Ham And Cheese Quiche Recipe

Looking for a cozy, reliable Ham And Cheese Quiche Recipe that works for breakfast, brunch, or even a simple supper? This savory, cheesy quiche is rich, fluffy, and wonderfully easy to make, with smoky ham, melty cheese, and a tender custard baked into a flaky crust.

A Classic Quiche That Never Lets Me Down

There’s something wonderfully comforting about a homemade quiche. It feels a little special, but it’s not fussy. This ham and cheese quiche is one of those recipes I come back to again and again because it hits that sweet spot between practical and pretty. You can serve it warm from the oven for a holiday breakfast, set it out at room temperature for brunch with fruit salad, or reheat a slice on a busy weekday morning with a hot cup of coffee.

If you’ve never made a quiche recipe from scratch, don’t worry—this one is very forgiving. At its heart, quiche is simply an egg custard baked in a pastry crust. But somehow, when you add savory diced ham, plenty of cheese, and a little cream, it turns into something that feels almost bakery-worthy. It’s a classic quiche for a reason.

I especially love this recipe after Easter or Christmas, when I have leftover ham in the fridge. It’s also one of my favorite make-ahead dishes for spring brunches, baby showers, and lazy Sunday mornings. And while quiche can sound fancy, this easy quiche recipe is built for real life. A store-bought pie crust works beautifully, and the filling comes together in minutes.

From a practical standpoint, recipes like this are popular because they’re flexible and budget-friendly. Egg-based dishes continue to rank among the most searched breakfast and brunch recipes because they stretch ingredients well and feed a group without much fuss. This breakfast quiche checks all those boxes—easy, reliable, and downright delicious.

Why You’ll Love This Recipe

Rich, creamy filling with a fluffy texture
A smart way to use leftover holiday ham
Easy enough for busy weekdays, pretty enough for brunch guests

Made with simple grocery-store ingredients
Great warm, room temperature, or reheated
Perfect make-ahead brunch recipe
Uses a store-bought crust if you want to save time
Easy to customize with different cheeses or vegetables
Freezer-friendly for meal prep
Feels homemade and comforting every single time

Ingredients

Here’s what you’ll need for this ham quiche:

1 9-inch pie crust (store-bought refrigerated or homemade)
1 tablespoon unsalted butter
1/2 cup finely diced onion
1 cup cooked ham, diced
1 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
4 large eggs
1 cup half-and-half
1/2 cup whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 tablespoon chopped fresh chives or parsley (optional)

A few helpful notes while we’re here:

Pie crust: A refrigerated Pillsbury-style crust is perfectly fine. If using homemade, chill it well before baking.
Ham: Use thick-cut baked ham for the best texture. Deli ham can work, though it tends to be a little saltier and softer.

Cheese: Sharp cheddar gives bold flavor, while Swiss adds that classic deli-style note. Gruyère is lovely if you want a slightly nuttier, more elegant finish.
Eggs: Large eggs are the standard here, and they create the right custard balance.
Dairy: Half-and-half plus whole milk keeps the filling creamy without turning heavy. You can use all half-and-half for a richer egg quiche.

Onion: Sautéing the onion first softens its bite and adds sweetness.
Nutmeg: It’s a tiny amount, but it gives the custard that old-school quiche flavor people can’t quite put their finger on.

Directions

Preheat the oven to 375°F.
Set your oven rack in the center. If your crust is refrigerated, let it sit out for a few minutes so it’s easier to unroll without cracking.
Fit the crust into a 9-inch pie plate.
Gently press it in, then crimp the edges if you’d like. Prick the bottom lightly with a fork. For the best baked quiche texture, you can pre-bake the crust for 8 to 10 minutes with pie weights, though this step is optional if you’re short on time.

Cook the onion.
Melt the butter in a small skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, until softened and lightly golden. Let it cool slightly so it doesn’t warm the egg mixture too much.
Layer the filling ingredients.
Scatter the ham, cooked onion, cheddar, and Swiss cheese evenly into the crust. Spreading them out now helps every slice of this quiche with ham and quiche with cheese get a little bit of everything.
Whisk the custard.
In a medium bowl, whisk together the eggs, half-and-half, milk, salt, pepper, and nutmeg until smooth. Don’t overbeat; you want it well combined, not foamy.

Pour and top.
Pour the egg mixture carefully over the ham and cheese. Sprinkle the chives or parsley over the top if using. If your pie plate is full to the brim, place it on a baking sheet before moving it to the oven—learned that one the hard way years ago.
Bake until set.
Bake for 35 to 45 minutes, or until the center is just set and the top is lightly golden. A knife inserted near the center should come out mostly clean. If the crust edges brown too quickly, cover them loosely with foil.
Let it rest before slicing.
Cool the quiche for 10 to 15 minutes. This matters more than people think. Resting helps the custard settle, so your slices hold together nicely instead of running all over the plate.

Servings & Timing

Yield: 6 to 8 slices
Prep Time: 15 minutes
Cook Time: 35 to 45 minutes
Rest Time: 10 to 15 minutes
Total Time: About 1 hour

This timing makes it especially handy for a weekend ham and cheese breakfast or a low-stress ham and cheese brunch.

Variations

If you like putting your own spin on things, here are a few simple ways to change up this savory quiche:

Gruyère Swap: Replace the cheddar and Swiss with Gruyère for a richer, French-style flavor.

Veggie Add-In: Add 1/2 cup sautéed spinach, mushrooms, or bell peppers for extra color and nutrition.
Crustless Version: Skip the crust and bake the filling in a greased pie dish for a lighter homemade quiche.
Spicy Kick: Add a pinch of cayenne or a few diced jalapeños if your family likes a little heat.

Breakfast Meat Mix: Use half ham and half cooked bacon or sausage for a heartier savory pie recipe.
Cheese Change-Up: Monterey Jack, mozzarella, or even pepper jack can work if that’s what you have on hand.

Storage & Reheating

Quiche stores beautifully, which is one of the reasons I keep this recipe in regular rotation.

Refrigerator: Store cooled quiche tightly covered in the fridge for up to 4 days.
Freezer: Wrap individual slices or the whole cooled quiche tightly in plastic wrap and foil, then freeze for up to 2 months.
To Reheat: Warm slices in a 325°F oven for 10 to 15 minutes, or microwave in short bursts if you’re in a hurry. The oven keeps the crust crisper.

To Thaw: Thaw overnight in the refrigerator before reheating for the best texture.
Make-Ahead Tip: You can prepare the filling the night before and refrigerate it separately, then assemble and bake the next day. Or bake the full cheese quiche a day ahead and reheat before serving.

Notes

A few things I’ve learned from testing this recipe over the years:

First, don’t overload the filling. It’s tempting, especially when you have extra ham and cheese sitting on the counter, but too much filling can make the quiche heavy and keep the custard from setting properly. A good quiche should be rich, yes, but still light enough that the slice feels delicate.

Second, pre-baking the crust helps prevent sogginess. Is it absolutely necessary? Not always. But if you’re serving this for guests or want that neat bakery-style slice, it makes a noticeable difference.

Third, shred your own cheese if you can. Bagged shredded cheese is convenient, and I use it sometimes too, but freshly shredded cheese melts more smoothly because it doesn’t have those anti-caking coatings.

And one more thing—season carefully. Ham and cheese both bring salt to the table, so keep the added salt modest at first. You can always sprinkle a little flaky salt on top after baking if needed, but you can’t pull it back once it’s in there.

For a more balanced brunch spread, I like to serve this egg and cheese quiche with fresh fruit, a simple green salad, or roasted asparagus. If it’s a holiday table, a basket of muffins or sweet rolls nearby makes everybody happy.

FAQs

Can I make this ham and cheese quiche the night before?

Yes, absolutely. You can either bake it fully and reheat it the next day or mix the filling ahead and assemble before baking.

Why is my quiche watery?

A watery quiche with ham usually comes from too much liquid, underbaking, or vegetables that weren’t cooked first. Be sure your ham isn’t overly wet and your custard is fully set before removing it from the oven.

Do I have to pre-bake the crust?

No, but it helps. If you want a crisp bottom crust, especially for a baked quiche, blind baking is worth the extra few minutes.

What’s the best cheese for ham quiche?

Cheddar, Swiss, and Gruyère are all excellent. For a classic quiche with cheese, I like combining cheddar and Swiss for both flavor and melt.

Can I use milk instead of half-and-half?

Yes, though the filling will be a little lighter and less rich. Whole milk works best if you’re making that swap.

How do I know when quiche is done?

The edges should be set and the center should have only the slightest jiggle. It will continue to firm up as it rests.

Can I freeze this breakfast quiche?

Yes, it freezes very well. Cool it completely first, then wrap it tightly to protect the texture and flavor.

Is this recipe good for brunch guests?

Very much so. This brunch recipe serves neatly, pairs with both sweet and savory sides, and doesn’t need to be piping hot to taste wonderful.

Conclusion

This Ham And Cheese Quiche Recipe is one of those dependable dishes that feels a little special without making a mess of your day. It’s creamy, savory, easy to adapt, and perfect for everything from holiday mornings to simple weekend brunch. If you give it a try, I’d love to hear how it turned out for you—and if you’re planning a brunch spread, be sure to check out more easy quiche recipe ideas and cozy breakfast favorites too.