Ham & Cheddar Quiche

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Adenike Eketunde
Adenike Eketundehttps://www.wikidoc.org/index.php/Adenike_Eketunde
I am a health enthusiast with a degree in medicine and public health. I have over 5 years of experience working in the clinical and non-clinical setting. I have experience in medical writing and review with published articles on PubMed. Favorite Quote “No thief, however skillful, can rob one of knowledge, and that is why knowledge is the best and safest treasure to acquire.” ― L. Frank Baum, The Lost Princess of Oz
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For some reason, up until recently I was never inspired to make a healthy quiche. It’s a dish I’ve loved for ages; I mean, what is there not to love? Creamy eggs baked in a buttery pie crust with whatever add-ins you’d like. Rich and indulgent, quiche – for me – was relegated to the category of food to enjoy every once in a blue moon instead of a homemade staple.

The turning point was when I came across this olive oil press-in quiche crust from Once Upon A Plate.

Ham & Cheddar Quiche

I subbed in whole wheat pastry flour for the all-purpose, and was pleasantly surprised at how easy it was to press the dough into a pie plate. No rolling out dough and painstakingly transferring it to a pie plate for this recipe, folks… just use your fingertips to press the dough onto the bottom and up the sides.

Easy peasy.

Ham & Cheddar Quiche

As for the filling, I winged the egg-milk ratio and ended up happy with the result (plus, it fit perfectly into my pie plate without overflowing). I tossed in some cubed ham and cheddar, but you could use any ingredients that float your boat.

Ham & Cheddar Quiche

The baked quiche will puff up in the oven, but the filling will deflate & settle after cooling for a few minutes.

Ham & Cheddar Quiche

Quiche is really quite versatile. You can serve it hot, at room temperature, or chilled… and leftovers are delicious. Quiche is perfect for breakfast (with a side of fresh fruit), lunch (with a green salad), or dinner (accompanied by salad & roasted potatoes) and is a great addition to any potluck get-together.

Ham & Cheddar Quiche

With this quiche, I think I successfully made a healthy & tasty version of the classically decadent dish. The whole wheat olive oil crust is much lighter than the typical butter-laden crust, and 1% milk takes the place of fattening cream or half-and-half.

All of the flavor and texture is still there, though! Crisp crust, creamy filling, sweet ham, and sharp cheddar… yum.

Ham & Cheddar Quiche

If you do decide to serve the quiche hot, the cheddar will be melty and gooey – which is tough to beat – but honestly, I prefer quiche at room temperature.

Ham & Cheddar Quiche
Ham & Cheddar Quiche

I could go for a slice right about now!

Ham & Cheddar Quiche

Ham & Cheddar Quiche

by Lauren Zembron (crust adapted from Once Upon A Plate)

Prep Time: 15 minutes

Cook Time: 30 minutes

Keywords: bake breakfast entree eggs cheese ham French

Ingredients (8 servings)

  • 1 cup whole wheat pastry flour
  • 1/4 tsp Kosher salt
  • 1/4 cup water
  • 1/4 cup extra virgin olive oil
  • 3 large eggs, preferably organic
  • 1 cup 1% milk, preferably organic
  • 6 oz cubed thickly sliced cooked ham
  • 4 oz cubed sharp cheddar cheese
  • Kosher salt, to taste
  • freshly ground black pepper, to taste

Instructions

Preheat oven to 400°F.

Combine flour and salt in a medium bowl. Add in the water and olive oil and stir just until combined. Lightly knead the dough in the bowl just until it comes together (don’t overwork the dough).

Press the dough into – and up the sides of – a 9 inch pie plate (in as even a layer as possible).

In a large mixing bowl, whisk together the eggs and milk until well-combined. Season with salt & pepper and pour into the dough-lined pie plate. Make sure the egg mixture does not reach the very top of the pie plate. Scatter the diced ham and cheese evenly over the filling.

Bake quiche for 30-35 minutes or until set, lightly golden, and a knife inserted into the center comes out clean. Let cool at least 10 minutes before serving. I prefer quiche at room temperature, so I let mine sit on a wire cooling rack for about 1 hour.

Nutritional Information Per Serving:

234.3 calories, 14.4 grams fat, 4.8 grams saturated fat, 2 grams fiber, 12.1 grams protein

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