The first time I baked a ham quiche was the winter my parents hosted a small family brunch after the town tree lighting, the kitchen smelled like butter and warm pastry while my aunt chopped ham and told the story of how her mother used the same recipe to feed a parade of houseguests, and that slow, golden custard with salty ham became our quiet, festive staple that makes a frosty morning feel like home.
Why You’ll Love It
This ham quiche is the sort of dish that arrives at the table warm and steady, perfect for holiday mornings, relaxed weekend brunches, or feeding a small crowd after a long day of visiting. It balances flaky crust, a gentle custard, and savory ham so people who prefer classic comfort food and those who want something a little fancier both leave satisfied, and it’s forgiving enough to make ahead or tweak for the season.
Serves 6
Prep Time: 20 minutes |
Cook Time: 40 minutes |
Total Time: 60 minutes
Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 6 ounces diced cooked ham (about 1 cup)
- 1 cup shredded Gruyere or sharp cheddar cheese (about 4 ounces)
- 3 large eggs
- 1 and 1/4 cups half-and-half or whole milk
- 1 small yellow onion, finely chopped and lightly sautéed (about 3/4 cup)
- 1 tablespoon unsalted butter for sautéing
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F and set the pie crust in a 9-inch tart pan or pie dish, crimping the edges and trimming excess.
- Blind bake the crust: line the crust with parchment and pie weights or dried beans and bake for 12 minutes, remove weights and bake 5 minutes more until the bottom looks set, then cool slightly.
- Meanwhile, heat butter in a skillet over medium heat, sauté the chopped onion until translucent and just golden, about 5 minutes, then let it cool a little.
- Scatter the diced ham and sautéed onion evenly over the partially baked crust, then sprinkle the shredded cheese over them.
- In a bowl, whisk together the eggs, half-and-half, nutmeg, salt, and pepper until combined and slightly frothy.
- Pour the custard mixture gently into the crust over the ham and cheese, filling nearly to the top but not overflowing.
- Place the quiche on a baking sheet and bake at 375°F for 35 to 40 minutes until the center is set but still slightly wobbly, and the top is lightly golden.
- Let the quiche rest on a cooling rack for 10 to 15 minutes, garnish with chopped parsley, slice, and serve warm or at room temperature.
Recipe Variations
- Cheesy Herb Ham Quiche: Swap half the Gruyere for fontina and stir in 1 tablespoon each of chopped chives and thyme for a herb-forward finish.
- Crustless Ham Quiche: Skip the pie crust, grease a 9-inch pie dish and reduce baking time by 5 to 10 minutes for a lighter, lower-carb version.
- Spinach and Ham Quiche: Fold 1 cup of well-drained sautéed spinach into the filling for extra color and nutrients.
- Spicy Ham and Pepper Jack: Replace Gruyere with pepper jack and add 1/4 cup diced roasted red pepper for a gentle heat and smoky sweetness.
Make Ahead: You can blind bake the crust and prepare the sautéed onions and diced ham up to 2 days ahead; store them separately in airtight containers in the refrigerator. The assembled but unbaked quiche can be covered and refrigerated for up to 24 hours before baking, or assemble and freeze for up to 1 month, thaw in the fridge overnight and bake as directed, reheating slices gently in a 325°F oven.
Frequently Asked Questions
Can I use leftover cold ham from the deli in a quiche
Yes, leftover cooked ham works well, just dice it and pat dry if it seems wet so the filling does not become watery
Can I substitute milk for half-and-half to reduce calories
You can use whole milk or a mix of milk and a little cream, the texture will be slightly lighter but still delicious
How do I reheat leftover quiche without drying it out
Reheat slices in a 300 to 325°F oven for 10 to 15 minutes covered with foil to retain moisture, or microwave gently for about 45 to 60 seconds on medium power
Ham Quiche
This ham quiche is the sort of dish that arrives at the table warm and steady, perfect for holiday mornings, relaxed weekend brunches, or feeding a small crowd after a long day of visiting. It balances flaky crust, a gentle custard, and savory ham so people who prefer classic comfort food and those who want something a little fancier both leave satisfied, and it’s forgiving enough to make ahead or tweak for the season.
Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 6 ounces diced cooked ham (about 1 cup)
- 1 cup shredded Gruyere or sharp cheddar cheese (about 4 ounces)
- 3 large eggs
- 1 and 1/4 cups half-and-half or whole milk
- 1 small yellow onion, finely chopped and lightly sautéed (about 3/4 cup)
- 1 tablespoon unsalted butter for sautéing
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F and set the pie crust in a 9-inch tart pan or pie dish, crimping the edges and trimming excess.
- Blind bake the crust: line the crust with parchment and pie weights or dried beans and bake for 12 minutes, remove weights and bake 5 minutes more until the bottom looks set, then cool slightly.
- Meanwhile, heat butter in a skillet over medium heat, sauté the chopped onion until translucent and just golden, about 5 minutes, then let it cool a little.
- Scatter the diced ham and sautéed onion evenly over the partially baked crust, then sprinkle the shredded cheese over them.
- In a bowl, whisk together the eggs, half-and-half, nutmeg, salt, and pepper until combined and slightly frothy.
- Pour the custard mixture gently into the crust over the ham and cheese, filling nearly to the top but not overflowing.
- Place the quiche on a baking sheet and bake at 375°F for 35 to 40 minutes until the center is set but still slightly wobbly, and the top is lightly golden.
- Let the quiche rest on a cooling rack for 10 to 15 minutes, garnish with chopped parsley, slice, and serve warm or at room temperature.
Conclusion
This ham quiche is the kind of dish that feels like a warm memory on a plate, reliable and comforting whether you’re feeding family on a holiday morning or offering something simple and elegant for friends. The technique is forgiving, the flavors are classic, and once you’ve made it a couple of times you’ll know the small tweaks you prefer — more cheese, extra herbs, or a crustless version. Trust the recipe, take your time with the crust and custard, and let this quiche become one of those quiet, dependable recipes you reach for when you want to gather people around the table.
