This ham & cheese quiche is a simple, yet impressive breakfast dish perfect for Sunday brunch or any holiday breakfast with your family! An open-faced butter pastry crust is loaded with savory and rich ingredients that will fill you up and leave you satisfied all morning! It's a fantastic dish to make when you are hosting family or friends, plus you can easily prepare it ahead of time too!
Easy Ham & Cheese Quiche
Nothing beats making a classy quiche for breakfast because it's so versatile, easy to prepare, and full of delectable flavor! This ham & cheese quiche only requires a handful of ingredients to create an impressive dish that will quickly become a new family favorite.
Plus, this fabulous meal is a wonderful way to use up any leftover ham! Or you can easily customize this recipe based on what you have in your kitchen.
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🥘 Ham & Cheese Quiche Ingredients
In order to make this elegant dish, you will only need a handful of simple ingredients that you can easily find at the store! Feel free to use your favorite combination of cheese in place of the cheddar cheese, if desired.
- Butter Pie Crust - 1 butter pie crust (use half the double crust recipe, or half the packaged refrigerated pie crusts - *see notes).
- Cheddar Cheese - 1 ½ cups of cheddar cheese (shredded, reserve some for topping the quiche if desired - *see notes).
- Parmesan - ¼ cup of Parmesan cheese (grated).
- Cooked Ham - ½ cup of cooked ham (diced).
- Heavy Cream - 1 ¼ cup of heavy cream (or half & half, or milk - *see notes).
- Eggs - 5 large eggs (beaten, at room temperature).
- Salt - ¼ teaspoon of salt.
- Onion Powder - ¼ teaspoon of onion powder.
- Ground Nutmeg - ⅛ teaspoon of ground nutmeg.
- Freeze-Dried Chives - 1 tablespoon of freeze-dried chives.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
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🔪 How To Make Ham & Cheese Quiche
Give yourself time to par-bake the crust before you add the fillings to prevent it from becoming soggy! To get started, take out a 9-inch pie pan, a small mixing bowl, and some measuring spoons.
A 9-inch quiche will yield approximately 8 servings. It's the perfect all-in-one dish that will fill you up, but of course, you can make some sides to go with it!
Preparing The Crust
- Prep. To begin, preheat your oven to 400°F (205°C), then start preparing your uncooked butter pie crust. Transfer the pie crust to a 9-inch pie dish or tart pan, trim or fluke the edges, then use a fork to poke holes into the crust. *This is called "docking" the crust, see notes for more information.
- Add pie weights. Place a sheet of aluminum foil or parchment paper over the pie crust. *Make sure you cut off a piece that is close to the size of your pie crust plus a few inches for easy removal. Then fill the pan halfway with pie weights (or dried beans or rice) to prevent the crust from bubbling up while baking.
- Blind-bake crust. Place your pie crust pan on a baking sheet and then blind-bake it for 10 minutes at 400°F (205°C). Remove the pie weights once they are cooled enough to touch.
Build The Quiche & Bake
- Add the first layer. Spread the 1 ½ cups of shredded cheddar cheese, ¼ cup of Parmesan cheese, and ½ cup of cooked ham in the bottom of the crust.
- Mix ingredients. In a small mixing bowl, mix together the 1 ¼ cups of heavy cream, 5 large eggs, ¼ teaspoon of salt, ¼ teaspoon of onion powder, ⅛ teaspoon of ground nutmeg, and 1 tablespoon of freeze-dried chives. Carefully pour over the top of the cheese and ham layer, then top with the remaining cheese.
- Bake. Place the quiche into the oven and reduce the heat to 350°F (175°C). Bake for 45-50 minutes or until the center sets.
- Cool and serve. Transfer the quiche to a wire rack to cool for 10 minutes before slicing and serving.
You can serve this delicious ham & cheese quiche hot, cold, or warm! I love serving it right out of the oven with some cinnamon rolls and a fresh fruit salad. Enjoy!
💭 Angela's Tips & Recipe Notes
- I used a blend of cheddar, white cheddar, Colby, gruyere, mozzarella, and gouda for the cheese with a ¼ cup of Parmesan. The cheese can be regular cheddar only or any combination you like!
- Adding weights and docking the crust allows for steam to escape while it's baking so that it doesn't puff up. Typically, this method is used when you are blind-baking the pie crust before adding the filling in. Pre-baking the crust prevents your quiche from becoming soggy.
- Feel free to add some veggies to the quiche like sliced mushrooms or bell peppers.
- If you don't have heavy cream, you can substitute it for milk. However, the cream will make the quiche extra creamy and flavorful. Additionally, you will need to add a tablespoon of flour to the half & half or milk mixture to help your quiche set up nicely.
- It's important that the quiche rests for 10 minutes before you serve so that it has time to set. This allows the slices to hold their shape.
🥡 Storing & Reheating
Once the quiche is completely cool, cover your pan with foil or plastic wrap and store it in the refrigerator for 3 days.
Individually wrap each slice of your quiche with plastic wrap and foil. Freeze for up to 3 months and thaw in the fridge overnight before reheating.
Reheating Ham & Cheese Quiche
Reheat individual pieces of quiche on a microwave-safe plate in 30-second increments until it is warmed through.
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❓ FAQ
Even though this ham & cheese is super filling, there are so many breakfast recipes that will pair wonderfully with it! Since it's a savory dish, I like to balance those flavors with a sweeter dish like my double chocolate banana bread, lemon raspberry baked donuts or apple oatmeal muffins!
A quiche is a French egg tart that has a pastry crusty as a base and a filling of savory custard with meat, vegetables, or cheese! It's a versatile dish that can be customized to include your favorite breakfast flavors. Quiche can also be prepared without a crust but is traditionally made with one.
Of course! A quiche will last in the fridge for up to 3 days! You can prepare it ahead of time and enjoy a cold slice or reheat it in the microwave for 30 seconds at a time to serve it warm.
😋 More Tasty Breakfast Recipes
- Tater Tot Breakfast Casserole - This savory breakfast casserole is loaded with frozen tater tots, sausage, bacon, eggs, and cheese! Yum!
- Breakfast Sausage - Making homemade breakfast sausage is so incredibly easy that you'll never want to buy the store-bought version again!
- Ham Steaks - These ham steaks are cooked in a sweet brown sugar glaze to make the most delicious sweet and savory breakfast dish!
- Breakfast Sandwich - Breakfast sandwiches are the perfect on-the-go meal to make for your busy mornings!
- Microwave Omelet - This microwave omelet is a fast and easy way to get your day started out right!
- Cinnamon Roll Casserole - If you need to serve a crowd in a hurry, this recipe is incredibly delicious and takes less than 30 minutes to make!
📋 Recipe
Ham & Cheese Quiche
Ingredients
- 1 butter pie crust (use half the double crust recipe, or half the packaged refrigerated pie crusts - *see notes)
- 1 ½ cups cheddar cheese (shredded, reserve some for topping the quiche if desired - *see notes)
- ¼ cup Parmesan (grated)
- ½ cup cooked ham (diced)
- 1 ¼ cup heavy cream (or half & half, or milk - *see notes)
- 5 large eggs (beaten, at room temperature)
- ¼ teaspoon salt
- ¼ teaspoon onion powder
- ⅛ teaspoon ground nutmeg
- 1 tablespoon freeze dried chives
Instructions
- To begin, preheat your oven to 400°F (205°C), then start preparing your uncooked butter pie crust. Transfer the pie crust to a 9-inch pie dish or tart pan, trim or fluke the edges, then use a fork to poke holes into the crust. *This is called "docking" the crust, see notes for more information1 butter pie crust
- Place a sheet of aluminum foil or parchment paper over the pie crust. *Make sure you cut off a piece that is close to the size of your pie crust plus a few inches for easy removal. Then fill the pan halfway with pie weights (or dried beans or rice) to prevent the crust from bubbling up while baking.
- Place your pie crust pan on a baking sheet and then blind-bake it for 10 minutes at 400°F (205°C). Remove the pie weights once they are cooled enough to touch.
- Spread the shredded cheddar cheese, Parmesan cheese, and cooked ham in the bottom of the crust.1 ½ cups cheddar cheese, ¼ cup Parmesan, ½ cup cooked ham
- In a small mixing bowl, mix together the heavy cream, eggs, salt, onion powder, ground nutmeg, and freeze-dried chives. Carefully pour over the top of the cheese and ham layer, then top with the remaining cheese.1 ¼ cup heavy cream, 5 large eggs, ¼ teaspoon onion powder, ¼ teaspoon salt, ⅛ teaspoon ground nutmeg, 1 tablespoon freeze dried chives
- Place the quiche into the oven and reduce the heat to 350°F (175°C). Bake for 45-50 minutes or until the center sets.
- Transfer the quiche to a wire rack to cool for 10 minutes before slicing and serving.
Equipment You May Need
Notes
- I used a blend of cheddar, white cheddar, colby, gruyere, mozzarella, and gouda for the cheese with a ¼ cup of Parmesan. The cheese can be regular cheddar only or any combination you like!
- Adding weights and docking the crust allows for steam to escape while it's baking so that it doesn't puff up. Typically, this method is used when you are blind-baking the pie crust before adding the filling in. Pre-baking the crust prevents your quiche from becoming soggy.
- Feel free to add some veggies to the quiche like sliced mushrooms or bell peppers.
- If you don't have heavy cream, you can substitute it for milk. However, the cream will make the quiche extra creamy and flavorful. Additionally, you will need to add a tablespoon of flour to the half & half or milk mixture to help your quiche set up nicely.
- It's important that the quiche rests for 10 minutes before you serve so that it has time to set. This allows the slices to hold their shape.
- To store: Once the quiche is completely cool, cover your pan with foil or plastic wrap and store it in the refrigerator for 3 days.
- To freeze: Individually wrap each slice of your quiche with plastic wrap and foil. Freeze for up to 3 months and thaw in the fridge overnight before reheating.
- To reheat: Reheat individual pieces of quiche on a microwave-safe plate in 30-second increments until it is warmed through.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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