Welcome to quiche heaven! This Ham and Cheese Quiche is a brilliant combination of savory ham, creamy cheeses, and creamy custard all nestled in a buttery, flaky crust. Whether you’re serving it at brunch, lunch, or even a cozy dinner, it’s a recipe that’s sure to disappear fast.
If you’re looking for a dish that feels fancy but doesn’t require hours in the kitchen, then this quiche is calling your name! It’s perfect for using leftover ham, too. Bonus points: it can be made ahead of time and tastes just as good (maybe even better) the next day.
Why You’ll Love This Recipe
- It’s incredibly versatile—perfect for any meal and easy to customize.
- A great way to use up any leftover ham from holidays or parties.
- Make-ahead friendly! Reheats beautifully for busy mornings or meal preps.
- You only need a handful of ingredients you probably already have in your fridge.
Ingredients Breakdown
- Pie Crust: You can use store-bought or homemade. Got some extra time? Try making a butter pie crust from scratch for added flakiness.
- Diced Ham: A fantastic way to use leftover ham! Turkey or bacon also work well.
- Cheddar Cheese: I love using sharp cheddar for bold flavor, but Swiss or Gruyère can swap in for a deeper nutty taste.
- Eggs and Milk: The key to that rich, custard-like quiche interior. Feel free to add a splash of cream for extra decadence!
- Herbs: Fresh thyme or parsley seriously elevate the flavors. Dried herbs work in a pinch too.
Pro Tip:
Don’t overmix your eggs and milk! Just whisk enough to combine. Over-mixing can make the quiche’s texture a little dense, and we want it to stay light and fluffy.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Roll out your pie crust and line a pie dish with it, trimming any overhang, and crimping the edges if you’re feeling fancy.
- Blind bake the crust: Prick the bottom of the crust with a fork, line it with parchment paper, and fill with pie weights (or dried beans/rice). Bake for 10 minutes to prevent a soggy bottom! Remove the weights and bake for another 5 minutes until it’s just lightly golden.
- While the crust is baking, whisk together the eggs, milk, grated cheese, herbs, and a pinch of salt and pepper in a medium bowl.
- Add the ham: Scatter ham evenly over the partially baked crust.
- Pour the egg mixture over the ham, smoothing it out with a spatula if needed to ensure it fills every nook and cranny.
- Bake: Pop that quiche in the oven and bake for 35-40 minutes, or until the center is set and the top is slightly golden. If the crust is browning too quickly, cover the edges with foil.
- Let it cool for 10 minutes before slicing. You’ve earned it!
Chef’s Tips and Tricks
- Don’t skip blind baking the pie crust: This keeps the bottom from becoming soggy under the weight of the filling.
- Make sure the center is set: If you’re unsure, a toothpick or knife inserted in the middle should come out clean once fully done.
- Reheating: Quiche can be reheated at 325°F for about 10 minutes, or microwave individual slices in 30-second intervals.
Recipe Variations and Serving Suggestions
- Vegetarian option: Swap out the ham for cooked spinach, roasted mushrooms, or sun-dried tomatoes.
- Spice it up: Add a pinch of red pepper flakes or mix in some diced jalapeño to give your quiche a little heat.
- Serving ideas: Pair this quiche with a simple arugula salad and a glass of crisp white wine for a lovely brunch at home.
FAQs
- Can I make this quiche ahead of time?
- Absolutely! You can bake it the day before and store it in the fridge. It’s excellent served warm or cold, and leftovers make for a convenient, tasty meal.
- Can I freeze quiche?
- Yes! Wrap the cooled quiche in plastic wrap and foil, and freeze for up to 3 months. To reheat, simply thaw overnight in the fridge, then warm in a 325°F oven until heated through.
- What’s the best way to store quiche?
- Keep it tightly covered in the fridge and it will stay delicious for up to 4 days.
Ham and Cheese Quiche Recipe
Ingredients: - 1 pie crust (store-bought or homemade) - 1 cup of diced ham - 1 cup of shredded cheddar (or your choice of cheese - Swiss works too!) - 4 large eggs - 1 cup of whole milk - 1 tsp of fresh thyme or 1/2 tsp dried - Salt and pepper, to taste Instructions: 1. Preheat oven to 375°F (190°C). Prepare the pie crust by rolling it out and gently pressing it into a pie dish. Blind bake the crust for 10 minutes with pie weights, then uncover and bake another 5 minutes. 2. In a bowl, whisk together eggs, milk, cheese, thyme, salt, and pepper. 3. Spread the diced ham in an even layer on the bottom of the pie crust. 4. Pour the egg mixture on top of the ham and smooth out if needed. 5. Bake for 35-40 minutes, or until the center sets. Let cool for 10 minutes before serving. Enjoy!
There you have it—a ham and cheese quiche that’s simple enough for any occasion but still feels delightfully special. I can’t wait to hear how you make this quiche your own! Be sure to drop a comment below and share your creation with me. Happy cooking, friends!
