This post first appeared on Yellow Bliss Road where I am a contributor.
Brunch becomes effortless with this Easy Ham and Cheese Quiche. Prepare a pie crust, whisk together the filling, pour it in, and bake—it’s practically foolproof and perfect for using up leftover ham.
My first taste of quiche was at about ten years old at a tea-party-style gathering. A hostess popped a mini tart into my hand and I discovered quiche Lorraine. The combination of eggs, crust, and savory add-ins hooked me instantly.
Years later, quiche still satisfies those savory-brunch cravings. This ham and cheese version delivers salty ham, melty cheese, and a creamy egg custard baked into a golden crust. It’s flexible, forgiving, and easy to customize.
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Leftover holiday ham is one of those great kitchen problems—so much meat and not always enough ideas. Quiche is one of the best solutions: it freezes well, reheats easily, and stretches ham into several meals. I like a mix of sharp cheddar and Monterey Jack for balance, though ham and Swiss is a classic combo, too.
You can even make a chicken cordon bleu–style quiche by swapping in chopped cooked chicken with ham and cheese for a fancier twist. For an extra-special finish, drizzle warmed Hollandaise over slices just before serving.
How to Make Ham and Cheese Quiche
- Preheat your oven to 400°F (200°C).
- Arrange the chopped ham and shredded cheeses evenly across the bottom of a par-baked 9-inch pie crust, still in the pie plate, so each slice has a good distribution of filling.
- In a medium bowl, whisk together the eggs, half-and-half (or whole milk if you prefer a lighter version), salt, black pepper, ground mustard, and onion powder until smooth. Pour the custard over the ham and cheese in the crust.
- Bake for 35–40 minutes, or until the crust is golden and the center of the quiche is set but still just slightly jiggly. If the crust edges brown too quickly, shield them with foil for the remainder of the bake time.
- Remove from the oven and allow the quiche to rest for about 10 minutes. It will look puffy when it comes out; the filling will settle as it cools. Garnish with chopped chives or green onions, if desired, and serve warm or at room temperature.
That’s it—simple and reliable. You can par-bake the crust a day ahead to save time, double the recipe to feed a crowd, or make one to freeze for later. Add cooked vegetables, like broccoli or spinach, for a ham, cheese, and broccoli quiche or ham, cheese, and spinach quiche variation.
Small imperfections happen: if your crust is lower on one edge and the custard spills over slightly, just loosen the edge with a pie server when slicing. It won’t affect the flavor.
Can you use milk in quiche instead of cream?
Yes. Whole milk or half-and-half both work. Traditional quiches often use heavy cream for an extra-luxurious custard, but half-and-half gives a lighter texture with plenty of richness. If using milk, choose whole milk for best texture.
Do you prebake crust for quiche?
It depends on the crust. For a refrigerated or homemade pie crust, par-bake (blind bake) the shell for 10–15 minutes at about 450°F with foil and pie weights or dried beans to keep the edges from collapsing. A frozen pre-formed crust will often hold up without pre-baking.
Can I make quiche the day before?
Yes. Refrigerate the cooled quiche covered with plastic wrap and reheat in a 200°F oven to warm through, or serve cold or at room temperature. Quiche holds up well for make-ahead brunches.
What to serve with quiche
- Roasted red potatoes or skillet potatoes
- Focaccia or crusty bread
- Roasted asparagus or seasonal roasted vegetables
- Hollandaise or a simple mustard-lemon dressing
- Green salad with a bright vinaigrette
- Fresh fruit salad
More favorite brunch ideas
- Spinach and bacon quiche with sweet potato crust
- Brown sugar and cinnamon coffee cake
- Overnight blintz bake
- Blackberry lemonade or other light brunch beverages
- Cheesy sausage crescent-roll breakfast casserole
- Blueberry streusel muffins
Easy Ham and Cheese Quiche
Julie Kotzbach
Brunch is simple with this ham and cheese quiche: par-baked crust, a cup of ham and cheese, and a creamy egg custard baked until set.
Prep Time: 5 mins Cook Time: 40 mins Resting Time: 10 mins Total: 55 mins
Servings: 8 slices Calories: 233 kcal (estimate)
Ingredients
- 1 9-inch par-baked pie crust
- 1 cup cooked ham, chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup Monterey Jack cheese
- 3 large eggs
- 1 cup half-and-half (or whole milk)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground mustard
- 1/8 teaspoon onion powder
- Fresh chives, chopped for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Spread the ham and cheeses evenly in the par-baked pie shell.
- Whisk eggs, half-and-half, salt, pepper, ground mustard, and onion powder until combined. Pour over the ham and cheese.
- Bake 35–40 minutes until the crust is golden and filling is set.
- Remove and let rest 10 minutes before slicing. Garnish with chives and serve.
Notes
- Use homemade or store-bought crust; par-bake refrigerated or homemade crust to prevent sogginess. Blind bake for 10–15 minutes at 450°F with foil and weights.
- If edges brown too quickly, shield them with foil while the center finishes baking.
- To make a deep-dish quiche, add one extra egg, one additional cup of cheese, and another 1/2 cup ham.
Nutrition (approx.)
- Calories: 233 kcal
- Carbohydrates: 14 g
- Protein: 10 g
- Fat: 15 g
- Sodium: 583 mg
All nutritional information is an estimate. Values vary by ingredients and portion sizes.