Ham and Cheese Quiche

Published Date: December 12, 2022

This Ham and Cheese Quiche is a satisfying combination of tender ham, delicious cheese, and custard in a buttery crust. With minimal prep and a handful of ingredients, this recipe is a simple meal for any time of day.

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Why You’ll Love this Recipe

  • This quiche is a great way to use up leftover ham. 
  • This is a great dish for any meal!
  • This recipe requires minimal prep and is simple to follow.
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Ham and Quiche Ingredients

  • Frozen Pie Crust
  • Eggs
  • Heavy Cream
  • Ham
  • Cheddar Cheese
  • Green Onions
  • Parsley
  • Salt
  • Pepper

*see recipe card for amounts

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How to Make Ham and Cheese Quiche in the Oven

Step 1: Preheat the oven to 400°F.

Step 2: Poke holes in the bottom of the frozen pie crust to prevent the crust from puffing up while baking. Bake for 10 minutes or until lightly golden and set aside on a cooling rack.

Step 3: While the crust is baking, crack the eggs into a large mixing bowl and whisk until scrambled.

Step 4: To the eggs, add the heavy cream, ham, cheese, parsley, green onions, salt, and pepper, then mix together until evenly combined.

Step 5: Next, place the pie crust on a small baking sheet. Spoon the egg mixture into the pie crust.

Step 6: Cover the quiche with tented foil, ensuring the crust is covered and the egg mixture isn’t touching the foil otherwise, it sticks while baking.

Step 7: Bake the quiche in a preheated oven for 50 minutes or until the eggs are set in the middle. Finally, remove the foil and bake uncovered for an additional 5 minutes to brown the top.

Step 8: Serve warm.

Storage and Re-heating Notes

This Ham and Cheese Quiche stores well and tastes great the next day!

IN THE FRIDGE: Keep leftover quiche in the pie plate and cover in foil, or place individual slices into an airtight container before placing in the fridge. Enjoy any leftovers for up to four days.  

IN THE FREEZER: To freeze quiche, wrap it tightly in foil or plastic, place it in a freezer bag and freeze for up to three months.  

REHEATING INSTRUCTIONS: Reheat each slice of quiche in the microwave for about 30 seconds or until warmed through.

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Helpful Tips & Substitutions

Does quiche need to rest before serving?

The longer a quiche sits, the more the filling will set and become easier to handle. Allow it to rest for 5-10 minutes before serving.

Do I need to partially bake my crust when making quiche?

Pre-baking your crust is important when making quiche as it allows the crust to be fully cooked without overcooking the filling.

What vegetables can I add to this quiche?

If you want to add veggies to this Ham and Cheese quiche, try adding small pieces of broccoli or leeks for extra flavor.

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Try Some of My Other Favorite Breakfast Recipes

A slice of ham and cheese quiche showing the eggs baked in with cubed ham and shredded cheese.
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Ham and Cheese Quiche

Whip up this easy Ham and Cheese Quiche, a delightful combination of custard, tender ham, and lots of melty cheese in a buttery crust.
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Course: Brunch, Dinner, Lunch, Main Course
Cuisine: American
Keyword: Ham and Cheese Quiche
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 1481kcal

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Aluminum Foil

Ingredients

  • 8 inch frozen pie crust regular or deep dish
  • 5 large eggs
  • 1/2 cup heavy cream
  • 1 cup ham chopped
  • 1 cup mild or sharp cheddar cheese shredded
  • 1/4 cup green onions chopped
  • 2 tsp parsley chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Preheat the oven to 400°F.
  • Poke holes in the bottom of the frozen pie crust to prevent the crust from puffing up while baking. Bake for 10 minutes or until lightly golden and set aside on a cooling rack.
  • While the crust is baking, crack the eggs into a large mixing bowl and whisk until scrambled.
  • To the eggs, add the heavy cream, ham, cheese, parsley, green onions, salt, and pepper, then mix together until evenly combined.
  • Next, place the pie crust on a small baking sheet. Spoon the egg mixture into the pie crust.
  • Cover the quiche with tented foil, ensuring the crust is covered and the egg mixture isn’t touching the foil otherwise, it sticks while baking.
  • Bake the quiche in a preheated oven for 50 minutes or until the eggs are set in the middle. Finally, remove the foil and bake uncovered for an additional 5 minutes to brown the top.
  • Serve warm.

Notes

  • I use leftover holiday ham when making this recipe but you can also use diced ham cubes.
  • I like to add a bit of cheese, ham, and pepper on top of the quiche right beore I bake it. 
  • You can swap out cheddar for other kinds of cheese like Gouda or Gruyere.

Nutrition

Calories: 1481kcal | Carbohydrates: 131g | Protein: 32g | Fat: 91g | Saturated Fat: 33g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 39g | Trans Fat: 0.01g | Cholesterol: 211mg | Sodium: 1750mg | Potassium: 430mg | Fiber: 7g | Sugar: 1g | Vitamin A: 753IU | Vitamin C: 1mg | Calcium: 226mg | Iron: 8mg
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles
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