breakfastfrenchpork

Ham and Gruyère Quiche

Name: Ham and Gruyère Quiche
Prep time: 50 min
Cook time: 1 h 15 min
Total time: 125 min
Yield: 8
Cuisine: French
Ingredients: 1 pie crust; 6 large eggs; 1/2 cup heavy cream (120 ml); 1/2 cup whole milk (120 ml); 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 cup Gruyère cheese, shredded and divided (100 g); 1 cup ham, diced and divided (180 g); 2 green onions, thinly sliced

A classic quiche with buttery pastry, creamy egg custard, diced ham, green onions and nutty Gruyère cheese.

Recipe by Preppy Kitchen

From YouTube · Dec 7, 2025

Watch on YouTube

A classic quiche with buttery pastry, creamy egg custard, diced ham, green onions and nutty Gruyère cheese.

50 min, including chilling

Prep time

1 hr 15 min

Cook time

2 hrs 35 min, including cooling

Total time

Yield

Ingredients

9 ingredients

Adjust servings

Servings: 84 to 16

Ingredients update with servings

Method

17 steps

Let the pie crust soften at room temperature until it is ready to roll.
On a lightly floured surface, roll the dough into a 13-inch circle about 1/8 inch thick.
Press the dough into a 9-inch pie plate, leaving a 1-inch overhang. Tuck the overhang underneath and crimp the edge.
Freeze the prepared crust for 20 minutes.
Meanwhile, preheat the oven to 425°F (220°C).
Line the chilled crust with parchment paper and fill it with pie weights or dried beans.
Bake for 10 to 12 minutes, until the edges look dry.
Remove the parchment and weights. Prick the base 10 to 12 times with a fork.
Bake for another 6 to 8 minutes, until the crust looks dry and lightly golden.
Let the crust cool slightly and reduce the oven temperature to 350°F (175°C).
Whisk the eggs, heavy cream, milk, salt and black pepper together.
Stir in 3/4 cup of the ham, 3/4 cup of the Gruyère and the sliced green onions.
Pour the filling into the prepared crust and place the pie plate on a rimmed baking sheet.
Bake for 30 minutes.
Sprinkle with the remaining ham and Gruyère.
Bake for another 20 to 25 minutes, until the filling is puffed and completely set.
Cool for 30 minutes before slicing and serving.