Ham and Cheese Quiche Recipe

This ham and cheese quiche is one of those recipes I keep coming back to, especially when I need something that feels a little special without being stressful. It works for brunch, quiet lunches, and even those nights when breakfast-for-dinner sounds like the best idea in the world.

I love how simple it is at its core. A buttery crust, a soft egg filling, salty bits of ham, and pockets of melted cheese. Nothing fancy, nothing loud, just solid flavors doing their thing together.

What really hooked me, though, was how forgiving this quiche turned out to be. Leftover ham works beautifully. Store-bought crust works too. And yet, every time it comes out of the oven, it feels intentional and cozy.

This is the kind of dish that doesn’t rush you. You can prep parts ahead, bake it calmly, and let it cool while the kitchen smells incredible. That alone makes it worth keeping in rotation.

Why This Quiche Works So Well

This ham and cheese quiche leans lighter than some versions, and I honestly prefer it that way. The eggs are front and center, supported by just enough dairy to keep everything tender and creamy.

Instead of relying on loads of cream, this recipe focuses on balance. The ham brings salt and richness, the cheese adds depth, and the scallions quietly pull everything together without shouting.

There’s also a small prep trick that makes a big difference. Letting the ham, cheese, and scallions sit together overnight softens their flavors and helps them blend more naturally once baked.

It’s subtle, but once you notice it, you won’t want to skip that step again.

Ingredients Needed for the Recipe

• Ham – adds savory flavor and makes this quiche hearty and satisfying.
• Sharp cheddar cheese – brings richness and a slightly tangy bite that melts beautifully.
• Eggs – the backbone of the quiche, giving it structure and softness.
• Scallions – provide a gentle onion flavor without overpowering the filling.
• Dijon mustard – adds a quiet depth and sharpens the overall flavor.
• Milk and heavy cream – keep the custard creamy without making it heavy.
• Salt and black pepper – essential for balance and seasoning the eggs properly.
• Pie crust – holds everything together and adds that flaky contrast.

Choosing the Right Pie Crust

I usually reach for a homemade crust because I like the control it gives me, but this quiche isn’t precious about it. A good store-bought crust will absolutely work if that’s what you have.

The key thing is par-baking the crust. Since the filling cooks at a lower temperature, the crust needs a head start so it doesn’t turn soggy underneath all that custard.

If you want something with a little extra character, whole wheat or spelt crusts bring a nice nutty flavor. They hold up well and pair nicely with the ham.

And if you’re skipping crust altogether, that’s fine too. Just grease the pan well and treat it like a crustless quiche or a soft frittata.

How to make Ham and Cheese Quiche?

Step 1 – Prepare the Pie Dough

Start by mixing flour and cold butter until the mixture looks shaggy, with some butter pieces still visible. Those little bits matter later when the crust bakes up flaky.

Add sour cream and gently bring the dough together. It doesn’t need to look perfect. Wrap it up and let it rest in the fridge so it relaxes before rolling.

Step 2 – Roll and Shape the Crust

Once chilled, roll the dough into a circle large enough to fit your pie dish. Press it gently into the corners and up the sides without stretching it too much.

Crimp the edges however you like. Rustic is fine here. Pop the shaped crust into the freezer for a bit while the oven heats up.

Step 3 – Blind Bake the Crust

Line the chilled crust with parchment and fill it with pie weights or dried beans. This keeps the bottom from puffing up while baking.

Bake until the edges look set, then remove the weights and give it a few more minutes so the bottom firms up. Let it cool slightly.

Step 4 – Mix the Egg Custard

In a large bowl, whisk together the eggs, milk, cream, Dijon, salt, and pepper. Take a moment here to whisk thoroughly so the mixture is smooth.

This step sets the tone for the whole quiche, so don’t rush it.

Step 5 – Prep the Filling Add-ins

Dice the ham into small pieces, shred the cheese, and slice the scallions thin. If you planned ahead, these might already be waiting in the fridge.

If not, no stress. Just try to keep everything evenly sized so it distributes well.

Step 6 – Combine Everything

Fold the ham, cheese, and scallions into the egg mixture. Stir gently so nothing sinks or clumps together.

You want everything suspended evenly, not piled in one spot.

Step 7 – Fill the Crust

Pour the filling into the par-baked crust. It should come close to the top but not spill over.

Give the pan a gentle tap on the counter to release any air bubbles.

Step 8 – Bake the Quiche

Bake until the center is just set and the top looks lightly puffed. The edges might get a little golden, which is exactly what you want.

Let it cool for a few minutes before slicing. It will settle and slice more cleanly.

How to Know When It’s Done

A good quiche should feel set but not stiff. The center shouldn’t wobble when you gently shake the pan.

The top will puff slightly while baking, then relax as it cools. That’s normal and actually a good sign.

If you’re unsure, a thermometer reading around 180°F in the center tells you the eggs are fully cooked.

Make-Ahead and Storage Ideas

This ham and cheese quiche is great for planning ahead. You can bake it a day in advance and reheat gently before serving.

It also freezes well. Wrap it tightly once cooled and store it for up to a couple of months.

When reheating, low and slow works best so the filling stays creamy.

Serving Ideas That Feel Easy

I like serving this quiche with something fresh on the side. A simple green salad or sliced fruit balances the richness nicely.

For brunch, it pairs well with roasted potatoes or a light yogurt dish. Nothing complicated.

It’s also great at room temperature, which makes it ideal for gatherings where timing gets messy.

Tips

• Prep the ham, cheese, and scallions the night before for better flavor.
• Par-bake the crust fully to avoid a soggy bottom.
• Don’t overbake, as eggs can turn rubbery if pushed too far.
• Let the quiche rest before slicing for cleaner pieces.
• Cover crust edges with foil if they brown too quickly.

This ham and cheese quiche has earned its place as one of those recipes I trust. It’s calm, reliable, and always feels like a good idea once it’s on the table.

If you end up making it, I hope it becomes one of those dishes you come back to too, especially on mornings when you want something warm and steady waiting for you.