Ham Quiche

Found in Pioneer Woman magazine Spring 2026

 

1 refrigerated pie crust (14oz)

4 large eggs

1 c half and half

1 tbsp chopped fresh parsley

1 tbsp dijon mustard

1 1/2 tbsp ap flour

1/4 tsp salt

black pepper

1 1/2c diced ham

1 c shredded sharp cheddar cheese

1 small shallot, finely chopped

 

Preheat oven to 375° with a baking sheet on the middle rack. Fit the pie crust into a 9" pie plate (not deep dish). Fold the edges of the crust under itself and crimp as you like. Chill in the refrigerator while preparing the filling.

Whisk together the eggs, half and half, parsley, mustard, flour, salt and pepper in a large bowl. 

Sprinkle the ham, cheddar cheese, and shallot in the bottom of the chilled pie crust. Pour in the egg mixture.

Place the quiche on the preheated baking sheet and bake until puffed around the edges and the center is set, 40-45 minutes. Let cool on the baking sheet for at least 30 minutes before slicing.