Ya’ll. There’s nothing better than a good quiche. Lots of times on Sundays we “clean out” our fridge and make a quiche with leftover veggies, potatoes, etc.
This time I pulled out some leftover honey glazed ham from Christmas that I froze in Ziploc bags. I also had a small amount of brie in my fridge that needed to get eaten.
I also had a bunch of eggs that I bought on sale at the store. (always a great find, who doesn’t need eggs?!)
It made the most perfect quiche! It was so delicious.
Hope you enjoy it as much as we did.
Sauté ham, onion, and garlic in a little olive oil until veggies are tender and ham is slightly brown and caramelized.
Spread it in the bottom of a store bought pie crust, followed by green onions and brie.
Pour over egg mixture (eggs, half and half, salt and pepper).
Make sure quiche is cooked on a baking sheet in case it overflows.
Bake at 375 degrees for about 45 minutes or until eggs have set.
Let’s all have a moment of silence.
SO DAMN GOOD.
Ham and Brie Quiche
1 cup chopped ham
1/2 cup chopped yellow onion
2 cloves garlic, minced
2 tbsp. chopped green onions
1/2 cup cubed brie
5 eggs
1/2 cup half and half
1/2 tsp kosher salt
1/8 tsp fresh cracked pepper
In a skillet sauté ham, onion, and garlic in a little olive oil until veggies are tender and ham turns slightly golden and caramelized.
Spread ham mixture in the bottom of a store bought pie crust. (Place the pie in a baking sheet in case quiche bubbles over when cooking.)
Add green onions over the ham, then spread out the cubes of brie evenly.
In a separate bowl, whisk together eggs, half and half, salt, and pepper.
Pour into pie.
Bake at 375 degrees for about 45 minutes or until eggs have set.
Tools I used:
