Instructions
- Prep and blind bake the crust. Preheat oven to 375°F (190°C). Roll out your pie crust and press it into a 9-inch tart pan with removable bottom (or a deep-dish pie pan). Trim excess dough, leaving a ½-inch overhang. Fold overhang under and crimp edges. Prick the bottom all over with a fork. Line with parchment paper and fill with pie weights (or dried beans). Bake for 15 minutes. Remove parchment and weights, brush with beaten egg white, and bake 5 more minutes until lightly golden. Set aside and reduce oven to 325°F (165°C).
- Sauté the onions. While the crust bakes, melt butter in a skillet over medium heat. Add finely diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Don't let them brown — you want them sweet, not caramelized. Transfer to a small bowl and let cool slightly.
- Prep the ham. If using thick deli ham slices, dice them into ½-inch pieces. If the ham is very wet or slimy, pat it dry with paper towels — this prevents excess moisture in your quiche. You should have about 1½ cups diced ham.
- Make the custard. In a large bowl, whisk the eggs until smooth. Add heavy cream, whole milk, Dijon mustard, salt, pepper, garlic powder, and cayenne if using. Whisk until completely combined and smooth — the Dijon should be fully incorporated with no streaks.
- Assemble the quiche. Scatter the diced ham and sautéed onions evenly over the bottom of the blind-baked crust. Sprinkle 1 cup of the grated cheddar over the ham. Pour the custard mixture slowly and evenly over the filling. The liquid should come to within ¼ inch of the top. Sprinkle the remaining ½ cup cheese and fresh chives over the surface.
- Bake to perfection. Place on a baking sheet (to catch any overflow) and bake at 325°F for 35-40 minutes. The quiche is done when the edges are set but the center still has a very slight jiggle when gently shaken. The top should be golden brown with melted, lightly browned cheese.
- Rest before serving. Let the quiche cool on a wire rack for at least 15 minutes before slicing. This allows the custard to fully set and makes clean slicing much easier. Serve warm or at room temperature. Garnish with extra fresh chives if desired.
Chef's Tips for Success
- Use quality deli ham — avoid overly processed or honey-baked varieties. Plain smoked or Black Forest ham works best.
- Sharp cheddar is key — mild cheddar won't provide enough flavor. Extra-sharp works even better.
- Don't skip the Dijon — it adds subtle depth and cuts through the richness without tasting "mustardy."
- Grate your own cheese — pre-shredded has anti-caking agents that prevent smooth melting.
- Make it ahead — this quiche reheats beautifully, making it perfect for meal prep or busy mornings.
Recipe Variations
- Add vegetables: Toss in ½ cup sautéed bell peppers, mushrooms, or broccoli for extra nutrition.
- Cheese swap: Try Gruyère, Swiss, or a blend of cheddar and Monterey Jack.
- Make it spicy: Add ¼ cup diced jalapeños or increase the cayenne to ⅛ teaspoon.
- Denver-style: Add ½ cup diced green bell pepper with the onions.
- Leftover holiday ham: Perfect use for leftover baked ham — just dice and use as directed.
Storage & Reheating
Refrigerate: Cover tightly and store up to 4 days. Perfect for grab-and-go breakfasts.
Freeze: Wrap cooled quiche in plastic wrap, then foil. Freeze up to 3 months. Slice before freezing for easy single servings.
Reheat: From fridge: 350°F for 15 minutes or microwave individual slices for 45-60 seconds. From frozen: 325°F for 35-40 minutes, covered with foil.