Ham and Cheese Quiche is a classic, homemade savory pie made with flaky crust, rich egg custard, and melty cheeses. This easy, from-scratch quiche recipe is perfect for brunch, dinner, or anytime you want a delicious, family-friendly meal.
This Ham and Cheese Quiche is one of those go-to recipes that works for just about everything. Brunch with friends, a casual dinner, or make-ahead meals for the week, it always delivers big flavor with simple ingredients.
The combination of salty ham, sharp cheddar, nutty Swiss, and creamy, fluffy egg custard is a classic for a reason. Everything bakes together into a perfectly set, sliceable quiche that feels both comforting and a little special.
I love that this recipe can be served warm, room temperature, or even cold straight from the fridge. That flexibility makes it great for entertaining or busy days when timing matters.
If you’re looking for a reliable, savory basic bake that never disappoints, this quiche deserves a permanent spot in your rotation.
What I Love About This Recipe
- I love how versatile this quiche is. It works just as well for breakfast as it does for lunch or dinner. One recipe covers a lot of meals, which is always a win in my book. It’s great for leftovers too.
- The flavor balance is delicious. The ham adds saltiness, the cheeses melt beautifully, and the custard ties everything together without being heavy. Every bite is creamy, savory, and satisfying. It tastes like a true classic.
- This is an excellent make-ahead dish. You can bake it earlier in the day and simply reheat or serve it at room temperature. That makes hosting so much easier. Less stress, same great results.
- I also love how customizable this recipe is. You can swap meats, cheeses, or add vegetables without changing the method. It’s a solid base recipe that you can make to your personal taste.
Equipment You May Need
- Rolling Pin – Used to roll out the pie dough evenly.
- 9-inch Pie Pan – Standard size for a classic quiche.
- Parchment Paper or Aluminum Foil – Needed for blind baking the crust.
- Pie Weights or Dried Beans – Helps keep the crust flat while baking.
- Small Bowl – For mixing the ham and cheese.
- Large Bowl – Used to whisk the egg custard.
(Full printable recipe card is at bottom of post.)
Ham and Cheese Quiche Ingredients
- Flour – Used to dust the work surface when rolling out the dough.
- Pie Dough – Chilled dough creates a flaky, sturdy crust.
- Ham – Adds savory, salty flavor to the filling.
- Cheddar Cheese – Sharp cheddar brings bold flavor.
- Swiss Cheese – Adds a nutty, melty texture.
- Scallions – Give a mild onion flavor and freshness.
- Eggs – Form the custard base and help the quiche set.
- Half-and-Half or Whole Milk – Creates a creamy, smooth filling.
- Dijon Mustard – Adds subtle depth and tang.
- Salt – Enhances all the savory flavors.
- Black Pepper – Adds gentle warmth.
How to Make Ham and Cheese Quiche
Step One: Prepare the Pie Crust
On a lightly floured surface, roll out the chilled pie dough to about ¼ inch thick. Transfer it to a 9-inch pie pan, trim excess dough, and crimp or flute the edges as desired. Refrigerate for 20 to 30 minutes, or until cold.
Step Two: Preheat the Oven
Preheat the oven to 375˚F.
Step Three: Blind Bake the Crust
Line the chilled crust with parchment paper or aluminum foil and add pie weights or dried beans if using. Lightly cover the outer rim with foil to prevent over-browning. Bake for 15 to 20 minutes, or until very light golden brown. Remove the weights and lining, gently poke any air bubbles flat, and set aside to cool.
Step Four: Reduce the Oven Temperature
Lower the oven temperature to 350˚F.
Step Five: Mix the Ham and Cheese
In a small bowl, combine the chopped ham, cheddar cheese, Swiss cheese, and scallions. Spoon the mixture evenly over the cooled pie crust.
Step Six: Blend the Custard
In a large bowl, whisk the eggs until well beaten. Whisk in the half-and-half or milk, Dijon mustard, salt, and black pepper until fully blended. Carefully pour the mixture over the ham and cheese.
Step Seven: Bake the Quiche
Bake for 35 to 50 minutes, or until the center is set and a knife inserted near the middle comes out clean. Let cool for about 10 minutes before slicing and serving.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve with a simple green salad.
- Pair with fresh fruit or a berry salad for brunch.
- Add roasted potatoes for a heartier meal.
Quick Tips for Best Results
- Blind bake the crust to avoid sogginess.
- Let the quiche rest before slicing for clean cuts.
- Use freshly shredded cheese for the best melting.
- You can make the quiche in mini or individual pie pans.
Ham and Cheese Quiche FAQ
How should I store Ham and Cheese Quiche?
Store covered in the refrigerator for up to 4 days.
Can I freeze Ham and Cheese Quiche?
Yes. Freeze fully baked and cooled quiche for up to 2 months. Thaw overnight in the refrigerator and reheat gently. I can’t guarantee results for texture with different fillings.
How long will Ham and Cheese Quiche last?
It is best within the first couple of days, but still delicious for several days when refrigerated.
Substitutions?
Swap ham for cooked bacon, sausage, or turkey sausage. You can also change up the cheeses. Instead of whole milk or half & half, you could also use cream. You can use your favorite premade pie crust or frozen pie crust, but be sure to follow the package directions.
Can I use low-fat ingredients?
Low-fat milk will work, but the texture will be less rich. I can’t guarantee the same results.
What else can I add to this recipe?
Finely chopped precooked vegetables such as peppers, onions, spinach, broccoli, mushrooms, potatoes or hash browns, tomato, cauliflower, and asparagus work well.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough one to make vegan, but you can try using egg, dairy, and meat substitutes.
Vegetarian – For a veggie version, omit ham and add vegetables.
Low-Carb – Use a crustless version.
Gluten-Free – Use a gluten-free pie crust.
Other Brunch Recipes You May Enjoy
- Cannoli Cinnamon Rolls – A fun twist on traditional cinnamon rolls with Italian cannoli flavors.
- Breakfast Empanadas – Easy egg dish that is great on a breakfast or brunch buffet.
- Mexican Sausage & Cornbread Strata – A delicious make-ahead breakfast or brunch dish.
Hope you enjoy this Ham and Cheese Quiche recipe. Tell me in the comments if you added anything else to the filling.
If you like this Ham and Cheese Quiche, you may also like this Chicken Cordon Bleu Pasta Casserole!
Ham and Cheese Quiche
Ingredients
Crust:
- 1⅓ cups all-purpose flour plus more for dusting work surface
- ½ teaspoon salt
- ¼ cup cold unsalted butter cubed
- ¼ cup shortening
- 3 to 6 tablespoons ice cold water
Filling:
- 1 cup chopped ham
- ½ cup shredded cheddar cheese
- ½ cup shredded Swiss cheese (or Gruyère)
- 2 tablespoons chopped scallion
- 4 large eggs
- 1¼ cups half-and-half (or whole milk)
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
Crust:
- In a medium bowl, stir together the flour and salt for the pie crust.
- Using a pastry cutter (or the back of a fork or two knives), cut in the butter and shortening until pea-size crumbs of dough form.
- Add the water, 1 tablespoon at a time, to the dough. Stir and repeat just until a soft dough forms. Form the dough into a ball.
- Place the ball of dough on a large piece of plastic wrap. Flatten the dough into a thick disk, then cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.
Filling:
- On a lightly floured surface, roll out the chilled pie dough to about ¼ inch thick. Transfer the dough to a 9-inch pie pan. Trim the extra dough around the edges, and crimp or flute the edges as desired. Refrigerate for at least 20 to 30 minutes, or until cold.
- Preheat the oven to 375˚F.
- Blind bake the crust. Line the crust with parchment paper or aluminum foil. Top with pie weights or dried beans, if using. Lightly cover the outer rim of the crust with aluminum foil to prevent over-browning. Bake for 15 to 20 minutes, or until very light golden brown. Remove the pie weights or beans and paper or foil from crust. Lightly poke any air bubbles that may have formed around the crust to flatten the dough. Set aside to cool.
- Reduce the oven temperature to 350˚F.
- Mix the ham and cheese. In a small bowl, mix together the ham, cheddar cheese, Swiss cheese, and scallions. Spoon evenly over the pie crust.
- In a large bowl, whisk the eggs until well beaten. Beat in the half-and-half or milk, mustard, salt, and pepper until well blended. Pour the mixture over the ham and cheese in the pie crust.
- Bake the quiche for 35 to 50 minutes, or until a toothpick or knife inserted near the center comes out clean. Cool about 10 minutes before slicing and serving.
Notes
- Be sure to give the quiche a little while to cool after baking before cutting into slices.
- Instead of ham and cheese, use any favorite precooked meats and cheeses.
- You can use refrigerated or frozen pie crust. Follow the manufacturer’s directions.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
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