This Ham and Cheese Quiche is one of those recipes that works for literally everything – brunch with friends, dinner with the family, or an easy meal-prep breakfast you can grab all week. It’s rich, cheesy, and baked in a buttery crust that makes it feel fancy without any effort.
I started making this version as a way to use up leftover ham after the holidays, but it quickly became a year-round favorite. The creamy egg filling, melty cheese, and savory ham come together in a dish that somehow feels both comforting and elegant at the same time.
You can swap the cheese, toss in a handful of veggies, or even make it crustless. It’s one of those “use what you have” kind of recipes that still turns out amazing every single time. Eat it chilled or at room temperature!
If you love an easy, classic quiche that never lets you down, this is it! Try my Broccoli Quiche, or my Crustless Spinach Quiche (with Tomatoes and Feta), too! Want to go full brunch mode? Add Million Dollar Bacon as the sweet-salty side everyone fights over.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
This classic combo never goes out of style. With simple ingredients and minimal prep, this quiche feels special without being fussy. You can switch up the cheese, add veggies, or keep it simple with just ham and cheese. It’s easy, make-ahead friendly, and always a family favorite.
What to serve with Quiche
Pair your Ham & Cheese Quiche with a light green salad, fresh fruit, or roasted potatoes. For brunch, serve alongside muffins, scones, or a fruit platter.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Ham. Provides hearty, savory flavor. Use leftover ham, diced ham steak, or deli ham. Pat dry before using. Cooked bacon can also be used.
- Cheese. Melts into the custard and adds richness. Try cheddar cheese, Swiss cheese, Gruyère, or a blend.
- Milk. Keeps the filling creamy and light. Whole milk works best.
- Heavy cream. Adds richness and helps the quiche set nicely.
- Eggs. Bind everything together. Use large eggs.
- Salt and pepper. Season to taste.
- Nutmeg and mustard powder. Optional flavor boosters that add warmth and a little tang.
- Pie crust. Use store-bought or homemade. No need to pre-bake for this recipe.
How to make Ham and Cheese Quiche
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped: Preheat the oven to 350°F. Place the pie crust in a deep dish pie pan on a rimmed baking sheet. Dice the ham and shred the cheese. Prepare the ham: Pat the ham dry with paper towels. If desired, lightly sauté for 2 to 3 minutes to warm and reduce moisture.
Assemble the filling: Add the diced ham and shredded cheese to the pie crust. Spread evenly across the bottom.
Make the custard: In a medium bowl, whisk together milk, cream, eggs, salt, pepper, and any optional seasonings. Combine: Pour egg mixture evenly over the ham and cheese. Press down gently so everything is submerged.
Bake: Place the quiche in the oven and bake for 40 to 45 minutes until the center is set and the top is lightly golden. If the crust edges brown too quickly, cover them with foil.
Cool and serve: Let the quiche rest for 10 to 15 minutes before slicing. Serve warm, or chill and enjoy cold.
Troubleshooting Guide – Common Problems and Solutions
- Quiche is watery. Ham or veggies had too much moisture. Pat dry before adding.
- Crust is soggy. Blind bake for a few minutes before filling.
- Center won’t set. It may need more time, or the oven temp is too low. Check your oven calibration.
- Top browned too fast. Cover loosely with foil partway through baking.
- Quiche cracked. It was overbaked or cooled too quickly. Let it rest gradually before slicing.
Frequently Asked Questions
Can I make this quiche crustless?
Yes! To make a crustless quiche, just spray your pie dish with cooking spray, skip the crust, and bake for 5 to 10 minutes less.
How do I know it’s done?
The center should be set but still slightly wobbly. A knife inserted near the center should come out mostly clean.
Can I make mini quiches?
Yes! Use a muffin tin and bake for 20 to 25 minutes until set.
Kylee’s Notes
- Blind bake the crust for 5 to 7 minutes if you prefer a crisper bottom.
- Avoid overbaking – check at 40 minutes, it should jiggle slightly in the center.
- Let it rest before slicing to get clean wedges.
- Shred your own cheese for the best melt.
- Use a rimmed baking sheet under the quiche to catch any overflow.
How to store leftovers
Refrigerator
tore cooled quiche in an airtight container in the refrigerator for up to 4 days.
Freezing
To freeze, wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight before reheating.
More recipes to love:
- Ham and Cheese Pasta. Ready in less than 30 minutes that makes EVERYONE need seconds
- Ham and Cheese Sliders. Make a double batch to feed a crowd!
- Savory Palmiers (Ham & Cheese). Make ahead, and bake as your guests arrive – yummy!
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Ham and Cheese Quiche
Ingredients
- 4 oz diced cooked ham (or deli ham)
- 4 oz shredded cheese (cheddar, Swiss, Gruyère, or a mix)
- 1 unbaked deep dish pie crust
- ¾ cup milk
- ½ cup heavy cream
- 4 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional: pinch of nutmeg, ½ teaspoon mustard powder, or chopped chives
Directions
- Get prepped: Preheat the oven to 350°F. Dice the 4 oz diced cooked ham and shred the 4 oz shredded cheese.
- Prepare the ham: Pat the ham dry with paper towels. If desired, lightly sauté for 2 to 3 minutes to warm and reduce moisture.4 oz diced cooked ham
- Assemble the filling: Add the diced ham and shredded cheese to the 1 unbaked deep dish pie crust Spread evenly across the bottom.4 oz shredded cheese, 1 unbaked deep dish pie crust
- Make the egg filling: In a medium bowl, whisk together ¾ cup milk, ½ cup heavy cream, 4 large eggs, ½ teaspoon salt, ¼ teaspoon black pepper, and any optional seasonings.¾ cup milk, ½ cup heavy cream, 4 large eggs, ½ teaspoon salt, ¼ teaspoon black pepper
- Combine: Pour the egg mixture evenly over the ham and cheese. Press down gently so everything is submerged.
- Bake: Place the quiche in the oven and bake for 40 to 45 minutes until the center is set and the top is lightly golden. If the crust edges brown too quickly, cover them with foil.
- Cool and serve: Let the quiche rest for 10 to 15 minutes before slicing. Serve warm, or chill and enjoy cold.
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Notes
- Avoid overbaking – check at 40 minutes, it should jiggle slightly in the center.
- Let it rest before slicing to get clean wedges.
- Shred your own cheese for the best melt.
- Use a rimmed baking sheet under the quiche to catch any overflow.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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