There is a late Sunday morning I still remember where the kitchen smelled of butter and warm bread and my mother slid a steaming pie dish from the oven, and that memory is why I reach for an old fashioned Ham And Cheese Quiche Recipe whenever I want comfort that feels like home, simple, and generous enough to feed a small gathering.
Why You’ll Love It
This quiche is dependable and forgiving, the kind of recipe you pull out when guests are coming or when you want an easy, rooted weekend breakfast, it bakes up with a tender custard, salty ham, and a golden top of melted cheese so everyone at the table will find a slice they like, and it fits into routines because you can prep parts ahead and warm slices throughout the week.
Serves 6
Prep Time: 20 minutes |
Cook Time: 40 minutes |
Total Time: 60 minutes
Ingredients
- 1 9 inch pie crust, rolled and fitted into a pie dish (store bought or homemade)
- 4 large eggs
- 1 1/2 cups half and half
- 1 cup diced cooked ham (about 6 ounces)
- 1 1/2 cups shredded Swiss or Gruyere cheese (about 6 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of ground nutmeg
- 1 tablespoon finely chopped fresh chives or parsley
- 1 tablespoon Dijon mustard optional for a subtle tang
Instructions
- Preheat the oven to 375 F and set the pie crust in the 9 inch dish, crimp edges and poke a few holes in the bottom with a fork to prevent bubbling.
- If you like a crisper bottom, blind bake the crust for 8 minutes on a rimmed baking sheet, then remove and let cool slightly.
- Scatter the diced ham evenly across the bottom of the crust, then sprinkle the shredded cheese over the ham so the filling is distributed.
- In a medium bowl whisk the eggs, half and half, salt, pepper, nutmeg, and Dijon mustard until smooth and slightly frothy.
- Pour the custard gently over the ham and cheese, letting it settle into any gaps, and scatter the chopped chives on top.
- Bake on the middle rack for 35 to 40 minutes until the center is just set and a knife inserted near the center comes out clean or with a slight custard cling.
- Let the quiche rest for 10 to 15 minutes before slicing so the custard firms and the slices hold together. Serve warm or at room temperature.
Recipe Variations
- Spinach and Ham Swap: Stir 1 cup of cooked, well drained chopped spinach into the ham and cheese for a greener, slightly earthier quiche.
- Cheddar and Herb: Use sharp cheddar instead of Swiss and add 1 teaspoon of fresh thyme leaves for a sharper, more rustic flavor.
- Crustless Option: Skip the crust and pour the custard into a greased 9 inch pie dish, reduce bake time by 5 to 10 minutes for a lower carb version with a firmer texture.
- Veg Forward: Replace half the ham with sautéed mushrooms and onions for a milder, more aromatic filling while keeping some ham for savory depth.
Make Ahead: You can assemble the quiche up to 24 hours in advance, cover it tightly and keep it in the refrigerator, then bake from cold adding a few extra minutes to the cook time, or fully bake and cool, then refrigerate for up to 3 days and reheat slices in a 350 F oven for about 10 minutes or until warmed through.
Frequently Asked Questions
Can I freeze this quiche
Yes you can freeze fully baked and cooled quiche wrapped tightly in foil and plastic for up to 2 months, thaw in the refrigerator overnight and reheat in a 350 F oven until warmed through
Can I use milk instead of half and half
You can use whole milk for a lighter custard but expect a slightly softer texture, for best richness use at least 2 percent or a mix of milk and a little cream
How do I prevent a soggy bottom crust
Blind bake the crust for 6 to 8 minutes before adding the filling and make sure any added vegetables are well cooked and drained
Is it safe to eat warm custard that is slightly jiggly
slight jiggle is normal in the center right out of the oven, it will set as it rests, but if you prefer firmer custard bake until a knife comes out mostly clean
Ham And Cheese Quiche Recipe
This quiche is dependable and forgiving, the kind of recipe you pull out when guests are coming or when you want an easy, rooted weekend breakfast, it bakes up with a tender custard, salty ham, and a golden top of melted cheese so everyone at the table will find a slice they like, and it fits into routines because you can prep parts ahead and warm slices throughout the week.
Ingredients
- 1 9 inch pie crust, rolled and fitted into a pie dish (store bought or homemade)
- 4 large eggs
- 1 1/2 cups half and half
- 1 cup diced cooked ham (about 6 ounces)
- 1 1/2 cups shredded Swiss or Gruyere cheese (about 6 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of ground nutmeg
- 1 tablespoon finely chopped fresh chives or parsley
- 1 tablespoon Dijon mustard optional for a subtle tang
Instructions
- Preheat the oven to 375 F and set the pie crust in the 9 inch dish, crimp edges and poke a few holes in the bottom with a fork to prevent bubbling.
- If you like a crisper bottom, blind bake the crust for 8 minutes on a rimmed baking sheet, then remove and let cool slightly.
- Scatter the diced ham evenly across the bottom of the crust, then sprinkle the shredded cheese over the ham so the filling is distributed.
- In a medium bowl whisk the eggs, half and half, salt, pepper, nutmeg, and Dijon mustard until smooth and slightly frothy.
- Pour the custard gently over the ham and cheese, letting it settle into any gaps, and scatter the chopped chives on top.
- Bake on the middle rack for 35 to 40 minutes until the center is just set and a knife inserted near the center comes out clean or with a slight custard cling.
- Let the quiche rest for 10 to 15 minutes before slicing so the custard firms and the slices hold together. Serve warm or at room temperature.
Conclusion
This Ham And Cheese Quiche Recipe is one of those small, steady joys to keep in your repertoire, it is forgiving, comforting, and easily tuned to what you have on hand, so bake it for a relaxed weekend, for a simple family meal, or to bring to friends and let the warm, savory slices do the comforting work, and remember that small changes like different cheeses or a handful of herbs will make it your own without much fuss.
