There’s something incredibly satisfying about a warm slice of ham and cheese quiche that makes any morning feel special. Whether you’re hosting a weekend brunch or just craving a comforting breakfast, this dish offers a perfect blend of creamy eggs, savory ham, and gooey cheese in a flaky crust.
You’re going to love how simple it is to whip up this ham and cheese quiche, even if you’re new to baking. It’s a versatile recipe that you can customize, but this classic version hits all the right notes to please everyone at the table.
Why You'll Love This Recipe
- Quick and easy to prepare with basic ingredients you likely have on hand.
- Rich, creamy, and savory flavors that satisfy any craving.
- Perfect for any meal—breakfast, brunch, lunch, or even a light dinner.
- Make ahead and reheat options make it great for meal prep.
- Customizable with your favorite cheeses or veggies for variety.
Ingredients
Gather these simple ingredients for a classic ham and cheese quiche that delivers a perfect balance of flavors and textures.
- 1 9-inch refrigerated pie crust (or homemade if you prefer)
- 6 large eggs
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 cups diced cooked ham
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon finely chopped fresh parsley (for garnish)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6
- Calories (approx. per serving): 350
How to Make Ham and Cheese Quiche
- Preheat your oven to 375°F. Place the pie crust into a 9-inch pie plate and gently press it into the sides. Prick the bottom with a fork to prevent bubbling.
- Partially bake the crust for 8 minutes until it starts to set but isn’t browned. Remove from oven and let cool slightly.
- In a large bowl, whisk together the eggs, whole milk, heavy cream, salt, pepper, and nutmeg until smooth and well combined.
- Spread the diced ham evenly over the bottom of the pie crust. Sprinkle the shredded cheddar cheese and Parmesan evenly on top of the ham.
- Carefully pour the egg mixture over the ham and cheese filling, filling the crust almost to the top.
- Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden. A knife inserted in the center should come out clean.
- Remove the quiche from the oven and let it cool for at least 10 minutes before slicing. This resting time helps the filling set perfectly.
- Garnish with freshly chopped parsley for a pop of color and a fresh finish before serving.
Tips for the Best Results
- Use a mix of whole milk and heavy cream for a custard that’s creamy but not too dense.
- Partially bake the crust to avoid a soggy bottom and ensure crispness.
- Don’t overfill the crust to prevent spills during baking.
- Let the quiche cool slightly before cutting to get clean slices.
- Feel free to swap cheddar for Gruyère or Swiss cheese for a different flavor profile.
Storage and Reheating
You can store leftover ham and cheese quiche in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the oven at 325°F for 10-15 minutes or in the microwave for about 1-2 minutes until warmed through.
For longer storage, wrap the quiche tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating as described above.
Frequently Asked Questions
Can I use a homemade pie crust for this quiche?
Absolutely! A homemade pie crust adds a lovely personal touch and can be tailored to your taste, such as using whole wheat or adding herbs. Just be sure to blind bake it before adding the filling.
What type of ham works best in this recipe?
Cooked ham that is diced into small pieces works best. You can use leftover ham, deli ham, or even ham steak. Avoid overly salty or processed varieties for the best flavor balance.
Can I add vegetables to the quiche?
Yes, adding veggies like sautéed spinach, mushrooms, or onions can enhance the flavor and nutrition. Just be sure to cook them beforehand to avoid excess moisture in the quiche.
How do I know when the quiche is fully cooked?
The quiche is done when the edges are set and slightly golden, and a knife inserted in the center comes out clean. The center should not be jiggly but firm to the touch.
