Ham and cheese quiche is a comforting classic that always wins a crowd!
The diced ham, shredded cheddar, and Swiss cheese meld with the custard egg filling. It’s served up in a flaky, buttery pre-made pie crust.
Whip it up for brunches, potlucks, Mother’s Day, Easter, and more.
Everyone at the table will beg for seconds!
Easy Ham and Cheese Quiche
Ham and cheese quiche is an easy breakfast dish that also doubles as dinner.
It features a heavenly custard egg filling with savory ham and melty cheese. Nestled in a flaky pie crust, it’s absolutely stunning.
And yes, it tastes as good as it looks!
Not only that, but it’s also effortless and versatile. Simple ingredients and minimal prep work make it a breeze. Plus, it travels well to feed a crowd.
Whip it up for a brunch spread or your next potluck. Either way, I guarantee it will disappear!
Ingredients
You can make this ham and cheese quiche recipe with just 10 ingredients. The trick is to use a store-bought pie crust. It cuts down the list (and work) in half!
For this recipe, you need:
- Eggs – I use large eggs. Be sure to use the egg whites and the yolks.
- Half and Half – A key ingredient! It’s the secret to developing the classic custardy texture. You can also use whole milk.
- Seasonings – Salt, black pepper, and onion powder enhance the flavor of the filling.
- Dijon Mustard (Optional) – I love the extra bite of Dijon. It really complements the eggs, ham, and cheese. But it’s not an absolute must.
- Ham – Use cooked, diced ham.
- Cheese – Cheddar cheese and Swiss cheese are the best combo with ham. Be sure to use freshly grated cheese for the best results.
- Pie Crust – The fundamental difference between quiche vs. frittata! I use a pre-made 9-inch deep dish frozen pie crust for this recipe.
How to Make Ham and Cheese Quiche
With just 10 minutes of prep, you can have this quiche baking in the oven! The process is super easy, too.
Here are the basic steps:
1. Preheat the oven. Set it to 375 degrees Fahrenheit. Place a baking tray in the center of the rack.
2. Whisk the eggs. Whisk for 20-30 seconds. Add the half and half, salt, pepper, onion powder, and mustard. Whisk until blended.
3. Complete the egg filling. Stir the diced ham, 3/4 cup of cheddar cheese, and Swiss cheese into the egg mixture. Pour into the pie crust. Sprinkle the top with the remaining cheddar.
4. Bake. Bake the assembled quiche for 40-45 minutes.
5. Cool. Cool the quiche for 10-15 minutes. Serve and enjoy!
Tips for the Best Quiche
Quiche looks impressive and yet it’s so easy to whip up. Still, a few things may prevent it from turning out picture-perfect.
So I’ve included my top tips for making the best quiche.
- Blind bake the crust. This will help prevent a soggy crust. Start by covering the crust with parchment paper or foil. Then add pie weights and pre-bake. See my blind bake guide for more tips.
- Don’t overbake! You know it’s done when the edges and top are golden brown. The middle will also set. Also, check early to prevent the quiche from overcooking.
- Add a little freshness. Instead of onion powder, you can use fresh onions. Just saute 1/2 cup yellow onion in butter until tender. Then, mix with the ham and cheese.
- Toss in some veggies. Quiche is a great way to sneak in extra veggies! Sometimes, I add 1 cup of spinach to the filling. You can also add 1/2 cup bell pepper, mushrooms, peas, or broccoli.
- Go easy on yourself. Use pre-made rolled pie crust. It’s both convenient and easy. Simply unroll the crust on a clean surface, and press it into a 9-inch pie dish. Crimp the edges if you like, and store in the fridge until ready to use. Also, don’t forget to thaw if frozen!
Make Ahead, Storage, and Reheating
Make-ahead quiche is perfect for Sunday brunch! It lets you hit the snooze button and enjoy more socializing.
Leftover quiche is even better. It’s a simple breakfast for the week. Plus, you can freeze some to keep extra slices on hand.
Here’s how to make ahead, store, and reheat:
To Make Ahead: Pre-bake the pie crust. In the meantime, prep the egg filling. Transfer it to an airtight container and refrigerate up to 24 hours in advance. When ready to serve, assemble the quiche and bake according to the instructions.
To Store: Cover the cooled leftover quiche tightly with plastic wrap. Refrigerate for up to 3 days.
To Freeze: Let the quiche cool to room temperature. Cover tightly with plastic wrap and place in a freezer-friendly container or bag. Freeze for up to 2 months.
To Reheat: Cover the quiche with foil. Bake at 325 degrees Fahrenheit until thoroughly heated.
How to Make a Crustless Quiche
Want to skip the crust for a gluten-free quiche? No problem!
You can make a crustless quiche the same way you make a regular one, except without the pie crust, of course.
Just grease a pie dish with cooking spray. Then, add the egg mixture and bake.
It should take about 35 to 40 minutes to cook fully. But check for signs of doneness early to avoid overcooking.
More Breakfast Recipes
Make-Ahead Easter Breakfast Casserole
Easy Ham and Cheese Quiche
8
servings10
minutes45
minutesThis easy ham and cheese quiche is perfect for brunch! With diced meat, cheddar, and Swiss cheese, it’s
Ingredients
6 eggs
1 cup half & half (or whole milk)
1/2 tsp salt
1/4 tsp black pepper
1/4 teaspoon onion powder
1 tablespoon Dijon mustard, optional
1 cup diced ham
1 cup shredded cheddar cheese, divided
1/2 cup shredded Swiss cheese
1 9-inch frozen pie crust, deep dish
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) with a baking tray on the center rack.
- In a large mixing bowl, whisk the eggs for 20-30 seconds. Add the half and half, salt, pepper, onion powder, and mustard (if using). Whisk until blended.
- Stir the diced ham, 3/4 cup of cheddar cheese, and all of the Swiss cheese into the egg mixture. Pour the filling into the empty pie crust and sprinkle the remaining cheddar cheese over the top.
- Carefully place the quiche onto the hot baking tray. Bake for 40-45 minutes or until the quiche is set and the top is golden brown.
- Remove the baking tray from the oven and let the quiche cool for 10-15 minutes. Serve warm, at room temperature, or cold.
