Ham and Cheese Quiche – A savory quiche perfect for brunch gatherings
Growing up, weekend brunch was a cherished tradition in our family. My mom would prepare her signature Ham and Cheese Quiche, and the rich aroma would fill the house, drawing us all to the kitchen. This recipe became a family favorite – flaky crust, creamy egg filling, smoky ham, and gooey cheese made it irresistible.
Over the years, I’ve tweaked it slightly, but the heart of it remains the same. Whether you’re hosting a brunch or want to treat yourself to something cozy and satisfying, this quiche brings warmth and nostalgia to the table.
Why You’ll Love This Recipe:
- Perfect for Brunch or Anytime: Ideal for breakfast, brunch, or a light dinner – it’s versatile and filling.
- Make-Ahead Friendly: Prep it in advance and bake when ready, making entertaining stress-free.
- Flavor-Packed & Creamy: The combination of smoky ham, melted cheese, and custard-like filling is comfort food at its best.
- Customizable: Easily swap ingredients like veggies, bacon, or different cheeses for variety.
Key Ingredients Breakdown:
- Pie Crust: A flaky crust forms the perfect base and holds the filling together. You can use store-bought or homemade.
- Ham: Provides a savory, smoky element that balances beautifully with the creamy filling.
- Cheese: Cheddar and Swiss are classic choices, offering a melty texture and sharp flavor.
- Eggs: The star of any quiche, eggs bind everything and create a custard-like consistency.
- Milk or Cream: Cream makes the filling rich and silky. Milk is a lighter alternative but still works well.
- Salt, Pepper, Nutmeg: These seasonings enhance flavor. A pinch of nutmeg adds subtle warmth to the dish.
Step-by-Step Process (Summary):
- Preheat oven to 375°F (190°C).
- Place pie crust in a pie dish and pre-bake slightly.
- Spread diced ham and shredded cheese evenly in the crust.
- Whisk together eggs, milk/cream, salt, pepper, and nutmeg.
- Pour egg mixture over the ham and cheese.
- Bake for 35–40 minutes until golden and set.
- Let it cool slightly before slicing.
Tips and Variations:
- Blind Bake the Crust: Pre-baking the crust helps prevent sogginess.
- Use Leftover Ham: Great way to use up holiday or deli ham.
- Add Veggies: Spinach, mushrooms, or bell peppers add flavor and nutrition.
- Make Mini Quiches: Use muffin tins for individual portions.
- Dairy-Free Option: Use non-dairy milk and cheese alternatives if needed.
Nutritional Information:
This quiche provides protein from eggs and ham, calcium from cheese, and energy from the crust—making it a balanced, satisfying meal.
Serving Suggestions:
Serve with a side salad, roasted potatoes, or fresh fruit. A glass of orange juice or coffee complements it well for a full brunch spread.
Storage Tips:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slices in the microwave or oven for best texture.
Ham and Cheese Quiche
A savory and creamy ham and cheese quiche perfect for brunch, breakfast, or a cozy dinner. Easy to make, rich in flavor, and great for make-ahead meals.
- Oven
- Mixing Bowl
- Whisk
- 9-inch Pie Dish
- Knife
- 1 pie crust (store-bought or homemade)
- 1 cup diced ham (cooked, smoked ham recommended)
- 1 cup shredded cheddar cheese (sharp cheddar preferred)
- 1 cup shredded Swiss cheese (or Gruyère)
- 4 large eggs
- 1 cup heavy cream or milk (full-fat preferred)
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (freshly ground)
- 1/8 teaspoon ground nutmeg (optional but recommended)
- Preheat your oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish. Poke holes in the bottom with a fork and pre-bake for 5–7 minutes.
- Spread diced ham evenly over the crust.
- Sprinkle shredded cheddar and Swiss cheese over the ham.
- In a bowl, whisk together eggs, cream/milk, salt, pepper, and nutmeg until well combined.
- Pour the egg mixture over the ham and cheese.
- Bake in the preheated oven for 35–40 minutes or until the center is set and the top is golden.
- Let it rest for 10 minutes before slicing and serving.
You can substitute milk for a lighter version or use half-and-half for a balance of richness and lightness.
For a crustless version, grease the pie dish generously and omit the crust.
Add sautéed vegetables like spinach, onions, or mushrooms for extra nutrition.
To store: cover and refrigerate leftovers for up to 4 days. Reheat in oven or microwave.
Additional Tips:
Let the quiche cool for 10–15 minutes before slicing to help it set properly. You can freeze a fully baked quiche – just wrap it tightly and thaw before reheating. For a golden crust, brush edges with a bit of egg wash before baking.
FAQs:
Q: Can I make this quiche ahead of time?
A: Yes, assemble it a day ahead and refrigerate before baking. Or bake it, cool, and reheat the next day.
Q: Can I freeze quiche?
A: Absolutely! Wrap tightly in foil or plastic wrap and freeze for up to 2 months.
Q: What cheese works best?
A: Cheddar, Swiss, Gruyère, or even mozzarella can be used based on preference.
Q: Can I make it crustless?
A: Yes! Just grease the pan well and skip the crust for a low-carb version.
Conclusion:
This Ham and Cheese Quiche is a foolproof favorite you’ll return to time and again. It’s hearty, delicious, and perfect for sharing. Give it a try this weekend and impress your guests—or just yourself—with this savory classic!
