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Buttermilk Quiche with Ham, Cheddar, and Chives Recipe

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4 from 14 reviews

A savory homemade buttermilk quiche featuring a flaky pie crust filled with a creamy custard of buttermilk, eggs, sharp cheddar cheese, diced ham, onion, and fresh chives. Perfect for brunch or a light dinner, this quiche combines rich flavors with a tender texture, all baked to golden perfection.

Ingredients

Pie Crust

  • 1 ¼ cup all-purpose flour
  • ¾ teaspoon salt
  • ¼ cup vegetable shortening
  • 2 tablespoons butter
  • Ice water (as needed)

Quiche Filling

  • 1 cup buttermilk
  • 3 large eggs
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup cheddar cheese, grated, divided
  • 1 cup ham, chopped
  • ¼ cup onion, diced
  • ¼ cup chives, chopped

Instructions

  1. Make The Pie Crust: In a bowl, mix the flour and salt together. Add the vegetable shortening and butter, rubbing them into the flour with your hands until the texture resembles coarse sand with some larger butter pieces. Freeze the mixture for 30 minutes.
  2. Form The Dough: Preheat the oven to 350ºF (180ºC). Remove the dough from the freezer and gradually add ice water by the teaspoon, mixing with a fork after each addition. Continue until the dough holds together as a rough ball when pressed.
  3. Roll Out The Dough: Lightly flour a work surface and roll the dough out slightly larger than a 9-inch (23 cm) pie plate. Trim the dough leaving a 1-inch (2.5 cm) border, then carefully transfer it to the pie plate by rolling it around the rolling pin and unrolling it over the plate.
  4. Shape The Crust: Gently pat the dough into the bottom and up the sides of the pie plate. Crimp the edges using a fork and trim excess dough leaving a small overhang. Prick the bottom of the dough evenly with a fork to create steam vents.
  5. Par-Bake The Crust: Bake the crust in the preheated oven for 18-20 minutes. Keep an eye on the crust, poking holes or pressing down any air bubbles with a fork as needed. Remove and cool on a wire rack.
  6. Prepare The Filling: In a large bowl, whisk together buttermilk, eggs, Dijon mustard, salt, and pepper until smooth.
  7. Assemble The Quiche: Scatter half the grated cheddar cheese over the bottom of the pre-baked crust. Layer the ham, diced onion, and chopped chives on top. Pour the egg custard filling evenly over the ingredients, then sprinkle the remaining cheddar cheese on top.
  8. Brush Crust Edges: Using a pastry brush dipped in the egg filling, lightly brush the exposed crust edges around the pie plate to encourage browning.
  9. Bake The Quiche: Place the assembled quiche back into the oven and bake for 30 to 33 minutes until the filling is set and the top is lightly golden.
  10. Cool and Serve: Transfer the quiche to a wire rack and let cool for at least 30 minutes before slicing. Serve warm or at room temperature, optionally paired with a simple green salad.

Notes

  • Ensure the butter and shortening are cold for a flakier crust.
  • Do not overwork the dough to keep it tender and flaky.
  • Pricking the crust prevents bubbles forming during par-baking.
  • Allowing the quiche to cool helps it set and slice cleanly.
  • Leftovers can be refrigerated and gently reheated.

Find it online: https://marthatasty.com/buttermilk-quiche-with-ham-cheddar-and-chives-recipe/