Ham and Gruyere Quiche

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 6 ounces smoked ham, cut into 1/4-inch cubes (about 1 cup)
  • 1 cup shredded gruyere cheese (about 4 ounces)
  • 1 9 -inch pie crust, thawed if frozen
  • 3 large eggs
  • 1 1/4 cups half-and-half
  • 1/4 cup finely chopped fresh chives
  • Kosher salt and freshly ground pepper
  • 1 tablespoon red wine vinegar
  • 2 teaspoons dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1 5 -ounce package mesclun greens (about 8 cups)
  • 4 white mushrooms, very thinly sliced
Directions
  • Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.

  • Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.

  • Photograph by Ryan Dausch


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