Deep Dish Ham Quiche: A Slice of Comfort

The aroma of a freshly baked quiche, especially one brimming with savory ham and sweet onions, always transports me back to my grandmother’s cozy kitchen. I remember standing on a stool, mesmerized as she’d patiently coax the onions to a golden softness in butter, the scent filling the entire house with warmth. Her ham quiche was legendary, a centerpiece of every family gathering, and a slice of that deliciousness felt like a warm hug. Now, I cherish the opportunity to recreate that same comforting experience in my own kitchen, sharing it with those I love.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes
• Servings: 6
• Yield: 1 pie
• Dietary Type: Not Gluten-Free

Ingredients

• 1 deep dish pie shell (9-inch)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 Vidalia onion, thinly sliced
• ¾ lb smoked ham, cubed into ¼ – ½ -inch pieces
• 4 eggs, beaten
• ½ cup milk
• ½ cup table cream
• 2 tablespoons fresh parsley, finely chopped
• Salt and pepper to taste

Equipment Needed

• 9-inch deep dish pie plate
• Large flat-bottomed skillet
• Medium mixing bowl
• Whisk
• Baking sheet

Instructions

1. First, prepare the pie crust according to package directions or your favorite recipe. Blind bake the crust until lightly golden and set, then remove from the oven and set aside to cool completely. This prevents a soggy bottom.
2. In a large, flat-bottomed skillet, melt the olive oil and unsalted butter over medium heat. This combination provides a lovely depth of flavor and prevents the butter from burning.
3. Add the thinly sliced Vidalia onion to the skillet. Cook over low-medium heat, stirring occasionally, until softened and translucent, about 15 minutes. Be patient; allowing the onions to caramelize slightly will bring out their natural sweetness.
4. Add the cubed smoked ham to the pan with the softened onions. Cook for 5 minutes more, stirring occasionally, until the ham is lightly browned and heated through. Remove from heat and set aside. This step infuses the ham with the onion’s flavor and ensures it’s properly heated.
5. Preheat your oven to 375°F (190°C). Make sure your oven rack is in the center position for even baking.
6. In a medium bowl, whisk together the beaten eggs, milk, table cream, and finely chopped fresh parsley. Season generously with salt and pepper to taste. Don’t be afraid to season aggressively; the filling needs to be flavorful enough to stand up to the crust and ham.
7. Spread the onion and ham mixture evenly into the pre-baked and cooled pie crust. Ensure the mixture is distributed uniformly to guarantee every slice has a balance of ingredients.
8. Pour the egg mixture carefully over the top of the ham and onion mixture. Make sure the egg mixture fills the crust to just below the rim.
9. Place the quiche on a baking sheet. This is essential to catch any potential spills during baking and makes it easier to transfer the quiche in and out of the oven.
10. Bake in the preheated oven for 50-55 minutes, or until the quiche is set and the top is golden brown. The center should be just slightly jiggly but not liquid. A knife inserted into the center should come out mostly clean. If the crust starts to brown too quickly, you can loosely cover the edges with foil during the last 15-20 minutes of baking.
11. Remove from the oven and let cool slightly before slicing and serving. Cooling allows the quiche to set further and makes it easier to slice neatly.

Expert Tips & Tricks

• Blind baking is key to preventing a soggy crust. For an extra-crisp crust, brush the inside with a beaten egg white before adding the filling.
• Don’t overcook the onions. They should be softened and translucent, but not browned or burned.
• Use good quality ham. The flavor of the ham is crucial to the overall success of the quiche.
• For a richer flavor, use Gruyere or Swiss cheese in addition to the ham and onions. Sprinkle the cheese over the ham and onions before pouring in the egg mixture.
• Make-ahead tip: The filling can be prepared a day in advance and stored in the refrigerator. Assemble and bake just before serving.
• If the top browns too quickly, tent the quiche loosely with aluminum foil during the last 15-20 minutes of baking.

Serving & Storage Suggestions

Serve the Deep Dish Ham Quiche warm or at room temperature. It pairs beautifully with a simple green salad and a light vinaigrette. Leftovers can be stored in the refrigerator for up to 3 days. To reheat, warm gently in a preheated oven at 350°F (175°C) for 10-15 minutes, or microwave individual slices. For longer storage, the baked quiche can be frozen for up to 2 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	406.6 kcal	N/A
Calories from Fat	267 g	66%
Total Fat	29.8 g	45%
Saturated Fat	11.4 g	56%
Cholesterol	206.3 mg	68%
Sodium	1182.9 mg	49%
Total Carbohydrate	15.1 g	5%
Dietary Fiber	0.5 g	2%
Sugars	2 g	7%
Protein	19.7 g	39%

Variations & Substitutions

• Vegetarian option: Replace the ham with sautéed mushrooms, spinach, or roasted vegetables like asparagus or zucchini.
• Crustless Quiche: Omit the pie crust for a lighter, gluten-free option. Simply grease the pie dish well and pour the filling directly into it.
• Different Cheese: Experiment with different cheese such as cheddar, Monterey Jack, or goat cheese.
• Spicy Kick: Add a pinch of red pepper flakes to the egg mixture for a touch of heat.
• Herbs: Use different fresh herbs such as thyme, chives, or dill in place of or in addition to parsley.
• Milk Alternatives: Substitute regular milk with almond milk or soy milk.

FAQs (Frequently Asked Questions)

Q: Can I use a store-bought pie crust?
A: Absolutely! A store-bought crust is a convenient option, just be sure it’s a deep dish crust.

Q: How do I know when the quiche is done?
A: The quiche is done when the filling is set and the top is golden brown. A knife inserted into the center should come out mostly clean, with just a slight jiggle remaining.

Q: Can I freeze this quiche?
A: Yes, you can freeze the baked quiche. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before reheating.

Q: Why did my crust get soggy?
A: A soggy crust is often caused by not blind baking the crust properly. Make sure to pre-bake the crust until it’s lightly golden before adding the filling.

Q: Can I add cheese to this quiche?
A: Absolutely! Gruyere, Swiss, or cheddar cheese would be delicious additions. Sprinkle the cheese over the ham and onions before pouring in the egg mixture.

Final Thoughts

This Deep Dish Ham Quiche is more than just a recipe; it’s an invitation to create a comforting and memorable experience. Whether you’re hosting a brunch, preparing a simple lunch, or seeking a taste of home, this quiche is sure to satisfy. So, gather your ingredients, preheat your oven, and let the aroma of golden onions and savory ham fill your kitchen. Don’t hesitate to experiment with variations and substitutions to make it your own. And most importantly, savor every delicious bite!