Class up your next brunch get-together with this classic Ham and Cheese Quiche recipe! With a flaky crust, a creamy filling, savory ham, and plenty of cheese, it’s an easy-to-make dish that never disappoints.
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Keep it simple and scrumptious with this brunch classic.
When choosing the best meal of the day, the answer isn’t breakfast, lunch, or dinner: it’s brunch!
While there are many brunching options to choose, from Crockpot Breakfast Casserole to Fluffy Pancakes, quiche is quite possibly my favorite.
While you have your choice of flavors, ham and cheese quiche is the one that gets everyone running to the table!
- Like my Crustless Quiche and Broccoli Quiche, the egg filling is fluffy and creamy and all-around delightful.
- Ham and cheese is a crowd-pleasing combination that brings comfort food vibes to this recipe.
- While quiche feels a little fancy, it’s actually super easy to make and truly hard to mess up.
In addition to brunch, you can serve this quiche as a breakfast-for-dinner situation, and quiche can be eaten warm or chilled, so leftovers are perfect for packing up and bringing to work the next day.
My Best Tips for Perfect Quiche
- Don’t Over-Bake It. The center should be set—you don’t want it to be liquid!—but it’s absolutely fine for it to have a little jiggle when you pull the quiche out of the oven. In fact, that’s what you want! An over-baked quiche will be dry, rubbery, and lack that creamy mouthfeel.
- Cover the Edges of the Crust If Needed. It’s common to have to cover the pie crust while the filling continues to bake. The best way to do this is with a pie shield, but failing that, you can cut strips of foil and lay them on top.
- Don’t Skip the Rest. This helps the custard fully set and makes slicing cleaner and easier.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Pie Crust. I use my Darn Good Whole Wheat Pie Crust to work in some whole grain goodness, but my Oil Pie Crust works well too. Or take a cue from my Easy Quiche Recipe and use store-bought to save yourself a little time!
- Milk. You can use any milk you have in the fridge, but whole milk will give you a richer quiche filling. (Or, for even more richness, use a combination of milk and heavy cream.)
- Ham. You’ll need diced cooked ham; you can get this from the deli (just ask for very thick slices!), cook a ham steak, or use leftover Baked Ham or Crockpot Ham.
- Cheese. The beauty of a ham and cheese quiche is that any cheese will pair well with ham. I do recommend shredding your own off the block for the best flavor and texture. For something truly classic, go with gruyère.
How to Make Ham and Cheese Quiche
Par-Bake the Crust. This keeps your quiche from getting soggy! Roll out the dough, place it in a 9-inch pie dish, and flute the edges to make it look like you know what you’re doing. (Correction: You DO know what you’re doing.) Line the crust with foil or parchment paper, fill it with pie weights, and bake at 375 degrees F for 10 minutes. Take out the pie weights and bake 3 minutes more, then reduce the oven temperature to 350 degrees F.
Make the Filling. Whisk the eggs with the milk, mustard, seasonings, and Tabasco. Make sure you break up the yolks and whites completely.
Assemble. Add the ham, cheese, and green onions to the pie crust. Pour the egg mixture on top.
Bake. Set the pie plate on a sheet pan to catch any spills, then bake for 40 to 50 minutes, or until a knife inserted 1-inch from the edge comes out clean and the center is set. Rest for 5 to 10 minutes, then slice and serve.
What to Serve with Ham and Cheese Quiche
- Potatoes. Home Fries are perfect for serving alongside quiche!
- Salad. For a lighter brunch, lunch, or dinner option, serve your quiche with a simple salad like my Arugula Salad, or over a bed of greens tossed with bright and tangy Lemon Vinaigrette.
- Something Sweet. I offering both sweet and savory foods when I’m hosting a brunch. These Buttermilk Blueberry Muffins are perfection!
More Ways to Do Quiche for Brunch
- Pesto livens up this Pesto Quiche recipe, adding an herbaceous element to the custard.
- Spinach Quiche is another classic that everyone loves!
- For something a little fancier, try my Goat Cheese Quiche recipe. It’s rich and delectable!
Ham and Cheese Quiche
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Ingredients
- 1 pie crust see Whole Wheat Pie Crust or Oil Pie Crust for recipes
- 5 large eggs
- ¾ cup milk I used 1%; or use whole milk or a combo of milk and cream for more richness
- 1 tablespoon Dijon mustard
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon hot sauce such as Tabasco (optional)
- 1 cup diced cooked ham
- 3 ounces shredded cheese such as Gruyere or white cheddar are my favorites (about ¾ cup)
- 2 green onions finely chopped
Instructions
- Par bake the crust: Place a rack in the center of your oven and preheat to 375°F. On a lightly floured surface, roll out the pie dough into an 11-inch circle (always start in the middle, then work your way out—don’t run the rolling pin back and forth) .Gently transfer it to a standard 9-inch pie dish. Settle the crust down into the bottom and sides of the dish, ensuring it fits snugly. To shape the edges, use your fingers to flute the rim by pinching sections of dough between your thumb and forefinger, or keep it easy and press the edges with the tines of a fork. Line the crust with aluminum foil or parchment paper, making sure it fully covers the dough, then fill it with pie weights or dried beans. Bake for 10 minutes, then carefully remove the foil and weights. Return the crust to the oven and bake for another 3 minutes, until lightly golden. Reduce the oven temperature to 350°F. (The beans can be discarded or saved for future blind baking.)
- Make the Filling: In a large mixing bowl, whisk together the eggs, milk, mustard, salt, pepper, nutmeg, and Tabasco.
- Scatter the ham, cheese, and green onion in the bottom of the crust. Pour the egg mixture over the top.
- Place the quiche on a rimmed baking sheet, then carefully transfer to the oven. Bake until a butter knife inserted 1 inch from the edge of the crust comes out clean and the center is set, 40 to 50 minutes. If at any point the crust begins to brown more than you would like, protect it with foil or a pie crust shield. Let rest for 5 to 10 minutes, then slice and serve.
Notes
- Adapted from my Easy Quiche
- TO STORE: Let the baked quiche cool completely to room temperature, then refrigerate (if you pop it into the refrigerator while it is still warm, the crust can become soggy).
- TO REHEAT: Tent the quiche with foil and warm in a 325 degree F oven until heated through, about 15 minutes.
- TO FREEZE: Let quiche cool completely. Wrap tightly with foil, then freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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Another good recipe, I’ll use again. I liked that it wasn’t overly heavy, but still rich enough to feel indulgent. The ham and cheese combo is always a winner, but the nutmeg and mustard gave it a nice twist. Definitely making it again! Thank you so much for sharing!
So pleased to hear it Gemma, thank you!
I’m so glad I found this recipe! I made it for a casual Sunday brunch, and it was the perfect dish—simple to prepare but so satisfying. The flavors worked really well together, and I appreciated the addition of Dijon mustard. It gave the quiche a little zing without overpowering the other ingredients. The texture was just right: soft, creamy, and not too firm. I used a combination of milk and a little cream, which made it extra rich. My only regret is that I didn’t make two, because the first one disappeared quickly! Next time, I’ll double the recipe so I have leftovers.
That is amazing to hear, thank you!
I tried this recipe for brunch, and it was a hit with my family! The quiche had a great balance of flavors, and I appreciated how simple it was to put together. The nutmeg added a subtle warmth that really complemented the ham and cheese. Next time, I might try adding some mushrooms or spinach for variety!
Yay! Great to hear, Coreen!
This quiche was really good! It’s classic but somehow tastes a little special. Making it again for Easter brunch