Before the world changed in early March, I made the decision to give up chocolate for Lent. But not just chocolate, cookies, candy, cake, and brownies made the list as well. Which meant I had pretty much decided to deny myself all of the sweet stuff. There was a point a few weeks back when I wondered if living a chocolate, sweet-free life even for a short period of time was possible for me. If there was ever a time when I needed a little chocolate in my life, it would be now. However, I have stayed the course. I can honestly say I have never ever looked forward to Easter more than I do this year. It's only five days away, but who's counting. The thought of getting up sometime past midnight to pop a dark chocolate coconut cream egg in mouth has already crossed my mind. But if this period of deprivation has taught me anything, it's that I need to slowly savor the things I love. So I plan on waiting until I at least have a really good breakfast. And more than likely, our late morning Easter breakfast will be this really good, incredibly delicious, slightly decadent Ham, Caramelized Onion, and Gruyere Quiche.
If there was ever a dish epitomizing some of the traditional foods of my childhood Easter, it would be this quiche. This year though the ham and eggs will made with caramelized onions and gruyere cheese. One of those most perfect, most sublime flavor combinations, especially when put together in what is essentially a baked custard pie.
In keeping with the semi-homemade theme making regular appearances on the blog lately, this quiche recipe is made with a refrigerated (no frozen) pie crust rather than a homemade one. Rather than use your limited supply of flour to make a homemade crust, use it make cookies or bread instead. Truth be told, I happen to love the flavor of refrigerated pie crusts. Like a homemade pie crust, you will want your refrigerated pie crust to chill in the quiche pan while you are making your caramelized onions and the quiche filling.
Making caramelized onions takes a little less than thirty minutes from start to finish. The onions become tender, golden, and sweet as they cook slowly over medium-low heat in some unsalted butter and olive oil.
The quiche bakes in a 375 degree (F) preheated oven for 55-65 minutes. If using one of the more traditional quiche pans, baking time will be closer to the 55 minute mark. But if using a deep pie dish to make the quiche, your baking baking will be longer.
Allow the baked quiche to rest for at least 15 minutes before serving. Letting the quiche rest gives the baked custard even more time to set up after it comes out of the oven. Serve warm or at room temperature.
Diced ham and caramelized onions swimming in a rich cheese custard never tasted so good. This is a quiche meant to be slowly savored. Although after one bite you will feel the overwhelming urge to devour it quickly.
Whether you are celebrating this Easter alone or with only those you live with, this incredibly beautiful, delicious Ham, Caramelized Onion, and Gruyere Quiche will help make the day memorable. And who knows, you might be starting not only a new Easter breakfast/brunch tradition, you might decide you need more quiche in your life too. Ones made with refrigerated pie crusts!
If you are looking for other quiche recipes, these can be found on the blog: Maple Sausage, Apple and Brie Quiche, Caramelized Leek and Onion Quiche, and Caramelized Leek, Ham and Cheddar Quiche.
Ham, Caramelized Onion, and Gruyere Quiche
Serves 6-8
Ingredients
Caramelized Onions
1 large or 2 medium yellow onions, thinly sliced
3 Tablespoons unsalted butter
2 Tablespoons olive oil
Pinch of kosher salt
Quiche
3 large eggs (see notes)
1 cup heavy cream
1 cup whole milk
2 cups (7 ounces) gruyere cheese, shredded (see notes)
1 cup diced ham (slightly more than a 1/3 of a pound)
1/2 cup caramelized onions
1 teaspoon fresh parsley, finely chopped
1/4 teaspoon kosher salt
Generous pinch of nutmeg or 3 gratings of a whole nutmeg
6 dashes of hot sauce (recommend Cholula)
1 refrigerated pie crust or a homemade crust
Directions
Caramelized Onions
1. Melt butter with the olive oil in a sauté pan over medium heat.
2. Add the onions, turn down the heat to medium-low, and sauté slowly until the onions begin to caramelize (about 20-22 minutes). Season with a pinch of kosher salt.
3. Let cool slightly before mixing into the quiche mixture. Note: When adding in the caramelized onions do not add in the butter and olive oil, just the onions.
Quiche
1. Unroll refrigerated pie crust and fit into quiche pan. Return to the refrigerator to chill while you are making the caramelized onions and assembling the quiche filling.
2. Preheat oven to 375 degrees (F).
3. In a medium sized bowl, whisk the eggs lightly. Then add in the cream and milk, whisking until smooth.
4. Stir in the cheese, parsley, diced ham, caramelized onions, salt, nutmeg, and hot sauce.
5. Put the chilled quiche pan on a large baking sheet. Pour the egg mixture into the chilled crust.
6. Bake for 55-65 minutes or until the quiche is slightly puffed, golden brown on top and the custard is set (stick a knife into it, it should come out clean although it may look wet). Notes: For deeper pan (like the one I used) baking time will be closer to the 65 minute mark.
7. Remove from oven and let sit for 15 minutes before cutting into wedges.
8. Serve warm or at room temperature. Pairing the baked quiche with your favorite chilled white wine, Champagne or Prosecco is optional. But it's a really good idea.
Notes: (1) Instead of 7 ounces of grated cheese, I used 6 ounces. Unless freshly sliced, packaged gruyere cheese comes in 6 or 8 ounce packages. (2) I bought thick slices of ham from the deli counter at the grocery store and cut it into cubes. I usually buy the ham off of bone. (3) For an even richer quiche, add one additional egg yolk.