Our Ham and Cheese Quiche is one of our favorite “easy but feels fancy” breakfasts. It’s perfect for brunch, holidays, or breakfast-for-dinner, and it’s such a great way to use up leftover ham. You get a flaky crust, a creamy egg filling, and lots of melty cheese in every slice.
We also love that it can be made ahead. Bake it, let it set, and it slices up beautifully, which makes it ideal for serving guests or having breakfast ready for the week. With a 15-minute prep time (made easy with a premade pie crust), this is one simple way to start the day.
File this recipe away and pull it out anytime you need a rockstar breakfast for friends or family! You can also try our Bacon and Cheese Quiche.
Why you’ll love it + Why it works:
- Ham leftovers. Great way to use leftover ham.
- For busy mornings. This can easily be prepped the night before to make your morning even easier.
- Pre-baked crust stays crisp. Blind baking helps the crust hold up under the custard filling.
- Milk + eggs make a creamy custard. The ratio creates a tender, sliceable quiche that isn’t watery.
Ham and Cheese Quiche Ingredients
- Pie crust (1): Creates the flaky base and holds the filling. Store-bought or homemade Easy Pie Crust Recipe
- Chopped ham (1 cup): Adds savory flavor and makes the quiche hearty.
- Cheddar cheese (½ cup): Adds sharp, cheesy flavor. Or use pepper jack, Swiss cheese, or gruyere cheese
- Mozzarella cheese (½ cup): Adds melty texture and mild flavor.
- Parmesan cheese (¼ cup): Adds salty, nutty flavor and boosts the cheese blend.
- Milk or half-and-half (1 cup): Makes the egg filling creamy. Half-and-half makes it richer.
- Eggs (4): Set the custard so the quiche slices cleanly.
- Garlic salt (½ teaspoon): Seasons the filling and adds quick flavor.
- Pepper (¼ teaspoon): Adds mild bite and balances richness.
- Optional Vegetables: Add up to ½ cup sautéed vegetables likediced bell peppers, sliced mushrooms, chopped spinach, broccoli florets, and green onions.
How to Make Ham and Cheese Quiche
PREP. Preheat the oven to 350°F.
CRUST. Place unbaked pie crust into a shallow-sided 9-inch glass or ceramic pie plate and crimp the edges. (We like to double-fold the edges, then crimp them.) Prebake for 10–12 minutes.
- To prevent a bubbling crust and reduce shrinking, line it with parchment paper or foil fill it with pie weights, dried beans, or rice, and bake for 10-12 minutes. Remove weights and paper before adding the custard filling.
FILLING. Allow the crust to cool slightly. Add 1 cup chopped ham, ½ cup cheddar cheese, ½ cup mozzarella cheese, and ¼ cup parmesan cheese to the bottom.
- In a medium bowl, whisk 1 cup milk, 4 eggs, ½ teaspoon garlic salt, and ¼ teaspoon pepper. Pour the egg mixture into the crust over the ham and cheese. (Do not overfill the crust. The egg will rise a bit and you do not want it running over the sides.)
BAKE. Bake for 50-60 minutes, or until an inserted knife comes out clean.
- Allow it to set for 5-10 minutes before serving.
Kristyn’s Recipe Tips
- Use a store-bought crust to cut prep time and make this quiche even easier.
- Prebake the crust so it stays crisp and doesn’t get soggy.
- Don’t overfill, the eggs puff as they bake.
- If the crust edges brown too fast, cover them with foil halfway through baking.
- Let it rest 5 to 10 minutes before slicing so the custard sets.
- Mix in sautéed veggies like peppers, spinach, or mushrooms for extra flavor and color.
- Bake a day ahead for stress-free entertaining, then warm slices in the oven before serving.
Ham and Cheese Quiche Recipe
Video
Ingredients
- 1 pie crust, unbaked
- 1 cup chopped ham
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 cup milk, (or half-and-half)
- 4 large eggs, slightly beaten
- ½ teaspoon garlic salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 350°F.
- Place pie crust into a shallow-sided 9-inch glass or ceramic pie plate and crimp the edges. (We like to double-fold the edges, then crimp them.) Prebake for 10–12 minutes.
- Allow the crust to cool slightly. Add ham, cheddar cheese, mozzarella cheese, and parmesan cheese to the bottom.
- In a medium bowl, mix milk, eggs, garlic salt, and pepper. Pour the egg mixture into the crust over the ham and cheese. (Do not overfill the crust. The egg will rise a bit and you do not want it running over the sides.)
- Bake for 50-60 minutes, or until an inserted knife comes out clean.
- Allow it to set for 5-10 minutes before serving.
Notes
- Use a store-bought crust to cut prep time and make this quiche even easier.
- Mix in sautéed veggies like peppers, spinach, or mushrooms for extra flavor and color.
- For a creamier texture, swap milk for half-and-half.
- Bake a day ahead for stress-free entertaining, then warm slices in the oven before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Wrap the unbaked quiche tightly in plastic wrap or aluminum foil and store it in the fridge for up to 24 hours. Let it sit on the counter for 30 minutes before baking.
Store leftover quiche in an airtight container and refrigerate for 2-3 days or freeze for 3-4 months.
Complete The Meal
Side Dishes
Easy Fruit Salad Recipe
1 hr 20 mins
Breakfast Potatoes Recipe
30 mins
Breakfast Sausage Recipe
15 mins
Yogurt Parfait
5 mins
More Quiche
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This recipe was originally published December 2019.
Is it possible to use plant milk instead of dairy milk? I realize it may be less creamy or rich.
Made this to show my hubby that quiches are yummy! This is soooo good. Can it be made ahead and frozen to have on hand for those nights when even throwing something as simple as this is just too much? 😊
Absolutely!! Freezing directions are there in the blog post.
Simple and delicious! Perfect for Easter Brunch!
Unable to print recipes from this site. Great sounding recipes, just frustrated that I am unable to print.
Hello,
Made this over the weekend for breakfast this week. It’s so quick easy and delicious. However what are the calories for one slice of this? Is it the 224?
Yes, that’s right! I mean that number could fluctuate depending on how large of a slice it is, but if split into 8 servings, that’s about right.
What took me so long to tackle making a quiche? What a wonderful and delicious recipe!! It turned out perfectly.