Easy Quiche Recipe

Steps

1. 1
   Remove the pie crust dough and let it warm at room temperature until soft enough to roll. Roll it out into approximately a 13-inch circle, about 1/8 inch thick.
2. 2
   Transfer the rolled dough to a pie dish, fold the edges inward, and crimp decoratively. Place in the freezer for at least 20 minutes.
3. 3
   Preheat the oven to 425°F. While the crust chills, cook the diced ham in a skillet over medium heat for 5 to 7 minutes until excess moisture evaporates and the ham darkens in color.
4. 4
   Remove the crust from the freezer. Line with parchment paper and foil to prevent collapse, then fill with pie weights or dried beans. Bake for 10 to 12 minutes until the edges appear dry.
5. 5
   Shred the Gruyère cheese and divide it—reserve about 1/4 for topping, the rest for the filling. Thinly slice the scallions.
6. 6
   Make the custard filling: crack 6 large eggs into a bowl, add the heavy cream and milk, season with salt and black pepper, and whisk until well combined.
7. 7
   Fold in 3/4 of the shredded cheese, all the scallions, and 3/4 of the cooked ham into the egg mixture, whisking until evenly combined.
8. 8
   Remove the crust from the oven when the edges are dry, carefully remove the parchment and weights, and dock the bottom with a fork. Return to the oven for 6 to 8 minutes until the bottom appears dry.
9. 9
   Pour the custard filling into the pre-baked crust. Use a pie shield or foil to protect the edges from burning. Reduce the oven temperature to 350°F.
10. 10
    Bake for 30 minutes, then sprinkle the reserved cheese and ham on top and bake for an additional 20 to 25 minutes until the center is set. Use a rimmed baking sheet to catch any drips.
11. 11
    Remove the quiche from the oven and allow it to cool for 30 minutes before slicing. Garnish with additional scallions and serve. Store in the refrigerator for up to 3 days or freeze for up to 2 months.