Ham And Cheese Quiche Recipe

If you’re looking for a cozy, crowd-pleasing Ham And Cheese Quiche Recipe, this one is buttery, savory, creamy, and easy enough for a weekday breakfast but special enough for a holiday brunch.

A Simple, Classic Quiche That Never Lets Me Down

There’s something so comforting about a homemade quiche coming out of the oven, golden on top and smelling like breakfast at a little café. This ham and cheese quiche is one of those recipes I come back to again and again because it’s reliable, adaptable, and downright delicious. It has tender bites of ham, plenty of melty cheese, and a rich egg filling baked in a flaky crust. It’s the sort of savory quiche that feels a bit fancy without asking much from the cook.

I love serving this breakfast quiche when family stays over, especially around Easter, Christmas morning, or those spring Sundays when everyone wanders into the kitchen asking what smells so good. And honestly, it’s just as lovely for a simple lunch with a green salad. If you’ve got leftover holiday ham sitting in the fridge, this ham quiche is one of the smartest and tastiest ways to use it up.

From a practical standpoint, quiche is a strong make-ahead dish. That matters. Recipe readers are often looking for meals that can stretch across breakfast, brunch, and lunch, and this one does all three beautifully. It’s protein-rich from eggs and ham, satisfying from the cheese, and easy to pair with fruit or greens if you want a balanced plate. So whether you call it a classic quiche, an egg quiche, or your new favorite brunch recipe, this one earns its spot in your recipe box.

Why You’ll Love This Recipe

• It uses simple, easy-to-find grocery store ingredients.
• A wonderful way to use leftover ham.
• Perfect for breakfast, brunch, lunch, or even a light supper.
• The filling is rich and creamy without being fussy.
• You can make it ahead for busy mornings.
• It reheats beautifully, which is a blessing.
• Easy to customize with different cheeses or vegetables.
• Elegant enough for guests, easy enough for real life.
• Freezer-friendly for meal prep.
• A dependable easy quiche recipe that works every time.

Ingredients

Here’s what you’ll need for this ham and cheese quiche recipe:

• 1 unbaked 9-inch pie crust (homemade or store-bought; Pillsbury works well in a pinch)
• 1 tablespoon unsalted butter
• 1/2 cup finely diced onion
• 1 cup cooked ham, diced
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Swiss cheese
• 4 large eggs
• 1 cup half-and-half
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 tablespoon chopped fresh parsley (optional)

A few ingredient notes, because they do matter:

• Pie crust: A refrigerated crust keeps things easy, but if you have a favorite homemade crust, use it. A sturdy crust helps prevent sogginess in a baked quiche.
• Ham: Use cooked ham steak, leftover spiral ham, or thick-cut deli ham. Pat it dry if it seems moist.
• Cheese: Cheddar gives sharp flavor, while Swiss adds that classic deli-style melt. Gruyère is wonderful too if you want a more traditional cheese quiche feel.
• Eggs: Large eggs give the best texture for a standard 9-inch quiche.
• Dairy: Half-and-half plus whole milk creates a tender custard that’s rich but not too heavy. If needed, you can use all half-and-half for a fuller filling.
• Nutmeg: Just a pinch gives that subtle “what makes this taste so good?” flavor.
• Parsley: Optional, but it adds freshness and a little color.

Directions

1. Preheat the oven and prep the crust.
   Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie plate and crimp the edges if you like. If your crust is very soft, chill it for 10 minutes first. That little pause helps it hold its shape.

2. Blind bake the crust for better texture.
   Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake 5 more minutes. This step helps avoid a soggy bottom, which is the main complaint with many homemade quiche recipes.

3. Cook the onion.
   While the crust bakes, melt the butter in a skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, until soft and lightly golden. Don’t rush this—soft onions blend into the filling beautifully.

4. Layer the ham, onion, and cheese.
   Scatter the cooked onion and diced ham evenly over the warm crust. Sprinkle the cheddar and Swiss cheese over the top. Layering the fillings first helps keep everything evenly distributed in your quiche with ham and quiche with cheese.

5. Whisk the custard.
   In a medium bowl, whisk together the eggs, half-and-half, milk, salt, pepper, and nutmeg until smooth. You want the mixture fully blended but not foamy. Too much air can change the texture of the egg and cheese quiche.

6. Pour and top.
   Pour the egg mixture gently over the ham and cheese. If you’re using parsley, sprinkle it over the top now. Set the pie plate on a baking sheet for easier handling—especially helpful if your crust is filled to the brim.

7. Bake until set.
   Bake for 35 to 45 minutes, or until the center is just set and the top is lightly golden. A slight jiggle in the middle is fine; it will continue to firm up as it rests. If the crust edges brown too quickly, loosely cover them with foil.

8. Rest before slicing.
   Let the quiche rest for at least 15 minutes before cutting. This is one of those little things that really pays off. The slices come out cleaner, and the filling settles into that lovely creamy texture we all want in a classic quiche.

Servings & Timing

• Yield: 6 to 8 slices
• Prep Time: 20 minutes
• Cook Time: 50 to 60 minutes, including blind baking
• Rest Time: 15 minutes
• Total Time: About 1 hour 25 minutes

That timing makes this a very reasonable brunch recipe for weekends or holidays. You can also prep parts of it ahead, which helps if your morning is already busy.

Variations

If you like to play around with recipes a bit—and I sure do—here are a few easy ways to change up this savory pie recipe:

• Broccoli Ham Quiche: Add 1/2 cup finely chopped steamed broccoli for extra color and texture.
• Gruyère Swap: Replace the cheddar and Swiss with 1 1/2 cups shredded Gruyère for a deeper, more French-style flavor.
• Crustless Version: Skip the crust and bake the filling in a well-greased pie dish for a lower-carb egg quiche.
• Spinach Twist: Stir in 1/2 cup squeezed-dry cooked spinach for a little greenery.
• Spicy Kick: Add a pinch of cayenne or a few diced jalapeños if your family likes heat.
• Mini Quiches: Pour the filling into muffin tins lined with small pastry rounds for portable ham and cheese breakfast bites.

Storage & Reheating

Quiche stores surprisingly well, which is one more reason I love it.

• Refrigerator: Store cooled quiche tightly covered in the fridge for up to 4 days.
• Freezer: Wrap individual slices or the whole quiche tightly in plastic wrap and foil, then freeze for up to 2 months.
• Reheating: Warm slices in a 325°F oven for 10 to 15 minutes, or microwave gently in 20-second bursts. The oven gives the best texture.
• Thawing: Thaw overnight in the refrigerator before reheating for the most even results.
• Make-ahead advice: You can blind bake the crust and prep the filling a day ahead. Assemble and bake the next morning, or bake the full quiche ahead and reheat before serving.

For busy households, that flexibility is gold. A ready-made ham and cheese brunch on standby feels like a little gift to your future self.

Notes

After testing this recipe a few times, here are the things I’d tell a friend across the kitchen table:

• Don’t skip the blind bake if you’re using a traditional crust. It really helps the texture.
• Pat the ham dry if it has extra moisture. Wet ham can thin the custard and make the filling a bit watery.
• Shred your own cheese if you can. Bagged cheese is convenient, but freshly shredded melts more smoothly and often tastes better.
• Let the quiche rest before slicing—yes, I’m repeating myself, but it matters.
• If your oven runs hot, start checking at the 35-minute mark.
• For the creamiest filling, avoid overbaking. The center should be softly set, not stiff.
• A metal pie pan tends to brown the crust more quickly than glass, so adjust as needed.

And here’s a small tangent that’s worth mentioning: quiche often gets labeled “fancy,” but it’s really just a very practical fridge-clean-out meal dressed up for company. That’s part of its charm. It feels special, but it’s sensible too.

FAQs

Can I make this ham and cheese quiche recipe ahead of time?

Yes, absolutely. You can bake it the day before, refrigerate it, and reheat it gently before serving.

Why is my quiche watery?

Too much moisture from ham, vegetables, or underbaking is usually the cause. Make sure add-ins are cooked and dried well, and bake until the center is just set.

Can I use milk instead of half-and-half?

Yes, though the filling will be a little less rich. Whole milk works best if you’re making that swap.

What is the best cheese for quiche with ham?

Cheddar, Swiss, and Gruyère are all excellent. For a classic flavor, Swiss or Gruyère are especially good choices.

Do I have to blind bake the crust?

If you want a crisp crust, yes, I recommend it. If you skip it, the bottom may be softer.

Can I freeze baked quiche?

Yes. Cool it completely, wrap it well, and freeze for up to 2 months. It’s a handy make-ahead breakfast quiche.

How do I know when quiche is done?

The edges should be set, the top lightly golden, and the center should have only a slight jiggle. It will finish setting as it rests.

Can I make this recipe crustless?

You sure can. Grease the pie dish well and bake the filling as directed, checking a little early since crustless quiche can cook faster.

Conclusion

This Ham And Cheese Quiche Recipe is warm, hearty, and wonderfully versatile—just right for breakfast, brunch, or an easy supper with a salad on the side. If you give it a try, I’d love to hear how it turned out for you. Leave a comment, share your favorite variation, or browse a few more cozy brunch recipes for your next gathering.