Garlic Scape and Ham Quiche recipes
This recipe crafts a delightful Garlic Scape and Ham Quiche, featuring a savory blend of chopped ham, fresh garlic scapes, and Swiss cheese, all bound in a rich half-and-half and egg custard, baked in a gluten-free pie crust. It's an excellent dish for lunch or as a sophisticated starter.
Equipment
- 1 Pie Dish
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 1 gluten free pie crust
- 1 cup half-and-half
- 4 eggs slightly beaten
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup about chopped ham
- 1 cup shredded Swiss cheese
- ½ cup chopped garlic scapes bud removed
Instructions
- Preheat your oven to 375°F (190°C) and prepare the gluten-free pie crust by placing it in a pie dish.
- In a large mixing bowl, lightly beat the four eggs.
- Whisk in the half-and-half, salt, and pepper until just combined to create the custard base.
- Chop the ham into even, bite-sized pieces.
- Finely chop the garlic scapes, ensuring any tough buds are removed.
- Evenly distribute the chopped ham, garlic scapes, and shredded Swiss cheese into the bottom of the prepared pie crust.
- Carefully pour the egg and half-and-half mixture over the fillings in the pie crust, ensuring the ingredients are well-covered.
- Bake for 45-55 minutes, or until the quiche is golden brown and the center is just set.
- Remove the quiche from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing.
- Slice and serve warm, or at room temperature.
Notes
To prevent a soggy crust, consider blind-baking the gluten-free pie crust for 10-15 minutes before adding the filling, or brush the bottom with a little egg white. For the garlic scapes, ensure the buds are removed and they are finely chopped for even distribution and a milder flavor; a quick sauté can enhance their sweetness. Do not overbeat the eggs for the custard, just whisk until combined to avoid a rubbery texture. Bake the quiche until the center is just set but still has a slight wobble, as it will continue to cook and firm up as it cools. Always allow the quiche to rest for at least 10-15 minutes after baking for cleaner slices and a perfectly set custard.