Name: ham and cheese quiche
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1.5 cup all-purpose flour; 0.5 teaspoon salt; 0.5 cup cold unsalted butter, cut into cubes; 4 large eggs; 1.5 cup heavy cream; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup diced cooked ham; 1 cup shredded cheddar cheese

Oh, this ham and cheese quiche! It’s one of those recipes that just feels like a warm hug. I remember the first time I made it, I was absolutely swamped with work, and the thought of making dinner felt like climbing Mount Everest. But I’d promised my family something delicious, and this quiche came to the rescue. It was so incredibly easy, and the smell that filled our little kitchen as it baked… divine! My husband, who can be a bit of a picky eater, practically inhaled his first slice. Since then, it’s become a staple. It’s got that comforting, savory goodness you crave, but it’s surprisingly light and ridiculously simple to whip up. Honestly, it’s my answer to those “what’s for dinner?” moments more times than I can count. It’s honestly comparable to a really fancy quiche lorraine, but without all the fuss.

What is a ham and cheese quiche?

So, what exactly is this magical dish? At its heart, a ham and cheese quiche is a savory tart or pie. Think of it as a beautiful marriage between fluffy eggs, rich cream, salty ham, and melty cheese, all baked inside a tender crust. It’s essentially a French quiche, but with a decidedly accessible and crowd-pleasing flavor profile. The name says it all, really – it’s that classic combination that just works, every single time. It’s the kind of dish that feels special enough for a weekend brunch but is so straightforward that it’s a lifesaver on a Tuesday night. It’s not fussy, it’s not complicated, it’s just pure, delicious comfort food.

Why you’ll love this recipe?

There are so many reasons why I keep coming back to this ham and cheese quiche, and I just know you’re going to fall in love with it too. First off, let’s talk flavor. It’s got that perfect balance of savory and cheesy, with the ham providing little pockets of salty goodness throughout. The creamy egg custard just melts in your mouth, and when it’s baked to a golden-brown perfection, the aroma alone is enough to make your stomach rumble. But what I really adore about this recipe is its sheer simplicity. You don’t need any fancy techniques or hard-to-find ingredients. It’s all about straightforward steps that lead to an impressive result. It’s also incredibly budget-friendly! Ham and cheese are pretty accessible, and eggs and cream are pantry staples for most of us. This recipe makes a big, beautiful quiche that can feed a hungry family without breaking the bank. And the versatility! This ham and cheese quiche isn’t just for one meal. It’s amazing for breakfast, a star player at brunch, a satisfying lunch, or even a light dinner. You can easily adapt it to what you have on hand. It stands out from other quiches because it hits all the right notes – comfort, flavor, ease, and value. It’s the kind of recipe you’ll make your own over time, adding your personal touches.

How do you make a ham and cheese quiche?

Quick Overview

Making this ham and cheese quiche is wonderfully straightforward. We’ll start by getting our crust ready, then whisk up a simple egg and cream mixture, fold in our savory ham and cheese, and bake it all until it’s golden and set. The beauty of this method is how quickly it comes together. It truly is a dump-and-bake kind of situation once you have your ingredients prepped. It’s the kind of meal that proves you don’t need hours in the kitchen to create something truly delicious and satisfying.

Ingredients

For the Main Batter:
6 large eggs. Make sure they’re at room temperature if you can; they incorporate better! I always try to grab good quality eggs from the farmer’s market when I can, they just seem to make everything taste richer.
1 ½ cups heavy cream. This is what gives our quiche that luxurious, creamy texture. You *can* use half-and-half in a pinch, but I find heavy cream truly makes all the difference.
½ teaspoon salt. Don’t skip this! It really enhances all the other flavors.
¼ teaspoon black pepper. Freshly ground is best.
A pinch of nutmeg (optional, but oh-so-good!). It adds a subtle warmth that complements the cheese and ham beautifully. Trust me on this one!

For the Filling:
1 ½ cups diced cooked ham. I like to use a good quality, slightly smoky ham. You can use leftover ham from a holiday, or just buy some deli ham. Dice it into about ½-inch pieces so you get a good bit in every bite.
1 ½ cups shredded cheese. A sharp cheddar is my absolute favorite here, but Gruyere, Swiss, or even a Monterey Jack would be fantastic. Or a mix! I often use a combination of cheddar and Monterey Jack.
½ cup finely chopped onion or shallots (optional). If you love a little oniony kick, this is for you. I usually sauté them for a few minutes before adding to soften them up and bring out their sweetness.

For the Crust:
1 unbaked 9-inch Pie crust. You can use a store-bought one to save time, or make your favorite homemade recipe. If you’re using a homemade crust, make sure it’s blind-baked about 80% of the way through. This prevents a soggy bottom, which is a quiche crime in my book!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven preheated to 375°F (190°C). If you’re using a store-bought pie crust, place it directly into your 9-inch pie plate. If you’ve made your own and blind-baked it, just have it ready. Make sure your pie plate is sturdy – a flimsy one can make transferring tricky.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the salt, pepper, and that pinch of nutmeg if you’re using it. It’s important to get these distributed evenly before you add them to the wet ingredients. This ensures every bite is seasoned perfectly. It might seem like a small step, but it makes a difference!

Step 3: Mix Wet Ingredients

In a larger bowl, crack your 6 large eggs. Whisk them until they’re well combined and slightly frothy. Then, pour in the heavy cream and whisk gently until everything is smooth and homogeneous. We don’t want any streaks of egg white hanging around. You should have a lovely, pale yellow mixture.

Step 4: Combine

Now, gently pour the dry ingredients (salt, pepper, nutmeg) into the wet ingredients. Whisk again until just combined. The key here is to avoid overmixing. Overmixing can lead to a tougher texture, and we want this quiche to be wonderfully tender. Just a few stirs is all it needs.

Step 5: Prepare Filling

If you’re adding onions, sauté them in a little butter or oil until they’re soft and translucent. Let them cool slightly. Then, in a separate bowl, toss together your diced cooked ham and your shredded cheese. If you’re using the sautéed onions, add them to this mixture now.

Step 6: Layer & Swirl

Spread the ham and cheese mixture evenly over the bottom of your prepared pie crust. You want to get a good distribution so every slice has plenty of delicious filling. Now, carefully pour the egg and cream mixture over the ham and cheese. You want to fill it almost to the top of the crust, but not overflowing.

Step 7: Bake

Carefully place the quiche in the preheated oven. Bake for about 35-45 minutes. The exact time will depend on your oven, of course. You’ll know it’s ready when the center is just set – it should jiggle slightly, but not be liquid. The top should be beautifully golden brown. If the crust edges start to brown too quickly, you can always loosely tent it with foil.

Step 8: Cool & Glaze

This is probably the hardest part: letting it cool! Once it’s out of the oven, let the quiche sit on a wire rack for at least 10-15 minutes. This allows it to set up properly, making it much easier to slice and preventing it from falling apart. If you’re planning on adding a glaze, now’s the time to prepare it (though honestly, this quiche is perfect without one!).

Step 9: Slice & Serve

Once it’s had a little rest, slice it up! Use a sharp knife for clean cuts. Serve warm or at room temperature. It’s absolutely delightful on its own, but I’ll talk more about pairings in a bit!

What to Serve It With

This ham and cheese quiche is so versatile, it’s practically a chameleon on the plate! For a quick and easy Breakfast, I love serving it with a simple cup of coffee and maybe a side of fresh fruit. It’s the perfect way to start the day without feeling overly heavy. For a more elaborate Brunch, it’s a showstopper. I’ll serve it alongside a big green salad with a bright vinaigrette, some roasted potatoes, and maybe a mimosa or some sparkling cider. The elegance of the quiche just elevates the whole meal. If you’re looking for something a little different, this quiche can even work as a light Dessert, especially if you use a slightly sweeter cheese or add a tiny pinch more nutmeg to the custard. A little drizzle of honey over the top can be surprisingly delightful! And for those cozy, impromptu Snacks or a light lunch, it’s perfect on its own or with a slice of crusty bread. My family loves it after school with some carrot sticks – it’s a healthier option than most snacks, and they never complain!

Top Tips for Perfecting Your Ham and Cheese Quiche

I’ve made this ham and cheese quiche more times than I can count, and over the years, I’ve picked up a few tricks that really make it shine. When it comes to the cheese, I always recommend shredding your own from a block. Pre-shredded cheese has anti-caking agents that can sometimes prevent it from melting as smoothly, and honestly, the flavor is just better when it’s fresh. For the ham, don’t be afraid to use up leftovers! Any good quality cooked ham will work wonderfully, from a smoky country ham to a milder deli ham. If you’re using diced ham that seems a bit dry, a quick sauté with your optional onions can help bring back some moisture and flavor. The custard is where the magic happens. Remember, we want that creamy texture. If you’re ever tempted to use milk instead of cream, please… trust me on this one, stick to heavy cream or at least half-and-half. It’s the key to that melt-in-your-mouth feel. And about overmixing? It’s the enemy of tender quiche! Whisk your eggs and cream until they’re just combined, and fold in your fillings gently. You’re not making a cake; you’re building layers of flavor and texture. For baking, the oven temperature is important, but so is checking for doneness. A slight jiggle in the center is what you’re looking for. If you pull it out and it’s still liquid, just pop it back in for a few more minutes. It’s better to slightly overbake than underbake here. Lastly, that resting period after baking is crucial. It allows the custard to fully set, preventing a messy slice. I learned this the hard way after rushing one for a dinner party and it nearly collapsed on the plate!

Storing and Reheating Tips

One of the best things about this ham and cheese quiche is how well it stores and reheats. If you have any leftovers (which is rare in my house!), you can store it at room temperature for a couple of hours, but for longer storage, pop it in the refrigerator. Make sure it’s completely cooled first, then cover it tightly with plastic wrap or transfer it to an airtight container. It will stay delicious in the fridge for up to 3-4 days. I’ve found that the flavors actually meld even more overnight, making it even tastier the next day! If you want to freeze portions for later, let the quiche cool completely. Then, you can either freeze the whole quiche or slice it into individual portions. Wrap each slice securely in plastic wrap, then place it in a freezer-safe bag or container. It should keep well in the freezer for about 1-2 months. To reheat, the best way is to pop a slice back into a moderate oven (around 325°F or 160°C) for about 15-20 minutes, or until warmed through. This helps maintain its texture. Microwaving is quicker, of course, but it can sometimes make the crust a little soft. If you’re reheating from frozen, allow it to thaw in the refrigerator overnight first, then reheat as usual. If you were planning on a glaze, I’d recommend adding it *after* reheating to keep it looking its best.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Making this ham and cheese quiche gluten-free is quite simple. The easiest way is to use a pre-made gluten-free pie crust. Most grocery stores carry them now, and they’re usually found in the frozen section. If you’re feeling adventurous, you can also make your own gluten-free crust using a blend of gluten-free flours like rice flour, almond flour, and tapioca starch, along with a binder like xanthan gum. The ratios will vary depending on the specific flour blend you use, so it’s worth looking up a reliable gluten-free pie crust recipe. The filling itself is naturally gluten-free, so no adjustments are needed there! The texture might be slightly different depending on your crust choice, but it will still be incredibly delicious.

Do I need to peel the zucchini?

Wait, zucchini? I think we might be thinking of a different recipe! This ham and cheese quiche doesn’t typically include zucchini. It’s all about that glorious combination of ham, cheese, and creamy eggs! If you’re looking to add more vegetables, chopped bell peppers, spinach, or mushrooms are fantastic additions that pair beautifully with ham and cheese. Just make sure to sauté any watery vegetables like mushrooms or spinach until their moisture has evaporated before adding them to the quiche to avoid a soggy result.

Can I make this as muffins instead?

Oh, yes, you absolutely can! Ham and cheese quiche muffins are a fantastic idea, especially for grab-and-go breakfasts or as part of a brunch buffet. You’ll want to grease a standard muffin tin very well, or use muffin liners. Prepare the filling and custard mixture just as you would for a full quiche. Then, divide the ham and cheese mixture among the muffin cups, and fill with the custard, leaving a little room at the top as they will puff up slightly. Bake at around 375°F (190°C) for about 20-25 minutes, or until golden brown and set in the center. They’re so cute and individual portions are always a hit!

How can I adjust the sweetness level?

This ham and cheese quiche is designed to be savory, so it doesn’t have any added sugar in the filling. If you’re looking to adjust the “sweetness” in terms of balance, you can achieve this by slightly increasing the savory elements or by incorporating some ingredients that naturally have a touch of sweetness. For example, using a slightly sweeter cheese like a mild cheddar or Monterey Jack instead of a sharp one can make a subtle difference. Sautéing your optional onions until they are very caramelized will bring out their natural sweetness, which is a lovely counterpoint to the savory ham and cheese. And as I mentioned before, a tiny drizzle of honey over the finished quiche can add a surprising and delightful touch of sweetness if you’re going for something a bit more dessert-like.

What can I use instead of the glaze?

The “glaze” I mentioned is really just a suggestion for a finishing touch, and this quiche is absolutely phenomenal without any glaze at all! If you want a little something extra, a sprinkle of fresh chives or parsley over the top right after it comes out of the oven looks lovely and adds a fresh, herbaceous note. Some people also like to brush a little melted butter or even a very light layer of jam (like apricot or fig) over the top of a warm quiche for a subtle shine and hint of sweetness. Another option is to simply serve it with a dollop of sour cream or crème fraîche on the side – it adds a lovely creaminess and a slight tang. Really, the quiche itself is the star, so don’t feel pressured to add anything extra if you don’t want to!

Final Thoughts

I really hope you give this ham and cheese quiche a try. It’s more than just a recipe to me; it’s a reliable friend in the kitchen, a dish that consistently brings smiles to the table, and a testament to how simple ingredients can create something truly special. The way the eggs and cream meld with the salty ham and gooey cheese, all nestled in a buttery crust – it’s just pure comfort. If you love this, you might also enjoy my recipe for a classic Broccoli Cheddar Quiche or my Speedy Spinach and Feta Pie. They share that same spirit of delicious, easy cooking. I can’t wait to hear what you think! Please, let me know in the comments below how yours turns out, or if you have any fun variations you tried. Happy baking, and I hope this ham and cheese quiche becomes a beloved favorite in your home too!