Ham and Cheese Quiche
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Ham and Cheese Quiche is my go-to when brunch needs to feel special but I don’t want to stress. The crust bakes golden and buttery, flaky enough to melt on your tongue, while the filling becomes a rich, velvety custard loaded with salty ham and melty cheese. Every forkful delivers pure creamy comfort that leaves you craving just one more bite.
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I make this for family gatherings, potlucks, and holiday brunches, especially on Easter, Christmas morning, and Mother’s Day. It feeds a crowd easily, reheats beautifully, and works great as a make-ahead dish. It’s kid-friendly and you can customize it with veggies or herbs. Leftovers stay fresh in the fridge for 3 to 4 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Ham and Cheese Quiche with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making this cheese quiche recipe fully doable once you follow my simple step-by-step instructions.
Prepare the Crust
Preheat your oven to 375°F (190°C), keeping an eye on proper cooking times. Roll out your pie crust on the counter and press it into a pie dish or tart pan, or simply use a store-bought pie crust if you prefer, making sure it fits snugly into the edges. Prick the bottom with a fork to prevent bubbling, then line it with parchment and add pie weights or dried beans before baking in the preheated oven.
I always reach for my favorite 9-inch pie dish here because it gives the crust even browning and perfect edges every time, and it makes pressing the dough in so much easier.
Blind Bake the Crust
Slide the crust into the oven and bake for 10 minutes to give it a head start and prevent a soggy bottom before adding the wet filling. Then, remove the weights and parchment after 10 minutes and set the crust aside.
Make the Custard Base
In a large bowl, whisk together the eggs, heavy cream, and, if you prefer a lighter custard, half a cup milk or a splash of whole milk, along with the nutmeg, salt, and pepper until fluffy and well combined.
You can also mix in a handful of green onions or chives for a fresh, mild onion flavor. I always reach for my go-to silicone whisk here because it mixes everything quickly and gives the custard that perfectly smooth texture I want.
Add the Filling
Spread the shredded Emmental, along with a tablespoon of Swiss cheese, cheddar cheese, or Monterey Jack for a creamy, slightly spicy option, and the diced ham or leftover Easter ham evenly across the bottom of your partially baked crust, putting everything to great use. Don’t pile it all in one spot so every slice gets a tasty mix of cheese and ham.
Pour and Bake
Pour the egg mixture over the cheese and ham, making sure it covers everything evenly and reaches the edges. Place the quiche back in the oven and bake for 35–40 minutes, until the center is set with a slight jiggle and the top turns lightly golden.
A knife inserted in the center should come out clean. I use a reliable oven thermometer to make sure my oven temperature is accurate, which prevents over- or underbaking.
Cool Before Slicing
Let the quiche rest on a cooling rack for 10 minutes before slicing. This cooling time lets the custard finish setting, so your slices hold together beautifully instead of running all over the pie plate.
Equipment
Ingredients
- 1 store-bought or homemade pie crust
- 6 large eggs
- 1 cup heavy cream
- 1 cup shredded Emmental cheese
- ½ cup diced ham
- ¼ teaspoon nutmeg
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust into a 9-inch pie dish or tart pan, pressing it firmly into the edges. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.1 store-bought or homemade pie crust
- Blind bake for 10 minutes, then remove the weights and parchment.
- In a mixing bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until smooth. Set aside.6 large eggs, 1 cup heavy cream, ¼ teaspoon nutmeg, Salt and black pepper
- Spread the shredded cheese and diced ham evenly across the partially baked crust.1 cup shredded Emmental cheese, ½ cup diced ham
- Pour the egg mixture over the filling, ensuring it covers everything evenly.
- Bake for 35–40 minutes, or until the center is set and lightly golden. A knife inserted in the center should come out clean.
- Allow the quiche to cool for 10 minutes before slicing.
Video
Notes
- Blind bake the crust: This prevents a soggy bottom by partially cooking the pastry before adding the wet custard filling.
- Use room temperature eggs: They blend more smoothly with the cream and create a silkier custard texture.
- Distribute fillings evenly: Spread the cheese and ham across the entire crust so every slice has a balanced amount of both.
- Don’t overbake: The center should still have a slight jiggle when you remove it from the oven, and it’ll continue setting as it cools.
- Let it rest before slicing: Cooling for 10 minutes helps the custard set completely so your slices hold their shape instead of running.
- Flash freeze for storage: If freezing multiple slices, place them on a baking sheet for 1 hour before wrapping individually so they don’t stick together.
Nutrition
How to Store Leftovers
I usually cover leftover quiche with plastic wrap or transfer slices to an airtight container and keep them in the fridge for up to 3-4 days. You can reheat slices in the microwave for about 30 seconds or warm them at 325–350°F for 15–20 minutes if you want the crust to stay crisp.
For longer storage, wrap individual slices tightly in plastic wrap, then add a layer of foil to prevent freezer burn, then freeze for up to 2–3 months. To keep the texture surprisingly good, thaw overnight in the refrigerator and reheat gently.
What to Serve With Ham and Cheese Quiche
I like serving this quiche with a simple green salad dressed in vinaigrette, like Mediterranean salad, to cut through the richness, or fresh fruit like berries and melon for a sweeter contrast. Roasted asparagus or sautéed spinach also works well if you want something warm alongside it.
For brunch spreads, I’ll add crispy bacon, hash browns, or fruit salad to round out the meal. It pairs nicely with mimosas or fresh-squeezed orange juice too.
More Easy Recipes for You to Try at Home
If you love this, you’ll want to try my other ham dishes for even more delicious options.
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
