There is something truly comforting about a Ham and Cheese Quiche Recipe that combines a flaky crust with rich, savory custard bubbling with the perfect blend of smoky ham and sharp cheddar cheese. This classic dish not only makes a fantastic brunch centerpiece but also serves wonderfully for a light dinner or a picnic treat. Every bite delivers a warm, cheesy hug, making it a forever favorite in my recipe collection.
Ingredients You’ll Need
Getting the ingredients right is the key to unlocking the full deliciousness of your Ham and Cheese Quiche Recipe. Each simple component plays an important role, from the creamy custard that holds everything together, to the sharp cheddar that adds vibrant flavor and color.
- Pie crust: Use a store-bought or homemade unbaked crust for a buttery, flaky base that holds all the fillings perfectly.
- Cheddar cheese (1 1/2 cups shredded): Sharp cheddar offers that classic tangy punch; dividing it ensures melty goodness inside and a golden crust on top.
- Eggs (6 large): The essential binding ingredient that creates the rich custard texture of the quiche.
- Heavy cream (1/2 cup): Adds indulgent creaminess for a silky filling.
- Whole milk (1/4 cup): Balances richness and lightens the custard without sacrificing flavor.
- Salt (1/2 teaspoon): Enhances all the savory flavors in the quiche.
- Nutmeg (pinch): Just a slight hint adds a warm, aromatic note that elevates the custard.
- Ground black pepper (to taste): Adds a gentle spicy kick for depth.
- Diced cooked ham (1 heaping cup): The star protein that lends smoky, salty goodness in every bite.
- Sliced green onions (2 tablespoons): Bring fresh, mild onion flavor and a pop of color.
- Chopped chives (1 tablespoon): Adds vibrant green flecks and subtle oniony brightness.
How to Make Ham and Cheese Quiche Recipe
Step 1: Prep the Crust and Oven
Start by preheating your oven to 375°F and greasing a 9-inch pie dish — glass or metal works best to ensure even baking. Fit your unbaked pie crust neatly into the dish and crimp the edges however you like; I love a rustic fluted look for a homey feel. If you want a crispier bottom crust, or if your oven heats unevenly especially with ceramic dishes, go ahead and pre-bake the crust for 8 minutes before moving to the next step. Sprinkle that pre-baked or raw crust with 1/4 cup of shredded cheddar right now — this little trick helps keep the crust from getting soggy once you add all the delicious fillings.
Step 2: Mix the Custard
In a large bowl, whisk together 6 large eggs with the heavy cream, whole milk, salt, a pinch of nutmeg, and ground black pepper. This silky custard mixture is absolutely crucial — it’s what makes your quiche creamy and a little dreamy. Make sure everything is well combined but not overly beaten; you want it smooth and light enough to set just right.
Step 3: Assemble the Quiche
Spread the diced ham evenly across the cheese-dusted pie crust for an even distribution of meaty goodness. Layer 1 cup of shredded cheddar over the ham, then sprinkle sliced green onions and chopped chives on top for bursts of fresh flavor. Carefully pour the egg mixture over everything, letting it seep into all the nooks and crannies. Finally, sprinkle the remaining 1/4 cup of cheddar cheese on top to create a gorgeous golden finish as it bakes.
Step 4: Bake to Perfection
Place your quiche on a lower-middle rack in the oven to get the heat just right without drying it out. Bake at 375°F for 10 minutes to start, then lower the temperature to 350°F. Keep baking for another 25 to 35 minutes until the custard is set and the top is beautifully browned. If you notice the crust edges getting too dark, a pie crust shield or strips of foil can save the day. When done, the quiche should gently wobble in the center but look firm and inviting.
How to Serve Ham and Cheese Quiche Recipe
Garnishes
Sometimes, a little fresh garnish makes all the difference when serving. Sprinkle fresh chopped chives or finely sliced green onions on top just before plating for a burst of color and mild onion flavor. A light dusting of cracked black pepper adds an appetizing final touch that hints at the savory depth within.
Side Dishes
Ham and Cheese Quiche pairs beautifully with crisp, refreshing sides. Try a simple green salad with vinaigrette to balance the richness, or roasted asparagus for a more elegant touch. Fresh fruit salad with citrus or berries also complements the savory flavors with its natural sweetness and bright acidity.
Creative Ways to Present
This quiche is versatile beyond a traditional pie slice. Serve mini quiches in muffin tins for a charming appetizer or brunch finger food. You can also bake in a tart pan for an elegant presentation that’s perfect for special occasions. Adding a drizzle of hollandaise or a dollop of sour cream on top can add a fancy flair that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover slices of Ham and Cheese Quiche keep beautifully covered in the fridge for up to 3 days. Store in an airtight container to maintain freshness and prevent the custard from drying out. Simply reheat gently before serving again.
Freezing
You can absolutely freeze this quiche for up to 2 months. Wrap the whole pie tightly in plastic wrap and then foil for best protection against freezer burn. When you’re ready to enjoy, thaw overnight in the fridge before reheating to maintain its creamy texture.
Reheating
To reheat, place slices on a baking sheet in a 350°F oven for about 10-15 minutes until warmed through. Microwaving is quick but can make the crust soggy, so using an oven is my recommended method if you have time.
FAQs
Can I use other types of cheese in this Ham and Cheese Quiche Recipe?
Absolutely! While cheddar gives a classic sharpness, gouda, Swiss, or gruyere also work wonderfully for a different flavor profile. Just be sure to use a cheese that melts well and complements ham.
Can I make this quiche gluten-free?
Yes, swap the traditional pie crust with a gluten-free version available in many stores or make your own almond flour crust. The filling ingredients don’t contain gluten, so this is an easy adjustment.
Is it okay to use leftover ham from a holiday meal?
Definitely! Using leftover ham is a fantastic way to reduce waste and add delicious smoky flavor to your quiche. Just dice it finely so it distributes evenly.
How can I tell when the quiche is fully cooked?
The custard should be set but still slightly wobbly in the center. A knife or toothpick inserted near the center should come out mostly clean. Avoid overbaking to prevent a dry texture.
Can I prepare the quiche the night before baking?
You sure can! Assemble the quiche, cover tightly, and keep it refrigerated overnight. Let it sit at room temperature for about 20 minutes before baking next day as directed.
Final Thoughts
I truly hope you give this Ham and Cheese Quiche Recipe a whirl because it’s the kind of dish that feels like a warm hug anytime of day. Whether you’re feeding family or impressing friends, it’s as satisfying as it is simple. Once you have your oven timer set and that golden crust emerges, you’ll know exactly what I mean. Enjoy every delicious slice!
Print
Ham and Cheese Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 generous slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This classic Ham and Cheese Quiche is a savory, satisfying dish perfect for breakfast, brunch, or a light dinner. Featuring a buttery pie crust filled with a creamy mixture of eggs, cheddar cheese, diced ham, and fresh herbs, this quiche bakes to a golden perfection with a rich, custardy center. The combination of sharp cheddar and aromatic green onions and chives adds depth to every bite, while the sprinkle of nutmeg and black pepper enhances the flavors beautifully.
Ingredients
Crust
- 1 single pie crust (unbaked)
Filling
- 1 1/2 cups shredded cheddar cheese (divided)
- 6 large eggs
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1 pinch nutmeg
- Ground black pepper (to taste)
- 1 heaping cup diced cooked ham
- 2 tablespoons sliced green onions
- 1 tablespoon chopped chives
Instructions
- Prep: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with butter or non-stick spray. Fit the unbaked pie crust into the dish, gently pressing it against the sides and crimping the edges as preferred. For a crisp bottom crust, optionally prebake the crust for 8 minutes before adding fillings. Then, sprinkle 1/4 cup of shredded cheddar cheese evenly over the bottom of the pie crust.
- Combine egg mixture: In a large mixing bowl, whisk together the six large eggs, 1/2 cup heavy cream, 1/4 cup whole milk, 1/2 teaspoon salt, a pinch of nutmeg, and freshly ground black pepper to taste until fully combined and slightly frothy.
- Assemble quiche: Evenly distribute the diced cooked ham, 1 cup shredded cheddar cheese, sliced green onions, and chopped chives within the pie crust over the cheese-lined bottom. Carefully pour the egg and cream mixture over the fillings, ensuring an even spread. Finish by sprinkling the remaining 1/4 cup shredded cheddar cheese on top.
- Bake: Place the quiche on a rack one level below the middle of the preheated oven. Bake at 375°F (190°C) for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 25 to 35 minutes, or until the center is set and no longer jiggles. Use a pie crust shield or foil to cover the edges if they begin to over-brown during baking.
Notes
- You can prebake the crust for 8 minutes if you prefer a crisper bottom or notice uneven heating in your oven.
- Adjust seasoning with salt and pepper according to taste.
- Use a pie crust shield or foil to prevent the edges of the crust from becoming too dark.
- Let the quiche cool for 10-15 minutes before slicing to allow it to set fully.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
