Featured Recipe
Smoky Ham and Swiss Quiche
By Kate
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A savory quiche with smoky ham replacing bacon, Swiss cheese swapped for cheddar, plus sautéed mushrooms for depth. Uses heavy cream in place of milk for a silkier filling. Pie crust pre-frozen to prevent shrinkage. Cooked until edges are firm, center slightly wobbly. Garnished with fresh chives or thyme. Perfect for brunch or light dinner.
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Prep:
20 min
Cook:
50 min
Total:
Serves:
8 servings
quiche
brunch
savory
Introduction
Forget rushing pie crust prep—freeze that sucker solid. Avoids all those sunken edges and soggy bottoms that kill quiche dreams. Choose a shallow pie plate, not that deep-dish nonsense, for even cooking. Eggs and heavy cream blend yields a dense yet velvety filling that wobbles just right when done. Ham swaps out bacon for smoky, meaty bites without grease overload. Swiss cheese offers nuttier, less sharp punch than cheddar. Mushrooms sautéed till golden add earthiness and texture balance. Bake until edges firm, center still quivers—don’t overcook or the custard turns rubbery and sad. Cool enough before slicing or it falls apart. Fresh herbs finish it with a pop of freshness. Works for brunch, quick dinners, any time craving something rich but approachable.
Ingredients
About the ingredients
Freezing the pie crust is non-negotiable. It locks the fats and prevents dough meltdown in the hot oven. If pressed for time, keep crust chilled till last moment and prick base with fork to avoid bubbles. Heavy cream replaces milk here for luxurious custard; if unavailable, mix half-and-half or full-fat milk with a splash of butter melted, but results will be less rich. Ham for smoky hit works better than raw bacon—the latter releases too much grease making custard oily. Swiss cheese melts beautifully, but if you want sharper flavor, substitute with gruyère or aged gouda. Mushrooms must be dry sautéed or buttered until brown, never added raw; raw mushrooms bleed water destroying custard texture. Fresh herbs at the end brighten dense quiche, avoid cooking them in as they lose aroma.
Method
Technique Tips
Pre-freezing crust keeps edges crisp and prevents shrinkage, critical for holding all that eggy filling. Whisk eggs and cream well to incorporate air that helps custard rise softly. Adding vegetables or meat before pouring maintains texture but avoid watery fillings—excess moisture wreaks havoc. Cheese layered bottom and top avoids soggy crust by sealing off moisture trapped in filling. Bake at moderate heat for even cooking; oven rack position influences crust browning and custard setting. Visual cues—firm edges with slight jiggle in the middle—beat any timer you trust blindly. Cover edges if premature browning occurs; it’s easy to forget with hot ovens. Resting after baking essential to set custard for cleaner slices and better mouthfeel. Herb garnish after baking lifts flavor without losing freshness to heat. Basic quiche tricks that take out guesswork and keep standards high.
Chef's Notes
- 💡 Crust freezing essential. Keeps edges stand tall. Avoid collapsing. Use shallow pie plate; ensures even bake. Prick base to prevent bubbles.
- 💡 Eggs and heavy cream. Whisk well. Air adds lift. Aim for pale, bubbly mix. Fold in ingredients carefully. Distribute evenly; prevents clumping.
- 💡 Mushrooms sautéed until golden, not raw. Prevents moisture disaster. Cheese layer at bottom saves soggy crust. Protects integrity of filling.
- 💡 Bake at right temp. Watch edges—golden brown. Center must jiggle a bit. Shield with foil if browning too quick; balance heat distribution.
- 💡 Resting quiche post-bake is crucial. Let it stand. Slices will hold better. Garnish gently; herbs add bright notes without cooking into mush.
Kitchen Wisdom
Why does quiche have soggy crust?
Common mistake; wet filling, raw crust. Always freeze crust. Use cheese layer on bottom; moisture barrier helps.
Can I swap heavy cream?
Yes, half-and-half works. Full-fat milk mixed with melted butter is okay too. Richness drops with lighter creams.
Can leftovers be stored?
Yes, refrigerate slices. Good for up to 3 days. Warm gently covered; prevents drying out. Freeze for longer storage.
What if I don't have Swiss cheese?
Gruyère or aged gouda can replace it. Different flavors, but works well. Use what you have; adjust if necessary.
