Ingredients

The following ingredients have 4 Servings
  • 1 refrigerated pie crust
  • 6 large eggs
  • 1 cup heavy cream
  • 4 ounces diced boiled ham
  • 2 ounces shredded cheddar cheese ((I used white cheddar))
  • 1 teaspoon chopped chives
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Instruction

  • Preheat the oven to 375 degrees F. Remove the pie crust from the refrigerator and allow to sit at room temperature for 10 minutes.
  • Add the crust to the bottom of a 10-inch pie plate; then place the plate on top of a baking sheet. (I like to put the dish on a baking sheet so that it catches any spills should you have any filling leak while cooking). Place in the oven for 5 minutes while you make the filling.
  • In a medium bowl, combine the eggs, heavy cream, ham, cheese, chives, salt and pepper. Whisk until well blended.
  • Remove the baking sheet from the oven; then add the egg mixture inside of the crust. Place the pan back in the oven and cook 30-35 minutes or until the eggs are puffed up, the crust edges are lightly browned and there is no visible liquid in the center.
  • Once the pan is removed from the oven, allow to rest 5 minutes before cutting into 8 slices. (This will give the quiche time to set and make it a little easier to cut into).