cheddar cheese
- 46¼ g ham
Sprinkle half the cheese over the pie crust. Top with the ham, then sprinkle with the remaining cheese. Pour the egg mixture into the crust.
Bake for 40 to 50 minutes. Serve warm, at room temperature, or cold.
- ¼ tsp dried oregano (for garnish)
Sprinkle some oregano on top
Enjoy your meal!