Ham and Cheese Breakfast Quiche
(Makes one 9-inch quiche)
4 ounces cream cheese
1 cup ricotta cheese
3 tablespoons unsalted butter
1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1 cup shredded Cheddar or Monterey Jack cheese
1/2 cup finely chopped cooked ham
Preheat the oven to 350⁰ F. Butter a 9-inch pie plate or quiche dish.
In a food processor, pulse the eggs a few times just to blend them. Add the cream cheese, ricotta, and butter. Process until smooth. Add the flour, baking powder, and salt. Blend to incorporate. Add the milk and again blend until smooth.
Pour the mixture into the prepared baking dish.
Sprinkle the cheese and ham over the top.
Bake for 35 - 40 minutes or until set and the top is beginning to brown.
Allow to rest for 10 minutes before serving.
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This recipe is best made in a food processor to achieve a very smooth consistency. The quiche is very light and fluffy in texture when served right out of the oven. It solidifies a bit more if refrigerated and reheated the next day, so it's a great make-ahead dish. We like it both ways. If you prefer, you can substitute cooked bacon or vegetables for the ham or use another type of cheese that melts well.
BREAKFAST AND BRUNCH > HAM AND CHEESE QUICHE
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