Ham and Gruyere Quiche with Frozen Pie Crust

Step 1

Prep and gather all ingredients according to specifications above. Take the pie crust out of the freezer to thaw and remove its packaging about 20 minutes prior to gettingstarted on the recipe. (It doesn’t need much time to thaw.) Arrange a rack in the lower third of the oven and preheat it to 350°F. (Do not use the convection setting.)(Please see the section above in the blog post forStep-By-Step instructions with photos.)

Step 2

Combine the diced ham, green onions and cheeses in a bowl and mix well. Set aside.

Step 3

Then, whisk the eggs, heavy cream, milk, melted butter and spices in a separate bowl until well-combined.

Step 4

Pour the egg mixture into the ham mixture and mix very well until all ingredients are well-incorporated.

Step 5

Carefully transfer the quiche mixture to the thawed crust, using a spoon or small spatula to spread ingredients out evenly throughout the egg custard.

Step 6

Place the uncooked quiche on a rack in the lower third of a 350°F preheated oven. The quiche will take at least 50 minutesto cook, depending on your oven. It took 60 minutes in my electric oven but would take less time in my previous gas ovens.Test the quiche’s doneness the same way that you would a cake–by inserting a toothpick or thin skewer into the center. If it comes out clean, the quiche is done and should be removed from the oven. If there are custard remnants on the toothpick/skewer, continue cooking and checking the quiche in 5 minute increments.The quiche and crust should be a bit golden brown in areas. If you think that the crust is getting too brown, you can cover the quiche with foil and/or move it to the top rack of the oven, but I have never had to do this.

Step 7

Let the quiche cool a bit (about 15 to 20 minutes) to set before slicing. Then, it’s ready! Buon Appetito!