Easy Ham and Cheese Quiche

This post first appeared on Yellow Bliss Road where I am a contributor.

Brunch is a snap when you make this Easy Ham and Cheese Quiche! Simply prep your pie crust, pour in the filling and bake. It’s practically fool-proof!

My first time having quiche was when was about 10. My mom had taken me to some kind of girly party, maybe Mary Kay?! The hostess has all these finger foods and snacks out. One looked like a little pie and popped it into my mouth before Mom could say anything.

It was fantastic. Come to find out it was a mini quiche lorraine. I was hooked. Eggs in a pie crust with yummy add-ins spoke to my inner foodie.

Fast forward to me being a grown-ass woman that still gets quiche cravings. This Ham and Cheese Quiche recipe is brunch perfection! Salty bits of ham, tangy cheese, and creamy eggs all bake up to fluffy deliciousness.

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You know what’s tricky, finding ways to use up all that leftover ham from the holidays. Sure Christmas is still months away and even get me started on Easter, but every year I feel like I’m practically begging people to take some ham home with them.

Not this year. I have big plans to make ham and cheese quiches. They’re so easy to make, it’s silly I didn’t stockpile them in my freezer sooner!

I like a combination of cheddar and jack cheese in this quiche, but ham and swiss cheese quiche are pretty darn good too.

You can even through in some chopped up chicken and make a chicken cordon bleu quiche. Fancy!

But if you really want to get fancy, drizzle some Hollandaise sauce over your quiche. It’s pretty amazing!

How to Make Ham and Cheese Quiche

1. Preheat your oven to 400 degrees F.
2. Sprinkle the ham and cheese in the bottom of your prebaked pie shell (still in its pie dish). Be sure to spread evenly over the crust. You want some ham and cheese in every bite.
3. In a large bowl, whisk together eggs, half-n-half, salt, pepper, ground mustard, and onion powder until they’re mixed up really well. Pour the egg mixture over the ham and cheddar cheese to fill the pie crust.
4. Bake the quiche for 35 to 40 minutes or until crust is golden brown and eggs are set. If your pie crust browns too quickly, carefully place some foil around the edge of your pie to protect the crust while the quiche finishes baking.
5. Remove from oven and all to rest for 10 minutes before serving. The quiche will look puffy when it first comes out of the oven. While it rests, the filling will settle and settle out.
6. Garnish with chopped chives or green onions, if desired. Serve warm or at room temperature.

How easy was that?! You can also par-bake your crust the day or night before to save prep time in the morning. This recipe can easily be doubled for serving a large group, or to freeze one quiche for later.

You can even add in some veggies to make a ham cheese & broccoli quiche or a ham cheese & spinach quiche. Both are super tasty!

Confession time. The egg filling spilled over one side of my pie crust a bit because the crust was a little too low over there. I baked the quiche anyway and everything was fine.

I just had to run my pie server along the edge of the quiche before taking out the slices. If this happens with your quiche too, don’t fret! It’ll all be okay.

Can you use milk in quiche instead of cream?

Yes, you can make your ham and cheese quiche with milk! Be sure to use whole milk though. You want some fat content for a nice texture and mouthfeel.

Traditional quiche recipes use whipping cream, but I went a little lighter with half-n-half.

Do you prebake crust for quiche?

Yes and no. It depends on the crust you use.

If you’re using a refrigerated pie crust from the store or a homemade pie crust you’ll need to par-bake (partially bake) the crust so it doesn’t get soggy once you add the eggs, ham, and cheese. No one likes a soggy quiche.

If you’re using a frozen pie crust in a pie plate, you do not need to do any pre-baking. The crust will hold up against the egg filling while it bakes.

Can I make quiche the day before?

Absolutely! Just keep your quiche in the fridge, covered in plastic wrap, until ready to serve. You can serve it cold or leave it out to come up to room temperature or place it in a 200 degree F oven to warm it up.

What do you serve with quiche?

• Roasted Red Potatoes
• Focaccia or crusty bread
• Roasted Asparagus
• Hollandaise Sauce
• Green salad with dressing
• Fruit Salad

More of our favorite brunch recipes

• Spinach & Bacon Quiche with Sweet Potato Crust
• Dad’s Brown Sugar & Cinnamon Coffee Cake
• Overnight Blintz Bake
• Blackberry Lemonade
• Cheesy Sausage Crescent Rolls Breakfast Casserole
• Blueberry Streusel Muffin Recipe
• Pina Colada Rum Punch
• More breakfast recipes…

Easy Ham and Cheese Quiche

Julie Kotzbach

Brunch is a snap when you make this Easy Ham and Cheese Quiche! Simply prep your pie crust, pour in the filling and bake. It's practically fool-proof!

4.88 from 8 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Resting Time 10 minutes mins

Total Time 55 minutes mins

Course Breakfast

Cuisine French

Servings 8 slices

Calories 233 kcal

Equipment

• Pie Plate

Ingredients

  

1x2x3x

• 1 9-inch par-baked pie crust
• 1 cup cooked ham chopped
• ½ cup cheddar cheese
• ½ cup Monterey Jack cheese
• 3 eggs
• 1 cup half-and-half
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground mustard powder
• ⅛ teaspoon onion powder
• Fresh chives chopped, for garnish

Instructions

 

Cook ModePrevent your screen from going dark

• Preheat oven to 400 degrees F.
• Add ham and cheese in the bottom of your par-baked pie shell. Be sure to spread evenly over the crust. You want some ham and cheese in every bite.
• In a medium mixing bowl, whisk together eggs, half-n-half, salt, pepper, ground mustard, and onion powder. Pour egg mixture over ham and cheese.
• Bake quiche for 35 to 40 minutes or until crust is browned and eggs are set.
• Remove from oven and all to rest for 10 minutes before serving. Garnish with chives, if desired.

Notes

• For the pie crust, you can use a homemade pie crust or a store-bought crust. Just be sure to par-bake the crust for 10 to 15 minutes at 450 degrees F. Use foil and pie weights or dried beans to keep the sides of the crust from falling over during baking. You can par-bake your crust the day before to cut down on prep time in the morning.
• If your pie crust browns too quickly, carefully place some foil around the edge of your pie to protect the crust while the quiche finishes baking. 
• Want to go deep dish? Add one extra egg, one more cup of cheese, and another 1/2 cup of ham to the above recipe. 

Nutrition

Calories: 233 kcalCarbohydrates: 14 gProtein: 10 gFat: 15 gSaturated Fat: 8 gPolyunsaturated Fat: 0 gMonounsaturated Fat: 0 gTrans Fat: 0 gCholesterol: 98 mgSodium: 583 mgPotassium: 115 mgFiber: 0 gSugar: 1 gVitamin A: 321 IUVitamin C: 1 mgCalcium: 146 mgIron: 1 mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Keyword eggs, pork, quiche

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