Loading...

Preheat your oven to 400°F. Place an unbaked pie crust into an aluminum pie plate.

Crack the 3 large eggs into a 2-cup measuring cup. Lightly whisk the eggs with a fork until just combined.

Pour milk into the measuring cup with the whisked eggs until the total liquid reaches the 1 1/2 cups mark. Whisk again to thoroughly combine the eggs and milk. This creates the 'magic ratio' for the quiche custard.

In a large mixing bowl, add the cubed ham, chopped green onions, and shredded cheese. These amounts can be adjusted to your preference, ensuring they fit comfortably in the pie plate.

Pour the egg and milk mixture (the 'magic ratio') into the bowl with the fillings. Add salt and black pepper to taste. Mix everything together well with a spatula until evenly distributed.

Carefully pour the entire quiche mixture into the prepared unbaked pie crust. Use a fork to gently spread the filling evenly throughout the crust.

Place the pie plate containing the quiche onto a baking sheet. This helps to catch any potential spills and makes it easier to transfer the quiche in and out of the oven.

Bake in the preheated 400°F oven for 30 minutes, or until the quiche is set and lightly golden brown. The center should have a slight jiggle but not be liquid.

Once baked, carefully remove the quiche from the oven and let it rest on a wire rack for at least 5 minutes before slicing and serving. This allows the quiche to set further and makes for cleaner slices.


Preheat your oven to 400°F. Place an unbaked pie crust into an aluminum pie plate.

Crack the 3 large eggs into a 2-cup measuring cup. Lightly whisk the eggs with a fork until just combined.

Pour milk into the measuring cup with the whisked eggs until the total liquid reaches the 1 1/2 cups mark. Whisk again to thoroughly combine the eggs and milk. This creates the 'magic ratio' for the quiche custard.

In a large mixing bowl, add the cubed ham, chopped green onions, and shredded cheese. These amounts can be adjusted to your preference, ensuring they fit comfortably in the pie plate.

Pour the egg and milk mixture (the 'magic ratio') into the bowl with the fillings. Add salt and black pepper to taste. Mix everything together well with a spatula until evenly distributed.

Carefully pour the entire quiche mixture into the prepared unbaked pie crust. Use a fork to gently spread the filling evenly throughout the crust.

Place the pie plate containing the quiche onto a baking sheet. This helps to catch any potential spills and makes it easier to transfer the quiche in and out of the oven.

Bake in the preheated 400°F oven for 30 minutes, or until the quiche is set and lightly golden brown. The center should have a slight jiggle but not be liquid.

Once baked, carefully remove the quiche from the oven and let it rest on a wire rack for at least 5 minutes before slicing and serving. This allows the quiche to set further and makes for cleaner slices.
