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Three slices of Ham and Cheese Quiche with a golden, flaky crust are arranged in a white ceramic pie dish.

Ham and Cheese Quiche

I love making Ham and Cheese Quiche when I want brunch that looks impressive but comes together without fancy techniques. It has a buttery, flaky crust that holds silky smooth custard filled with tender ham and melty cheese, creating rich, savory flavor in every slice. I make it for Easter brunch, Christmas morning, Mother's Day breakfast, family gatherings, and potlucks because it feeds a crowd easily, reheats beautifully, and can be served warm or at room temperature. It's also kid-friendly and you can customize it with veggies like spinach or herbs like chives. Store leftovers in the fridge for 3 to 4 days or freeze individual slices for up to 3 months.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: French
Keyword: Ham and Cheese Quiche
Servings: 8
Calories: 306kcal
Author: Mandy Applegate

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
US Customary - Metric

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

I’ve picked up a few quick tips that make this Ham and Cheese Quiche even better.
 
  • 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

Calories: 306kcal | Carbohydrates: 12g | Protein: 11g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 173mg | Sodium: 260mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 728IU | Vitamin C: 0.2mg | Calcium: 162mg | Iron: 1mg
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