Ham and Cheese Quiche - The Kitchen Girl (2024)

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Ham and cheese quiche baked to creamy perfection in a golden pie crust. Make ahead or on the spot, this easy quiche recipe is essential for special occasions.

Quiche is arguably one of the most popular entrees for holidays and special occasions, especially when it comes to brunch. I'm excited to share my deliciously silky and easy ham and cheese quiche recipe with you today!

Get ready to love this simple breakfast delight because there is no precooking ingredients! You'll be amazed at how 15 minutes of active prep and hands-free baking turn out a perfectly custardy ham and cheese egg quiche. It's creamy, savory, and absolutely scrumptious.

Serve this classic quiche for breakfast, lunch, brunch, or dinner. Get ready to impress everyone – especially yourself!

Ham and cheese quiche ingredients

• 9-inch Pie Crust - Use homemade or store-bought pie crust. I prefer the latter version for ultra convenience.
• Eggs - Use whole eggs, an equal amount of egg whites, or a combination of the two.
• Milk - I prefer to use milk for a reduced-calorie option, but you can easily use heavy cream or half and half in equal amounts for a more traditional experience.
• Dijon - Honestly, this is the secret ingredient if you ask me! It adds a hint of spice, salt, and vinegar to the quiche, giving it a flavor edge.
• Salt and Black Pepper - Essential seasonings.
• Ham - Use leftover holiday ham or deli ham.
• Shredded Cheddar Cheese - I love swapping cheddar with Gruyere for a more pungent cheese flavor.
• Green Onions - These add the perfect pop of color and a hint of spicy flavor to the quiche.

How to make ham and cheese quiche

1. Preheat the oven to 375°F.
2. Place pie crust in a pie dish and crimp the edges.
3. Whisk eggs, milk, and seasonings together.
4. Distribute ham, cheddar cheese, and green onions in the pie crust.
5. Pour the egg mixture into the crust.
6. Garnish with toppings.
7. Bake the quiche.
8. Cool for 10 minutes and serve.

Storage and reheat instructions

• Storage: Once cooled, refrigerate leftover quiche in an airtight container for up to 3 days.
• Reheat: Place quiche slices uncovered on a baking sheet in the oven at 350°F for 10 minutes or air fryer oven at 325°F for 5-7 minutes. You are welcome to use the microwave in 1-minute intervals, however I find this makes the crust soggy.

Recipe tips

• Use a standard 9-inch pie plate (not a deep dish pie plate). This is very important for the fit and final appearance of your quiche.
• If you have farm-fresh eggs, go for it! Store-bought eggs are the go-to choice for my grocery budget and I honestly can't tell the difference.
• When using veggie mix-ins, sauté them for a few minutes to remove excess moisture before adding to quiche to prevent sogginess.
• Serve ham and cheese quiche warm or chilled. If serving at room temperature, don't exceed the 2-hour time limit for safe food storage.

Recipe variations

• Enhance the flavor and nutrition of your quiche by adding extra vegetables like chopped spinach, mushrooms, bell peppers, yellow onions, or broccoli florets. Please observe the recipe footnotes about veggie mix-ins.
• Experiment with different types of cheese, such as Gruyère, Mozzarella, Pepper Jack, Feta, and Goat cheese, to alter the flavor profile of your quiche.
• Substitute the ham with other proteins like cooked bacon or sausage for varied flavors in your quiche.
• Add herbs and seasonings like fresh thyme, parsley, chives, basil, garlic, onion powder, and paprika to the egg mixture.
• To accommodate gluten-restricted loved ones, skip the pie crust and make my crustless quiche recipe in the same amount of time.

Serving ideas

Honestly, you'll find mucho satisfaction in this quiche all by itself on any given occasion. But for your next gathering, try pairing it with my quick cinnamon rolls, strawberry salad, smashed potatoes, and blood orange mimosa.

📖 Recipe