A Classic Quiche

There’s something about a good quiche that just brings people together—it’s the kind of dish you set on the table and everyone slowly gathers around. Rich, silky, and simple, it still feels just a little bit special, perfect for Easter brunch or anytime you’re feeding people you love.

You can really have fun with this one. Use your favourite cheese, something sharp and melty like white cheddar or go a little more classic with Gruyère. It works beautifully with our nugget ham, but it’s also perfect for using up leftover Easter ham (especially if you’re double hosting this weekend and need something easy but impressive).

Adding sautéed vegetables is always a good idea, think asparagus, which will be coming into season soon, or even a bit of spinach for that fresh spring feel. Serve it with a simple side of greens and it’s the kind of meal that feels effortless but complete — the perfect balance of cozy and elevated.

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 1 hour (includes blind bake + final bake)

Ingredients:

• 1 frozen deep dish pie crust (or your favourite homemade pie dough)

• 4 large eggs

• 1 cup whipping cream 

• ½ cup milk (whole milk) 

• 1–1½ cups sharp white cheddar or Gruyère, grated

• 1–1½ cups nugget ham, diced

• 2 shallots, finely sliced

• 2 tbsp butter

• 1 tsp Dijon mustard

• Salt and freshly cracked black pepper

Instructions:

1. Preheat your oven to 375°F (190°C). Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake another 5 minutes until lightly golden. (This step helps keep the crust crisp and prevents a soggy bottom.)

2. In a skillet, melt butter over medium heat. Add the shallots and cook until soft and lightly golden, about 5–7 minutes.

3. In a bowl, whisk together the eggs, cream, milk, Dijon, salt, and pepper until smooth, add in the shallots. 

4. Add the ham, and cheese into the crust, then pour the custard over top. Top with a little more cheese and ham. 

5. Reduce the oven to 325°F (165°C) and bake for 40–50 minutes, until the center is just set with a slight wobble. This lower temperature gives you that silky custard texture—don’t overbake.

6. Let it sit for 10–15 minutes before slicing so it sets up properly.
   

Chef Tips! 

• Add lightly sautéed asparagus or spinach for a fresh spring feel.

• Swap the ham for bacon for a richer, smokier version.

• Gruyère gives it a classic French flavour, while sharp white cheddar keeps it cozy and familiar.

Store-bought crust hack:
If you’re using frozen pie crusts, let them defrost slightly so they’re easier to work with (they usually come in a pack of two). Gently press one into your dish, then use the second to build up the edges so you get that nice deep dish shape. Pop it back in the freezer for about 15 minutes before baking—this helps it hold its structure and bake up nice and crisp.