Hello, Kitchies!
[Introduction in Alex Guarnaschelli’s Writing Style]
Quiche is one of those magical dishes that can be breakfast, brunch, lunch, or even a light dinner. It’s got that perfect, flaky crust, a silky, custard-like filling, and a combination of cheese and ham that just works. There’s something incredibly comforting about slicing into a warm, golden quiche and seeing that perfect, cheesy, slightly wobbly center.
This Ham and Cheese Quiche is the kind of recipe you keep in your back pocket for when guests come over or when you just need something hearty and satisfying. It’s simple but elegant, rich but not overwhelming. The ham adds a smoky, savory bite, while the cheese melts into the eggy filling, creating a creamy, flavorful masterpiece.
Whether you serve it with a fresh green salad, a side of fruit, or just enjoy it straight from the pan, this quiche is a guaranteed hit. Plus, it reheats beautifully, so you can make it ahead and enjoy it all week long. Because let’s be honest, quiche is just as good for breakfast on a Wednesday as it is for Sunday brunch!
Why You’ll Love This Ham and Cheese Quiche
[Resume in Todd Wilbur’s Writing Style]
This Ham and Cheese Quiche is the perfect balance of rich, creamy, and savory flavors wrapped in a golden, flaky crust. The combination of smoky ham, melty cheese, and a perfectly set egg filling makes it a go-to for any meal of the day.
The best part? It’s incredibly easy to make. Whether you use a homemade or store-bought pie crust, this quiche comes together quickly and bakes into a gorgeous, golden dish that’s great for meal prep, brunch gatherings, or a cozy breakfast-for-dinner night.
A Family Favorite for Every Occasion
I still remember the first time I made this quiche for my family. My husband took one bite, gave me a nod of approval, and immediately went in for a second slice. My little one? Let’s just say he practically inhaled his serving before I even got to sit down. Now, this quiche is a staple in our house, especially on weekends when we want something special without too much fuss.
There’s something about the way the cheese melts into the custard, the ham adds just the right amount of saltiness, and the buttery crust holds everything together. It’s cozy, it’s satisfying, and it’s always a winner at our breakfast table.
Why This Ham and Cheese Quiche is a Must-Try
- Creamy, Savory Perfection – The eggs bake into a rich, silky filling.
- Flaky, Buttery Crust – Whether homemade or store-bought, it holds up beautifully.
- Incredibly Versatile – Perfect for breakfast, brunch, or even a light dinner.
- Great for Meal Prep – Make it ahead and enjoy it all week.
- Customizable – Add veggies, swap cheeses, or change up the meat!
Cuisine: French-American
Tips for the Best Ham and Cheese Quiche
- Use a Quality Cheese – Gruyère melts beautifully, but cheddar and Swiss work great too.
- Pre-Bake the Crust – This prevents a soggy bottom.
- Let it Cool Before Slicing – The custard needs time to set.
- Make it Ahead – Quiche stores well and tastes even better the next day!
- Customize It! – Add sautéed onions, spinach, or mushrooms for extra flavor.
Substitutions and Variations
- Crustless Quiche: Skip the pie crust and bake in a greased dish for a low-carb option.
- Dairy-Free: Use almond or oat milk and dairy-free cheese.
- Vegetarian: Swap the ham for sautéed mushrooms, bell peppers, or spinach.
- Different Meats: Try bacon, sausage, or smoked turkey instead of ham.
- Cheese Swap: Experiment with feta, goat cheese, or Monterey Jack.
Make a Healthier Version
- Use Half-and-Half Instead of Heavy Cream – Lighter but still creamy.
- Go Crustless – Saves calories and carbs.
- Reduce Cheese – Use ¾ cup instead of a full cup.
- Add More Veggies – Spinach, zucchini, or bell peppers make it more nutritious.
Closing in Todd Wilbur’s Style
And there you have it—an easy, classic Ham and Cheese Quiche that’s perfect for any occasion. Whether you serve it fresh from the oven or enjoy it as leftovers the next day, this dish is always a crowd-pleaser. So go ahead, make a quiche today and treat yourself to a slice of creamy, cheesy perfection. Want more brunch ideas? Check out our other quiche and breakfast recipes!
Relevant Categories:
Breakfast, Brunch, Lunch, Easy Meals, Meal Prep
Tags:
ham and cheese quiche, easy quiche recipe, brunch recipes, breakfast ideas, meal prep, savory pies
Frequently Asked Questions
- Can I make this quiche ahead of time?
Yes! Bake it, let it cool, then refrigerate. Reheat in a 350°F oven for 10–15 minutes. - How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. - Can I freeze quiche?
Absolutely! Wrap slices tightly and freeze for up to 2 months. Reheat in the oven. - What’s the best cheese for quiche?
Gruyère, Swiss, and cheddar all melt well and add great flavor. - Do I have to use a crust?
Nope! You can make a crustless quiche for a lower-carb option. - Can I add vegetables?
Yes! Sautéed onions, spinach, or bell peppers work beautifully. - How do I prevent a soggy crust?
Always blind bake your crust before adding the filling. - Can I use milk instead of heavy cream?
Yes, but the quiche will be slightly less creamy.
Ham and Cheese Quiche
Description
This Ham and Cheese Quiche is the perfect balance of rich, creamy, and savory flavors wrapped in a golden, flaky crust.
Ingredients
- 1 9-inch pie crust (store-bought or homemade)
- 1 cup diced ham
- 1 cup shredded cheese (Gruyère, Swiss, or cheddar)
- 4 large eggs
- 1 cup heavy cream (or half-and-half for a lighter version)
- ½ cup milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg (optional, but adds depth)
- 1 tbsp butter (for greasing the pan)
- 1 tbsp chopped fresh chives (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a pie dish with butter and place the pie crust inside. If using a store-bought crust, prick the bottom with a fork to prevent air bubbles.
Line the crust with parchment paper and fill it with pie weights (or dried beans). Bake for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Let it cool slightly.
In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg. Stir in the diced ham and shredded cheese.
Pour the egg mixture into the pre-baked pie crust, spreading the ham and cheese evenly. Bake for 35–40 minutes, or until the center is set but still slightly wobbly.
Let the quiche cool for 10 minutes before slicing. Sprinkle with fresh chives and serve warm!
