Ham and Cheese Quiche – A Delectable Delight

With a flavorful filling packed with ham and two cheeses on top of a flaky crust, this ham and cheese quiche will be a hit at any springtime brunch.

Close up image of a slice of ham and cheese quiche on a white plate.

We love a make-ahead breakfast around here. My family cherishes them because who wouldn’t want to wake up to a delicious breakfast? And I love them because I don’t have to think before I’ve had my coffee.

Whether it’s our favorite make-ahead breakfast casserole, overnight cinnamon rolls, or overnight French toast casserole, I truly appreciate being able to prep breakfast the night before and pop it in the oven in the morning.

You might not think of quiche as a make-ahead breakfast, but it really is. You can make it the night before and serve it chilled the next day. It’s just as delicious, and you spent exactly zero effort on it that morning.

This ham and cheese quiche is a perfect addition to your next brunch menu or can even be made on a Sunday night for breakfast throughout the week.

What Makes This Ham and Cheese Quiche Special

Quiche always evokes thoughts of springtime brunches. While not exclusively a spring food, it reminds me of Easter, Mother’s Day, and bridal or baby showers.

I visualize beautifully set buffet tables, likely adorned with a delightful fruit salad and some vanilla bean scones. Perhaps there’s even a mimosa bar.

Thankfully, you don’t need a special occasion to make this ham and cheese quiche. It’s so delicious that you’ll want to prepare it all the time.

This recipe is filled with diced ham and plenty of cheese. I’ve also added some sautéed white onion and sliced green onions. If you enjoy a ham and cheese omelet, then you’ll love this quiche.

However, the real star is the custard. It features the typical eggs and cream, but I’ve added a hint of hot sauce and Dijon mustard to the mix, enhancing its flavor profile.

When you think about how we adore pairing a touch of mustard with ham in sliders, these ingredients really complement each other perfectly.

Don’t stress about the hot sauce if you’re not a fan of spicy flavors. It merely adds that special something to the quiche without overwhelming heat. (Feel free to leave it out or use just 1 or 2 dashes!)

So, forget bland, boring quiches and opt for this ham and cheese delight instead!

Overhead view of a sliced ham and cheese quiche.

How to Make Ham and Cheese Quiche

Don’t be misled by the fancy appearance of quiche. This ham and cheese quiche is so easy to make that you’ll find yourself making it once a month!

Ingredients You’ll Need

This traditional-style quiche starts with a 9-inch unbaked pie crust. You can choose your favorite store-bought crust or a homemade pie crust.

For the fillings, gather:

  • 2 tablespoons butter
  • Small, diced white onion
  • 8 ounces cooked, diced ham
  • 1 cup shredded cheddar cheese
  • ½ cup shredded parmesan cheese
  • 2 tablespoons thinly sliced green onion

We will sauté the white onion beforehand to add a hint of sweetness that balances the fresh flavor of the green onions.

This quiche is an excellent way to utilize leftover holiday ham, but you can easily purchase pre-diced ham from the store, usually located nearby the bacon and sausages.

I prefer a mix of cheddar and parmesan cheese for this quiche, but feel free to swap in any cheeses you adore—gouda, swiss, or Gruyère would also be delicious!

For the custard, you’ll need:

  • 4 large eggs
  • 1 cup heavy cream
  • 3-4 dashes hot sauce 
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon fine sea salt
  • ½ teaspoon black pepper

Using heavy cream results in the richest custard. If you prefer an alternative, half-and-half works well too.

Making This Recipe

Before diving into the fillings and custard for your ham and cheese quiche, prepare and blind bake the pie crust.

Press the pie crust into a 9-inch pie plate and crimp the edges as desired. Use a fork to poke holes along the bottom and sides of the crust.

Pie crust crimped in a pie plate and poked with a fork for blind baking.

To prevent the crust from shrinking, line it with parchment paper and add dry beans or pie weights.

Bake the crust at 425°F for 12 minutes. If you used parchment paper and beans or weights, remove them now.

Tip!

If you use dry beans when blind baking your crust, don’t throw them away! Although you can’t cook them for eating, you can repurpose them as pie weights repeatedly.

Set the pie plate on a rimmed baking sheet and let the crust cool while continuing with the recipe. Reduce the oven temperature to 375°F.

In a nonstick skillet over medium heat, cook the diced white onion in butter until soft, translucent, and reduced in volume (approximately 5-6 minutes).

Onions being sautéed in a skillet.

Transfer the onions into the bottom of the baked crust. Then, layer with the ham, both cheeses, and green onions.

In a bowl, whisk together the eggs, cream, hot sauce, mustard, salt, and pepper. Slowly pour this mixture over the fillings, giving the pie plate a gentle wiggle to help the custard settle.

Unbaked ham and cheese quiche on a rimmed baking sheet, ready to go in the oven.

Bake on the rimmed baking sheet for 45-55 minutes. It’s done when the center is puffed and set. Allow it to cool for at least 30 minutes before slicing and serving.

Baked and cooled ham and cheese quiche set on a countertop.

Make-ahead Tips

Quiche is an ideal make-ahead dish; it can be served warm, at room temperature, or chilled. In my opinion, it’s equally delightful no matter how it’s served!

If you’re making this ham and cheese quiche for a special brunch, feel free to prepare it the night before. Let it cool, then refrigerate until you’re ready to serve. This will streamline your prep work for guests the following day!

If you plan to bake it on the same day, prep all the fillings and store them in an airtight container in the fridge. Whisk the custard and keep it in a separate container, allowing you to fill and bake the quiche on the day of without extensive prep.

Two plates, each holding a slice of ham and cheese quiche next to fresh greens, with the rest of the quiche in the background.

Recipe FAQs

Do I have to use heavy cream?

I prefer heavy cream for the richest quiche filling. If that’s not to your liking, you can use half-and-half instead.

I don’t have cheddar cheese. Can I substitute it?

Absolutely! You may replace cheddar with any good melting cheese such as Swiss, Gruyère, gouda, fontina, or havarti. For parmesan, options include asiago, feta, or goat cheese. If excluding parmesan entirely, increase the salt slightly to compensate.

Does the hot sauce make this quiche spicy?

No, the hot sauce adds a pleasant zing without heat. If you prefer, omit or reduce it to 1-2 dashes.

How can I prevent a soggy bottom?

Blind baking the crust effectively prevents sogginess. If you still have issues, bake the quiche on the bottom rack of your oven for optimal results.

Ham and Cheese Quiche Recipe

Ingredient Amount
Butter 2 tablespoons
Small white onion, diced 1
Cooked ham, diced 8 ounces
Sharp cheddar cheese, shredded 1 cup
Parmesan cheese, shredded ½ cup
Green onions, sliced 2 tablespoons
Large eggs 4
Heavy cream 1 cup
Hot sauce 3-4 dashes
Dijon mustard 1 tablespoon
Sea salt ¼ teaspoon
Black pepper ½ teaspoon

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