Ham and Gruyere Quiche

ham,

gruyere cheese (about 4 ounces)

pie crust,

eggs

half-and-half

chives

salt and pepper

red wine vinegar

dijon mustard

olive oil

mesclun greens (about 8 cups)

white mushrooms, very thinly sliced

Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.

Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.

I just made the quiche. Very good, but I would omit salt as the ham and the cheese are plenty salty as is!  Served with fruit.

Really good! Something different and easy to make. A nice simple salad as a side and you are good!! I make 2 because we are a big family. It’s worth making! 

Good, tasty recipe.  I used fat free half and half and do not recommend this.  Made the quiche a bit runny.  Otherwise stuck to the recipe.  Side salad very good and leftovers great.<br />

Was looking for a recipe to use gruyere and whatever else from the freezer could work with it. Found this and needed breakfasts for work, so baked the crust (potato from freezer) with sauce (had 1/4 c extra), meat and cheese, while sautéing greens and mushrooms in a leftover dressing that had about the same ingredients and proportions as the given dressing, adding my house seasoning. Beat 2 more eggs into the extra sauce and scrambled with the greens. Used the “sallet” as a topping for quiche. Also used a few other subs, but it turned out great.

ham and gruyere quiche

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Cost: $12.68 /serving

Author : Food Network Kitchen

Ingredients

Instructions

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