Adapted from:



  1. Pre-heat your oven: Arrange a rack in the lower third of the oven and heat to 350°F.
  2. Blind-bake your crust: Line your pie crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for 20 minutes. Remove the weights and parchment. Bake again until just starting to brown, 10 to 15 minutes more. Set aside to cool slightly.
  3. Whisk the eggs, milk, salt, and several grinds pepper together in a medium bowl until frothy and combined; set aside.
  4. Sprinkle half the cheese over the pie crust. Top with the ham (and veggies, if using), then sprinkle with the remaining cheese. Pour the egg mixture into the crust.
  5. Bake until the edges are set but the centre still jiggles just a little, about 30 to 40 minutes. Cool for at least 20 minutes before cutting into. Serve warm, at room temperature, or cold.


Dairy choice: Whole milk will give you the lightest quiche, heavy cream will give you the richest quiche, and half-and-half will land you somewhere in the middle.

Make ahead: The crust can be blind baked and cooled up to 2 days in advance; store tightly wrapped at room temperature. The quiche can be baked, cooled, and refrigerated up to 3 days in advance. Let come to room temperature or reheat in a 300°F oven before serving.

Storage: Leftover baked and cooled quiche can be stored wrapped in the refrigerator for up to 5 days. Reheat in a 300°F oven until just warm to the touch.