Marry This Ham and Cheese Quiche Recipe is a savory and fluffy dish, which is made with diced ham and sharp cheddar cheese. It’s the perfect brunch recipe, ready in about 1 hour and 30 minutes.
Jump to RecipeHam and Cheese Quiche Recipe Ingredients
- 1 refrigerated pie crust (from a 14-oz. box)
- 4 large eggs
- 1 cup half-and-half
- 1 Tbsp. chopped fresh parsley, plus more for serving
- 1 Tbsp. dijon mustard
- 1 1/2 Tbsp. all-purpose flour
- 1/4 tsp. kosher salt
- Freshly ground black pepper, to taste
- 8 oz. package diced ham
- 1 cup shredded sharp cheddar cheese
- 1 small shallot, finely chopped
How To Make Ham and Cheese Quiche
- Prepare the Crust: Preheat the oven to 375°F with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate. Fold the edges of the crust under and crimp as desired. Chill the crust in the refrigerator while you prepare the filling.
- Whisk the Custard: In a large bowl, whisk together the eggs, half-and-half, parsley, mustard, flour, salt, and a few grinds of black pepper until smooth.
- Fill the Quiche: Sprinkle the diced ham, shredded cheddar cheese, and chopped shallot evenly over the bottom of the chilled pie crust. Carefully pour the egg mixture over the top.
- Bake and Cool: Place the quiche on the preheated baking sheet and bake for 40 to 45 minutes, until the edges are puffed and the center is set (it should not jiggle when gently shaken). Let the quiche cool on the baking sheet for at least 30 minutes before slicing and serving. Garnish with more fresh parsley, if desired.
Recipe Tips
- How to prevent a soggy crust? The recipe includes a great tip: baking the quiche on a preheated baking sheet. The direct heat on the bottom of the pie plate helps the bottom crust cook through and become crisp, preventing sogginess.
- Can I use a different cheese? Absolutely. While sharp cheddar is classic, this quiche is also delicious with Gruyère, Swiss, or a combination of your favorite melting cheeses.
- Can I make this quiche ahead of time? Yes, quiche is a fantastic make-ahead dish. You can bake it completely, let it cool, and store it covered in the refrigerator for up to 3 days. Reheat slices gently in the oven or microwave.
- What if I don’t have half-and-half? You can easily make your own substitute by mixing 1/2 cup of whole milk with 1/2 cup of heavy cream.
What To Serve With Ham and Cheese Quiche
This classic quiche is perfect for brunch, lunch, or a light dinner and pairs wonderfully with simple sides.
- A simple green salad with a light vinaigrette
- A fresh fruit salad
- Roasted asparagus or broccoli
- A cup of tomato soup
- Crispy hash browns or home fries
How To Store Ham and Cheese Quiche
- Refrigerate: Let the quiche cool completely. Cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days.
- Freeze: You can freeze the baked quiche. Let it cool completely, then wrap it securely in plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Ham and Cheese Quiche Nutrition Facts
- Calories: 450 kcal
- Carbohydrates: 20g
- Protein: 22g
- Fat: 30g
- Saturated Fat: 15g
- Sodium: 950mg
- Sugar: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, this simple recipe does not require you to “blind bake” (pre-bake) the crust, which saves time and effort. The preheated baking sheet method helps ensure the bottom cooks properly.
Yes. For a crustless version, generously butter a 9-inch pie plate. Sprinkle the ham, cheese, and shallot in the bottom, then pour the egg mixture over the top. Bake as directed, checking for doneness a few minutes early as it may cook faster without thee crust.
Absolutely. Sautéed mushrooms, spinach (squeezed very dry), or finely diced bell peppers would be delicious additions. Just be sure to cook them first to remove excess moisture.
Try More Recipes:
Ham and Cheese Quiche Recipe
Course: DinnerCuisine: FrenchDifficulty: Easy8
servings15
minutes45
minutes450
kcalA classic, savory quiche with a rich and creamy egg custard filled with diced ham, sharp cheddar cheese, and shallots in a flaky pie crust.
Ingredients
1 refrigerated pie crust
4 large eggs
1 cup half-and-half
8 oz diced ham
1 cup shredded sharp cheddar
1 small shallot, chopped
1 Tbsp Dijon mustard
1 Tbsp fresh parsley
Directions
- Preheat oven to 375°F with a baking sheet inside. Press pie crust into a 9-inch pie plate.
- Whisk together eggs, half-and-half, parsley, mustard, flour, salt, and pepper.
- Scatter ham, cheese, and shallot in the bottom of the crust.
- Pour the egg mixture over the top.
- Bake on the preheated sheet for 40-45 minutes until the center is set.
- Let cool for at least 30 minutes before slicing.
Notes
- Using a store-bought refrigerated pie crust makes this recipe incredibly quick and easy.
- Don’t skip the step of letting the quiche rest for 30 minutes after baking; this allows the custard to fully set up for clean slices.
- For the creamiest custard, be sure not to overbake the quiche. It’s done when the center is just set and no longer jiggly.
- Preheating the baking sheet is the secret to a perfectly crisp bottom crust.
