Ham, Onion & Cheddar Quiche Recipe

Name: Ham, Onion & Cheddar Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/4 cups flour; 2 sticks unsalted butter . small dice; 8 ounces cream cheese; 2 teaspoons salt; 5 tablespoons cold water; 1 bag dry beans to be used as a weight for the crust; 12 eggs; 3 cups heavy cream; 1 teaspoon salt; 1 teaspoon garlic powder; 1 red onion small dice; 1 tablespoon olive oil; 2 cups diced ham {leftover or ham steak}; 3 cups shredded cheddar

Servings: persons

3 1/4 cups flour
2 sticks unsalted butter . small dice
8 ounces cream cheese
2 teaspoons salt
5 tablespoons cold water
1 bag dry beans to be used as a weight for the crust
12 eggs
3 cups heavy cream
1 teaspoon salt
1 teaspoon garlic powder
1 red onion small dice
1 tablespoon olive oil
2 cups diced ham {leftover or ham steak}
3 cups shredded cheddar

1
Preheat oven to 325 degrees.
2
With the food processor set with the dough blade, add the flour, and salt to the food processor, pulse a few times to mix.
3
Add the butter and cream cheese and pulse a few times.
4
Add in the water and mix until the dough just comes together and begins to form a ball.
5
Remove the dough from the food processor and work by hand for just a minute. Cut the dough in half {you will use 1 half here and the other half you can wrap in plastic wrap then into a freezer bag.}.
6
On a lightly floured surface roll the dough out into a large circle about a 1/4 inch thick.
7
Place the dough into a springform cheesecake pan,working it to press against the pan, leaving a little bit of the dough hanging over the edge of the top. Pour in the bag of dry beans into the pan, covering the bottom of the crust.
8
Pop onto a baking sheet and bake the crust for about 12 minutes. Once cooled enough to handle the pan, remove the beans {they can be saved and used numerous times}.
9
In a small saute pan, add the olive oil and red onion to cook until just softened. Cool slightly.
10
In a large bowl, whisk together the eggs, heavy cream, salt and garlic powder.
11
Stir in the diced ham, cooled onions and two cups of the cheddar cheese.
12
Pour the filling mixture into the crust. Top with the last cup of shredded cheddar.
13
Bake for approx.2 hours, until the crust in golden and the filling just barely jiggles. The quiche will set as it rests before slicing.

2741

kcal

Calories

214

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 1/4 cups flour, 2 sticks unsalted butter . small dice, 8 ounces cream cheese, 2 teaspoons salt, and more.

Yes, Ham, Onion & Cheddar Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ham, Onion & Cheddar Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions