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.

A slice of savory pie sits in a white pie dish with a thick, golden-brown crust that is flaky with crimped edges. The inside shows two main layers: at the bottom, a colorful filling with chunks of red and green vegetables, and above it, a fluffy, creamy yellow layer with melted cheese on top sprinkled with finely chopped green herbs. The pie surface looks slightly browned, showing a firm but soft texture. The dish is placed on a white marbled surface with a striped cloth nearby, and some crumbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ham and Cheese Quiche Recipe
Top Tip
How to Serve Ham and Cheese Quiche Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ham and Cheese Quiche Recipe

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.

The image shows a white round pie dish with three slices of savory pie, arranged in a slightly overlapping pattern. Each slice has a thick, flaky, golden-brown crust with crimped edges. The filling layer is creamy and light yellow with visible bits of herbs sprinkled all over, adding green specks on the surface. There are some small pieces of vegetables or meat within the filling, giving it a textured look. The pie is on a white marbled surface with a few crumbs scattered nearby. A silver pie server is lifting the bottom slice. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a smooth, unbaked homemade pie crust fluted at the edges in a simple white ceramic pie dish, four large whole brown eggs with clean shells arranged neatly, a small white bowl filled with heavy cream, a small white bowl containing a golden olive oil, a small white bowl with soft unsalted butter cubes, one whole red bell pepper chopped into pieces nearby, fresh asparagus stalks cut into ½-inch segments, a small white bowl with finely chopped yellow onion, three whole garlic cloves unpeeled placed next to a small pile of minced garlic, a small white bowl with a mix of dried parsley, oregano, thyme, paprika, ground mustard, salt, and pepper, a neat mound of cubed pink ham, two small piles of shredded cheeses with one pile of pale yellow Gruyere and the other creamy light orange Gouda, all ingredients balanced symmetrically and placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Ham and Cheese Quiche - Serving Suggestion

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:

Can I use store-bought pie crust for this quiche?

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.

How do I know when the quiche is done baking?

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.

Can I customize the vegetables in the quiche?

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.

What cheese works best in a ham and cheese quiche?

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.