Breakfast & Brunch
This basic ham and cheese quiche recipe delivers a golden, flaky crust filled with tender ham, melted cheese, and creamy egg custard—all ready in 30 minutes with minimal effort. The secret lies in a simple crust (store-bought or homemade) and precise egg mixture ratios that prevent a rubbery texture.
I developed this version after years of trial and error to create a quiche that’s foolproof yet restaurant-quality.
The beauty of this recipe is its adaptability—swap the ham for spinach, mushrooms, or bacon without altering the core technique. A well-baked crust forms the foundation, while the egg mixture binds the filling into a velvety center.
The key is preheating the oven and baking at 350°F for 35-40 minutes, ensuring the edges are crisp while the center remains just set.
What you’ll end up with is a quiche that’s crisp on the outside, creamy inside, and packed with savory ham and sharp cheddar. The aroma alone will wake up your kitchen, and the first bite delivers a perfect balance of textures—flaky crust, tender ham, and rich custard.
This is the kind of breakfast that transforms a lazy morning into something special.
Perfect for brunch gatherings, meal prep, or a quick weeknight dinner, this quiche reheats beautifully and keeps well in the fridge for up to 4 days. Whether you use a classic pie crust or a quick pre-made version, the result is consistently delicious. Let’s get baking!
Ingredients for basic ham and cheese quiche
Six simple ingredients transform into a restaurant-worthy quiche with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Store-Bought Pie Crust 🥧 | 1 package | Refrigerated, thawed if frozen |
| Large Eggs 🥚 | 6 whole | Room temperature for even baking |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Whole Milk 🥛 | ½ cup | Warmed slightly for smooth blend |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, not pre-shredded |
| Diced Ham 🥓 | 1 cup | Low-sodium preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Fresh Chives 🌿 | 2 tbsp | Chopped, for garnish |
| Unsalted Butter 🧈 | 1 tbsp | Melted, for crust brushing |
| Garlic Powder 🧄 | ½ tsp | For crust seasoning |
The crust sets the stage. Pillsbury refrigerated pie crust is my go-to for speed, but homemade works too if you're feeling ambitious. Look for crusts with visible flakes—that's your sign of quality. If using pre-made, press it into a 9-inch pie dish and blind-bake for 10 minutes before filling. The ham? Low-sodium is key—it keeps the flavor balanced without making the quiche taste salty. I grab mine from the deli counter, but pre-diced works in a pinch. For the cheese, sharp cheddar melts perfectly and adds that tangy kick. Pre-shredded cheese has anti-caking agents that make it grainy—skip it if you can.
No sharp cheddar? Gruyère or Swiss work beautifully—just shred it yourself. Running short on ham? Smoked turkey or bacon swaps right in. The eggs need to be room temperature—cold eggs create air bubbles in the custard. If you forget, just let them sit out for 30 minutes. For the chives, fresh is ideal, but dried chives at half the amount get you close. The garlic powder in the crust? Don't skip it—it adds depth that you won't taste otherwise. And trust me, the melted butter brushed on top before baking makes all the difference for that golden finish.
This quiche reheats like a dream—just 5 minutes at 350°F to warm through. Keeps in the fridge for 4-5 days, though I rarely have leftovers. For meal prep, slice it into wedges and freeze portions for up to 3 months. The crust stays crisp, and the custard reheats beautifully. I always make a double batch—one for breakfast, one for lunch the next day. The aroma alone wakes up the whole house, and it's even better the second day when everything has time to meld.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this recipe feels like cheating—just eggs, cream, milk, cheese, and that buttery pie crust. No fancy techniques, no measuring cups of herbs you’ll forget later. Honestly, the first time I made it, I used half the ham I planned to and no one noticed.
- Creamy Crispy Perfection: That sharp cheddar melts into gooey strands while the top stays golden and slightly crisp. The heavy cream makes the filling rich without being heavy, and the milk keeps it silky smooth. It’s the kind of dish where every bite feels like a hug—especially when it’s still warm.
- Weeknight Workhorse: Between us, this is my go-to for when I’m too tired to plan dinner. Pop it in the oven while I chop veggies for the kids’ plates, and boom—dinner’s ready. It’s also the star of my lazy Sunday brunches when I don’t want to cook but still crave something substantial.
- Leftovers That Don’t Suck: Quiche actually tastes better the next day—no joke. I’ll make one for dinner, and it’s gone by lunch the following day. Pack it for work, reheat slices in the microwave (yes, it works), or serve cold with a side salad. It’s my secret weapon for avoiding sad, rubbery takeout.
Step-by-step instructions for basic ham and cheese quiche
Here's how to make a flaky-crusted, creamy quiche in just one pan—no fuss, no stress.
Prep and Blind-Bake the Crust
Preheat your oven to 375°F. Unroll the store-bought pie crust into a 9-inch pie dish and press it gently into the bottom and up the sides. Trim any excess dough hanging over the edge. This crust needs a head start to stay crispy.
Cut a large circle of parchment paper to fit the bottom of the crust. Sprinkle the crust with 0.5 teaspoon garlic powder and 0.5 teaspoon salt, then fill the parchment with pie weights or dried beans. Bake for 15 minutes until the edges start to turn golden. Remove the weights and bake 5 more minutes until the crust is lightly golden. This pre-baking prevents a soggy bottom later.
Mix the Filling Ingredients
In a large bowl, whisk together the 6 whole large eggs, 1 cup heavy cream, and 0.5 cup whole milk until smooth. Add the 1.5 cups sharp cheddar cheese, 1 cup diced ham, 0.25 teaspoon black pepper, and 2 tablespoons chopped fresh chives. Stir until the cheese is fully melted and the ham is evenly distributed. The mixture should be thick but pourable.
I like to warm the milk slightly first—just enough to make it comfortable to the touch—because it blends more smoothly with the eggs. This step ensures the filling is silky rather than lumpy. Taste the mixture and adjust seasoning if needed; the ham might already add enough saltiness.
Assemble and Bake the Quiche
Pour the filling into the pre-baked crust. The crust should be cool enough to touch but still warm from the oven. Gently swirl the filling with a spoon to distribute it evenly. Brush the crust edges with 1 tablespoon melted unsalted butter for extra shine and richness.
Return the quiche to the oven and bake for 35-40 minutes until the center is just set and the top is golden brown. You'll know it's done when the center no longer wobbles and the edges pull away from the pan slightly. A toothpick inserted should come out clean or with just a few moist crumbs.
Rest and Serve Warm
Remove the quiche from the oven and let it rest for 10 minutes before slicing. This resting period allows the filling to set completely and makes it easier to cut clean slices. The quiche should have a golden crust, a creamy filling with melted cheese, and visible chunks of ham throughout.
Serve warm with a simple side salad or crusty bread. The quiche keeps well in the refrigerator for up to 3 days—just reheat slices in a 350°F oven for 10-15 minutes to restore the creamy texture. Leftovers make great breakfast sandwiches or lunches!
Pro Tips For Making Basic Ham And Cheese Quiche
- Preheat That Crust: Roll out your store-bought pie crust and press it into the pan, then pop it in the oven before adding filling. I learned this the hard way—skipping this step means soggy bottoms, and nobody wants that. Five minutes at 375°F (just until it starts to firm up) is all it takes.
- Shred Cheese Small: Use a box grater with the smallest holes, not a food processor—tiny, uneven shreds melt better and stay put. Big chunks turn into clumps, and you’ll end up with a quiche that looks like someone dropped a cheese bomb in there. (Yes, even if you’re impatient like me.)
- Bake Low and Slow: Start quiche at 375°F for 20 minutes, then drop the heat to 325°F. I used to blast it at high heat, and the top would brown too fast while the center stayed runny. Low and slow gives you a creamy, set custard without a single gummy spot.
- Skip the Water Bath: Your pie crust is store-bought, not homemade—it’s already got enough structure to handle the filling. Wrapping it in foil or baking it in a water bath can make the crust turn into a sad, limp blanket. Just blind-bake it first (as in Tip 1) and let the cheese do its job.
Wine and beer pairings for this basic ham and cheese quiche
Crisp White Wine
A dry Riesling from Germany or Alsace is my go-to pairing for this quiche. The bright acidity and subtle mineral notes cut through the richness of the cheese while complementing the savory ham.
Look for a Kabinett or Spätlese—these have enough body to stand up to the dish without overpowering it. Serve slightly chilled (50-55°F) to enhance its crispness and let the flavors shine alongside the quiche's creamy custard. 🍷
Light-Bodied Red
If you prefer red wine, a Pinot Noir from Oregon or Burgundy offers the perfect balance. Its delicate red fruit flavors and silky tannins won’t compete with the ham and cheese. I recommend a 2019 or newer vintage—younger wines have enough acidity to refresh your palate between bites.
Avoid heavy reds like Cabernet Sauvignon, which would clash with the dish’s lighter profile. 🍇
Craft Beer Options
For beer lovers, a Belgian-style witbier like Stella Artois or Hoegaarden provides a refreshing contrast. The citrusy coriander and light effervescence cleanse your palate between each savory bite. Alternatively, a pilsner such as Pilsner Urquell or Heineken offers a crisp, slightly bitter finish that pairs beautifully with the quiche’s richness.
Avoid heavy stouts or IPAs—they’ll overpower the delicate flavors. 🍺
Coffee Pairing
Yes, coffee works surprisingly well with this quiche! A medium-roast dark coffee—like a French press brew or pour-over—enhances the savory notes of the ham and cheese. The bitterness of the coffee balances the richness, making it a great brunch or late-morning pairing.
I like to serve it black or with a splash of heavy cream to mirror the quiche’s custard. ☕
Aperitif Pairing
Start your meal with a dry sparkling wine like Prosecco or Cava to awaken your palate. The bubbles and slight sweetness prepare your taste buds for the quiche’s savory depth. A chilled glass of either works beautifully—just ensure it’s bone dry to avoid clashing with the dish’s saltiness. 🥂
Nutrition facts
Frequently asked questions
Can I make this quiche without a pie crust?
For a crustless version, simply whisk your egg mixture with cheese and ham, then pour it into a greased 9-inch oven-safe skillet. Bake at 350°F for 25-30 minutes until set. The texture will be more like a frittata but still delicious. This method cuts prep time by 10 minutes and works great for meal prep.
Why did my quiche come out rubbery?
Rubbery quiche usually means the egg mixture was overcooked or the crust wasn't pre-baked. Always bake at 350°F for 35-40 minutes—the center should jiggle slightly when done. For extra insurance, blind-bake the crust for 10 minutes before adding filling. Another tip: use room-temperature eggs to prevent lumps that can create uneven cooking.
Can I prepare this quiche ahead of time?
Yes! Assemble the quiche (including crust) the night before, cover it tightly, and refrigerate. Bake straight from the fridge—just add 5-10 extra minutes to the baking time. It reheats beautifully in a 350°F oven for 10 minutes. For make-ahead filling, mix the egg-cheese-ham combo up to 24 hours ahead and refrigerate—just whisk before pouring.
What's the best cheese substitute for cheddar?
Try Gruyère (nutty, melts perfectly) or Swiss (slightly sweet, holds shape). For a sharper flavor, use Parmesan (reduce to 0.5 cup—it's stronger). Avoid pre-shredded cheese (it contains anti-caking agents that make the quiche grainy). If you're lactose intolerant, try nutritional yeast (2 tbsp) for a cheesy flavor without dairy.
How do I make this quiche gluten-free?
Replace the pie crust with a gluten-free crust (like Bob's Red Mill or store-bought GF pie shells). Use a 1:1 GF flour blend for homemade crusts—just add 1 tsp xanthan gum per cup of flour. For the filling, ensure your ham is gluten-free (some deli hams contain additives). The egg-cheese mixture remains unchanged.