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Ham & Gruyere Quiche with Roasted Beets & Fennel

The third egg meal on this week’s menu is a rich, decadent ham and cheese quiche. The smoky ham, gruyere cheese, and egg all blend and melt together to create this melt-in-your-mouth dish. To round out the dish is a nourishing and bright roasted beet and fennel side dish. Enjoy this dish that never fails to impress!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 people
Author Carrie Tyler

Ingredients

  • One 9-inch frozen pie crust
  • 1 Tbls chopped Flat leaf parsley
  • 1 Tbls thinly sliced Scallion
  • Cup smoked ham ½ inch diced pieces
  • 1 ½  C Gruyere cheese shredded
  • Tbsp  all purpose flour
  • eggs
  • 1 ½  C 1% low-fat milk
  • 1 teaspoon salt
  • 1 teaspoon + ⅛ tsp fresh ground black pepper
  • 1 clove garlic minced
  • 1 Beet
  • 1 Fennel bulb
  • 2 Tbls Olive Oil

Instructions

  1. Preheat oven to 350 degrees.

Prepare Beets & Fennel:

  1. Peel Beet and chop into ½ inch pieces. Place on one side of sheet pan
  2. Cut off fronds of the fennel bulb then cut into thin slices about 1.5 inch in length. Place on other half of sheet pan.
  3. Drizzle olive oil over beets and fennel, add minced garlic, salt & pepper and mix through
  4. Roast in oven for 25 minutes, stirring half way through

Prepare Quiche:

  1. Prick the frozen pie crust with a fork 5-6 times around the bottom. Then cook for 10min in oven to ensure a crisp crust.
  2. Add the diced ham to the par-baked pie crust, spreading evenly across the bottom.
  3. In a small bowl, toss together the cheese and flour so the cheese is coated and sprinkle over the meat in the pie crust.
  4. In a medium bowl, whisk together the eggs, milk, parsley, scallion and pepper.
  5. Pour over the meat/cheese and bake at 350 degrees for 40-55 minutes. When done, the middle will still be slightly jiggly, which is ok. It will set up as it sits. Let the quiche sit for at least 15 minutes before slicing and serving.

Plate slice of quiche with roasted beets & fennel and enjoy!