Ham and Cheese Quiche

Sonny's Farm ham and cheese quiche with pastured heritage pork cubed ham
Try our cubed ham in this delicious quiche recipe. A light dusting of mustard powder uplifts this rich, fluffy quiche. Serve our ham and cheese quiche warm or cold, paired with a light salad, and chilled white wine.


1 pie crust, unbaked

1 1/2 cups of cubed ham

1 ½ cups of shredded Swiss or Emmental cheese

4 teaspoons of all-purpose flour

5 large pastured eggs

1 cup of milk

¼ teaspoon of salt

¼ teaspoon of dried mustard

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Prepare your pie crust in a pie dish and set aside.
  3. In a small bowl, toss the shredded cheese and flour together until the strands are lightly coated.
  4. Sprinkle this mixture evenly in the bottom of the pie crust. Then add the cubed ham.
  5. In a medium bowl, whisk together eggs, milk, salt, and dried mustard until fully combined.
  6. Gently pour this mixture evenly over the cheese and ham.
  7. Place thin strips of aluminum foil over the exposed pie crust to keep it from burning.
  8. Bake in the preheated oven for 45 minutes to an hour, until the crust is golden brown, the filling is set, and a knife inserted will come out clean.
Back to blog