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This ham and cheese quiche is creamy, cheesy, salty, savory, custardy perfection cocooned in buttery pie crust that will have everyone coming back for seconds! This quiche recipe can be made with homemade pie crust for the ultimate quiche experience or store-bought pie crust for the shortcut, 10-minute prep experience – so there’s no reason not to make this recipe today! This ham and cheese quiche recipe is loaded with leftover ham or deli ham and whatever veggies you choose for an explosion of texture and flavor all while cleaning out your veggie drawer. I’ve gone with onions, bell peppers and asparagus but you can use spinach, broccoli, sweet potatoes, etc. What especially elevates this ham and quiche recipe (aside from the flaky crust) is the use of heavy cream for the richest, creamiest filling, both Gruyere and Gouda cheese for meltability and FLAVOR (of course you can use whatever cheese you have on hand), and adept seasoning. You and yours will be swooning at every creamy, velvety ham and cheese quiche bite!

• 1 Homemade Pie Crust Recipe (see notes to use store-bought pie crust)
• 4 large eggs
• 1 egg yolk
• 1 1/4 cups heavy cream
• 1/2 tsp EACH dried parsley, dried oregano, dried thyme, paprika, ground mustard, pepper
• 1/4 teaspoon salt
• 1 cup chopped ham
• 3 oz. (about 3/4 cup) shredded Gruyere cheese
• 3 oz. (about 3/4 cup) shredded gouda cheese (may sub cheddar)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 onion (chopped)
• 1 cup asparagus (cut into 1/2-inch pieces)
• 1 red bell pepper (chopped)
• 3-4 cloves garlic, minced

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