The first time I pulled a Ham And Cheese Quiche from the oven I remember how the kitchen filled with warm, golden light and the smell of browned edges and melted cheese, a quiet weekend morning that turned into a photoable moment because the crust flaked just so and the filling held together like a soft, savory custard.
Why You’ll Love It
This quiche is a visual and practical win, it looks beautiful on a brunch table and slices cleanly for guests, it is forgiving with timing so you can swap ham or cheese without panic, and it is the kind of recipe you make when you want something that feels both elegant and comfortably homey.
Serves 6
Prep Time: 20 minutes |
Cook Time: 40 minutes |
Total Time: 60 minutes
Ingredients
- 1 single 9 inch pie crust, store bought or homemade
- 6 large eggs
- 1 1/2 cups (360 ml) heavy cream or half and half for a lighter version
- 1 1/2 cups (150 g) shredded sharp cheddar cheese
- 1 cup (150 g) diced cooked ham
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg (optional, warm background note)
- 1 tablespoon chopped fresh parsley plus extra for garnish
Instructions
- Preheat oven to 375 F 190 C and place the pie crust in a 9 inch tart or pie pan, crimp the edges and prick the bottom lightly with a fork.
- Blind bake the crust for 10 minutes with parchment and pie weights or dried beans, remove weights and bake 5 more minutes until the base is just set and pale golden, then cool slightly.
- In a large bowl whisk the eggs, then whisk in the heavy cream until smooth, stir in salt, pepper and nutmeg.
- Scatter the diced ham evenly across the bottom of the parbaked crust, sprinkle the shredded cheddar over the ham.
- Pour the egg and cream mixture slowly over the ham and cheese, tap the pan gently to release air bubbles and level the filling.
- Bake at 375 F 190 C for 35 to 40 minutes until the center is set but still slightly wobbly, a knife inserted near the center should come out mostly clean.
- Let the quiche rest for 10 to 15 minutes before slicing, garnish with chopped parsley and serve warm or at room temperature.
Recipe Variations
- Spinach and Ham Swap: Stir 1 cup of wilted chopped spinach into the filling for color and a vegetable hit while keeping the ham.
- Swiss and Gruyere Blend: Replace cheddar with a mix of Swiss and Gruyere for a nuttier, creamier finish.
- Crustless Quiche: Skip the crust, reduce baking time by 5 to 10 minutes and use a lightly greased pie dish for a lower carb option.
- Smoky Bacon and Caramelized Onion: Replace ham with crisp bacon and add caramelized onions for a sweeter, smoky profile.
Make Ahead: You can blind bake the crust a day ahead and keep it wrapped at room temperature or chilled in the fridge, prepare the egg and cream mixture and store it covered in the fridge for up to 24 hours, assemble and bake the day you plan to serve for the freshest texture, cooked quiche will keep in an airtight container in the fridge for 3 days and reheats well in a low oven.
Frequently Asked Questions
Can I use milk instead of heavy cream in a quiche A: Yes you can use whole milk or a mix of milk and a little cream for lighter texture, expect a slightly less custardy set and bake a few minutes less if thin.
How do I prevent a soggy bottom crust A: Blind bake the crust until it is just set and pale golden, and make sure any vegetables are well drained or pre-cooked to remove excess moisture before adding.
Can I freeze quiche A: Yes fully baked quiche can be frozen for up to 2 months wrapped tightly, thaw in the fridge overnight and reheat in a 350 F oven until warmed through.
Ham And Cheese Quiche
This quiche is a visual and practical win, it looks beautiful on a brunch table and slices cleanly for guests, it is forgiving with timing so you can swap ham or cheese without panic, and it is the kind of recipe you make when you want something that feels both elegant and comfortably homey.
Ingredients
- 1 single 9 inch pie crust, store bought or homemade
- 6 large eggs
- 1 1/2 cups (360 ml) heavy cream or half and half for a lighter version
- 1 1/2 cups (150 g) shredded sharp cheddar cheese
- 1 cup (150 g) diced cooked ham
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg (optional, warm background note)
- 1 tablespoon chopped fresh parsley plus extra for garnish
Instructions
- Preheat oven to 375 F 190 C and place the pie crust in a 9 inch tart or pie pan, crimp the edges and prick the bottom lightly with a fork.
- Blind bake the crust for 10 minutes with parchment and pie weights or dried beans, remove weights and bake 5 more minutes until the base is just set and pale golden, then cool slightly.
- In a large bowl whisk the eggs, then whisk in the heavy cream until smooth, stir in salt, pepper and nutmeg.
- Scatter the diced ham evenly across the bottom of the parbaked crust, sprinkle the shredded cheddar over the ham.
- Pour the egg and cream mixture slowly over the ham and cheese, tap the pan gently to release air bubbles and level the filling.
- Bake at 375 F 190 C for 35 to 40 minutes until the center is set but still slightly wobbly, a knife inserted near the center should come out mostly clean.
- Let the quiche rest for 10 to 15 minutes before slicing, garnish with chopped parsley and serve warm or at room temperature.
Conclusion
This Ham And Cheese Quiche is the kind of recipe that looks like it took effort but is simple to make, it photographs beautifully, feeds a crowd, and adapts easily to what you have on hand, so use the base, try a variation, and trust that the golden crust and creamy filling will make weekday breakfasts and weekend brunches feel a little more special.
