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

Scale

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

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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.