Looking for a fast, delicious dinner or brunch idea that doesn’t skimp on nutrition? This easy Quiche recipe with ham and cheese hits all the right marks.
This is one of my favorite go-to weeknight dinners because it’s fast, easy and high protein… Plus it uses a lot of fresh eggs, which we have a tons of most of the year. Plus it’s a great way to use up leftover holiday ham! Using 8 eggs to ½ cup cream gives this quiche that ideal rich custardy texture that sets up perfectly without getting watery!
Fast & Nourishing
My Tips & Tricks
Use a Glass or Ceramic Pie Dish: Baking your quiche in a clear glass or ceramic pie plate helps conduct heat evenly to the bottom crust, ensuring a golden, flaky base every single time without the need to blind bake!
Don’t Skip the Fat: For that ultra-silky, melt-in-your-mouth custard, stick to heavy cream, half-and-half, or whole milk at the lightest. Avoid skim or low-fat milk… It contains too much water, which can leave your quiche watery and weeping on the plate.
Layer, Don’t Stir: Rather than stirring your ham, cheese, and veggies directly into the egg mixture, layer them evenly at the bottom of the pie crust first, then pour the egg mixture over the top. This prevents all the heavy ingredients from sinking to the bottom or clumping in one spot.
Don’t Overbake: Check the quiche around the 30-minute mark. You want the edges set and golden, but the center should still have a slight, gentle jiggle (like a perfect pumpkin pie). It will finish setting as it cools.
Whisk Well: Whisking the eggs and cream thoroughly incorporates air, giving the quiche its light, custard-like texture.
Let It Rest: Resist the urge to slice into the quiche immediately straight out of the oven! Letting it sit on the counter for 10–15 minutes allows the egg custard to finish setting up, making it much easier to cut neat, beautiful slices.
Easy Substitutions & Variations
This recipe is perfect because you can swap out so many ingredients and use what you have on hand!
- Cheese: Swap cheddar for Swiss, Gruyère, or Monterey Jack.
- Veggies: Toss in a handful of green onions, baby spinach, sauteed mushrooms, or diced bell peppers.
- Meat: Swap ham for cooked crispy bacon, turkey bacon, or diced sausage.
How to Store & Reheat
Storage: Cover leftovers tightly and store in the fridge for up to 3–4 days.
Reheat individual slices in the oven or toaster oven at 350°F for 8–10 minutes to keep the crust crisp, or microwave for 45–60 seconds for a fast breakfast.
What to Serve with Quiche
This easy quiche is rich and satisfying on its own… But pairing it with a light side salad, fresh rolls, or a crisp drink makes it a complete, crowd-pleasing meal! Here are a few favorite combinations from the blog:
Green Goddess Salad: The bright, herb-packed dressing and crunchy greens cut through the richness of the egg and cheddar custard perfectly.
Strawberry Salad: Fresh, juicy strawberries toss wonderfully with crisp greens and a light vinaigrette for a fresh sweet-and-savory contrast.
Quick and Easy Dinner Rolls: In a rush? These speedy dinner rolls come together fast and add that cozy, hot-from-the-oven touch to your dinner table.
Smoked Salmon: For a high-protein weekend brunch spread, serve sliced smoked salmon alongside warm quiche slices, fresh fruit, and capers.
Strawberry Refresher: Wash it all down with a bright, ice-cold homemade strawberry refresher for a refreshing meal!
I wanna know what YOU think! Please review the recipe card!
Easy Quiche Recipe with Ham & Cheese
Equipment
- 1 9.5 inch pie pan
- 1 whisk
- 1 mixing bowl
Ingredients
Pie Shell
- 1 unbaked 9.5-inch butter pie crust homemade pie crust or store-bought
Quiche Custard
- 8 large eggs
- ½ cup heavy cream or whole milk / half-and-half
- ½ tsp salt
- ¼ tsp black pepper
Savory Filling & Mix-ins
- 1 cup cooked ham diced
- 1 cup shredded sharp cheddar cheese divided
- ¼ cup yellow onion finely minced
- 2 tbsp fresh parsley finely chopped
Instructions
Prep the Oven & Pie Crust
- Preheat & Position: Preheat your oven to 375°F (190°C) and place the oven rack in the lower-middle position.
- Prep the Crust: Roll out your unbaked butter pie crust into a 9.5-inch pie dish, gently pressing it into the bottom and sides. Crimp the edges as desired.
Assemble the Layers
- Layer the Savory Ingredients: Evenly sprinkle the diced ham, finely minced yellow onion, chopped fresh parsley, and half of the shredded cheddar cheese (½ cup) directly onto the bottom of the raw pie crust.
Whisk & Bake
- Whisk the Custard: In a medium mixing bowl, crack all 8 eggs, add ½ cup heavy cream, salt, and black pepper. Whisk vigorously until the mixture is uniform and completely combined.
- Pour & Top: Slowly pour the egg mixture over the ham and cheese filling in the pie crust. Top with the remaining ½ cup of shredded cheddar cheese.
- Bake: Bake at 375°F for 35 minutes, or until the edges are set and golden and the center has a slight, gentle jiggle.
Rest & Serve
- Cool & Slice: Remove from the oven and let the quiche rest on the counter for 5 to 10 minutes to allow the custard to set before slicing into 8 slices. Serve warm!
Notes
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
