This ham, egg, and cheese quiche is a classic savory custard pie that works for breakfast, brunch, or a light dinner. It combines a buttery, flaky crust with a rich, creamy egg filling studded with salty ham and melty cheese. The beauty of this recipe is its simplicity: it uses a store-bought or homemade pie crust, and the filling comes together in minutes, making it a reliable, crowd-pleasing dish.
Ingredients
- 1 (9-inch / 23 cm) unbaked pie crust (homemade or store-bought)
- 1 ½ cups (170 g) diced cooked ham (about 8 oz / 225 g)
- 1 cup (100 g) shredded Swiss cheese (or Gruyère)
- ½ cup (50 g) shredded sharp cheddar cheese
- 6 large eggs
- 1 ½ cups (360 ml) whole milk or half-and-half
- ¼ cup (60 ml) heavy cream (optional, for extra richness)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- 1 tablespoon chopped fresh chives or parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). If using a store-bought pie crust, let it sit at room temperature for 15 minutes if it’s refrigerated. If using a frozen crust, thaw it in the refrigerator overnight or according to package directions.
- Place the pie crust into a 9-inch (23 cm) pie dish or tart pan. Crimp the edges as desired. To prevent the crust from puffing up during baking, line it with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes, until the crust is lightly golden. Set aside to cool slightly. (This is called blind baking.)
- Reduce the oven temperature to 350°F (175°C).
- In a medium bowl, whisk together the eggs, milk (or half-and-half), heavy cream (if using), salt, pepper, and nutmeg until well combined and slightly frothy.
- Spread the diced ham evenly over the bottom of the pre-baked crust. Sprinkle the Swiss and cheddar cheeses over the ham.
- Pour the egg mixture over the ham and cheese. Gently shake the pan to settle the filling, or use a fork to distribute the ham and cheese evenly if needed.
- Place the quiche on a baking sheet (to catch any spills) and bake at 350°F (175°C) for 40–45 minutes, until the center is just set but still slightly jiggly. The internal temperature should read 160°F (71°C) on an instant-read thermometer, which is the USDA FSIS safe minimum for egg dishes.
- Remove the quiche from the oven and let it rest on a wire rack for at least 10 minutes before slicing. This allows the custard to set completely. Garnish with fresh chives or parsley before serving.
Tips
- Don’t overbake: The quiche is done when the center is just barely set—it should wobble slightly when you gently shake the pan. It will continue to cook as it rests. Overbaking leads to a rubbery, curdled texture.
- Use a hot, pre-baked crust: Blind baking ensures a crisp, not soggy, bottom crust. If you skip this step, the filling will make the crust doughy.
- Shred your own cheese: Pre-shredded cheeses often contain anti-caking agents that can make the quiche grainy. Shredding from a block gives a smoother, creamier melt.
- Customize the meat: If you don’t have ham, cooked bacon or sausage work well. Just make sure any meat is fully cooked and drained of excess fat before adding.
Serving Suggestions
Serve the quiche warm, at room temperature, or even cold. It pairs beautifully with a simple green salad dressed with a light vinaigrette, some roasted asparagus or tomatoes, or a bowl of fresh fruit. For a heartier brunch, add roasted potatoes or a side of mixed greens. A slice of quiche also makes a great packed lunch or picnic item.
Variations
- Vegetable Ham & Cheese: Add ½ cup (75 g) of sautéed mushrooms, spinach, or bell peppers to the filling. Squeeze excess moisture from cooked spinach to avoid a watery quiche.
- Different Cheeses: Swap the Swiss and cheddar for Gruyère, fontina, Monterey Jack, or a mix of your favorites. Smoked gouda adds a nice smoky note.
- Herb Quiche: Add 1 teaspoon of dried thyme, rosemary, or dill to the egg mixture for extra flavor.
- Crustless Quiche: Skip the crust entirely. Grease a 9-inch (23 cm) pie dish well and pour the filling directly in. Bake at 350°F (175°C) for 30–35 minutes. This is a great low-carb option.
- Add-Ons: Sautéed onions, leeks, or caramelized shallots add sweetness and depth. Just be sure to cook them until soft and drain any excess oil.
Storage and Reheating
Refrigerate leftover quiche within 2 hours of baking, covered or in an airtight container. It will keep for 3–4 days. To reheat, place a slice on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through. You can also microwave individual slices for 1–2 minutes, but the crust will be less crisp. Quiche also freezes well: wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this quiche ahead of time? Yes, you can assemble the quiche (without baking) up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding about 10 minutes to the baking time since you’re starting from cold.
Why is my quiche watery? A watery quiche usually comes from vegetables that released moisture, or from undercooking. If you add vegetables, sauté them first and drain well. Also, make sure to bake until the center is just set—if it’s still too jiggly, it may not have cooked enough.
Can I use a frozen pie crust? Absolutely. Just follow the package directions for blind baking. Most frozen crusts come in a metal pan and can go straight into the oven. Thaw them in the refrigerator first for best results.
How do I know when the quiche is done? The safest way is to use an instant-read thermometer—it should read 160°F (71°C) in the center. You can also gently shake the pan: the center should wobble slightly, but not be liquid. The edges should be puffed and golden.
Can I use milk instead of cream? Yes, you can use all milk, but whole milk or half-and-half gives a richer, creamier custard. Skim or low-fat milk will make the quiche less creamy and more likely to curdle. You can also use evaporated milk for a similar richness.
What’s the best ham to use? Use a good-quality deli ham, leftover baked ham, or even Canadian bacon. Avoid very salty hams like prosciutto unless you reduce the added salt. Dice the ham into small, even pieces so it distributes well.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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