There's something truly comforting about the warm, golden edges of a freshly baked quiche. This Ham and Cheese Quiche Recipe combines creamy custard with melty cheeses, savory ham, and tender veggies, making it a perfect dish for any meal or gathering.
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Why You'll Love This Recipe
I honestly adore this quiche because it’s as versatile as it is delicious. Whether you’re making it for a cozy brunch or an easy weeknight dinner, it’s always a crowd-pleaser that feels special but is surprisingly simple to pull off.
- Comfort Food at Its Best: The custardy egg mixture combined with ham and cheese creates a rich, satisfying flavor that feels like a hug on a plate.
- Make Ahead Friendly: You can prepare the crust and filling ahead of time, making busy mornings or last-minute guests a breeze.
- Customizable: With ham, Gruyere, and Gouda as a base, you can tweak veggies or cheeses to your family’s taste easily.
- Impressive Yet Simple: It looks beautiful coming out of the oven and tastes like you spent hours, but it’s really straightforward.
Ingredients & Why They Work
Each ingredient has a role in building those layers of flavor and texture. The interplay between the rich cream, savory ham, and melty cheeses creates the soul of this Ham and Cheese Quiche Recipe. Plus, the veggie additions add freshness and a nice tender bite.
- Pie Crust: A flaky crust is essential for soaking up the filling without getting soggy; homemade elevates it, but store-bought works with a few tricks.
- Eggs & Egg Yolk: They provide the custardy texture that gives quiche its classic, creamy consistency.
- Heavy Cream: This is what makes the filling rich and velvety instead of rubbery.
- Dried Herbs & Spices: Parsley, oregano, thyme, paprika, ground mustard, and pepper add depth without overpowering the gentle flavor.
- Ham: Using a good-quality chopped ham provides savory, meaty bites that complement the creamy custard.
- Gruyere Cheese: Its nutty, melty character shines beautifully in quiche.
- Gouda Cheese: Adds creamy richness and pairs well with Gruyere; you can swap cheddar if preferred.
- Olive Oil & Unsalted Butter: For sautéing veggies, giving a subtle richness and flavor lift.
- Vegetables (Onion, Asparagus, Red Bell Pepper, Garlic): These add brightness, texture, and a fresh veggie kick that balances the richness.
Make It Your Way
One of the things I love about this Ham and Cheese Quiche Recipe is how much room there is to make it your own. I often swap in different veggies or cheeses based on what’s in season or in my fridge, and it always turns out delicious.
- Variation: Try swapping the asparagus and red pepper for sautéed mushrooms and spinach for a earthier twist – it’s a personal favorite when I want something deeper in flavor.
- Dairy-Free Adaptation: Use coconut cream and a dairy-free cheese to change it up, though it won’t be quite the same creamy texture.
- Make It Vegetarian: Leave out the ham and up the cheese and veggies for a meatless version that's equally satisfying.
- Use Different Cheeses: Sharp cheddar, fontina, or even a bit of feta tossed in can shift the flavor profile wonderfully.
Step-by-Step: How I Make Ham and Cheese Quiche Recipe
Step 1: Prep and Blind-Bake the Pie Crust
First things first, getting the crust right is key to success here. I like to make my dough a day ahead, chill it well, then blind-bake it with weights to keep it from shrinking. This step helps keep the crust crisp and sturdy once the filling goes in. Use parchment and baking beads or dry beans—you can even use rice in a pinch. Baking for 18 minutes, then removing the weights and cooking for another 10 is just the right amount to get that perfect base. If you're using store-bought crust, make sure it’s a deep-dish and follow the tips below for that perfectly baked shell.
Step 2: Whisk the Creamy Egg Filling
I whisk together four eggs plus an egg yolk for richness, then mix in heavy cream and season everything with herbs and spices. Once that’s done, I stir in the chopped ham and shredded cheeses. This mixture looks cheese-heavy (in the best way), but that creaminess is what makes the quiche melt-in-your-mouth amazing.
Step 3: Sauté Your Veggies
In a skillet, I melt a little butter with olive oil and sauté onions and asparagus until softened—about 3 minutes. Then I add chopped red pepper and cook a couple more minutes before finishing with minced garlic just long enough to get fragrant. The veggies add a fresh pop and balance that hearty ham and cheese perfectly.
Step 4: Combine and Bake
Now, mix those sautéed veggies into your egg mixture until everything is evenly incorporated. Then gently pour the filling into your pre-baked pie crust. Bake uncovered at 375°F for 35 to 45 minutes until the quiche is set but the center still jiggles slightly — that’s your cue for creamy, custardy perfection. Let it cool 15 minutes before slicing so it firms up just right.
Top Tip
Over the years, I’ve learned a few tricks that really make this Ham and Cheese Quiche Recipe shine. From controlling the crust texture to mastering that smooth filling, these tips save you from common quirks.
- Chill the Crust: Don’t skip chilling your pie shell before blind baking. It keeps the dough taut and stops shrinkage during baking — I always chill mine for at least 45 minutes.
- Watch Baking Time: Start checking the quiche around 35 minutes. You want it set but still slightly jiggly in the center for creamy texture — it continues to cook as it cools.
- Use Good Quality Ham: My best quiches come from ham with a little substance — deli-thick slices cut into cubes work better than thin sandwich meat.
- Don’t Overfill Veggies: Stick to about 3 cups raw veggies total; too much moisture can affect the quiche texture.
How to Serve Ham and Cheese Quiche Recipe
Garnishes
I like to keep it simple with fresh herbs like chopped parsley or chives sprinkled on top for color and a bright, fresh note. Occasionally, a light dusting of smoked paprika adds a subtle warmth that complements the ham and cheese beautifully.
Side Dishes
Pairing this quiche with a crisp green salad dressed in lemon vinaigrette makes a refreshing contrast. I also love serving it with roasted potatoes or a simple fruit salad for a light brunch setting.
Creative Ways to Present
For special occasions, I sometimes bake several mini quiches in muffin tins. They’re adorable for brunch parties and make serving a breeze. Another fun presentation is arranging sliced quiche wedges on a rustic wooden board with assorted cheeses and fresh grapes.
Make Ahead and Storage
Storing Leftovers
I always let my quiche cool completely before covering it tightly with foil or plastic wrap, then storing it in the fridge. It stays delicious for up to 4 days, making great leftovers for breakfast or lunch.
Freezing
Freezing slices works best—wrap each piece tightly in plastic wrap and then in foil or a freezer bag. I’ve found you can freeze quiche slices for up to 3 months without losing the creamy texture. When you're ready to eat, thaw overnight in the fridge then reheat gently.
Reheating
For a quick reheat, I pop slices in the microwave for about a minute, but for the best texture, reheating in a 350°F oven for 10-15 minutes works wonders. Cover with foil if the crust looks like it’s browning too much.
Frequently Asked Questions:
Absolutely! Use a 9-inch deep-dish pie crust for best results. Make sure to blind bake it first to avoid a soggy bottom, and patch any cracks with a simple flour-water paste if needed.
The quiche should be baked until the edges are set and the center jiggles slightly when you gently shake the pan. This means it’s creamy inside and not overcooked. Letting it cool a bit will help it firm up perfectly.
Definitely! This recipe is flexible, so feel free to swap asparagus and bell pepper with spinach, mushrooms, broccoli, or any of your favorite veggies, but keep total veggies to about 3 cups to maintain the right texture.
Gruyere and Gouda are my favorites because they melt beautifully and offer rich, nutty flavors. However, cheddar, fontina, or even a bit of feta can add delicious twists. Just use freshly shredded cheese for the best melt.
Final Thoughts
This Ham and Cheese Quiche Recipe holds a special place in my kitchen repertoire. It’s that dependable, comforting dish I reach for when I’m feeding family or want to impress guests without stress. I hope you’ll enjoy making it as much as I do—it’s a cozy, crowd-pleasing classic that’s truly worth the little effort it takes.
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Ham and Cheese Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Low Lactose
Description
A rich and creamy homemade ham and cheese quiche made with a flaky pie crust, sautéed vegetables, and a savory custard filling of eggs, heavy cream, Gruyere and Gouda cheeses. Perfect for brunch, lunch, or a light dinner.
Ingredients
Pie Crust
- 1 Homemade Pie Crust Recipe (see notes to use store-bought pie crust)
Filling
- 4 large eggs
- 1 egg yolk
- 1 ¼ cups heavy cream
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon ground mustard
- ½ teaspoon pepper
- ¼ teaspoon salt
- 1 cup chopped ham
- 3 oz (about ¾ cup) shredded Gruyere cheese
- 3 oz (about ¾ cup) shredded Gouda cheese (may substitute cheddar)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ onion, chopped
- 1 cup asparagus, cut into ½-inch pieces
- 1 red bell pepper, chopped
- 3-4 cloves garlic, minced
Instructions
- Prepare Pie Crust: Prepare pie dough according to recipe directions through fluting the edges and refrigerate for at least 45 minutes or up to 5 days. If refrigerating longer than 45 minutes, cover with plastic wrap to prevent drying. Pre-baking the crust the day before is recommended.
- Blind Bake Crust: Preheat 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. Bake for 18 minutes, then remove weights and parchment paper. Prick holes in the bottom crust with a fork and bake for an additional 10 minutes. Remove and let crust remain warm.
- Whisk Egg Mixture: In a large bowl, whisk the 4 large eggs and 1 egg yolk until lightly beaten. Whisk in the heavy cream and all the dried herbs and spices (parsley, oregano, thyme, paprika, ground mustard, pepper, salt). Stir in chopped ham, shredded Gruyere and Gouda cheeses. Set aside.
- Sauté Vegetables: In a large skillet, melt butter in olive oil over medium-high heat. Add chopped onions and asparagus and sauté for 3 minutes. Add red bell pepper and cook 2 more minutes until onions are softened. Add minced garlic and sauté 30 seconds more. Transfer cooked vegetables to the egg mixture and stir gently until combined.
- Assemble and Bake Quiche: Pour the egg and vegetable mixture into the partially baked pie crust. Bake uncovered at 375 degrees F for 45 minutes or until the custard is set but the center jiggles slightly. If the quiche is too liquid after baking, bake for an additional 5-10 minutes. Let cool 15 minutes before serving for best texture.
Notes
- Using Store-Bought Pie Crust: Use a 9-inch deep-dish frozen pie crust. Thaw about 10 minutes until pliable. Prick all over with a fork to prevent puffing. Bake at 375 degrees F for 10 minutes until lightly golden. No need to weigh down crust.
- Heavy Cream: Use heavy whipping cream for a velvety, rich texture. Half and half can substitute but results in a more frittata-like texture.
- Ham: Use leftover ham or deli ham cut into ¼-inch dice. Avoid thinly sliced ham as it does not hold up well in the custard filling.
- Cheese: Gruyere and Gouda are recommended, but you can use any 1 ½ cups (6 ounces) of shredded cheese combining a melting cheese with a flavorful firm cheese like Parmesan or feta.
- Vegetables: Use up to 3 cups of vegetables. Cook raw vegetables before adding. Can omit vegetables if preferred.
- Prep Ahead: Make pie crust in advance and refrigerate or freeze. Prebake crust ahead up to 3 days. Egg filling can be mixed and refrigerated for 24 hours before baking.
- Chilling Crust: Chill pie crust before baking to prevent shrinking.
- Monitor Baking: If crust edges brown too quickly, cover edges with foil or use a pie shield.
- Storage and Reheating: Quiche keeps up to 4 days refrigerated. Reheat slices in microwave about 1 minute or in oven at 350 degrees F for 10 minutes. Whole quiche reheats 20 minutes at 350 degrees F. Can freeze wrapped up to 3 months.
Nutrition
- Serving Size: 1 slice (⅙ of recipe)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 255 mg
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