Like all , quiche is an excellent make-ahead dish for or a any time of year. Salty ham and melty cheese combine for the classic, crowd-pleasing filling, and for a shortcut, this uses a storebought crust, which doesn't require par-baking. Even the filling is simple: it's whisked together in a bowl with no stove-top cooking required. Breakfast ideas like , , and even's Ree Drummond's own have a special place in our recipe box, but this ham and cheese quiche is our go-to for its simplicity and ease.
Can I use milk instead of half-and-half for quiche?
Half-and-half adds richness and creaminess to the quiche. You can use whole milk in its place, but there are better . In place of 1 cup of half and half, you could also substitute 1/2 cup sour cream and 1/2 cup milk. Or, use 1/2 cup heavy cream and 1/2 cup of milk.
Do you have to make homemade pie crust for quiche?
Nothing beats a homemade , but when quickness and ease are the objectives, just pick up a refrigerated pie crust from your nearest supermarket.
After all, the creamy, rich filling is the star of this quiche!
Do you pre-bake crust for quiche?
If you like the insurance of a crispy bottom crust, you can absolutely for this recipe. To par-bake: Preheat the oven to 375 degrees Fahrenheit. Place the pie crust in the pan and crimp the edges. Place it in the freezer for 10 minutes. Once chilled, prick the base of the crust all over, 8 to 10 times, with a fork.
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