Nothing beats a delicious old fashioned quiche, and this recipe for Ham and Cheese Quiche will be a family favorite. Perfect for brunch or holiday breakfast, this recipe is simple, and uses a store-bought pie crust to keep it easy. Leftovers for breakfast or even dinner are just as delicious!
What is Quiche?
- A Quiche is a French egg tart- a pastry crust is filled with a savory egg custard and baked. Quiche can be served hot or cold which is great as you can make it ahead of time, and the filling possibilities are endless!
- To start, sautée onions in butter. Once translucent, set aside and allow to cool.
- In a mixing bowl, beat eggs with a whisk. Add heavy whipping cream and dijon mustard.
- Whisk for another 30 seconds.
PRO TIP TO CUT THE FAT: The whipping cream we use makes this quiche light and fluffy- but if you wanted to cut back on the calories, you could certainly use half and half.
Once mixed, add cheese (I use shredded mozzarella and sharp cheddar but really, you can use any kind you like), chopped parsley, cubed ham, and onion/butter mixture to eggs and season with salt and pepper. Stir well to combine.
FINAL STEP! Pour the egg custard filling into a pie crust. I use a deep dish thawed pie crust- I find it tastes just as good as making your own, and it saves a step. Use a spatula to even out the top of the egg mixture and make sure everything is well dispersed so there are tasty ham morsels in every bite.
Bake in the oven for about 30-40 minutes, or until a knife inserted into the center of the quiche comes out clean (it may be semi jiggly at first even once it is fully done).
Questions and answers about this quiche!
- Can I make this ahead of time?
- Yes! Quiche can be served warm or cold, but either way you can make it ahead of time and just reheat it in the microwave for 30 seconds on medium heat.
- Can I freeze this?
- Yes- cover with plastic wrap and freeze for up to 3 months.
- How long does this last in the fridge?
- About 3 days.
- What other fillings besides ham and cheese can I use?
- So many options, but here are our favorites!
- French- 1.5 cups shredded Gruyere cheese, bacon, and double the dijon mustard. Salt and pepper to taste.
- Caprese: 1.5 cups chopped fresh mozzarella, 1/2 cup chopped cherry tomatoes, and 2 tbsp fresh chopped basil. Salt and pepper to taste.
- Mexican: 1/2 cup diced poblano pepper, 2 tbsp cumin, salt/pepper to taste, and 1/2 cup corn. Top with sour cream and shredded lettuce after baking. Salt and pepper to taste.
- Denver Omelette Style: 1/2 cup each chopped red and green bell pepper, 1 cup pepper jack cheese, 1 cup cubed ham, 1/2 cup bacon bits, 1/2 cup sautéed onion. Pepper to taste (the bacon will provide enough salt).
- Can I make this without crust?
- Yes! You can pour into a regular pie pan sprayed with nonstick spray, or follow this recipe.
- How do I make individual quiches?
- We make them individual by using wonton wrappers! Check out this recipe for directions.
- How do I make this for a crowd?
We suggest these side dishes to go with your Ham and Cheese Quiche!
- Autumn Salad with Sweet Potatoes and Maple Cider Vinaigrette
- Strawberry Spinach Salad
- Chickpea and Spinach Salad
- Creamy Cauliflower Au Gratin
Enjoy! – Kathi and Rachel
Ham and Cheese Quiche
Ingredients
- 1 9 inch frozen pie crust (deep dish preferred)
- 1 tbsp butter
- 1/2 cup diced onion
- 4 eggs
- 1 cup heavy whipping cream (or half and half if you prefer)
- 2 tbsp dijon mustard
- 1.5 cups cubed ham
- 1 cup shredded mozzarella
- 1 cup shredded cheddar cheese
- 2 tbsp fresh chopped parsley
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 375 degrees.
- In a pan on medium heat, melt butter. Once bubbling, add onions. Sautee until translucent and remove from heat/set aside, allowing to cool.
- In a large bowl, whisk eggs for about 30-45 seconds or until beaten. Whisk in heavy whipping cream, and dijon mustard.
- Stir in ham, both cheeses, parsley, salt/pepper, and onions to egg mixture.
- Pour egg mixture into pie crust. Bake on lower oven rack for 35-40 minutes, or until the quiche is set, and a knife comes out mostly clean.
Delicious and simple. However, 1tsp each of salt and pepper is going to be too much for most people. I’d use about 1/4 tsp of each, especially if your ham is pretty salty.
Placing Quiche on lower oven rack. Will this help to brown crust?
Hi Billie – the crust browns nicely during cooking.
This quiche was delicious! I made it Thanksgiving morning for breakfast, and today, Friday, all I had to do was warm it back up in the oven and breakfast was served. This is a new family favorite!😋
Made this for the family. They thought it was great. Might cut back on the salt by 1/2 next time. I used this recipe for a second quiche but substituted chopped bacon for ham and Monterrey Jack for Mozzarella. Had to cut the salt completely. This recipe definitely makes it into my book of favorite recipes, tried and true.