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!*
🔪 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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❓ Recipe FAQs
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!
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📖 Recipe Card
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
(Note: 2x or 3x only changes the ingredient list)
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 information
- 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.
- 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.
- 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.
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.
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