There’s something incredibly comforting about a rich, creamy quiche that’s packed with savory ham and melty cheese. This Ham and Cheese Quiche Recipe is one I’ve made countless times when I want an elegant yet easy-to-put-together meal, perfect for brunch, lunch, or even a cozy dinner. Let me tell you why it deserves a spot in your recipe box.

A slice of savory pie sits in a white pie dish with a thick, golden-brown crust that is flaky with crimped edges. The inside shows two main layers: at the bottom, a colorful filling with chunks of red and green vegetables, and above it, a fluffy, creamy yellow layer with melted cheese on top sprinkled with finely chopped green herbs. The pie surface looks slightly browned, showing a firm but soft texture. The dish is placed on a white marbled surface with a striped cloth nearby, and some crumbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ham and Cheese Quiche Recipe
Top Tip
How to Serve Ham and Cheese Quiche Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ham and Cheese Quiche Recipe

Why You'll Love This Recipe

I’ve always found quiche to be one of those magical dishes that looks fancy but doesn’t require a ton of fuss. This Ham and Cheese Quiche Recipe stands out because it’s the perfect balance of flavors and textures—from the buttery crust to the silky custard packed with hearty ham and two kinds of cheese.

Simple but impressive: It’s a straightforward recipe that yields a beautiful, crowd-pleasing dish anyone can feel proud to serve.
Creamy, savory filling: The combination of Gruyere and Gouda cheeses with herbs delivers a rich, flavorful bite every time.
Customizable: You can easily swap veggies, cheeses, or add spices to match your mood or what’s in your fridge.
Make-ahead friendly: Prep components in advance or assemble and bake on demand, making it a perfect busy-day lifesaver.

The image shows a white round pie dish with three slices of savory pie, arranged in a slightly overlapping pattern. Each slice has a thick, flaky, golden-brown crust with crimped edges. The filling layer is creamy and light yellow with visible bits of herbs sprinkled all over, adding green specks on the surface. There are some small pieces of vegetables or meat within the filling, giving it a textured look. The pie is on a white marbled surface with a few crumbs scattered nearby. A silver pie server is lifting the bottom slice. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Ham and Cheese Quiche Recipe plays a special role—from the crisp, buttery pie crust that holds it all together to the mix of cheeses that melt into a velvety, flavorful custard. I always try to use quality ham and fresh veggies for the best taste and texture.

Flat lay of a smooth, unbaked homemade pie crust fluted at the edges in a simple white ceramic pie dish, four large whole brown eggs with clean shells arranged neatly, a small white bowl filled with heavy cream, a small white bowl containing a golden olive oil, a small white bowl with soft unsalted butter cubes, one whole red bell pepper chopped into pieces nearby, fresh asparagus stalks cut into ½-inch segments, a small white bowl with finely chopped yellow onion, three whole garlic cloves unpeeled placed next to a small pile of minced garlic, a small white bowl with a mix of dried parsley, oregano, thyme, paprika, ground mustard, salt, and pepper, a neat mound of cubed pink ham, two small piles of shredded cheeses with one pile of pale yellow Gruyere and the other creamy light orange Gouda, all ingredients balanced symmetrically and placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pie crust: A homemade crust is my go-to for flakiness, but you can use store-bought deep-dish crust—just make sure to blind bake it to avoid sogginess.
Eggs and egg yolk: These provide the base for the quiche’s custard filling, holding the ingredients together while keeping the texture silky.
Heavy cream: It’s key for that rich, creamy texture — store-bought heavy whipping cream works wonders here.
Ham: I love deli ham cut into cubes, but leftover holiday ham works beautifully too, adding savory depth.
Gruyere cheese: Nutty and melty, this cheese brings that signature quiche flavor I always look forward to.
Gouda cheese: Creamy and slightly sweet, it blends perfectly with Gruyere — feel free to swap with cheddar if you want a sharper edge.
Olive oil and butter: These fat combo helps sauté veggies gently, bringing out their natural sweetness.
Onion, asparagus, red bell pepper, garlic: Fresh vegetables add color, flavor, and a nice bite — sautéing them first softens their texture for the quiche.
Dried parsley, oregano, thyme, paprika, ground mustard, pepper, salt: These herbs and spices season the filling, layering in herbal and smoky notes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The fun part about this Ham and Cheese Quiche Recipe is how easy it is to tailor to your tastes. I often swap in different veggies depending on what’s fresh or what I have around. You can also play with cheeses or add some spice if you prefer a bit of a kick.

Vegetable swaps: I’ve tried it with spinach and mushrooms instead of asparagus and peppers and loved the earthy change it brought.
Cheese variations: Sharp cheddar or a crumbly feta can add wonderful flavor — just be sure to shred fresh cheese for best melting.
Make it vegetarian: Omit ham and load up on your favorite veggies or add plant-based sausage for a meatless twist.
Herbs and spices: Feel free to adjust the dried herbs or add a pinch of nutmeg for classic quiche warmth.

Step-by-Step: How I Make Ham and Cheese Quiche Recipe

Step 1: Prepare and Blind Bake Your Pie Crust

Start by rolling out your pie dough or unrolling your store-bought deep-dish crust into a 9-inch pie pan. I always chill my crust for at least 45 minutes to prevent shrinking during baking—it really makes a difference. When you’re ready, line it with parchment paper and fill with baking beads or dry beans. Bake at 375°F for 18 minutes, then remove the weights, prick the bottom with a fork, and bake another 10 minutes until lightly golden. This step ensures a crisp, firm base so the quiche won’t end up soggy.

Step 2: Whisk the Custard and Mix in Ham and Cheese

In a large bowl, whisk 4 whole eggs and 1 egg yolk until just combined. Add 1 ¼ cups heavy cream and all your herbs, paprika, ground mustard, pepper, and salt. Stir in the chopped ham, Gruyere, and Gouda cheese. The mixture will look dense and rich—that’s exactly what you want! Set this aside while you cook the veggies.

Step 3: Sauté Your Vegetables

Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Toss in the chopped onion and asparagus, cooking for about 3 minutes until they start to soften. Add the chopped red bell pepper and cook for another 2 minutes, then add the minced garlic and sauté for 30 seconds. The aroma at this point always reminds me of family brunch weekends! Transfer these veggies into your egg and cheese mixture and stir gently to combine evenly.

Step 4: Assemble and Bake

Pour the custard filling with ham, cheese, and veggies into your pre-baked pie crust. Place the quiche in your 375°F oven and bake uncovered for 35-45 minutes. You'll want the filling to be set but still jiggle slightly in the center—that creaminess is pure gold! If it looks too liquid when you check, simply bake a few more minutes until just set. Let the quiche cool for about 15 minutes before slicing; this helps everything settle and guarantees neat slices.

Top Tip

After making this quiche a handful of times, I’ve gathered a few tips that really help your Ham and Cheese Quiche turn out beautifully every time—these little tricks saved me from soggy crusts and overly dense fillings.

Chill Your Crust: Always chill your dough well before blind baking; it prevents shrinkage and keeps the crust crisp and flaky.
Blind Bake Thoroughly: Don’t skip blind baking—the extra step ensures your crust won’t get soggy with the wet custard mixture.
Use Freshly Shredded Cheese: Pre-shredded cheese often has anti-caking agents that affect melting; shredding your own gives a smoother texture.
Mind the Bake Time: The quiche center should jiggle a little but not be liquid; if in doubt, give it extra 5-minute increments to finish baking perfectly without overcooking.

How to Serve Ham and Cheese Quiche Recipe

ham and cheese quiche - Serving Suggestion

Garnishes

I love topping my slices with a sprinkle of chopped fresh parsley or scallions for a pop of color and freshness. A dollop of sour cream or a smear of grainy mustard on the side can also add a lovely tangy contrast that cuts through the richness beautifully.

Side Dishes

For a balanced meal, I typically serve this quiche with a crisp green salad dressed with lemon vinaigrette or simply roasted baby potatoes tossed in rosemary and garlic. Light fruit salad or sliced tomatoes make fresh, colorful accompaniments that keep the meal feeling lively and inviting.

Creative Ways to Present

For special occasions, I sometimes bake individual mini quiches using a muffin tin, which makes for cute handheld portions at brunch parties. Another fun idea is to layer different colored vegetables for a mosaic effect inside the quiche—it looks stunning sliced and always earns compliments!

Make Ahead and Storage

Storing Leftovers

Once your quiche has cooled to room temperature, cover it tightly with foil or plastic wrap and store in the fridge. It keeps nicely for up to four days, though I find it tastes best within the first couple of days for that fresh-baked feel.

Freezing

I’ve had great success freezing both whole quiches and individual slices. Wrap them well with plastic then foil to protect against freezer burn. Frozen quiche can keep for up to 3 months—perfect for meal prep or unexpected guests!

Reheating

To reheat, I prefer warming slices in the oven wrapped with foil at 350°F for about 10 minutes to retain that crispy crust quality. Microwaving works too, but you might lose some crust texture. For whole quiches, thaw overnight before reheating in the oven for a consistent heat-through.

Frequently Asked Questions:

Can I use store-bought pie crust for this Ham and Cheese Quiche Recipe?

Absolutely! I recommend using a 9-inch deep-dish crust and blind baking it to prevent sogginess. If the crust cracks, you can patch it with a flour-and-water paste. This shortcut saves time and still tastes great.

What’s the best way to avoid a soggy quiche crust?

The key is blind baking the crust before filling it. Pre-baking at 375°F with parchment and baking weights prevents the crust from shrinking and creates a crisp base that resists the custard’s moisture. Also, chilling the dough before baking helps.

Can I make the Ham and Cheese Quiche Recipe ahead of time?

Yes! You can prepare the pie dough or crust up to 5 days in advance, and you can also mix the filling ingredients up to 24 hours ahead (store separately). You can even bake the whole quiche and reheat it—it’s delicious warm or at room temperature.

What cheeses work best in a Ham and Cheese Quiche?

Gruyere is a classic choice for its nutty, smooth melting qualities, paired with creamy Gouda for a balanced flavor. You can substitute Gouda with sharp cheddar if you prefer a bit more bite, but avoid using only hard cheeses that don’t melt well.

Final Thoughts

Making this Ham and Cheese Quiche Recipe reminds me of lazy weekend mornings and sharing good food with family. It’s a recipe that feels both special and homey, and my hope is that when you try it, you’ll find that same comfort in every creamy, cheesy bite. Whether you’re new to quiche or revisiting an old favorite, give it a go—you won’t regret having this crowd-pleaser in your cooking routine.