Whether for breakfast or dinner this Ham & Bacon Quiche is sure to please a crowd. It’s great with coffee in the morning and also perfect with a Simple Arugula Salad and a glass of wine for dinner.
I love to make quiches for dinner. They freeze exceptionally well and are easy to pull out when people are visiting. I usually make two at a time and freeze the second one. I’m not a great crust maker. I struggle with single crust recipes so I usually opt for the frozen pie crusts which come in a pack of two in the freezer section. I can make the crust, but have a hard time making it look pretty. I love this variety from Wholly Wholesome. The crusts are flaky and buttery and taste better than anything I’ve homemade.
There is a lot of ham in packed into this quiche. A lot of bacon too. I love to use whatever I have left over from my Easy Overnight Ham. You could also use lunch meat ham, but I would opt for a thick cut variety.
- 4 slices bacon, diced
- 1/2 yellow onion, diced
- 1 1/2 C chopped cooked ham
- pinch of kosher salt
- 1/2 C gruyere cheese, grated (you could use cheddar or swiss as well)
- 1/4 tsp ground white pepper
- 6 eggs
- 1/4 c half and half
- 1 frozen pie crust
- 1/2 tsp fresh thyme leaves (optional)
- Over medium heat in a small skillet cook the bacon pieces until nice and brown. Using a slotted spoon scoop the bacon to a paper towel lined plate and pour out all but 2 tsp bacon fat.
- Return the skillet to the burner on medium heat and add the onion to the bacon fat. Add in just a pinch of kosher salt. Cook until soft and translucent. About three minutes.
- Add in the ham and cook for two minutes until the ham just begins to brown. Add the ham and onin mix to the plate with the bacon.
- Prick your pie shell with a fork all over to prevent air bubbles forming.
- Add in the meat and onion mixture to the bottom of the pie shell.
- Top the meat with the cheese.
- Gently beat the eggs together with the white pepper and half and half. Pour the mixture over the top of the cheese.
- Bake in a 400 degree oven for 35 minutes. Allow it to sit for five minutes before cutting.
- Top with thyme leaves if desired.