Featured Recipe

Savory Farmhouse Quiche

Name: Savory Farmhouse Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 9-inch pie crust, unbaked; 1 1/4 cups shredded sharp cheddar cheese (can swap for Gouda or Gruyere for nuttier notes); 1 cup diced smoked ham (bacon is an alternative but adjust cooking fats accordingly); 4 large eggs; 1 cup whole milk (replace half with half-and-half or heavy cream for richer texture); 1/3 cup light cream; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground white pepper

By Kate

Created on 30 January 2026

A rustic egg custard packed with shredded sharp cheddar and diced smoked ham. Uses milk and light cream for balance, seasoned with white pepper and salt. Baked in a 9-inch crust lined on a baking sheet for easy handling, this quiche is set by visual cues not just timers. Perfect for morning or evening. Includes guidance on substitutions, avoiding soggy bottom crust, and knowing when custard is done by slight jiggle.

Prep: 15 min

Cook: 30 min

Total: 45 min

Serves: 6 servings

quiche breakfast brunch ham cheddar

Introduction

Layer sharp cheddar and smoky ham on raw crust. Whisk eggs with milk and cream — no extra fluff, just enough air to keep it light but rich. Pour carefully into crust; no frantic stirring. Baking on a sheet makes life easier, catches drips. Look for golden browning on edges and that tender jiggle in the middle. Don’t depend on minutes alone. Let it rest — no rushing the slice, hold off till set up. Swap cheddar for Gruyere to change the profile. Ham? Pancetta or cooked sausage makes a good sub, but mind the salt. Watch the custard texture over timers. That’s where real cooking lives.

Ingredients

1 9-inch pie crust, unbaked

1 1/4 cups shredded sharp cheddar cheese (can swap for Gouda or Gruyere for nuttier notes)

1 cup diced smoked ham (bacon is an alternative but adjust cooking fats accordingly)

4 large eggs

1 cup whole milk (replace half with half-and-half or heavy cream for richer texture)

1/3 cup light cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground white pepper

About the ingredients

Cheese choice changes character. Sharp cheddar works well for strong flavor; Gruyere or Swiss add nuttiness and melt differently. Diced ham is a classic, but smoked sausage or pancetta can add depth — increase cooking fats accordingly. Milk to cream ratio dictates richness; use heavy cream for denser custard. White pepper avoids black specks but is optional. Salt to taste but start with measured amounts to prevent over-seasoning. Pie crust quality is crucial: store-bought works but watch for sogginess. Blind bake 5 minutes if moist fillings scare you. Layering cheese and meat first keeps the bottom crisp.

Method

Preheat oven to 380°F. Line the bottom of the pie crust evenly with the cheese and ham. This layering prevents crust from becoming soggy by acting as a barrier against the wet custard.

In a medium bowl whisk eggs briskly. Add milk, cream, salt, and white pepper. Don’t overmix; incorporate air but avoid foam for a creamier custard.

Pour mixture gently over cheese and ham to avoid displacement, filling crust close to edge but leaving 1/4 inch space.

Set pie on a rimmed baking tray — easier to catch spills, safer to move in and out of oven.

Bake for about 25 to 30 minutes. Watch the edges for golden color and the center for slight wobble. A fully firm center means overcooked quiche, dry and rubbery. Pull when jiggle remains but surface is matte, not glossy.

Remove and rest 10 minutes before slicing. Custard firms as it cools, slicing too early causes cracks and fall-apart slices.

To freeze: Cool completely, wrap tightly, freeze up to 2 months. Thaw overnight in fridge and reheat at 350°F until warm.

Technique Tips

Preheat your oven fully and use a rimmed sheet for stability. Layer cheese and meat to create a moisture shield against the wet custard. Whisk eggs with dairy carefully — overwhipping creates bubbles, leading to holes in the quiche. Pour slowly to keep the layers intact. Bake until the edges are golden and the center jiggles slightly when nudged — over-baking dries custard; under-baking leaves it runny. Rest before slicing ensures firm wedges and less mess. If crust edges brown too quickly, tent with foil midway. Avoid opening the oven door too often; temp swings cause uneven texture. Freeze leftovers tightly wrapped. To reheat, warm through gently to preserve moistness.

Chef's Notes

💡 Preheat oven effectively; 380°F. Don't skip this step. A hot oven is crucial. Prevent soggy crust; layer cheese first then ham. Cheese acts as a barrier. Others may skip this.
💡 Whisk eggs gently — no foam, just enough air. Air bubbles create holes when baking. Pour carefully into the crust; let layers stay where they are. Keep the filling intact.
💡 Keep an eye—edges should brown. Center needs a slight jiggle. Look for matte finish, avoid gloss. A firm center? You'll have dry quiche. Rest before slicing.
💡 Choose cheese based on flavor. Sharp cheddar is strong; Gruyere adds nuttiness. Diced smoked sausage can change the game. Watch your salt levels, especially with salty meats.
💡 Baking on a rimmed sheet solves spill issues. Awkward to move around without it. Tent crust edges with foil if browning too fast. Opening oven—avoid or risk uneven baking.