Easy Double-Batch Ham Quiche
Making two quiches at once just makes sense. You do the prep work once and end up with 16 slices ready for dinner or breakfast leftovers throughout the week. The clever part of this recipe is tossing breadcrumbs right in with the ham and cheese. They catch extra liquid during baking so your bottom crust stays crisp instead of soggy.
Ingredients Checklist
Shortcrust pastry (enough to cover two 9-inch pie pans)
3 cups ham, diced small (or any smoked meat/sausage)
14 oz cheese, shredded (cheddar, Swiss, or a mix)
1 small onion, finely chopped
1/4 cup breadcrumbs
8 eggs
2 cups whipping cream
1.5 tsp salt
1/2 tsp sugar
Pinch of cayenne pepper
Prepping the Base and Filling
Line your two 9-inch pie pans with the shortcrust dough and trim off any excess around the rims.
Grab a mixing bowl and toss in the diced ham, grated cheese, chopped onion, and breadcrumbs. Stir everything together until it is evenly combined, then divide the mixture between the two pastry-lined dishes. Spread it flat across the bottom.
Whisking the Custard and Baking
Crack the eight eggs into a separate bowl and beat them lightly with a fork. Pour in the whipping cream, salt, sugar, and cayenne. Whisk again until the mixture turns smooth and light yellow. Slowly pour the custard over the filling in both dishes, giving it a moment to seep down into all the gaps.
Slide both pans into an oven preheated to 428°F (220°C) for 15 minutes. Turn the temperature down to 356°F (180°C) and bake for another 30 minutes until the centers set firm.
Resting Before Slicing
Pull the quiches out and set them on the counter for 15 minutes before cutting. If you slice them immediately, the warm custard will spill out. Giving them time to sit lets the filling firm up into clean, neat portions.
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