Pepper Jack, Gouda and Ham Quiche

I love throwing dinner parties when everyone brings a dish.  I prepared a cheese & fruit tray, baked a ham, dinner rolls and made the largest serving of mashed potatoes I have ever mashed.  Our friends brought salads, veggies, and desserts.

This morning, I had a frig full of leftovers.  (That's not a complaint.  I know we are truly blessed.)  I was actually overwhelmed with the possibilities for breakfast, lunch, snack time, dinner and finally, dessert. Oh what a glorious Sunday this would be!

It occurred to me that I had all the goodies to start our day with a quiche.  I didn't make this with the kids in mind.  This was strictly for the hubby and me.  I could have very easily made a mild Cheddar and ham quiche for the kids, but they had already eaten cereal.  I was free to do whatever I wanted.


  • 1 pie crust
  • 4 eggs, slightly beaten
  • 1 cup half & half, or 1/2 cup milk with 1/2 cup cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup Pepper Jack cheese, grated
  • 1/4 cup Smoked Gouda, grated
  • 3/4 cup baked ham, cubed
  • 1/2 cup fresh broccoli florets, finely chopped

Heat oven 425ºF degrees.

Coat pie plate with cold butter.  Roll out pie crust enough to fit over pie plate.  Lay crust over pie plate, set aside.
In a medium bowl, beat eggs and half and half together, add salt and pepper.  Arrange the cheeses in pie plate, then ham, and top with broccoli florets.  Pour egg mixture over the goodies.  Fold over any extra pie crust and decorate as desired.  Use your finger to coat a little of the egg mixture over the crust for a shining, brown finish.

Bake for 15 minutes at 425ºF degrees.  Reduce heat to 300ºF degrees and cook for 20 minutes.
It's done when a knife inserted in center comes out clean.  Let stand a few minutes before slicing.

Ham and Cheese Quiche