There’s something deeply comforting about a warm, golden slice of classic quiche, and my Ham and Cheese Quiche Recipe captures that perfectly. It’s creamy, cheesy, and packed with savory ham and tender veggies—a great dish to enjoy any time of the day.
Jump to:
Why You'll Love This Recipe
This Ham and Cheese Quiche Recipe has become one of my go-tos whenever I want something that feels fancy without the fuss. It’s rich but balanced, and the flavors of ham, cheeses, and fresh veggies blend so nicely that every bite feels like a little celebration.
- Perfect for Any Meal: Whether it’s breakfast, brunch, or dinner, this quiche hits the spot every time.
- Make-Ahead Friendly: You can prep the pie crust and filling in advance, which is a lifesaver for busy days or entertaining.
- Customizable Flavors: I love how easy it is to swap in your favorite cheeses or veggies to make this recipe truly yours.
- Comfort Food with a Twist: The creamy filling paired with a flaky crust is just the kind of comforting meal we all crave, but without heaviness.
Ingredients & Why They Work
The magic of this Ham and Cheese Quiche Recipe lies in its simple, quality ingredients that come together for an irresistibly creamy, savory custard tucked inside a buttery, flaky crust. Using a homemade pie crust takes the texture up a notch, but I’ll also share how to make store-bought crust work like a charm.
- Pie Crust: A sturdy yet tender crust is essential here—homemade gives that buttery flavor but a 9-inch deep dish store-bought crust is a great shortcut.
- Eggs & Egg Yolk: These create the custardy base that holds everything together—use fresh eggs for the best texture.
- Heavy Cream: Adds richness and that velvety mouthfeel that you want in every bite. Half and half works but changes the texture a bit.
- Dried Herbs & Spices: Parsley, oregano, thyme, paprika, ground mustard, and pepper add depth and subtle warmth without overpowering the flavors.
- Ham: I recommend sturdier diced ham from the deli or leftovers, which gives great flavor and texture without getting lost in the custard.
- Gruyere & Gouda Cheese: These cheeses melt beautifully and add nutty, creamy notes. You can swap gouda for cheddar if you prefer a punchier flavor.
- Olive Oil & Butter: Used to sauté the veggies for a wonderful caramelized flavor that complements the creamy filling.
- Vegetables (Onion, Asparagus, Red Bell Pepper, Garlic): These bring freshness and texture—plus, I find they add a bright counterpoint to the richness of the cheese and ham.
Make It Your Way
Personally, I love swapping in whatever seasonal veggies I have on hand or switching cheeses depending on my mood. This Ham and Cheese Quiche Recipe is so forgiving that it’s perfect for experimenting while still guaranteeing delicious results.
- Variation: Sometimes I toss in sautéed mushrooms or spinach instead of asparagus, and it adds a lovely earthiness that plays well with the cheeses and ham.
- Dietary Modifications: For a lighter version, try using half-and-half instead of heavy cream—you’ll lose a bit of the richness but save on calories.
- Make it Vegetarian: Simply omit the ham and add more veggies or extra cheese to fill the space.
Step-by-Step: How I Make Ham and Cheese Quiche Recipe
Step 1: Getting the Pie Crust Just Right
I always start by making or preparing my pie crust at least the day before—this gives it time to chill and prevents shrinking when it bakes. Blind baking the crust with weights like dried beans is my secret weapon to ensure it stays crisp without puffing up or getting soggy later.
Step 2: Whisking the Custard Base
In a large bowl, I whisk together the eggs, an extra egg yolk for creaminess, and heavy cream with the seasonings. Be sure to mix thoroughly but gently—you want a smooth custard without too much air whipped in, so the quiche sets evenly and stays creamy.
Step 3: Sautéing Veggies for Depth of Flavor
Next, I melt butter and olive oil in my skillet, then sauté onions and asparagus for a few minutes to soften them up. Adding peppers and garlic at the end ensures they stay vibrant but cooked through. This step adds a fresh, slightly caramelized flavor that balances the richness of the cheese and ham.
Step 4: Assembling and Baking
After mixing sautéed veggies into the egg mixture with ham and cheeses, I pour it into my pre-baked crust. The key is baking the quiche until the center still jiggles slightly—this means it’s perfectly set and lovely and custardy inside. If it’s still runny after the listed time, I simply give it another 5 to 10 minutes.
Top Tip
Over the years, I’ve learned a few key tricks to make my Ham and Cheese Quiche Recipe come out perfectly every time. These tips save you from common pitfalls and help you impress your family or guests with ease.
- Blind Bake the Crust: No matter if you’re using homemade or store-bought pie crust, blind baking ensures crispness. I keep a close eye so it doesn’t over-brown and use foil to shield edges if needed.
- Don’t Overfill: Mixing in the ham and cheese can look heavy and crowded, but don’t worry—this balance is what makes the quiche rich and flavorful without being soggy.
- Use Fresh Veggies: Fresh asparagus and bell peppers provide just the right sweet crunch and prevent the filling from becoming too dense or bland.
- Watch the Bake Time: Checking for that gentle jiggle in the center is the best way to know it’s just right—the quiche continues to cook as it cools, so pulling it a little early preserves creaminess.
How to Serve Ham and Cheese Quiche Recipe
Garnishes
I usually like keeping garnishes simple to let the quiche shine. A sprinkle of fresh chopped parsley or chives on top adds a pop of color and brightness. Sometimes I like to add a dollop of crème fraîche or sour cream to complement the savory flavors.
Side Dishes
A crisp simple green salad dressed in lemon vinaigrette pairs beautifully, cutting through the richness. Roasted potatoes or a fresh tomato salad is also a favorite combo. These sides keep the meal balanced and satisfying.
Creative Ways to Present
For special occasions, I’ve floated mini quiches in muffin tins for adorable individual servings that guests love. Adding edible flowers or vibrant microgreens as garnish instantly lifts the presentation if you’re impressing friends or family.
Make Ahead and Storage
Storing Leftovers
Once cooled, I wrap the quiche tightly in foil or store it in an airtight container in the fridge. It keeps beautifully for up to 4 days and is just as delicious reheated or even enjoyed cold for a quick snack.
Freezing
This Ham and Cheese Quiche Recipe freezes like a champ! I slice it ahead of time, wrap each piece in plastic wrap and foil, then freeze. It’s a perfect make-ahead meal for busy weeks or unexpected guests.
Reheating
To keep that flaky crust crisp, I prefer reheating slices in the oven at 350°F for about 10 minutes rather than the microwave. If I’m in a rush, the microwave works well for quick warm-up on a lower power to avoid rubberiness.
Frequently Asked Questions:
Absolutely! I recommend choosing a 9-inch deep-dish crust and blind baking it to avoid soggy bottoms. If there are cracks, a simple flour and water paste will seal them nicely before baking.
I love Gruyere and Gouda for their meltability and flavor balance, but you can absolutely substitute with cheddar, Swiss, or even a combination with Parmesan for a sharper bite. Just use about 1 ½ cups total cheese.
The quiche is done when the edges are set and golden, and the center jiggles just slightly when you gently shake the pan. It will continue to firm up as it cools, so pulling it too late can dry it out.
Definitely! You can prepare the crust and even blind bake it a few days ahead. The egg filling can be mixed and refrigerated up to 24 hours before baking, and the whole baked quiche stores well in the fridge for 4 days or freezes for up to 3 months.
Final Thoughts
This Ham and Cheese Quiche Recipe holds a special place in my kitchen repertoire because it’s just so reliable—and every time I make it, it brings comfort and smiles around the table. I hope you’ll enjoy making it too, whether it’s a casual brunch or a lovely dinner. Once you get this down, I promise you’ll find all sorts of ways to make it your own favorite.
Print
Ham and Cheese Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Low Lactose
Description
This classic ham and cheese quiche features a buttery homemade pie crust filled with a rich custard of eggs, heavy cream, ham, Gruyere and Gouda cheeses, and sautéed vegetables including asparagus, onion, and red bell pepper. It’s perfect for brunch, lunch, or dinner and can be made ahead, frozen, and reheated with ease.
Ingredients
Pie Crust
- 1 homemade pie crust (or 1 deep-dish 9-inch store-bought pie crust)
Egg Mixture
- 4 large eggs
- 1 egg yolk
- 1 ¼ cups heavy cream
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon ground mustard
- ½ teaspoon pepper
- ¼ teaspoon salt
- 1 cup chopped ham
- 3 ounces shredded Gruyere cheese (about ¾ cup)
- 3 ounces shredded Gouda cheese (about ¾ cup; can substitute cheddar)
Vegetables & Sauté
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ onion, chopped
- 1 cup asparagus, cut into ½-inch pieces
- 1 red bell pepper, chopped
- 3-4 cloves garlic, minced
Instructions
- Prepare Pie Crust: Follow your homemade pie crust recipe to prepare and flute edges, then refrigerate for at least 45 minutes or up to 5 days. You may also use a deep-dish store-bought crust, thawed and pricked with a fork.
- Blind Bake Crust: Preheat oven to 375°F. Line chilled crust with parchment paper and fill with baking beads or dry beans. Bake for 18 minutes, remove weights and parchment, prick crust bottom with a fork, and bake an additional 10 minutes until lightly golden. Let crust cool slightly.
- Make Egg Mixture: In a large bowl, whisk eggs and egg yolk until lightly beaten. Add heavy cream and seasonings; stir to combine. Fold in chopped ham and shredded cheeses; set aside.
- Sauté Vegetables: Heat butter and olive oil in a large skillet over medium-high heat. Add chopped onion and asparagus and sauté for 3 minutes. Add chopped red bell pepper and cook another 2 minutes until onions are softened. Add minced garlic and sauté 30 seconds. Remove from heat and transfer vegetables to egg mixture; stir until evenly combined.
- Assemble and Bake Quiche: Pour filling into the partially baked pie crust. Bake uncovered at 375°F for 35 to 45 minutes, or until set but the center still jiggles slightly. Let cool for 15 minutes before serving to achieve a creamy custard texture.
Notes
- If using store-bought pie crust, choose a 9-inch deep-dish crust and prick all over with a fork before baking; no weights needed.
- Heavy cream creates a velvety, rich filling. Half and half can be used but will yield a frittata-like texture.
- Use ham diced from leftover holiday ham or deli ham sliced thickly then cubed. Avoid thinly sliced ham for better texture.
- Cheese options include Gruyere, Gouda, cheddar, Parmesan, or feta. Use 1 ½ cups total cheese with a mix of soft melting and flavorful cheeses.
- Vegetables can be varied or omitted; do not exceed 3 cups total and cook raw vegetables before adding them.
- Chill pie dough thoroughly before blind baking to prevent shrinking.
- Use a pie shield or foil to protect crust edges if browning too quickly.
- You can make pie dough or blind bake crust up to 3 days ahead; refrigerate covered.
- The egg mixture can be mixed and stored in an airtight container for up to 24 hours before baking.
- Quiche keeps well in the fridge for up to 4 days and reheats beautifully in microwave or oven.
- Freeze whole quiche wrapped in plastic and foil or slice and individually wrap for up to 3 months.
- Reheat slices from frozen in the microwave, or thaw whole quiche in fridge 24 hours before heating in oven at 350°F for 20 minutes.
Nutrition
- Serving Size: 1 slice (⅙ of quiche)
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 210 mg
Leave a Reply