When mornings are short and you need something that feels like a weekend but cooks itself, I reach for a simple ham quiche recipe that came from folding leftover holiday ham into a custard and baking it while the kids did homework, the kitchen warm and calm while I cleaned up, Ham Quiche Recipes like this one are the kind you make when you want hearty breakfast or an easy dinner without fuss.
Why You’ll Love It
This quiche is fast and forgiving. It uses a store bought crust to save time and uses leftover or deli ham so you rarely need extra shopping. It feeds a small family, travels well for potlucks, and reheats cleanly for weekday lunches, so it fits busy routines without sacrifice.
Serves 6
Prep Time: 15 minutes |
Cook Time: 40 minutes |
Total Time: 55 minutes
Ingredients
- 1 ready made 9 inch pie crust, chilled
- 1 cup diced cooked ham about 150 g
- 1 cup shredded sharp cheddar cheese about 100 g
- 4 large eggs
- 1 1/2 cups whole milk or 1 cup milk plus 1/2 cup half and half 360 ml total
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Pinch ground nutmeg
- 1 tablespoon chopped fresh chives or parsley for garnish
- 1 tablespoon unsalted butter for greasing the pan
Instructions
- Preheat the oven to 375 F and place a rack in the middle.
- Grease the pie plate with butter and press the chilled crust into the plate, trim excess and crimp edges.
- Scatter the diced ham evenly across the bottom of the crust and sprinkle the shredded cheddar over the ham.
- Whisk the eggs, milk, salt, pepper and nutmeg in a bowl until smooth, pour the custard over the ham and cheese.
- Let the quiche sit for 5 minutes to allow the custard to settle and any air bubbles to rise.
- Bake for 35 to 40 minutes until the center is just set and the top is lightly golden, a knife inserted near the center should come out mostly clean.
- Cool on a rack for 10 to 15 minutes before slicing to help it finish setting.
- Sprinkle with chopped chives or parsley, slice and serve warm or at room temperature.
Recipe Variations
- Cheddar Swiss Swap Use half Swiss and half cheddar for a milder, nuttier flavor.
- Veggie Boost Add 1/2 cup sautéed spinach or mushrooms with the ham for more texture.
- Crustless Version Skip the crust and bake in a greased pie dish for a lower carb option, reduce bake time by 5 to 10 minutes.
- Spicy Kick Stir 1/4 teaspoon smoked paprika or a few chopped jalapenos into the custard for heat.
Make Ahead: You can assemble the quiche up to 24 hours ahead, cover and refrigerate, then bake straight from the fridge adding 5 to 10 minutes to the bake time.
Cooked quiche stores well in the fridge for 3 days in an airtight container and reheats in a 325 F oven for 10 to 15 minutes or in a microwave for a quick lunch.
Frequently Asked Questions
Can I use deli ham for this quiche
Yes deli ham works well, dice it small so it heats through and distributes evenly.
Can I substitute milk with a non dairy milk
You can use unsweetened almond or oat milk but the texture will be slightly less rich than with whole milk or half and half.
How do I prevent a soggy crust
Blind bake the crust for 8 minutes at 375 F then cool slightly before adding fillings to reduce sogginess.
Can I freeze leftovers
Yes freeze individual slices wrapped tightly for up to 2 months, thaw overnight in the fridge then reheat in the oven.
Ham Quiche Recipes
This quiche is fast and forgiving. It uses a store bought crust to save time and uses leftover or deli ham so you rarely need extra shopping. It feeds a small family, travels well for potlucks, and reheats cleanly for weekday lunches, so it fits busy routines without sacrifice.
Ingredients
- 1 ready made 9 inch pie crust, chilled
- 1 cup diced cooked ham about 150 g
- 1 cup shredded sharp cheddar cheese about 100 g
- 4 large eggs
- 1 1/2 cups whole milk or 1 cup milk plus 1/2 cup half and half 360 ml total
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Pinch ground nutmeg
- 1 tablespoon chopped fresh chives or parsley for garnish
- 1 tablespoon unsalted butter for greasing the pan
Instructions
- Preheat the oven to 375 F and place a rack in the middle.
- Grease the pie plate with butter and press the chilled crust into the plate, trim excess and crimp edges.
- Scatter the diced ham evenly across the bottom of the crust and sprinkle the shredded cheddar over the ham.
- Whisk the eggs, milk, salt, pepper and nutmeg in a bowl until smooth, pour the custard over the ham and cheese.
- Let the quiche sit for 5 minutes to allow the custard to settle and any air bubbles to rise.
- Bake for 35 to 40 minutes until the center is just set and the top is lightly golden, a knife inserted near the center should come out mostly clean.
- Cool on a rack for 10 to 15 minutes before slicing to help it finish setting.
- Sprinkle with chopped chives or parsley, slice and serve warm or at room temperature.
Conclusion
This ham quiche is the kind of recipe you make when time is short and needs are practical, it is forgiving, quick to assemble, and friendly to leftovers, so you can feed a family, bring something to a gathering, or pack lunches without stress, bake it with confidence, try the variations to match what you have on hand, and treat it as a reliable, tasty weekday staple.
