Wolf Pine Quiche
We feel fortunate to collect fresh eggs each day from our chickens! I wanted to use more eggs than most quiche recipes call for, and replace heavy cream with whole milk from our local farmers. This recipe is very versatile! You may substitute your favorite blend of cheeses and fillings.
You may make our Butter Pie Crust the day before, to save time on a weekend morning!
1 cup Diced ham
1 cup of Cheese (we use 3/4 cup Shredded Mozzarella Cheese and 1/2 cup Sharp Cheddar)
1 cup Whole Milk
⅛ teaspoon Pepper
Preheat oven to 450℉
1. Prepare 1 Butter Pie Crust
2. Lightly flour your work surface and roll out pie dough a few inches larger than a 9" pie plate.
3. Press crust into your pie plate. Trim and flute the edges. Use a fork to poke a few holes in the bottom of the crust.
4. Place a piece of parchment paper on top of your pie dough and partially fill it with uncooked beans or pie weights. (Photos are below our recipe card.)
5. Bake in a preheated 450℉ oven for 10 minutes. Lift off your parchment paper with weights and set it aside.
6. Lower oven temperature to 350℉.
7. Sprinkle the ham and cheese into the bottom of your pie crust.
8. In a mixing bowl, whisk together the eggs, milk, and pepper. Pour over ham and cheese.
9. Bake for 35 to 40 minutes. The top should be slightly golden near the edges and a toothpick inserted in the center comes out clean. Allow quiche to cool for 10 minutes before cutting.
My favorite tools are linked below.
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Measuring Spoons - OXO
Cuisinart Food Processor - Cuisinart (I have owned mine since 2014)
We LOVE the pie plates from Salmon Falls Pottery! Their pie plate heats so beautifully, we will never go back to other types. They ship as well! We have the Blueberry Vine pattern.
Our printable recipe card and photos are below!