Ingredients
The Crust
- 1 deep-dish pie crust (store-bought or homemade), blind-baked for 10 minutes.
The Filling (The “Western” Mix)
- Protein: 1 cup cooked ham, diced.
- Veg: 1/2 green bell pepper and 1/2 small onion, finely diced.
- Cheese: 1 ½ cups shredded Sharp Cheddar or Monterey Jack.
- Fat: 1 tbsp butter (for sautéing).
The Custard
- Eggs: 4 large eggs.
- Dairy: 1 cup heavy cream or half-and-half.
- Seasoning: ½ tsp salt, ¼ tsp black pepper, and a pinch of smoked paprika or cayenne for a little kick.
Instructions
1. Sauté the Aromatics
Preheat your oven to 375°F (190°C). In a skillet, melt the butter over medium heat. Add the onions and bell peppers. Sauté for 4–5 minutes until softened. Stir in the diced ham for the last minute just to brown the edges slightly.
Why sauté? Raw peppers and onions release too much water during baking, which can make your quiche soggy. Sautéing locks in the flavor and keeps the texture firm.
2. Layer the Goods
Spread the sautéed ham and veggie mixture evenly over the bottom of your pre-baked crust. Sprinkle the shredded cheese over the top.
3. Whisk the Custard
In a medium bowl, whisk the eggs, cream, salt, pepper, and paprika until very smooth and slightly frothy.
4. The Pour
Place the pie crust on a baking sheet (to catch any spills). Slowly pour the egg mixture over the ham and cheese. Use a fork to gently nudge the ingredients around so the custard fills all the nooks and crannies.
5. Bake
Bake for 35–45 minutes. The quiche is done when the edges are set and the center has a slight, Jell-O-like jiggle but isn’t liquid. The top should be a beautiful golden brown.
6. The Rest (Crucial!)
Let the quiche sit for at least 10–15 minutes before slicing. This allows the custard to fully set so you get clean, pretty wedges.
Customization Guide
- The “Southwestern” Twist: Swap the bell pepper for a poblano and add a tablespoon of canned chopped green chiles.
- Lighten it Up: You can use whole milk instead of heavy cream, though the texture will be slightly less “custardy.”
- Make it Crustless: Grease a glass pie dish well with butter, skip the crust, and bake as directed (check for doneness 5–10 minutes earlier).