Easy Ham Cheese Quiche Recipe – A Comforting Classic You Can Make Anytime

Warm, cheesy, and incredibly simple, this quiche hits all the right notes for breakfast, brunch, or a light dinner. It’s the kind of recipe you can throw together with what you have on hand, yet it still feels a little special. The filling is creamy, the crust is flaky, and the ham adds just the right amount of savory flavor.

Whether you’re serving guests or just craving something cozy, this quiche delivers. No fuss, no complicated steps—just good food that makes everyone happy.

What Makes This Special

This quiche leans on everyday ingredients but tastes like something you’d get at a café. The balance of creamy eggs, salty ham, and melty cheese is timeless.

It’s also versatile, so you can easily tweak it based on what’s in your fridge. Best of all, it works for meal prep and reheats beautifully.

What You’ll Need

• 1 9-inch pie crust (store-bought or homemade, blind-baked if preferred)
• 1 cup cooked ham, diced (leftover ham is perfect)
• 1 cup shredded cheese (Swiss, cheddar, Gruyère, or a mix)
• 4 large eggs
• 1 cup half-and-half (or 1/2 cup milk + 1/2 cup cream)
• 1/4 teaspoon kosher salt (adjust to taste, especially if the ham is salty)
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon onion powder (optional)
• Pinch of ground nutmeg (classic in quiche, optional but lovely)
• 2 tablespoons chopped green onion or chives (optional, for brightness)
• 1 tablespoon Dijon mustard (optional, for brushing the crust or whisking into the custard)

Instructions

1. Preheat the oven to 375°F (190°C). Place the oven rack in the center. If your pie crust is raw, you can blind-bake it for 8–10 minutes to help prevent sogginess, but it’s not mandatory.
2. Prep the crust. If you like a little extra flavor, brush the bottom of the crust with a thin layer of Dijon mustard.

   This adds a subtle tang and helps seal the crust.

3. Layer the fillings. Scatter the diced ham evenly over the crust. Add the shredded cheese on top. Sprinkle on green onion or chives if using.
4. Make the custard. In a bowl, whisk together the eggs, half-and-half, salt, pepper, garlic powder, onion powder, and nutmeg until smooth and well combined.
5. Pour and settle. Slowly pour the custard over the ham and cheese.

   Gently shake the pie plate to distribute everything evenly.

6. Bake. Place the quiche on a baking sheet to catch any drips and bake for 35–45 minutes. It’s done when the edges are set, the top is lightly golden, and the center jiggles just slightly.
7. Rest before slicing. Let the quiche cool for 10–15 minutes. This helps it set properly so you get clean slices.
8. Serve warm or at room temperature. Add a simple side salad or fruit to make it a complete meal.

Keeping It Fresh

Quiche stores well, which makes it great for planning ahead.

Let it cool completely, then cover and refrigerate for up to 4 days. Reheat slices in a 325°F (165°C) oven for about 10–15 minutes, or microwave in short bursts to avoid overcooking. For longer storage, wrap tightly and freeze for up to 2 months.

Thaw in the fridge overnight, then warm in the oven to crisp the crust again.

Health Benefits

This quiche has a nice balance of protein and fat, which helps keep you satisfied. Eggs provide high-quality protein and important nutrients like choline and B vitamins. Cheese adds calcium for bone health and more protein.

If you use milk instead of cream or choose a lighter cheese, you can lower the overall richness while keeping the flavor. Add a handful of spinach, broccoli, or mushrooms to boost fiber and micronutrients without extra hassle.

What Not to Do

• Don’t overfill the crust. The custard should sit just below the rim, or it may spill and cook unevenly.
• Don’t skip seasoning. A pinch of salt, pepper, and nutmeg makes a big difference in such a simple dish.
• Don’t cut it too soon. Slicing while it’s piping hot can cause the filling to run and look messy.
• Don’t use watery add-ins without precooking. If you add mushrooms or spinach, sauté them first and pat dry to avoid a soggy quiche.
• Don’t bake at too high a temperature. High heat can curdle the custard. Gentle, even heat gives you a silky texture.

Alternatives

• Crust options: Use a store-bought pie crust, a homemade butter crust, or a crustless version for a lighter take.

  For gluten-free, choose a GF crust or go crustless.

• Cheese swaps: Swiss and Gruyère are classics, but cheddar, Monterey Jack, or a blend all work. For extra flavor, mix in a few tablespoons of Parmesan.
• Meat variations: Try cooked bacon, sausage, or turkey ham. For a lighter option, use diced Canadian bacon or skip meat and add veggies.
• Dairy choices: Half-and-half gives a luxurious texture.

  Use whole milk for a lighter version, or a combo of milk and Greek yogurt for added protein.

• Veggie add-ins: Spinach, caramelized onions, sautéed mushrooms, roasted red peppers, or steamed broccoli are all delicious. Keep total add-ins to about 1–1 1/2 cups so it sets well.
• Flavor boosters: A teaspoon of Dijon whisked into the custard, a pinch of smoked paprika, or fresh herbs like thyme or parsley brighten the dish.

FAQ

Can I make this ahead?

Yes. Assemble the quiche up to the baking step, cover, and refrigerate for up to 24 hours.

When ready, bake as directed, adding a few extra minutes if it’s cold from the fridge.

How do I know when the quiche is done?

Look for set edges and a slight jiggle in the center. A knife inserted near the center should come out mostly clean. If using a thermometer, aim for around 170–175°F (77–80°C) in the center.

Do I have to blind-bake the crust?

Not strictly, but it helps keep the bottom from getting soggy.

If you like a crisper crust, blind-bake for 8–10 minutes and let it cool slightly before adding the filling.

Can I freeze leftovers?

Absolutely. Cool completely, wrap well, and freeze for up to 2 months. Thaw in the fridge, then reheat in the oven to help the crust crisp back up.

What if I don’t have half-and-half?

Use equal parts milk and cream, or just whole milk for a lighter texture.

The quiche will still set; it just won’t be as rich.

Why is my quiche watery?

Too many watery veggies or underbaking are common causes. Sauté vegetables first and bake until the center barely jiggles. Let it rest before slicing.

What size pan should I use?

A standard 9-inch pie plate works best.

If you use a deep-dish pan, add 1 extra egg and a splash more milk to ensure you have enough filling.

Can I make it crustless?

Yes. Grease the pie dish, add your fillings, pour in the custard, and bake as usual. It will cook a bit faster—start checking around 30–35 minutes.

In Conclusion

This Easy Ham Cheese Quiche Recipe is the kind of dependable dish you’ll return to again and again.

It’s simple to make, customizable, and good warm or at room temperature. Keep a crust in the freezer and a bit of cheese in the fridge, and you’re halfway there. Whether it’s a lazy Sunday or a busy weeknight, this quiche makes a satisfying, comforting meal with minimal effort.