Quiche is like a frittata, with the addition of a flaky, buttery crust. This version is easy, cheesy, and delicious. I’m throwing in some ham, bacon, and veggies I have in fridge. It’s a great dish to make for brunch or dinner and leave out for people to serve themselves.
1 pack of 2 Pillsbury refrigerated pie crusts
2 tablespoons butter
½ cup diced ham (feel free to use more, if you like)
½ yellow onion, diced
4–6 pieces asparagus, finely chopped
1 cup shredded or cubed mozzarella and gouda cheeses, divided
4 eggs, beaten
2 cups half-and-half
4–5 pieces cooked bacon, chopped
1. Preheat the oven to 375ºF. Let the pie crust come to room temperature before you open it, about 15 minutes.
2. Once the crust is at room temperature, carefully roll it out over a 9-inch glass pie pan or cast-iron skillet. Gently but firmly press it into the bottom and sides of the pan. Do not prick the crust with a fork!
3. Par-bake the crust until lightly browned, 5–7 minutes (it will finish cooking later). Place it on a wire rack to cool while you prepare the filling.
4. In a large skillet, heat the butter over medium-high heat. Add the onion and cook, stirring, until translucent. Add the ham and cook, stirring, until beginning to brown. Turn off the heat.
5. To the par-baked crust, add the ham and onion mixture, chopped asparagus, and almost all of the cheese, spreading everything evenly across the bottom of the crust.
6. In a large mixing bowl, combine the beaten eggs, half-and-half, nutmeg, and salt and pepper to taste. Whisk well, then gently pour the mixture into the pie crust until it is almost full (do not overfill!). Sprinkle the remaining cheese on top.
7. Bake the quiche until the eggs are set set, 35–50 minutes (check at the 35 minute mark, then cook longer if needed). After 20 minutes, I like to add strips of aluminum foil to the pie crust edges so they don’t burn.
8. Garnish the quiche with the chopped bacon, cut into slices, and serve!