This cheesy Ham and Herb Quiche with fresh rosemary, thyme, and parsley will steal the spotlight for your Easter brunch.
- One 9-inch pie crust, unbaked
- 1 cup diced cooked ham
- 1/4 cup chopped onion
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh parsley
- 2 eggs
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 1 cup shredded cheddar cheese
- Preheat oven to 375˚F. Line a 9-inch tart pan or pie plate with the pie crust and place on a baking sheet. Line the pie crust with foil on top then fill with pie weights or dried beans. Bake for 10 minutes. Remove the foil and weights then bake another 5 minutes or until the bottom is golden brown and no longer looks uncooked.
- While the crust is baking, prepare the filling. In a large bowl, mix together the ham, onion, rosemary, thyme, and parsley. In another large bowl or measuring cup, whisk together the eggs, milk, cream, salt, and pepper.
- Once the crust has finished baking, sprinkle the cheese evenly over the crust. Top with the ham mixture then pour the egg mixture over top. Bake for 35-40 minutes or until top is golden brown, doesn't jiggle when moved, and a toothpick inserted in the center comes out clean. Cool 15 minutes before serving.
Author: Carla Cardello (www.chocolatemoosey.com)