Ham and Cheese Quiche
A creamy, savory ham and cheddar quiche baked in a flaky pie crust—perfect for brunch, breakfast-for-dinner, or make-ahead meals.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Cheese grater (optional)
- Parchment paper or foil
- Pie weights or dried beans
- Pie shield or aluminum foil
- Cooling rack
Ingredients
- 1 9-inch pie crust store-bought or homemade
- 1 cup ham diced or chopped
- 1 1/2 cups sharp cheddar cheese shredded
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 tbsp green onions chopped
- 1 tbsp fresh chives chopped (optional)
Instructions
- Preheat the oven to 375°F (190°C). Place a rack in the center position.
- If using an unbaked crust, fit it into a 9-inch pie dish. Line with parchment or foil and fill with pie weights (or dried beans). Blind bake for 10 minutes, then carefully remove the weights and liner.
- In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and garlic powder until smooth.
- Sprinkle the diced ham and shredded cheddar evenly over the crust. Add the green onions and chives (if using).
- Pour the egg mixture over the filling. If the crust edges brown quickly, cover them with a pie shield or strips of foil.
- Bake for 35–40 minutes, until the top is lightly golden and the center is just set (it should jiggle slightly but not slosh). A knife inserted near the center should come out clean.
- Cool on a rack for 10 minutes before slicing and serving.
Notes
Make-ahead & freezing: Cool completely, then wrap tightly. Freeze whole or in slices for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm in a 350°F (175°C) oven for about 15 minutes to keep the crust crisp.
Variations: Swap cheddar for Swiss, Gruyère, or fontina. Add sautéed spinach or mushrooms (cooled) for extra veggies.
Nutrition
Calories: 375kcal | Protein: 17g | Saturated Fat: 14g | Cholesterol: 170mg | Sodium: 520mg