Ham and Cheese Quiche Recipe

Ham and cheese quiche seems a little fancy, but honestly, it’s not hard to pull off at home. You get a creamy, savory filling with a flaky crust, packed with eggs, cheese, and chunks of ham—anyone can get the hang of it.

I’ve made this quiche more times than I can count. It’s pretty much my go-to for breakfast, brunch, or even a lazy dinner when I want something tasty but not fussy.

One of the nice things here? You probably already have most of what you need. Leftover ham from a holiday or just some deli slices work fine. The whole thing comes together in under an hour, and you don’t have to babysit it—most of the time is just waiting for it to bake.

Let’s get into it. I’ll cover the basics: what equipment you’ll want, the ingredients, and how to throw it all together. By the end, you’ll have a dish that looks like you picked it up from a little cafe, and your family might start requesting it on repeat.

Equipment

You don’t need anything wild for a ham and cheese quiche, just some kitchen staples. I’ll break down what I use.

If you’re making your own pie crust, you’ll want a rolling pin and a pastry cutter. If you’re grabbing a store-bought, refrigerated, or frozen crust, you can skip those—no shame in saving time.

Here’s my usual lineup:

• 9-inch pie dish (glass or ceramic—either’s good)
• Pie weights or just dried beans (for blind baking)
• Parchment paper or foil (to keep the weights off the crust)
• Pie shield or strips of foil (so the edges don’t get too dark)
• Large mixing bowl
• Whisk or a fork
• Measuring cups and spoons
• Knife and cutting board (for ham and any veggies)
• Grater (if you’re shredding your own cheese)

Pie weights are handy because they keep the crust from puffing up. No pie weights? Dried beans or even rice do the trick.

A pie shield keeps the edges from burning. If you don’t have one, just use some foil.

I also set out a cooling rack. It lets the quiche cool down evenly and avoids a soggy bottom, which is the worst.

Ingredients

Here’s what I use for a ham and cheese quiche that always turns out well. Nothing fancy, just stuff you can grab at any store.

• 1 pie crust (store-bought or homemade, 9-inch)
• 1 cup diced ham or cooked ham, chopped up small
• 1½ cups shredded sharp cheddar cheese (or just regular cheddar)
• 4 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• 2 tablespoons chopped green onions
• 1 tablespoon fresh chives, chopped (optional, but I think it adds something)

Sharp cheddar gives a stronger flavor, but if you’re into something milder, regular cheddar is fine.

I like the ham in little bite-sized pieces so there’s some in every forkful. Usually, I grab cooked ham from the deli and chop it up, but if you see pre-diced, that’ll save you a few minutes.

Green onions and chives add a little freshness and cut through the richness. Use what you have—no need to stress.

If you’re using a frozen crust, let it thaw first. I always blind bake it for about 10 minutes so the bottom isn’t soggy later.

Instructions

First things first, I preheat my oven to 375°F. Gives me time to get everything else ready.

I grease my 9-inch pie dish with a bit of butter or spray. If I’m skipping the crust (which I rarely do), I really make sure to coat the dish so nothing sticks.

I crack 6 eggs into a big mixing bowl, pour in the cream and milk, then add salt, pepper, and a pinch of garlic powder. I whisk it all together until it’s smooth—takes less than a minute.

Next, I layer the ham and cheese in the bottom of the pie dish. I use about a cup of ham and one and a half cups of cheese. Swiss is good too if you want to mix things up.

Then I pour the egg mixture right over the top, spreading it out so everything’s covered.

I pop the dish into the oven and bake for 35 to 40 minutes. I check that the center isn’t wobbly and the top is golden brown.

To be sure it’s done, I stick a knife in the middle—if it comes out clean, it’s ready. I let it cool on a rack for about 10 minutes before cutting into it.

The edges usually pull away just a bit from the dish, which makes it easier to get nice slices.

Notes

When I’ve got people coming over, I make a couple of these quiches because they freeze surprisingly well. Just wrap slices in plastic and foil, and they’ll keep for up to three months.

Want a classic quiche Lorraine? Skip the extra cheese and use Gruyère, and swap the ham for bacon or lardons.

I can’t stress this enough: blind bake your crust, or you’ll end up with a soggy mess. Trust me, I learned that one the hard way.

A few tips—room temperature ingredients mix together better, and letting the quiche rest after baking helps it set up so you don’t get runny slices.

If your crust is browning too fast, throw a pie shield or foil around the edges. Give the pan a little shake near the end—the center should barely jiggle, not slosh around.

I like to switch up the cheese sometimes. Swiss, cheddar, fontina—they all work, just keep the total amount about the same.

Leftover quiche keeps in the fridge for three or four days. I reheat it in the oven at 350°F for around 15 minutes. The crust stays crisp that way.

If you want to save time in the morning, prep the crust and filling the night before. Just cover and chill them separately, then assemble and bake when you’re ready.

Tasting Notes

When I take my first bite of this baked quiche, the creamy custard filling hits me right away. The eggs make it so smooth—it just kind of melts as you eat it.

It’s rich, but honestly, not too heavy. The ham brings this savory, slightly salty kick that goes so well with the cheese.

I get little bits of ham in almost every bite. The cheese is mild and creamy, just enough to play nicely with the eggs.

The crust? Buttery and flaky on the outside, which I love. It adds a bit of crunch against the soft filling.

I’m always happy when the bottom stays crisp even after baking. That’s not always guaranteed, so it’s a nice surprise.

This ham quiche totally works as a breakfast quiche, but I’ve had it for lunch and dinner too. The flavors are just cozy and familiar.

Honestly, it reminds me of a classic diner breakfast, but with a little more flair. The dish is best served warm—straight from the oven is ideal.

At that point, the cheese is still gooey and the custard is set but tender. I’ve also had it at room temp for meal prep, and it holds up pretty well.

The taste isn’t complicated, and I kind of like that. You get clear flavors: ham, cheese, eggs—all working together.

Nothing’s fighting for attention. It’s a straightforward, satisfying meal—just what you’d hope for in a traditional quiche.

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