Can I use store-bought pie crust for this Ham and Cheese Quiche Recipe?

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.

My quiche filling is liquidy after baking. What did I do wrong?

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.

Can I add other vegetables to this quiche?

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.

How far in advance can I make this Ham and Cheese Quiche Recipe?

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.

Ham and Cheese Quiche: The Perfect Brunch Favorite

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

Scale

Pie Crust

1 Homemade Pie Crust (see notes for store-bought option)

Egg Filling

4 large eggs
1 egg yolk
1 1/4 cups heavy cream
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup chopped ham
3 ounces shredded Gruyere cheese (about 3/4 cup)
3 ounces shredded Gouda cheese (about 3/4 cup) (may substitute cheddar)

Vegetables and Sauté

1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 onion, chopped
1 cup asparagus, cut into 1/2-inch pieces
1 red bell pepper, chopped
3-4 cloves garlic, minced

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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 1/4-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 1/2 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 (1/8 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