Ham and Cheese Quiche

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.
ham and cheese quiche ingredients

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.

egg filling being pour over cheese and ham to make quiche

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.

slice of Ham and Cheese Quiche on a plate with a fork

Frequently Asked Questions

Do you have to prebake the crust?

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.

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

You can use milk on it’s own, but any cream you can add will give it a richer flavor.

What is the best cheese to use for a quiche?

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.

How long should a quiche rest before cutting?

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.

slice of ham quiche on a plate

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.
ham and cheese quiche in a pie plate with a slice removed

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Ham and Cheese Quiche recipe is my go-to for brunch or holiday breakfast with the family. Incredibly easy to make and always a hit at breakfast!

Ham and Cheese Quiche

Ham and Cheese Quiche is a savory pie filled with eggs, cheese and ham. It's a perfect main course any time of day!
Prep Time 5 mins
Cook Time 40 mins
Total Time 55 mins
Course Breakfast
Cuisine French
Servings 8 slices
Calories 239kcal

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

For the pie crust, you can use a homemade or store-bought crust. Just be sure to par-bake the crust for 10 to 15 minutes at 450 degrees F. Use foil and pie weights or dried beans to keep the sides of the crust from falling over during baking. You can par-bake your crust the day before to cut down on prep time in the morning.
  • 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.

Nutrition

Calories: 239kcalCarbohydrates: 14gProtein: 10gFat: 17gSaturated Fat: 8gCholesterol: 102mgSodium: 556mgPotassium: 114mgSugar: 1gVitamin A: 321IUVitamin C: 4mgCalcium: 145mgIron: 1mg
Keyword quiche

Julie Espy

Food nerd. Cocktail enthusiast. Carboholic. Bacon addict. Basset nuzzler. Boy mom. Come eat something delicious with me at Bread Booze Bacon!

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