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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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.
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Ham and Cheese Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: French
Description
A rich and creamy ham and cheese quiche featuring a homemade pie crust, sautéed vegetables, and a blend of Gruyere and Gouda cheeses. This savory quiche is perfect for breakfast, brunch, or a light dinner and can be made ahead or frozen for convenience.
Ingredients
Pie Crust
- 1 homemade pie crust (9-inch deep-dish)
Quiche Filling
- 4 large eggs
- 1 egg yolk
- 1 ¼ cups heavy cream
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon ground mustard
- ½ teaspoon pepper
- ¼ teaspoon salt
- 1 cup chopped ham
- 3 ounces (about ¾ cup) shredded Gruyere cheese
- 3 ounces (about ¾ cup) shredded Gouda cheese (may substitute cheddar)
Vegetables and Sauté
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ onion, chopped
- 1 cup asparagus, cut into ½-inch pieces
- 1 red bell pepper, chopped
- 3-4 cloves garlic, minced
Instructions
- Prepare Pie Crust: Prepare pie dough according to recipe directions, shape the crust, flute the edges, and refrigerate for at least 45 minutes or up to 5 days. Cover with plastic wrap if chilling longer than 45 minutes.
- Blind Bake Crust: Preheat oven to 375 degrees F. Line chilled pie crust with parchment paper and fill with baking beads, dry beans, or rice to weigh down the dough. Bake for 18 minutes, then remove weights and parchment, prick the crust bottom with a fork, and bake for another 10 minutes. Remove from oven and let crust cool slightly.
- Mix Egg Filling: In a large bowl, whisk together eggs and egg yolk. Add heavy cream and all dried seasonings (parsley, oregano, thyme, paprika, ground mustard, pepper, salt) and whisk to combine. Stir in chopped ham and shredded cheeses; set aside.
- Sauté Vegetables: Heat butter and olive oil together in a large skillet over medium-high heat. Add chopped onions and asparagus, sauté for 3 minutes until softened. Add chopped red bell pepper and cook for 2 more minutes. Add minced garlic and cook for 30 seconds more. Transfer the sautéed vegetables into the egg mixture and stir gently to combine.
- Assemble and Bake Quiche: Pour the prepared egg mixture with vegetables, ham, and cheese into the pre-baked pie crust. Bake uncovered at 375 degrees F for 35 to 45 minutes or until the filling is set and the center jiggles slightly. The texture should be soft and custardy. If liquid is still present, bake for an additional 5 to 10 minutes.
- Rest and Serve: Let the quiche cool for 15 minutes before serving to set the filling and enhance flavors.
Notes
- Store-bought pie crust should be a 9-inch deep-dish variety. Thaw for 10 minutes before pricking with a fork and baking for 10 minutes without weights.
- If the store-bought crust cracks, patch with a flour and water paste (1 tablespoon flour mixed with 1 tablespoon water).
- Heavy cream creates a richer, creamier filling; half and half can be substituted for a lighter texture but less richness.
- Use ham sliced about ¼-inch thick then cut into cubes; avoid thin deli slices as they do not hold well in the thick filling.
- Choose your favorite cheese for the 1½ cups; a combination of soft melting cheese with a flavorful but less melty cheese like Parmesan or feta is ideal.
- Vegetables can be omitted or changed out; use no more than 3 cups raw or slightly less if pre-cooked to avoid sogginess.
- Chill the pie crust thoroughly before blind baking to prevent shrinking.
- Use a pie shield or foil around edges if crust browns too quickly during baking.
- You can prepare elements ahead: make and chill or freeze pie dough, pre-bake crust, or mix egg filling (store up to 24 hours).
- Cool quiche to room temperature before refrigerating; it keeps for up to 4 days and can be enjoyed cold, room temp, or warmed.
- Reheat slices in microwave about 1 minute or bake at 350 degrees F for 10 minutes covered with foil; whole quiche reheats at 350 degrees F for 20 minutes.
- Quiche freezes well for up to 3 months; wrap slices individually or whole quiche with double layers of plastic wrap and foil. Thaw whole quiche overnight before reheating.
Nutrition
- Serving Size: 1 slice (⅙ of quiche)
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 215 mg

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