Classic ham and cheese quiche recipe

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Fret not! There is not a single press-on fingernail to be found in this quiche. It’s just a bit of sautéed ham and Swiss cheese in a buttery, flaky pie crust that’s sure to impress the most critical of moms. Then again, just in case something does go wrong, best to have a back up lasagna in the freezer.

  • Yield: 8 Servings
  • Preparation Time: 20 Minutes


  • 1 (9-inch) deep-dish frozen pie crust
  • 4 ounces ham steak, diced into ½-inch cubes (about ½ cup)
  • 4 large eggs
  • ½ cup whole milk
  • 1 teaspoon fresh oregano, finely chopped (optional)
  • ½ cup shredded Swiss cheese
  • salt and pepper, to taste
How to Make It
  1. Preheat the oven to 400°F.
  2. Parbake the frozen pie crust according to package directions.
  3. In a skillet set over medium heat, sauté the diced ham just until the edges begin to lightly brown, about 5 minutes. Remove from the heat.
  4. In a mixing bowl, whisk together the eggs, milk, salt and pepper, and the fresh oregano (if using) just to combine.
  5. Spoon the sautéed ham onto the bottom of the parbaked pie crust, and sprinkle the shredded Swiss cheese on top. Pour in the egg mixture.
  6. Bake for 45 to 55 minutes, or until the center of the quiche is no longer jiggly and the top has browned.
  7. Allow to cool for 20 to 30 minutes before slicing and serving.

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