Yet another delicious way to use up leftover ham is with this ham and cheese quiche. Surprisingly good, this quiche will satisfy a breakfast craving you didn’t know existed.
This quiche is actually crustless. I prefer my quiches to not have a crust, mostly because I’m trying to cut down on unnecessary “bread”. I find them to be delicious, hearty, and satisfying without it.
This recipe also calls for gruyere cheese, which is one of my absolute favorite cheeses. Please do not skip it if you can help it. Gruyere adds such an incredible layer of flavor not achievable by another means. We keep a block of it in the fridge ready to pull out and grate over just about anything. The rotary cheese grater I use looks like this.
Most people love a good quiche. Give this one a try and let me know what you think!
Ham and Cheese Quiche
Ingredients
- 1 tablespoon olive or vegetable oil
- 1/2 cup onion, diced
- 2 cloves garlic, pressed or minced
- 1 1/2 cups ham, diced
- 8 large eggs
- 3/4 cup half and half (or whole milk)
- 1 tablespoon flour
- 1/2 cup gruyere, grated
- 1/2 cup cheddar cheese, grated
- salt and pepper to taste, at least 1/2 tsp each
Instructions
- Preheat oven to 375. Spray 9" pie dish with cooking spray.
- In skillet, add oil and onions, cook until translucent, 3-5 minutes.
- Add garlic, cook 30 seconds more.
- Add diced ham, cook until ham is warmed through, about 2-3 minutes.
- Spread evenly in pie dish.
- In large mixing bowl, whisk eggs with half and half or milk, flour, salt, and pepper.
- Pour over ham and onions.
- Top with gruyere and cheddar cheeses.
- Bake at 375 for 30-40 minutes until golden brown, set in the center, and a little puffed on top.
- Allow to rest several minutes before serving. Enjoy!
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