There's something so comforting about a golden, fluffy quiche fresh from the oven—especially this Ham and Cheese Quiche Recipe. It brings together creamy custard, savory ham, and melted cheese in a buttery crust that's just downright irresistible. Trust me, it's worth your time in the kitchen!
Jump to:
Why You'll Love This Recipe
I absolutely adore this Ham and Cheese Quiche Recipe because it’s that perfect blend of easy, impressive, and utterly delicious. Whether it’s a casual brunch or a special occasion, it never disappoints.
- Simple yet elegant: This quiche feels fancy but comes together with everyday ingredients you probably already have.
- Make-ahead friendly: You can prep parts ahead, making breakfast or brunch stress-free on the day you serve it.
- Customizable: Switch up the veggies or cheese to fit your mood or what’s in the fridge.
- Rich, custardy texture: It’s creamy and delicate inside with a perfectly flaky crust outside — that combo is the ultimate comfort food.
Ingredients & Why They Work
This Ham and Cheese Quiche Recipe calls for simple, fresh ingredients that harmonize beautifully. Each adds a layer of flavor or texture, making the quiche rich and satisfying without fuss.
- Pie Crust: I recommend homemade for flaky, tender results but a good quality deep-dish store-bought crust works well if time is tight.
- Eggs and Egg Yolk: Provide structure and richness to the custard filling.
- Heavy Cream: Offers that velvety smooth texture that sets quiche apart from simpler egg bakes.
- Seasonings: Parsley, oregano, thyme, paprika, mustard, salt, and pepper add familiar, savory warmth throughout.
- Ham: Cubed ham brings salty, meaty bites—I like using leftover holiday ham or fresh from the deli.
- Gruyere and Gouda Cheese: These melt perfectly and add nutty, creamy flavor (cheddar works as a swap).
- Olive Oil and Butter: For sautéing veggies and building flavor at the base.
- Onion, Asparagus, Red Bell Pepper, Garlic: These add sweet, fresh, and slightly crisp veggies that balance the richness.
Make It Your Way
One of the things I love most about this Ham and Cheese Quiche Recipe is how easy it is to personalize. You can swap veggies, tweak the cheese, or even turn it vegetarian if you want. It’s your canvas!
- Vegetable Variations: I’ve tried adding spinach, mushrooms, or sun-dried tomatoes depending on the season—and honestly, all of them work beautifully.
- Cheese Swaps: If you want extra sharpness, swap Gouda for sharp cheddar or add some Parmesan for a salty punch.
- Crust Alternatives: Feeling adventurous? Try a gluten-free crust or even a buttery biscuit crust for a different crust experience.
Step-by-Step: How I Make Ham and Cheese Quiche Recipe
Step 1: Prepare and Chill the Pie Crust
I like to make the pie crust the night before—it lets it chill properly and prevents shrinking during baking. Once rolled out, I flute the edges for a pretty finish and pop it in the fridge for at least 45 minutes. If you're short on time, a store-bought deep-dish crust can save the day.
Step 2: Blind Bake the Crust
Preheat your oven to 375°F and line the crust with parchment paper plus baking beads or dry beans to weigh it down. This step keeps your crust perfectly crisp and prevents those annoying air bubbles. Bake for 18 minutes, then remove the weights and bake 10 more minutes. You want a crust that’s set and a little golden.
Step 3: Prepare the Filling
In a large bowl, I whisk together my eggs and egg yolk until lightly combined, then stir in the cream and all those lovely seasonings. Don't skip the mustard and paprika—they really brighten the custard. The diced ham and shredded cheeses go in next—Gruyere and Gouda melt so well, adding depth and creaminess.
Step 4: Sauté the Vegetables
In a skillet, melt butter with olive oil and toss in onions and asparagus first; let them soften for about 3 minutes. Then add the red peppers, cooking for another 2 minutes before stirring in garlic for a quick 30 seconds. This step brings out their sweet flavors and ensures no raw bites in your quiche.
Step 5: Combine and Bake
Mix the sautéed veggies into your egg and cheese mixture. Pour everything into your baked pie shell and slide it into a 375°F oven. Bake for 35 to 45 minutes—watch for that gentle jiggle in the center, your cue that custard is perfectly set but still creamy. Let it cool 15 minutes before slicing.
Top Tip
I’ve learned that chilling your pie crust well and blind baking it properly makes all the difference between soggy and crisp. Also, keep your eye on the quiche near the end so it doesn’t dry out or brown too much.
- Chill the crust thoroughly: This prevents shrinking and helps in maintaining shape during blind baking.
- Use baking beads or dry rice for blind baking: They weigh down the crust and keep it flat, which is a game changer.
- Watch the center for doneness: The quiche should jiggle slightly but not be liquidy—remember it firms up as it cools.
- Cover crust edges if they brown too fast: Use foil or a pie shield to protect the edges from burning.
How to Serve Ham and Cheese Quiche Recipe
Garnishes
I often sprinkle freshly chopped parsley or chives on top for a pop of color and freshness. A light drizzle of good olive oil or a touch of cracked black pepper right before serving brings out the flavors beautifully.
Side Dishes
This quiche pairs wonderfully with a crisp green salad with lemon vinaigrette or some roasted potatoes on the side. For brunch, fresh fruit or light yogurt parfaits complement it nicely.
Creative Ways to Present
When I’m serving it for guests, I sometimes cut the quiche into mini tartlets using a muffin tin—perfect for individual servings. It also looks lovely displayed on a wooden board surrounded by assorted sliced veggies and fresh herbs.
Make Ahead and Storage
Storing Leftovers
I always let the quiche cool completely before covering it tightly with foil or plastic wrap in the fridge. It stays good for about 4 days and tastes great cold or reheated.
Freezing
It freezes beautifully! I like to slice it first then wrap each piece in plastic wrap and foil for extra protection. When you’re ready, thaw overnight in the fridge and reheat gently for best texture.
Reheating
For a quick warm-up, I microwave individual slices for about a minute. For a crisper finish, reheat whole or portions in a 350°F oven for 10-20 minutes, loosely covered to prevent over-browning.
Frequently Asked Questions:
Absolutely! Choose a 9-inch deep-dish crust to accommodate the filling, and be sure to blind bake it to avoid a soggy bottom. If the crust cracks, a simple flour and water paste can fix it before baking.
That usually means the quiche needs more baking time. The center should be just barely jiggly but not runny when you remove it from the oven. If it’s too liquidy, pop it back for 5-10 more minutes and check again.
Definitely! I often swap or add veggies like spinach, mushrooms, or zucchini. Just be sure to cook them first to avoid excess moisture that makes the crust soggy.
You can prepare the pie crust a few days early (up to 5 days in the fridge) or freeze it for several months. The filling can be mixed a day ahead and refrigerated. You can also assemble and bake the entire quiche in advance — it keeps well for 3-4 days refrigerated.
Final Thoughts
This Ham and Cheese Quiche Recipe really feels like a warm hug on a plate for me. It’s one of those recipes I come back to again and again because it’s comforting, versatile, and downright tasty. I can’t wait for you to try it and make it your own — you’ll be so glad you did!
Print
Ham and Cheese Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Low Lactose
Description
This classic Ham and Cheese Quiche features a homemade flaky pie crust filled with a rich custard of eggs, heavy cream, savory ham, Gruyere, and Gouda cheeses, complemented by sautéed onions, asparagus, bell pepper, and garlic. It's a perfect dish for brunch, lunch, or a light dinner with a creamy, velvety texture and deliciously savory flavor.
Ingredients
Pie Crust
- 1 Homemade Pie Crust (see notes for store-bought option)
Egg Filling
- 4 large eggs
- 1 egg yolk
- 1 ¼ cups heavy cream
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon ground mustard
- ½ teaspoon pepper
- ¼ teaspoon salt
- 1 cup chopped ham
- 3 ounces shredded Gruyere cheese (about ¾ cup)
- 3 ounces shredded Gouda cheese (about ¾ cup) (may substitute cheddar)
Vegetables and Sauté
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ onion, chopped
- 1 cup asparagus, cut into ½-inch pieces
- 1 red bell pepper, chopped
- 3-4 cloves garlic, minced
Instructions
- Prepare Pie Crust: Make the pie dough according to your recipe's directions, shaping and fluting the edges as desired. Chill the crust in the refrigerator for at least 45 minutes or up to 5 days, covering with plastic wrap if longer than 45 minutes.
- Blind Bake Pie Crust: Preheat the oven to 375 degrees F. Line the chilled pie crust with parchment paper and fill with baking beads, dry beans, or rice to weigh it down and prevent shrinkage. Bake for 18 minutes. Remove the weights and parchment, prick holes in the bottom crust with a fork, and return to the oven for another 10 minutes until lightly baked. Let cool slightly.
- Make Egg Mixture: In a large bowl, whisk together the 4 eggs and egg yolk until lightly beaten. Whisk in heavy cream and all the seasonings (dried parsley, oregano, thyme, paprika, ground mustard, pepper, and salt). Stir in chopped ham and shredded Gruyere and Gouda cheeses. Set aside.
- Sauté Vegetables: In a large skillet over medium-high heat, melt butter in olive oil. Add chopped onions and asparagus and sauté for 3 minutes. Add the chopped red bell pepper and cook for an additional 2 minutes until the onions soften. Add minced garlic and sauté for 30 seconds more. Transfer the cooked vegetables to the egg and cheese mixture and stir to combine.
- Assemble and Bake Quiche: Pour the filling evenly into the pre-baked pie crust. Bake uncovered at 375 degrees F for 35 to 45 minutes, or until the filling is set but the center still jiggles slightly, indicating a creamy custard. If the center is too liquid, bake for an additional 5 to 10 minutes. Let the quiche cool for 15 minutes before serving to allow it to set fully.
Notes
- For store-bought pie crust: Use a 9-inch deep-dish crust. Thaw it about 10 minutes before baking. Prick the crust all over with a fork and bake for about 10 minutes until lightly golden. No need to use weights.
- Heavy cream makes the filling rich and velvety; substituting half and half will yield a less creamy, more frittata-like texture.
- Use ham that is sliced about ¼-inch thick and cut into cubes. Avoid thinly sliced deli ham as it won't hold up well in the custard.
- Cheese options: Gruyere and Gouda are ideal, but you can substitute with your favorites. Use about 1 ½ cups (6 ounces) total cheese, mixing soft melting cheese and a flavorful cheese like Parmesan or sharp cheddar.
- You can include up to 3 cups of vegetables; cook vegetables fully before adding to the filling.
- Chill the pie crust before blind baking to prevent shrinkage.
- If the crust edges start to brown too much during baking, cover edges with foil or a pie crust shield.
- Quiche can be made ahead: pie dough up to 5 days refrigerated or frozen up to 3 months, filling mixture refrigerated up to 24 hours, and fully baked quiche refrigerated up to 4 days.
- For storage and reheating: refrigerate covered, reheat slices in microwave for about 1 minute, or whole quiche in oven at 350°F for 20 minutes. Quiche can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice (⅛ quiche)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 220 mg
Leave a Reply