Easy Ham And Cheese Quiche
This Ham And Cheese Quiche Recipe is a fancy brunch dish with a pretty short list of ingredients. Keeps in the fridge for almost a week!
This Is The Best Ham And Cheese Quiche You’ll Ever Make!
Over 100,000 people have checked out my Vegetable Quiche, and many of those have made it for Mother’s Day, Easter, and baby and bridal showers.
Developing recipes that I know will be made for these types of special events is a responsibility I don’t take lightly. I want you to be confident that you can make my recipes for important occasions and have them turn out perfectly every single time.
So, I tested this Ham and Cheese Quiche recipe enough times that everybody in my neighborhood got a little sick of eating it. In other words, I tested it until it was perfect.
Why You Will Love Ham Quiche
- It seems like a really fancy brunch, but you can make this with a pretty short list of ingredients!
- There’s something called a “cheese moisture barrier” that ensures the bottom crust is flaky and crispy, just like it should be.
- You can make it now and keep it in the fridge for almost a week!
Ham And Cheese Quiche Recipe Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- pie shell – one frozen ready-to-bake 9-inch pie shell will serve as the crust for your quiche. You can also use pre-baked refrigerated or homemade pie crust – we’ve tested it all the ways! See “What kind of pie crust should I use?” below.
- eggs – the key component of the quiche, and what binds everything together!
- ham – we’ve found that a 6 ounce ham steak is exactly the right amount for this quiche, but you can also use leftover ham or cut-up deli meat.
- sharp Cheddar cheese – a classic choice for a great quiche, but Swiss cheese, Gruyere cheese and low-moisture mozzarella cheese are other great options.
- green onions – just a few, to add color and a subtle onion flavor to this recipe for quiche with ham and cheese.
- half and half – this adds richness to the quiche and creates a smooth and velvety texture. If you substitute milk, you will not get the same texture. If you substitute heavy cream, you will get a very luxurious texture!
- salt and pepper – key to seasoning any great egg dish.
- cayenne – just a pinch will add a subtle heat that will complement the other flavors.
- nutmeg – a culinary school trick I learned to enhance the flavor of the creamy egg custard.
What kind of pie crust should I use?
You have three options when it comes to pie crust for this ham quiche, and you should pick whichever one you’re the most comfortable with.
- Store-bought pie shell (the frozen kind that’s already shaped into a disposable pan). Definitely the easiest option for this ham and cheese quiche recipe, and let’s face it – sometimes the easiest choice is the best choice. This is the option we’ve chosen for the quiche you see pictured in this post.
- Store-bought pie crust (the refrigerated kind sold in rolls). You might have to use a rolling pin to roll out this pie dough a bit, then just shape it into a pie plate, crimp the edges, and blind bake it before adding your quiche fillings and baking that. Easy peasy and pretty tasty, too.
- If you have the time, making homemade pie crust is always a delicious option for ham quiche. You can use the pie crust recipe from our chocolate brownie pie recipe and press it into a 9-inch pie pan.
How to make this Easy Ham and Cheese Quiche
1. BLIND BAKE. Bake the pie shell for 15 minutes, and leave the oven on after you pull it out.
2. WHISK. Beat the eggs together with the half and half and spices.
3. BUILD. Spread half the cheese into the bottom of the pie shell in an even layer, and then spread the ham and onions over it.
4. EGGS. Evenly pour the egg mixture over ham, then sprinkle the remaining cheese over the egg mixture.
5. BAKE. Bake the quiche about 45 minutes or until the center is just set. Let the quiche stand for 10 minutes before slicing and serving.
Recipe For Ham And Cheese Quiche Home Chef Tips
- Using an electric mixer to beat the egg mixture will ensure a silky smooth custard by FULLY incorporating all of the eggs into the half and half in a way that is much harder to achieve through whisking by hand.
- Place your filled quiche pan on a rimmed baking pan before putting it in the oven. This makes it WAY easier and safer to transfer to and from the oven.
- Baking your quiche in the bottom third of the oven will help to brown and cook the bottom of the crust more completely.
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How to Serve This Recipe For Quiche With Ham And Cheese
This easy ham and cheese quiche is as versatile as it is satisfying. Here are just a few ideas for serving it:
- BRUNCH DELIGHT – Big slices of warm quiche will be the star of any brunch spread. Pair with a green salad or fruit salad.
- LUNCHBOX TREAT – My daughter loves cold slices of quiche in her lunchbox!
- PARTY PLEASER – Thin slivers can be an elegant New Year’s Eve appetizer.
Ham And Cheese Quiche Recipe Storage
To store, transfer quiche to the fridge uncovered for a few hours until it is fully chilled, then tightly wrap it with plastic wrap or foil. Refrigerate for up to 6 days.
Can you freeze a ham quiche?
Yes, this best ham and cheese quiche recipe freezes beautifully. Simply bake the quiche per the instructions below, and then allow it to cool completely. Wrap well and freeze for up to 2 months.
To reheat a whole quiche, first thaw overnight in the fridge if it is frozen. Then, cover loosely with foil and place in a 350 degree F oven until a thermometer inserted in the center of the quiche registers 165 degrees F.
If reheating individual slices, it’s easiest to just microwave for 45 seconds to 1 minute, or until hot.
Ham Quiche Recipe FAQs
Blind baking your quiche crust (baking it before adding the filling) will help prevent your quiche from being soggy on the bottom. The shredded cheese used as the first layer over the bottom of the pie crust also acts as a moisture barrier, helping to prevent a soggy crust.
You may not need to cover quiche when baking at all. However, if the edges of your crust begin to get too brown before the center of quiche is set, you can cover the edges of the crust with a silicone pie crust shield or a ring of aluminum foil for the last 10 to 15 minutes of baking time. You do not need to cover the entire quiche.
Poking holes in crust, also known as “docking,” is not necessary with ham quiche.
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Recipe For Ham And Cheese Quiche
Ingredients
- 1 frozen ready-to-bake 9-inch pie shell (other options discussed above, under "What kind of pie crust should I use?")
- 4 large eggs See Notes
- ¾ cup half and half
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Pinch cayenne
- Pinch nutmeg
- 6 ounces shredded sharp cheddar cheese 1 1/2 cups packed
- 2 green onions thinly sliced
- 6 ounces ham steak patted dry and cut into 1/2-inch cubes (1 cup)
Instructions
- Arrange oven rack in bottom third of oven and preheat oven to 350 degrees F.
- Place parchment paper over pie shell and spread dried beans or pie weights across parchment to weigh it down. Transfer to oven; bake 15 minutes. After baking, remove pie weights and parchment paper. Leave oven on.
- Meanwhile, in bowl of stand mixer fitted with whisk attachment, beat eggs, half and half, salt, pepper, cayenne, and nutmeg until smooth.
- Place pie shell on rimmed baking pan. Spread half of cheese in even layer across bottom of pie shell.
- Spread onions and ham in even layer over cheese.
- Evenly pour egg mixture over ham. The filling should go up almost to the very tippy top of the crust without overflowing onto the edges (see Notes if yours does not). Sprinkle remaining cheese over egg mixture.
- Transfer to oven and bake 45 to 55 minutes or until center of quiche is just set. If edges of crust begin to get too brown before center of quiche is set, cover the edges with a silicone pie crust shield or a ring of aluminum foil for the last 10 to 15 minutes of baking time.
- Transfer quiche to cooling rack; let stand 10 minutes. Slice and serve warm or at room temperature.
