Ham Pepper Quiche is a flavorful breakfast or brunch dish that is full of diced ham, pepper bells, eggs, dijon mustard, garlic powder, heavy cream, and lots of cheese! It’s also a great use for leftover ham!
A quiche might sound fancy, but they are actually really easy to make! Especially if you use a frozen or refrigerated pie crust, it’s all a matter of loading up the ingredients in the pie shell and baking! This Ham Pepper Quiche is full of bell peppers, green onions, and diced ham and a super fluffy egg mixture.
To start, you’ll parbake the crust. This just means you bake it for a little bit prior to adding the filling so it isn’t super soggy from the filling, but it also isn’t fully cooked. You can use a frozen deep dish pie shell, or you can buy a refrigerated pie crust and place it into a deep pie dish. Or you can make your own pie crust – whatever you want!
While the crust is baking, cook the peppers in some butter. You want them softened so they aren’t crunchy in the quiche. Once the peppers are cooked and the crust is baked, sprinkle the fillings in the pie dish. Add the peppers, diced ham, diced green onions, and shredded cheese. In a bowl, whisk together the eggs, heavy cream, dijon mustard, garlic powder, and salt. Pour the egg mixture over the pie fillings in the pie crust and then bake in a 375 degree oven for 35-40 minutes. The top should be golden and the filling should be set. Let it cool.
This ham quiche can be served immediately or it can be refrigerated and served later. Quiches are great because they can be served at room temperature!
Quiche is a savory egg custard baked in a pie shell. It is a French tart and is best known for Quiche Lorraine which includes bacon. Many savory meats, cheese, seafood, and vegetables can be added to a quiche and they can be served warm or cold.
This Ham Pepper Quiche has ham for the meat, shredded cheddar cheese, and bell peppers and green onions for the vegetables. The quiche filling is made with eggs and heavy cream, along with dijon mustard and garlic powder for flavoring.