Ham and Cheese Deep Dish Quiche
Published on April 2, 2025
This savory ham and cheese quiche is a brunch classic that’s as effortless as it is elegant. With a buttery crust and perfectly melted cheese, it’s easy to make ahead and serve warm or at room temperature—ideal for Mother’s Day, Easter, or a celebratory bridal or baby shower. Pair it with a glass of California Series Rosé of Pinot Noir.
Ham and Cheese Deep Dish Quiche
Ingredients
Crust:
- 4 cup flour
- 2 T cornmeal
- 1 1/2 tsp kosher salt
- 1 T baking powder
- 3 T grated parmesan
- 3/4 cup vegetable oil
- 3/4 cup heavy cream
Filling:
- 8 oz gruyere cheese, grated
- 8 oz sliced ham
- 1/2 bunch green onions, cut in 1 inch pieces, flash sautéed in 1 T olive oil,
- 12 eggs
- 10 oz whole milk
- 12 oz heavy cream
- 1 tsp kosher salt
- pinch of pepper
- light pinch of nutmeg (optional)
Directions
Crust:
In a food processor, combine the dry ingredients. In a separate bowl, whisk together the oil and cream. With the processor running, slowly add the oil-cream mixture through the chute until dough just comes together. Transfer the dough to a bowl and press/squeeze together until dough is formed, not too crumbly, not too wet.
Lightly spray a 10” springform pan with cooking spray. Press dough evenly into the bottom and up the sides of the pan using your fingers. Place on a baking sheet pan. Line crust with parchment paper filled with beans/weights. Blind bake at 400 degrees for 20 minutes.
Carefully remove hot weights and parchment, then return to oven for another 5-10 minutes, until lightly golden. Let cool. (Crust can be made ahead.)
Filling:
Once the crust has cooled, layer in the cheese, ham, and green onions. In a bowl, whisk together the egg, milk, cream, salt, pepper, and nutmeg. Gently pour the mixture over the filling in the crust. Cover the pan loosely with tented foil and bake at 375 degrees for about 1 hr 45 min, or until middle is sofly set and no longer wet to the touch. Remove the foil and bake for an additional 5 minutes to lightly brown the top.
Cool 20-30 minutes before taking out of pan and serving.
(Can be made a day ahead. Keep it in its pan and reheat covered 325 degrees for 40 minutes.)
