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Gruyere and Ham Quiche

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This article is sponsored by Dietz & Watson.

Call me the Constant Hostess. Cocktail parties, dinner parties, after parties—since I moved in a year ago, my apartment in the Financial District has become a social hub for an incredible group of friends.

Even if I’m just getting home from a work trip or have been rushing about all week, it only takes a minute for me to flip on the hostessing switch, order a few bottles of wine from my nearby shop, and pop to the market for some cheeses and charcuterie.

Dietz & Watson Quiche

In my sphere, food brings people together. Lately I’ve been snagging Dietz & Watson cheeses and meats because they’re fresh and not astronomically priced. Plus, if you have any left after cocktail hour, you can use them in your dinner dishes.

This past weekend, I even went so far as to use my remaining cheeses and meats in my brunch dishes. All that leftover cheese was easily grated to make a delicious winter quiche. Plus, I was able to throw in some leftover vegetables and meats, too, making it the perfect weekend medley.

Dietz & Watson Quiche

The quiche is the perfect brunch dish for hosting at home: It’s simple, quick, and nicely served like a pie. Just sauté your ingredients, throw in some egg, then put the skillet in the oven. Here’s what I whipped up most recently.

Gruyere and Ham Quiche

Ingredients

  • 1 1/2 cups Dietz and Watson Boneless Chef Carved Ham, chopped
  • 1 cup Dietz and Watson Gruyere cheese, grated
  • 1 1/2 cups Dietz and Watson Parmesan cheese, grated
  • 1 tbsp unsalted Butter
  • 1 cup Red Bell Pepper, chopped
  • 1 cup potato, minced
  • 8 Extra-Large Eggs
  • Pinch Kosher Salt
  • Pinch Black Pepper
  • 1/2 cup Fresh Basil, chopped

Dietz & Watson Quiche

Directions

  • Preheat oven to 400 degrees F.
  • In a large cast iron skillet, melt butter on medium temperature and sauté the red pepper until tender. Add potatoes and mix for about 2-3 minutes set aside.
  • In a large bowl, whisk together eggs, salt and pepper until foamy. Fold Ham and Gruyere cheese into egg mixture and transfer into a cast iron skillet.
  • Bake for until edges are golden brown (30 to 45 minutes). Sprinkle chopped basil and Dietz and Watson Parmesan Cheese on top.

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