Ingredients
1/2 (14.1-oz.) package refrigerated piecrusts
3 large eggs
1 1/2 cups half-and-half
2 Tbsp. chopped fresh chives
2 tsp. Dijon mustard
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 cup shredded Gruyere or Swiss cheese (4 oz.)
8 oz. diced ham
Directions
Par-bake the crust:
Preheat oven to 375°F. Unroll piecrust and fit into a 9-inch pie plate according to package directions; fold edges under, and crimp.
Line dough with parchment paper and fill with pie weights.
Bake at 375°F for 15 minutes. Carefully remove pie weights and paper; pierce bottom of dough several times with a fork. Bake until bottom of crust just starts to brown, about 5 minutes.
Make egg mixture:
Reduce oven temperature to 350°F. Whisk eggs in a large bowl until well blended. Whisk in half-and-half, chives, mustard, salt, and pepper until well combined.
Fill pie crust:
Arrange cheese and ham in pie crust.
Pour egg mixture into crust.
Place pie plate on a baking sheet.
Bake quiche:
Bake until almost set and center of quiche wobbles slightly, 45 to 50 minutes. Remove from oven and cool for 20 minutes before slicing and serving.
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