Ham and Cheese Quiche Recipe
Savory Ham and Cheese Quiche is perfect for a simple, tasty breakfast. Use store-bought crust to make it even easier!
Servings: 8
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. (I like to double-fold the edges, then crimp them.) Prebake for 10–12 minutes.
- Allow the crust to cool slightly, then add ham and cheese to the bottom.
- In a medium bowl, mix milk, eggs, garlic salt, and pepper together. 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 45–50 minutes, or until an inserted knife comes out clean.
- Allow it to set for 5–10 minutes before serving.
Video
Notes
Make Ahead: Bake the quiche and keep it refrigerated or frozen until you need it. Wrapped airtight, it will last 2–3 days in the refrigerator and 3–4 months in the freezer. Reheat it in the oven for 15–20 minutes at 350 degrees F.
Crustless Quiche: Simply grease the pie plate with cooking spray and pour the egg mixture straight into the pan. Use It Up: You can use store-bought diced ham, but this quiche is also a great way to use up leftover holiday ham (see Brown Sugar Ham).
Variations: You can add any other mix-ins, such as bacon bits, sausage, or chopped veggies, along with the ham and cheeses in Step 3 to change up the flavor.
Nutrition
Serving: 1slice | Calories: 225kcal | Carbohydrates: 13g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 606mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 314IU | Calcium: 167mg | Iron: 1mg