Classic Best Christmas Quiche
This festive quiche is perfect for a holiday brunch or dinner, featuring a rich custard filling with ham, Gruyere, spinach, and red bell pepper expertly baked in a flaky pie crust, promising a delightful and satisfying experience for all.
Equipment
- Oven
- 9-inch pie plate
- Large bowl
- Medium bowl
- Whisk
- Baking sheet
- Knife
Ingredients
For the Crust
- 1 or homemade pre-made pie crust
For the Filling
- 6 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 1 cup cooked ham, diced
- 1 cup shredded Gruyere cheese
- 1/2 cup fresh spinach, chopped
- 1/4 cup finely diced red bell pepper
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch nutmeg
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare your pie crust by placing it in a 9-inch pie plate, par-baking if it's homemade.
Combine Fillings
- Toss together diced ham, shredded cheese, chopped spinach, and diced red bell pepper in a large bowl, then spread the mixture evenly into the prepared pie crust.
Whip Custard
- Whisk together eggs, heavy cream, milk, green onions, salt, black pepper, and nutmeg in a separate medium bowl until well combined and slightly frothy.
Assemble & Bake
- Pour the egg mixture over the fillings in the pie crust, ensuring an even distribution, and then bake for 40-50 minutes, or until the center is set and top is golden brown.
Cool & Serve
- Allow the quiche to cool for 10-15 minutes before slicing and serving to ensure it sets completely for cleaner cuts.
Notes
For a flakier crust, par-bake homemade crusts with pie weights. Using a baking sheet under the quiche prevents drips and simplifies transfers. Allowing the quiche to cool before serving ensures it sets completely for cleaner, more appealing slices.