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.

A slice of savory pie sits in a white pie dish with a thick, golden-brown crust that is flaky with crimped edges. The inside shows two main layers: at the bottom, a colorful filling with chunks of red and green vegetables, and above it, a fluffy, creamy yellow layer with melted cheese on top sprinkled with finely chopped green herbs. The pie surface looks slightly browned, showing a firm but soft texture. The dish is placed on a white marbled surface with a striped cloth nearby, and some crumbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ham and Cheese Quiche Recipe
Top Tip
How to Serve Ham and Cheese Quiche Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ham and Cheese Quiche Recipe

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.

The image shows a white round pie dish with three slices of savory pie, arranged in a slightly overlapping pattern. Each slice has a thick, flaky, golden-brown crust with crimped edges. The filling layer is creamy and light yellow with visible bits of herbs sprinkled all over, adding green specks on the surface. There are some small pieces of vegetables or meat within the filling, giving it a textured look. The pie is on a white marbled surface with a few crumbs scattered nearby. A silver pie server is lifting the bottom slice. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a smooth, unbaked homemade pie crust fluted at the edges in a simple white ceramic pie dish, four large whole brown eggs with clean shells arranged neatly, a small white bowl filled with heavy cream, a small white bowl containing a golden olive oil, a small white bowl with soft unsalted butter cubes, one whole red bell pepper chopped into pieces nearby, fresh asparagus stalks cut into ½-inch segments, a small white bowl with finely chopped yellow onion, three whole garlic cloves unpeeled placed next to a small pile of minced garlic, a small white bowl with a mix of dried parsley, oregano, thyme, paprika, ground mustard, salt, and pepper, a neat mound of cubed pink ham, two small piles of shredded cheeses with one pile of pale yellow Gruyere and the other creamy light orange Gouda, all ingredients balanced symmetrically and placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

ham and cheese quiche - Serving Suggestion

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:

Can I use store-bought pie crust for this Ham and Cheese Quiche Recipe?

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.

What cheeses work best in this quiche?

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.

How do I know when the quiche is done baking?

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.

Can I make the Ham and Cheese Quiche Recipe ahead of time?

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.