why make this recipe
This ham quiche is simple and tasty. The cheese cracker crust adds crunch and extra cheese flavor. It makes a great breakfast, brunch, or light dinner. You can make it ahead and warm slices later.
introduction
This quiche has a salty, cheesy crust and a creamy egg filling with ham and two cheeses. The crust uses cheese crackers so it is easy to make and has a nutty cheese taste. The filling is classic and keeps well.
how to make Ham Quiche With a Cheese Cracker Crust
Ingredients:
- 2 ounces cheese crackers (such as Cheez Its, about 50 crackers)
- 1 3/4 cups all purpose flour, plus more for dusting surface
- 1 teaspoon granulated sugar
- pinch kosher salt
- 1/2 cup unsalted butter, cut into pieces and chilled
- 1 tablespoon apple cider vinegar
- 1/4 cup plus up to 2 tablespoons ice water
- 6 ounces Taylor ham or another pre-cooked ham
- 6 large eggs
- 2 tablespoons Dijon mustard
- 1 cup whole milk
- 3/4 cup heavy cream
- pinch kosher salt
- Freshly ground black pepper
- 1/2 cup grated Swiss cheese
- 1/2 cup grated Gruyere
- 2 tablespoons snipped chives
Directions: Step 1: For the crust: Add cheese crackers to a food processor and pulse until fine. Add flour, sugar, and kosher salt, and pulse a few times. Add butter and pulse until coarse crumbs form. Mix vinegar and 1/4 cup of water, drizzle into flour mixture, and pulse 4 times. Drizzle in remaining water, and pulse until mixture holds together.
Step 2: Dump dough onto work surface, pat into a ball, wrap in plastic, and flatten into a disk. Refrigerate for at least 1 hour.
Step 3: Roll out dough into a 14-inch round on floured parchment.
Step 4: Transfer dough to a 9-inch deep dish pie plate, pressing firmly into edges. Trim excess dough, tuck under, and crimp edges. Refrigerate for 30 minutes.
Step 5: Heat oven to 350°F. Line crust with parchment and fill with weights. Bake for 25-35 minutes until it begins to color, then remove weights and bake until golden, about 10 minutes. Cool for 10 minutes, then add half of the cheese.
Step 6: For the filling: Reduce oven to 325°F. Slice the Taylor ham, cook in a nonstick skillet until browned and crispy, about 4 minutes. Crumble into pieces.
Step 7: In a bowl, whisk together eggs, mustard, milk, cream, salt, and pepper. Stir in remaining cheese.
Step 8: Scatter the ham over the cheese in the crust, then pour in the egg mixture. Bake until crust is golden and filling is set, about 55-65 minutes. Cool for 1 hour before slicing and topping with chives.
how to serve Ham Quiche With a Cheese Cracker Crust
Slice the quiche and serve warm or at room temperature. Add fresh chives on top. Serve with a simple green salad or roasted vegetables. A light fruit bowl also pairs well.
how to store Ham Quiche With a Cheese Cracker Crust
Cool the quiche completely. Cover with plastic wrap or store in an airtight container. Keep in the fridge for up to 4 days. To reheat, warm slices in a 350°F oven for 10-15 minutes or microwave gently.
tips to make Ham Quiche With a Cheese Cracker Crust
- Chill the dough well. Cold butter makes a flakier crust.
- Don’t overfill the crust with liquid. Use the measured milk and cream.
- Let the quiche cool fully before slicing to get clean slices.
- Use a sharp knife warmed in hot water for neat slices.
- Taste and add a little pepper but go easy with added salt because the ham and crackers are salty.
variation (if any)
- Swap ham for cooked bacon or cooked sausage.
- Add sautéed mushrooms or spinach for more vegetables.
- Use cheddar instead of Gruyere for a sharper taste.
- Make mini quiches with the same filling in a muffin tin.
FAQs
Q: Can I use frozen pie dough instead of the cracker crust? A: Yes. You can use frozen dough if you prefer. It will change the taste and texture but still work.
Q: Can I make the quiche ahead? A: Yes. Bake, cool, and store in the fridge. Reheat before serving. You can also assemble and refrigerate, then bake the next day.
Q: Can I skip the cream and use milk only? A: Yes. The texture will be a bit less rich, but it will still be good. Use about 1 3/4 cups milk if you omit the cream.
Q: How do I know the quiche is done? A: The center should be set and not liquid. It will still jiggle slightly. The top should be lightly golden.
Q: Can I freeze the quiche? A: You can freeze baked slices for up to 2 months. Wrap well. Thaw in the fridge before reheating.
Conclusion
For a tried-and-true ham quiche base and recipe tips, see this Ham Quiche With a Cheese Cracker Crust – Food52 for more notes. If you like a green chile twist, check the Green Chile, Ham and Cheese Quiche – Pinot & Pie for ideas. For other pastry ideas and ways to use leftover dough, read 10 Shatteringly Flaky Leftover Puff Pastry Recipes – Food52. If you want a version with mushrooms, look at Ham and Mushroom Quiche – She Keeps a Lovely Home. For a simple, easy quiche guide, try Easy Quiche Recipe – Spend With Pennies.