Ham and Cheese Quiche

Ham and cheese quiche is one of those recipes that feels fancy without being complicated. I love it for holiday brunches, but honestly it is just as perfect for a cozy weekend breakfast. With a flaky crust, fluffy eggs, savory ham, and gooey cheese, this quiche is a classic that never goes out of style!

This breakfast recipe is such a lifesaver when you need something comforting but easy. The prep takes just a few minutes and then the oven does all the work. You can serve it warm out of the oven or bake it ahead and reheat. It is delicious both ways. I often opt for it when I have company coming last minute and it’s in the early morning or afternoon hours.

Quick Bites About This Recipe

Flavor: Cheesy, savory, and full of smokey and salty ham flavor.
Skill Level: Beginner friendly and quick to put together.
Swaps: Try Swiss cheese instead of cheddar or bacon instead of ham.
Make Ahead: Bake it the night before and reheat slices in the oven.
Freezer Friendly: Freeze baked slices for up to 2 months.
Variations & Substitutions: Add spinach, mushrooms, sautéed onions, or peppers for more flavor and color.

Ham and Cheese Quiche Ingredients

• Pie crust: I usually grab a refrigerated or frozen crust to keep things simple. Just unroll it into your pie plate and it is ready to go. If you want a crispier bottom crust, blind bake it for 5 to 6 minutes.
• Eggs: Six large eggs make the custard fluffy but still rich. They are the main ingredient of a quiche.
• Half and half: This gives the filling a creamy, custard like texture. Whole milk works if that is what you have and heavy cream will make it extra rich.
• Salt and pepper: A little seasoning goes a long way. Do not skip these or the filling will taste flat.
• Ham: Diced cooked ham adds savory flavor and makes the quiche hearty. Leftover holiday baked ham works perfectly but any cooked ham will do.
• Cheddar cheese: Sharp cheddar is my favorite. Stir some into the filling so it melts inside and save the rest for sprinkling on top for a cheesy top and beautiful finish.
• Green onions: These add freshness and a mild onion flavor that balances the richness of the eggs and cheese.

How to Make Ham and Cheese Quiche

Preheat the oven to 375°F. Place the pie crust into a 9 inch pie plate, pressing it into the corners and crimping the edges if you would like. Blind bake for 5 to 6 minutes if you want a crisper crust, then let it cool slightly.

Whisk together the eggs, half and half, salt, and pepper in a large bowl until smooth.

Layer the ham, 1 cup of the cheese, and the green onions into the crust. Pour the egg mixture evenly over top and then sprinkle with remaining 1/2 cup of cheese.

Bake for 30 to 40 minutes, until the center is set. The internal temperature should reach 160°F which is the USDA recommended safe temperature for egg dishes.

Let the quiche rest for 10 minutes before slicing so it holds together nicely.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store covered in the refrigerator for up to 4 days.
Freeze: Wrap slices individually and freeze for up to 2 months.
Reheat: Warm in the oven at 325°F until heated through or microwave a slice for 1 to 2 minutes.

How to Serve Ham and Cheese Quiche

Serve with fresh fruit, air fryer bacon, or our home fries recipe for a complete meal. It is perfect for brunch but also makes a light dinner with soup.

Recipe Tips and Notes

• Blind bake if you want a crispier crust, or skip it for a softer one.
• Do not overbake. The filling should be set but still tender.
• Resting time is key for clean slices.

Ham and Cheese Quiche

Courtney

Ham and cheese quiche with eggs, cheddar, and green onions baked in a flaky crust. An easy, classic breakfast or brunch dish you will make again and again.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Breakfast

Cuisine American

Servings 8 servings

Calories 293 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 refrigerated pie crust 9-inch
• 6 large eggs
• 1 cup half and half
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked ham diced
• 1 1/2 cups shredded cheddar cheese divided
• 2 green onions sliced

Instructions

 

• Preheat oven to 375°F (190°C). Place the pie crust into a 9 inch pie plate, pressing into corners and crimping the edges if desired. Blind bake for 5 to 6 minutes if you want a crisper crust, then let it cool slightly.
  1 refrigerated pie crust
• In a large bowl, whisk together eggs, half and half, salt, and pepper until smooth.
  6 large eggs, 1 cup half and half, 3/4 teaspoon salt, 1/4 teaspoon black pepper
• Sprinkle ham, 1 cup cheddar cheese, and green onions evenly onto the crust. Pour the egg mixture over the top followed by 1/42 cup of cheese.
  1 cup cooked ham, 1 1/2 cups shredded cheddar cheese, 2 green onions
• Bake for 35 to 40 minutes until the center is set and the cheese is golden. The internal temperature should reach 160°F (71°C).
• Let cool for 10 minutes before slicing and serving.

Notes

Substitutions: Use Swiss cheese instead of cheddar or swap ham for bacon or turkey bacon.
Storage: Refrigerate up to 4 days or freeze slices for up to 2 months.
Reheat: Warm in the oven at 325°F until hot or microwave for 1 to 2 minutes.

Nutrition

Serving: 1sliceCalories: 293kcalCarbohydrates: 13gProtein: 14gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 165mgSodium: 672mgPotassium: 171mgFiber: 1gSugar: 2gVitamin A: 528IUVitamin C: 4mgCalcium: 208mgIron: 1mg

Keyword ham and cheese quiche, quiche

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