Quiche with Ham and Cheese

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– A Creamy, Savory Brunch Classic

🥧 Flaky Crust, Creamy Center, Savory Bites—This Quiche Has It All

There’s something quietly powerful about a dish that’s simple to make, looks elegant on a plate, and disappears the second it hits the table. That’s the magic of a classic ham and cheese quiche—a golden, flaky crust cradling a creamy egg custard packed with savory ham, melty cheese, and just the right touch of seasoning.

For a make-ahead option for busy weekdays, this quiche delivers.

It’s the kind of dish that’s made for family brunches, holiday mornings, and Sunday meal prep. Whether you're hosting a brunch party, preparing for a sleep over or looking for a make-ahead option for busy weekdays, this quiche delivers. You can serve it warm from the oven, enjoy it cold from the fridge, or reheat a slice with coffee before the day kicks off.

This one’s easy to adapt

And like all the best crowd-pleasers, this one’s easy to adapt. Add vegetables, swap cheeses, go crustless—it’s one of those foundational recipes you’ll come back to again and again.

Let’s make one!

📋 RECIPE AT-A-GLANCE

Detail	Time/Amount
Prep Time	15 minutes
Cook Time	40–45 minutes
Total Time	~1 hour
Yield	Serves 8
Skill Level	Easy

🧾 Ingredients

🥧 For the Crust (optional if using store-bought):

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cubed
3–4 tablespoons ice water

🍳 For the Filling:

4 large eggs
1 cup whole milk
½ cup heavy cream
1 cup cooked ham, diced
1 ¼ cups shredded cheese (Swiss, Gruyère, or cheddar)
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground mustard (optional)
¼ cup chopped green onions or chives (optional)

🥣 Step-by-Step Instructions

Step 1 – Preheat and Prep Your Crust

Preheat oven to 375°F (190°C).
If using store-bought crust, gently fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
If making homemade crust:
- Combine flour and salt in a mixing bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, until the dough comes together.
- Shape into a disc, wrap, and chill for 30 minutes.
- Roll out and press into the pie dish.

Optional: Blind bake the crust for 10–12 minutes to prevent sogginess. Line it with parchment paper and fill with pie weights or dried beans.

Step 2 – Whisk the Egg Mixture

In a medium bowl, crack 4 eggs and whisk until smooth.
Add milk, cream, salt, pepper, and ground mustard (if using). Whisk until frothy and well combined. Set aside.

Step 3 – Prep the Filling

Dice the cooked ham into ½-inch pieces.
Grate the cheese and chop green onions or chives.
In a separate bowl, combine ham, cheese, and herbs if using.

Step 4 – Assemble the Quiche

Spread the ham and cheese mixture evenly over the crust.
Slowly pour the egg mixture over the filling. Use a spatula to gently move the cheese and ham, making sure everything is coated.
Lightly tap the pie dish on the counter to release any air bubbles.

Step 5 – Bake

Bake the quiche for 40 to 45 minutes, or until the top is golden and the center is just set.
If the crust edges begin to brown too quickly, cover them with foil during the last 15 minutes.
The quiche is done when a knife inserted near the center comes out clean and the middle no longer jiggles.

Step 6 – Cool and Slice

Transfer the quiche to a cooling rack. Let it sit for 10–15 minutes to allow the custard to fully set before slicing.
Serve warm, at room temperature, or chilled.

🍽️ Serving Ideas

This ham and cheese quiche pairs beautifully with:

Fresh arugula or spring mix salad with a lemon vinaigrette
Fruit salad or sliced citrus
Warm croissants or sourdough toast
Coffee, tea, or sparkling brunch cocktails

It’s a great addition to a brunch board, a potluck spread, or a holiday breakfast table.

🌀 Variations and Customizations

🌱 Vegetarian

Swap ham for sautéed mushrooms, spinach, roasted red peppers, or caramelized onions.

🧀 Cheese Combos

Try feta, goat cheese, smoked gouda, or even a mix of sharp cheddar and mozzarella.

🌾 Gluten-Free

Use a gluten-free crust or make it crustless—just grease the dish well before adding fillings.

🧊 Make-Ahead

Bake the night before, cool, cover, and refrigerate. Reheat slices in the microwave or oven the next morning.

🧊 Storage and Reheating

Fridge: Store leftovers covered in the fridge for up to 4 days.
Freezer: Cool completely, wrap tightly, and freeze for up to 2 months.
Reheat: Warm slices in the microwave for 60–90 seconds or in a 325°F oven for 10–15 minutes.

❓ Frequently Asked Questions

Can I use all milk instead of milk and cream?
Yes, but the texture will be a little lighter. For a richer, creamier quiche, stick with a blend of milk and cream or use half-and-half.

Can I use only egg whites?
Yes. Replace 4 whole eggs with 6–7 egg whites. The texture will be firmer and less creamy.

Why is my quiche watery?
Likely due to excess moisture from ingredients (like vegetables) or underbaking. Be sure to pre-cook and pat dry watery add-ins.

How do I know when my quiche is done?
The center should be just set—not liquid—and a knife inserted an inch from the center should come out clean.

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