Print

Ina Garten Ham and Cheese Quiche

Ina Garten Ham and Cheese Quiche
Print Recipe

The Ina Garten Ham and Cheese Quiche is rich, creamy, and perfectly balanced with savory ham and melted cheese baked inside a flaky crust. Inspired by the elegant yet approachable cooking style of Ina Garten, this quiche turns simple ingredients into a dish that feels both comforting and refined.

Ingredients

Scale

For the Crust:

  • 1 prepared 9-inch pie crust (homemade or store-bought)

For the Filling:

  • 6 large eggs

  • 1 cup heavy cream

  • ½ cup whole milk

  • 1 cup diced cooked ham

  • 1 cup grated Gruyère or Swiss cheese

  • ½ small onion (finely diced)

  • 1 tablespoon butter

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • Pinch of nutmeg

Instructions

Step 1: Preheat and Blind Bake the Crust

Preheat your oven to 375°F (190°C). Fit the crust into the pie dish and press gently into the edges.

Line with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and bake another 5–7 minutes until lightly golden. This prevents a soggy bottom.

Let the crust cool slightly.

Step 2: Sauté the Onion

In a skillet over medium heat, melt butter and sauté diced onion for 3–4 minutes until soft and translucent.

Allow it to cool slightly before adding to the filling.

Step 3: Prepare the Custard Base

In a large bowl, whisk together eggs, heavy cream, and milk until smooth.

Add salt, pepper, and nutmeg. Whisk gently to combine evenly.

Step 4: Assemble the Filling

Sprinkle half the cheese over the pre-baked crust. Evenly distribute diced ham and sautéed onions.

Add the remaining cheese on top.

Step 5: Pour the Custard

Slowly pour the egg mixture over the filling, filling just below the rim.

Pour gently to avoid shifting the ingredients.

Step 6: Bake Until Just Set

Place the quiche on a baking sheet and bake for 35–40 minutes.

The edges should be firm and the center should have a slight wobble but not appear liquid. If the crust browns too quickly, tent edges with foil.

Step 7: Rest Before Serving

Allow the quiche to cool for 15–20 minutes before slicing.

Resting helps the custard set for clean slices.

Find it online: https://inagartendishes.com/ina-garten-ham-and-cheese-quiche/