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Ham and Cheese Quiche is a savory, tasty pie filled with eggs, cheese and ham. It’s a perfect main course any time of day – breakfast, lunch or dinner!
Incredibly easy to make and always a hit, this ham and cheese quiche recipe is perfect for a holiday brunch, served with some Easy Breakfast Potatoes and a Raspberry & Pear Salad.
Want more brunch recipes? Try Sausage & Hash Brown Frittata
Why It Works
- Looks beautiful – a great way to impress your guests without stressing yourself out.
- Make a day ahead to save time. Or bake 2 to keep one in the freezer, always ready to go!
- Easy to customize with different meats or cheeses.
Ingredients for Ham and Cheese Quiche
Ham and Cheese Quiche is a great way to use up leftover holiday ham.
- 9-inch pre-baked pie crust – You can make your own crust if you have the time, but a pre-baked will make your life so much easier.
- Chopped ham – Use leftover ham if you have it, or buy an 8-ounce ham steak from the grocery store, which will give you just enough for this recipe.
- Cheese – I like a combination of cheddar and jack cheese in this quiche, but ham and swiss would be great too.
- Eggs – Just 3 large.
- Half-n-half – Regular milk works too.
- Spices – Salt, pepper, ground mustard and onion powder.
- Fresh chives chopped – for garnish.
How to Make Ham and Cheese Quiche
Prepare the crust. Preheat your oven to 400 degrees F. Grab a pre-baked pie crust at the grocery store or make your own if you’re feeling adventurous.
Prepare ham and cheese. Chop up the ham and shred some fresh cheddar cheese off the block. Sprinkle diced ham and shredded cheese in the bottom of your prebaked pie shell and spread it around evenly. You want some ham and cheese in every bite.
Whisk the eggs. Beat eggs, half-n-half, salt, pepper, ground mustard and onion powder until they’re mixed up really well, then pour over the ham and cheese.
Cook until golden and set. Bake the ham and cheese quiche for 35 to 40 minutes or until the crust is browned and eggs are set.
Let it rest. Let the quiche sit undisturbed for 10 minutes before serving to allow the quiche to cool slightly and make sure it’s perfectly set. Garnish with chives, if desired to make it pretty. Serve warm or at room temperature.
Frequently Asked Questions
If you’re using a refrigerated or homemade crust you’ll need to par-bake (partially bake) the crust so it doesn’t get soggy once you add the eggs, ham, and cheese. If you’re using a pre-baked or frozen pie crust, you do not need to do any pre-baking.
You can use milk on it’s own, but any cream you can add will give it a richer flavor.
You want a cheese that will melt nicely or that’s really creamy. Some of my favorites include feta, goat cheese, swiss, gruyere, jack or cheddar.
You’ll want to give the eggs a chance to fully set when the quiche is removed from the oven, so let it rest for 10-20 minutes.
Expert Tips
- Keep an eye on the quiche as it bakes. If your pie crust browns too quickly, carefully place some foil around the edge of your pie to protect the crust while the quiche finishes baking.
- Don’t overbake. The center of the eggs will still jiggle slightly when it’s ready to come out of the oven. but will continue to cook as you let it rest.
- Make Ahead: To make the ham and cheese quiche ahead of time, just keep your baked quiche in the fridge, covered in plastic wrap, until ready to serve. You can serve it cold or leave it out to come up to room temperature or place it in a 200 degree F oven to warm it up.
- Storing leftovers: Keep your leftover quiche fresh by storing in an airtight container in the fridge for 2-3 days.
- Freezing: Cover tightly with foil and place cooled, fully baked quiche in a plastic bag. Freeze for up to 4 months. Thaw in the fridge overnight and reheat in the oven.
More of my favorite egg recipes!
- Easy Breakfast Potatoes
- Cream Cheese Stuffed French Toast
- Egg & Cheese Hash Brown Waffles
- Homemade Cinnamon Rolls
- Fresh Strawberry Lemonade
Ham and Cheese Quiche
Ingredients
- 1 9-inch pre-baked pie crust
- 1 cup cooked ham chopped
- 1/2 cup cheddar cheese
- 1/2 cup Monterey Jack cheese
- 3 eggs
- 1 cup half-n-half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dry ground mustard
- 1/8 teaspoon onion powder
- Fresh chives chopped, for garnish
Instructions
- Preheat oven to 400 degrees F.
- Add ham and cheese to a prebaked pie shell. Be sure to spread evenly over the crust. You want some ham and cheese in every bite.
- In a medium mixing bowl, whisk together eggs, half-n-half, salt, pepper, ground mustard, and onion powder. Pour eggs mixture over ham and cheese.
- Bake quiche for 35 to 40 minutes or until crust is browned and eggs are set.
- Remove from oven and all to rest for 10 minutes before serving. Garnish with chives, if desired.
Notes
- Make Ahead: To make the ham and cheese quiche ahead of time, just keep your baked quiche in the fridge, covered in plastic wrap, until ready to serve. You can serve it cold or leave it out to come up to room temperature or place it in a 200 degree F oven to warm it up.
- Storing leftovers: Keep your leftover quiche fresh by storing in an airtight container in the fridge for 2-3 days.
- Freezing: Cover tightly with foil and place cooled, fully baked quiche in a plastic bag. Freeze for up to 4 months. Thaw in the fridge overnight and reheat in the oven.
I need to try this one!