My Go-To Ham and Cheese Quiche

This ham and cheese quiche is the one I turn to when I need something satisfying that feels a little special but takes almost no effort. A flaky crust, custardy eggs, and plenty of smoky ham and sharp cheddar.

It works for a lazy weekend breakfast, a quick dinner with a salad, or even packed for lunch the next day. And it comes together with just a handful of pantry staples.

Why This Quiche Stays in My Rotation

The filling is rich and creamy, with little pockets of salty ham and melted cheese in every bite. I love that the custard sets up with just the right wobble, not dry or rubbery.

It’s forgiving too. If you have leftover ham from a holiday or roast, this recipe puts it to use beautifully. And it always feels like a step up from scrambled eggs, even though it’s almost as easy.

Ingredients

• 1 9-inch deep-dish pie crust, store-bought or homemade: blind-baking keeps it flaky.
• 4 large eggs: the base of the custard.
• 1 cup whole milk: mixed with cream for the perfect texture.
• 1/2 cup heavy cream: adds richness and body.
• 1/2 tsp salt: adjust if the ham is very salty.
• 1/4 tsp black pepper: freshly ground.
• 1/4 tsp dry mustard: optional, but adds a gentle tang.
• 1 cup diced cooked ham: cold leftover ham or thick-cut deli ham.
• 1 1/2 cups shredded sharp cheddar cheese: or half cheddar, half Gruyère.
• 2 tbsp chopped fresh chives: plus extra for garnish.

Variations / Substitutions

• Protein: swap ham for cooked crumbled bacon, sausage, or leave it out for a vegetarian quiche.
• Cheese: use Swiss, Gruyère, Monterey Jack, or a mix instead of cheddar.
• Dairy: if you don’t have heavy cream, use an equal amount of extra milk, though the custard will be slightly less rich.
• Herbs: chives can be replaced with thinly sliced green onions or fresh parsley.
• A spinach and feta quiche is another great way to use up what’s in the fridge.

How to Make Ham and Cheese Quiche

Step 1: Par-Bake the Crust

Preheat your oven to 375°F (190°C). While it heats, press the 1 prepared pie crust into a 9-inch deep-dish pie plate. Prick the bottom all over with a fork, then line it with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes.

Carefully remove the weights and parchment, then bake the crust for another 5 minutes. The bottom should look dry and just start to turn a pale gold. This step keeps the crust crisp, not soggy once the filling goes in.

Step 2: Whisk the Custard

In a large bowl, whisk together 4 eggs, 1 cup milk, 1/2 cup cream, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp dry mustard until smooth. The mixture will look pale and a little frothy. Stir in the 2 tbsp chopped chives.

The custard will be very thin at this stage, that’s exactly what you want. It thickens up as it bakes, so no need to overwhisk or add anything extra.

Step 3: Layer the Filling

Sprinkle the 1 cup diced ham and 1 1/2 cups shredded cheddar evenly over the bottom of the warm par-baked crust. Slowly pour the custard mixture over the top, letting it settle around the ham and cheese.

If the filling comes very close to the top edge, place the pie plate on a baking sheet before you pour. This catches any drips and makes it easier to move in and out of the oven.

Step 4: Bake Until Set

Slide the quiche (on a baking sheet if using one) into the 375°F oven and bake for 30 to 35 minutes. The edges will be set and golden, while the center should still have a slight jiggle when you gently shake the pan.

A small wobble in the middle means the eggs are just cooked but still silky. If you bake until it’s completely firm, the quiche will be dry. Carryover heat will finish setting the center as it cools on the counter.

Step 5: Cool and Slice

Let the quiche rest on a cooling rack for at least 10 minutes. This gives the custard time to firm up so the slices come out clean. Then cut into wedges and serve warm, topped with a few extra chives.

Tips for a Perfect Quiche

• A metal or glass pie dish gives you the crispiest bottom crust; ceramic pans often need a little more oven time.
• If the crust edge starts to darken too fast during the final bake, cover it loosely with a strip of foil or a pie shield.
• For the smoothest custard, use room-temperature eggs and whisk just until everything is combined.
• Let the quiche cool for a full 10 minutes before slicing. Rushing this step makes a messier slice and a runny center.
• Make it ahead of time: bake, cool completely, refrigerate, and reheat slices as you need them.

Bake times shift a few minutes depending on your dish:

Storing and Reheating Leftovers

• Refrigerate: cover the quiche and store in the fridge for up to 4 days.
• Reheating: warm slices in a 350°F oven for about 10 minutes, or microwave at 50% power until just warm. The oven keeps the crust crisper.
• Serve cold: leftover quiche is also excellent straight from the fridge, especially for lunch.

What To Serve With Ham and Cheese Quiche

A simple mixed green salad with a sharp vinaigrette cuts through the richness of the quiche. For a cozier meal, pair it with a cup of tomato soup or some roasted asparagus. It’s also lovely next to fresh fruit for brunch.

Frequently Asked Questions

Can I freeze ham and cheese quiche?

Yes, baked quiche freezes well. Cool it completely, wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Why did my quiche turn out watery?

Wateriness usually means the eggs were overbaked, causing the custard to weep. Bake just until the center jiggles slightly and let it cool fully before slicing.

Can I add vegetables to this quiche?

You can, but cook any vegetables like spinach, mushrooms, or onions first to remove excess moisture. Drain them well so the custard doesn’t get soggy.

What’s the best cheese for quiche?

Sharp cheddar gives a classic flavor, but Gruyère or Swiss add a nutty richness. A little Parmesan mixed in boosts savory depth, and any good melting cheese will work.

Ham and Cheese Quiche Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 9-inch deep-dish pie crust
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dry mustard
• 1 cup diced cooked ham
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives

Method

 

1. Preheat oven to 375°F. Press pie crust into a deep-dish pie plate, prick with a fork, line with parchment and weights, and bake for 10 minutes. Remove weights and bake 5 more minutes until dry and pale gold.
2. Whisk eggs, milk, cream, salt, pepper, and dry mustard until smooth. Stir in chives.
3. Sprinkle ham and cheddar into the warm crust. Pour custard evenly over the top.
4. Place on a baking sheet and bake for 30 to 35 minutes, until edges are set and center still jiggles slightly.
5. Let cool on a wire rack for 10 minutes. Slice and serve, garnished with extra chives.

Notes

If the crust edge is browning too fast, tent it with foil. The quiche will continue setting as it cools; wait the full 10 minutes for the cleanest slices. Leftovers are great cold or gently reheated.