Grilled Ham and Cheese Quiche Recipe

Grilled Ham and Cheese Quiche on a serving platter

5 from 1 vote

Grilled Ham and Cheese Quiche Recipe

This recipe is in the style of Quiche Lorraine but instead of bacon bits we're using leftover smoked ham and baking it on the grill. We add gruyere cheese and caramelized onions for the ultimate grilled quiche recipe.

Prep Time15

Cook Time45

Resting Time10

Course: Breakfast, Brunch

Cuisine: American, French

Servings: 10-inch quiche

Author: Mary Cressler

Cost: $10

Ingredients

10 inch pie crust (You can make your own or use a store-bought crust)
1 cup shredded gruyere
1 cup leftover smoked ham, cut into cubes
½ cup caramelized onions
4 large eggs
½ cup heavy cream
½ cup whole milk
1 tablespoon Dijon mustard
½ teaspoon fresh thyme
½ teaspoon kosher salt
½ teaspoon coarse black pepper
1 tablespoon roughly cut chives, for garnish (You can also use green onions)

Caramelized Onions

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 medium red onion, thinly sliced

Instructions

Prepare Grill: Set grill up for two-zone or indirect grilling. Target 350 degrees Fahrenheit in the grill. Do not grill over 375 degrees or the crust will burn.
Whisk: In a large bowl whisk together eggs, heavy cream, milk, Dijon, thyme, salt, and pepper.
Layer Pie Crust: In the pie crust layer the cheese, caramelized onions, and the cubes of ham. Then pour the egg mixture carefully into the pie crust. It will come very close to the top of the crust. Don't let it pour over the sides.
Grill: Gently place on the grill, and gill indirect for up to 45 minutes or until the center of the quiche is firm and a knife inserted into the center comes out clean with no liquid. You will notice the egg has swelled up, this will reside when it rests.
Rest: Remove the quiche from the grill and let rest for 10-15 minutes. Top with some chopped chives. Serve.

For Caramelized Onions

Caramelize: In a cast iron pan or skillet over medium heat add olive oil and butter. When butter melts add the thinly sliced onions to the pan. Stir every 10 minutes to caramelize. If the onions are browning too quickly slightly lower the heat. It should take 20 - 25 minutes for the onions to become browned and caramelized. This can be done in advance.

Notes

There is no need to par (or blind) bake the store bought crust. Be sure you follow the crust directions on the packaging for thawing.

Milk Ratio:

We recommend equal parts whole milk and heavy cream for a balanced texture. If you want a lighter quiche use all whole milk. If you want a denser quiche, use all heavy cream. We do not recommend using a low fat milk, but if you do it may take longer to cook.

How to modify for the oven?

If you can't or don't want to use the grill then you can follow the same directions in your oven. Preheat your oven to 350 degrees Fahrenheit using convection heat. Place the quiche on a cookie sheet and then place into the preheated oven on the center rack. Bake for the same amount of time, about 45 minutes.

If you don't have convection heat then plan to rotate the quiche halfway through the cooking process.

Nutrition