This is a quick and simple quiche with classic flavors and quick assembly. Perfect for brunch, lunch, or dinner!
On the Ingredients
- Green onions or scallions are a member of the Allium genus, which includes bulb onions, leeks, shallots, and chives. Scallions are milder than other onions, with a fresh, sharp, somewhat peppery flavor. It pairs well with rich foods like meat and cheese.
- Gouda is a creamy, yellow cheese from the Netherlands. It is more of the most popular cheeses in the world. Flavor-wise, there is a lot of variety depending on the age. It can be creamy and mild to acidic and harsh. Most gouda for sale in America is mild and nutty. Smoked gouda has a delicious smokey hint that pairs well with the cheese’s natural flavor.
Ham and Green Onion Quiche with Smoked Gouda
Servings
6-8
servingsPrep time
30
minutesCooking time
45
minutesTotal time
1
hour15
minutesThis is a quick and simple quiche with classic flavors and quick assembly. Perfect for brunch, lunch, or dinner!
Ingredients
1 1/2 cups chopped scallions
1 cup chopped deli ham
1 cup shredded smoked gouda
4 eggs
1 cup half and half
1/2 tsp salt
1/4 tsp black pepper
1/4 smoked paprika
Directions
- Prepare your pie dough by following our recipe or your own. Roll out the dough to about 1/8” thick and carefully transfer it to a pie pan. Trim the dough, leaving about 1” of an overhang, then roll the extra up and crimp it to create the edge.
- If you’re using a metal or enamel pie tin, place the pie shell in the freezer for 10-30 minutes. Do not do this for glass, ceramic, or pyrex, as it can shatter in the hot oven if exposed to extreme temperature changes.
- While the pie shell is in the freezer, preheat the oven to 350° F.
- Take the pie shell out of the freezer and arrange the fillings in layers, starting with the scallions, ham, and gouda.
- Beat the eggs, half and half, salt, and black pepper.
- Pour the egg mixture over the other ingredients. Sprinkle the top of the quiche with the smoked paprika.
- Bake at 350° for 35-45 minutes, or until the center of the quiche is set (doesn’t jiggle when gently shaken).
- Let the quiche cool for 10-20 minutes before slicing and serving warm.
