Ham Quiche – The Country Cook

I feel like the secret to making a rave worthy quiche is taking the extra time to blind bake the crust first. Having a properly set, firm crust without the filling will really set it apart from other quiche recipes.

I know some people are going to come at me for sharing a recipe right now that uses so many eggs. I know eggs are pricey right now (some areas of the country more than others.)
* Some tips for getting cheaper eggs are buying them in bulk when possible. Keep checking your weekly circulars for who may have the cheaper eggs as this could change from week to week.
* Buy local. A lot of local farmers or even just regular local folks who own chickens are selling off their eggs right now for much cheaper than you can get at the store. Check your local farmer markets or roadside stands. I’ve had great luck with this recently. A small family farmer shared on Facebook marketplace where they were selling their eggs each week and I got an amazing deal on eggs!
* Also, when you buy your eggs, grab the store brand rather than a national name brand as they tend to be more expensive. Know that free range or organic eggs tend to be more expensive too. Look online right now as well, some name brand egg brands are sharing coupons on their websites.
* If you have a Costco or Sam’s Club membership, they usually have cheaper options. You could even possibly use liquid eggs for a slightly cheaper option. I haven’t tested this myself to know how it will turn out or what it will taste like. Walmart makes something called “Egg Makers” (not a paid affiliate link) and it’s a little less than $5 for 32 ounces (some places may have cheaper options) which I think is equivalent to almost 16 eggs. So if you use that for this recipe, I would calculate about 2 ounces per egg which would mean you’d need 10 ounces of the liquid egg for this recipe. If you want to save even more money, you could certainly make a pie crust from scratch if those are ingredients that you normally carry in your pantry. 

You can customize the quiche by adding ingredients like spinach, kale, mushrooms, bell peppers, tomatoes, bacon, sausage, turkey, fresh herbs, red onion, shallots, broccoli, or zucchini. 

You can make this a crustless quiche. Oil a pie dish before adding the ingredients and keep an eye on the baking time.

You can make this the day before. I would assemble it then cover and store it in the fridge before baking it. The next day when ready, preheat the oven and pop it in.

To store leftovers, allow the quiche to cool to room temperature, then cover it tightly with plastic wrap or aluminum foil. You can refrigerate it for up to 3-4 days. To reheat, warm it in the oven at 350°F for about 10-15 minutes or until heated through. You can freeze the quiche for up to 3 months.