Forfoodiefriends

menu icon
search icon

HAM AND CHEESE QUICHE

Updated: · Published: by · This post may contain affiliate links · Leave a Comment

A classic ham and cheese quiche is the perfect dish for any meal of the day.

With a buttery, flaky crust and a creamy, cheesy filling, this dish is both satisfying and easy to make.

The combination of savory ham, gooey melted cheese, and a rich egg custard creates a delicious balance of flavors.

Whether you serve it warm or at room temperature, it’s a crowd-pleaser every time.

This quiche is incredibly versatile—you can customize it with different cheeses, vegetables, or even a crustless version for a low-carb option.

It's also great for meal prep, as it stores well and can be reheated for a quick breakfast or lunch.

Perfect for holidays, brunch gatherings, or a cozy weekend meal, this ham and cheese quiche is a timeless favorite!

WHY YOU WILL LOVE THIS RECIPE

  • Creamy and Savory: A rich egg custard pairs perfectly with ham and gooey cheese.

  • Easy to Make: Simple ingredients and minimal prep make it perfect for beginners.

  • Great for Meal Prep: This can be stored and reheated for a quick breakfast or snack.

  • Customizable: Swap in different cheeses or add vegetables for variety.

  • Perfect for Any Meal: Great for breakfast, brunch, or even dinner.

  • Crowd-Pleasing Dish: Ideal for family gatherings, holidays, or potlucks.

INGREDIENTS

  • 1 prepared pie crust (store-bought or homemade)
  • 1 cup cooked ham, diced
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Swiss cheese
  • 4 large eggs
  • 1 cup heavy cream
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 tablespoon chopped fresh parsley (optional)

DIRECTIONS

  • Step No.1: Preheat the Oven
    Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish, pressing it into the edges. Trim any excess and crimp the edges as desired.

  • Step No.2: Prepare the Filling
    In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, health benefits of garlic powder, and onion powder until thoroughly combined.

  • Step No.3: Layer the Ingredients
    Sprinkle the diced ham, cheddar cheese, and Swiss cheese evenly over the bottom of the pie crust.

  • Step No.4: Pour in the Egg Mixture
    Slowly pour the egg mixture over the ham and cheese, ensuring everything is evenly distributed.

  • Step No.5: Bake the Quiche
    Place the quiche in the oven and bake for 35-40 minutes or until the center is set and slightly golden.

  • Step No.6: Cool Before Serving
    Remove from the oven and let the quiche cool for 10 minutes before slicing. Garnish with fresh parsley if desired.

TIPS FOR SUCCESS

  • Blind Bake the Crust: Pre-bake the crust for 10 minutes to prevent sogginess.

  • Use Fresh Cheese: Shred cheese yourself for better texture and melt.

  • Let It Rest: Cooling for 10 minutes helps the quiche appropriately set.

  • Customize Fillings: Add mushrooms, spinach, or bell peppers for extra flavor.

  • Check for Doneness: A knife inserted in the center should come out clean.

  • Make It Ahead: Prepare and refrigerate overnight for easy baking in the morning.

VARIATIONS

  • Crustless Quiche: Skip the crust for a low-carb version.

  • Different Cheeses: Swap cheddar for gruyère, gouda, or mozzarella.

  • Spicy Twist: Add diced jalapeños or red pepper flakes for heat.

  • Herb Infused: Mix in fresh thyme, basil, or chives for extra flavor.

  • Mini Quiches: Bake in a muffin tin for easy grab-and-go servings.

SERVING AND STORAGE

SERVING

Serve warm with a side salad, roasted potatoes, or fresh fruit. It pairs well with coffee or fresh orange juice for a delicious brunch.

STORAGE

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave or oven before serving. To freeze, wrap slices individually and store for up to 2 months.

FAQ

Can I use milk instead of heavy cream?

Yes, but the texture will be lighter and less rich. A mix of milk and cream works best.

Do I need to pre-cook the ham?

If using pre-cooked ham, no need to cook it again. If using raw, cook it first before adding.

Can I make this ahead of time?

Yes! Assemble the quiche, cover, and refrigerate overnight before baking the next day.

How do I prevent a soggy crust?

Blind bake the crust before adding the filling, and avoid overloading with wet ingredients.

This ham and cheese quiche is a delicious, versatile, and easy-to-make dish that's perfect for breakfast, brunch, or even a light dinner.

The creamy egg custard, melted cheese, and savory ham create a mouthwatering combination that's both rich and satisfying.

Whether you're serving it fresh out of the oven or enjoying leftovers the next day, this quiche remains a comforting and flavorful option.

With endless variations and simple ingredients, you can customize this quiche to suit your taste.

Plus, it's great for meal prep and storing well in both the fridge and freezer.

Whether you're hosting a brunch, needing a quick breakfast, or just craving something comforting, this ham and cheese quiche is sure to hit the spot!

HAM AND CHEESE QUICHE

Sana Umer
Ham and Cheese Quiche is a classic, savory dish with a flaky crust, creamy egg filling, and a rich combination of ham and cheese. Perfect for breakfast, brunch, or even dinner!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast
Cuisine French
Servings 6 people
Calories 350 kcal

Ingredients
  

  • 1 9- inch pie crust homemade or store-bought
  • 1 cup diced ham
  • 1 cup shredded cheese cheddar, Swiss, or Gruyère
  • ½ cup milk
  • ½ cup heavy cream
  • 4 large eggs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder optional
  • ¼ teaspoon onion powder optional
  • 1 tablespoon chopped chives or parsley for garnish

Instructions
 

Step No.1: Preheat Oven

  • Preheat oven to 375°F (190°C). Place the pie crust in a pie dish and crimp the edges.

Step No.2: Blind Bake the Crust

  • Prick the bottom of the crust with a fork. Line it with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and bake for 5 more minutes.

Step No.3: Prepare the Filling

  • In a bowl, whisk together eggs, milk, heavy cream, salt, pepper, garlic powder, and onion powder.

Step No.4: Assemble the Quiche

  • Spread the diced ham and shredded cheese evenly over the crust. Pour the egg mixture over the top.

Step No.5: Bake Until Set

  • Bake for 35-40 minutes, or until the center is set and a knife inserted comes out clean.

Step No.6: Cool & Serve

  • Let the quiche cool for 5-10 minutes before slicing. Garnish with chives or parsley.

Notes

  • Prevent a soggy crust by blind baking before adding the filling.
  • For a richer flavor, use half-and-half instead of milk.
  • Test doneness by gently shaking the quiche—if the center jiggles slightly but is not runny, it's ready.
  • Cool before slicing to allow the filling to set properly.
  • Spinach & Ham Quiche: Add ½ cup sautéed spinach.
  • Mushroom & Ham Quiche: Add ½ cup sautéed mushrooms.
  • Crustless Quiche: Skip the crust and bake in a greased dish.
  • Spicy Quiche: Add chopped jalapeños or a pinch of cayenne pepper.
  • Cheese Lovers' Quiche: Use a mix of cheddar, Swiss, and mozzarella.
  • Dairy-Free Quiche: Use dairy-free milk and cheese alternatives.
Keyword breakfast casserole, brunch recipe, easy quiche recipe, ham and cheese quiche, Quiche

About Sana Umer

I'm Sana Umer — the home cook behind every recipe on For Foodie Friends. I'm a Pakistani-American mom of two based in the US, and I've been cooking seriously for about a decade now, mostly because feeding a family every day is the fastest way to learn how to actually cook.

I'm completely self-taught. I learned by watching my mother in Pakistan, by burning a lot of food in my early years, and by paying attention to which recipes worked and which ones needed fixing. I don't specialize in just one cuisine — I cook the Pakistani dishes I grew up with, the American desserts my kids request, weeknight dinners, holiday roasts, and everything in between.

Every recipe is personally tested in my own kitchen, every word is written by me, and every photo is taken of food I actually made.

Comments

No Comments

Your email address will not be published. Required fields are marked *

Recipe Rating