Here’s a warm, inviting ham and cheese quiche that delivers a flaky crust, silky egg custard, and pockets of salty ham and melted cheese — ideal for a relaxed brunch or an easy weeknight meal. Crisp edges and a golden top make it a crowd-pleaser; serve warm or at room temperature for best flavor.
Ingredients
- 1 9-inch (23 cm) pie crust, store-bought or homemade
- 1 cup cooked ham, diced (about 150–175 g)
- 1 1/2 cups grated Gruyère or sharp cheddar (150 g)
- 4 large eggs
- 1 1/4 cups whole milk or half-and-half (300 ml)
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg (optional)
- 1 tbsp dijon mustard (optional, for brushing the crust)
- 1 tbsp butter (for greasing pan)
Servings and Cooking Time
Servings: 6 slices (1 slice ≈ 1/6 of a 9-inch quiche). Preparation time: 20 minutes (plus chilling if making pastry). Cooking time: 35–45 minutes at 350°F (175°C) until set and lightly golden.
Nutritional Value
The following estimates are for one serving (1 slice, about 1/6 of the quiche):
- Calories: ~360 kcal
- Protein: ~16 g
- Carbohydrates: ~20 g
- Fat: ~24 g
- Saturated Fat: ~11 g
- Sodium: ~680 mg
These values are approximate and are provided per one person (one slice).
Step-by-Step Cooking Process
- Preheat oven to 350°F (175°C). Grease a 9-inch tart or pie pan with butter.
- Roll out and fit the pie crust into the pan; trim and flute edges. Chill 10 minutes if needed.
- Optional: brush crust lightly with Dijon mustard for extra flavor.
- Scatter diced ham evenly over the bottom of the crust.
- Sprinkle grated cheese over the ham, leaving room near edges.
- Whisk together eggs, milk or half-and-half, salt, pepper, and nutmeg until smooth.
- Pour the egg mixture slowly into the crust, allowing it to settle around fillings.
- Place the quiche on a baking sheet to catch drips and bake in the preheated oven.
- Bake 35–45 minutes until the center is just set and the top is lightly golden; edges should be firm.
- Cool 10–15 minutes before slicing to let custard finish setting; this helps clean slices.
- Serve warm or at room temperature; refrigerate leftovers within two hours.
Alternative Ingredients
You can swap Gruyère for sharp cheddar, Swiss, or fontina. Use smoked ham, prosciutto, or cooked bacon for different flavor profiles. For a lighter custard, replace half the milk with low-fat milk; for vegetarian option omit ham and add sautéed mushrooms and spinach.
Serving and Pairings
Serve slices with a crisp green salad dressed in lemon vinaigrette, roasted cherry tomatoes, or a simple arugula salad. Good alongside fresh fruit, crusty bread, or a bowl of mixed olives. Pairs well with light white wine, sparkling water, or a mild coffee for brunch.
Storage and Reheating
Store leftover quiche covered in the refrigerator for up to 3–4 days. Reheat slices in a 350°F (175°C) oven for 10–12 minutes or until warmed through to preserve crust texture; microwave for 1–2 minutes for quick reheating. Quiche can be frozen (whole or sliced) wrapped well for up to 2 months — thaw overnight in fridge before reheating.
Cooking Mistakes
- Using too much filling that prevents custard from setting properly.
- Underbaking — a wobbly center indicates it needs more time.
- Overbaking — results in dry, rubbery custard and tough cheese.
- Not pre-baking (if crust is raw) — soggy bottom possible with wet fillings.
- Adding cold eggs and milk — room temperature ingredients set more evenly.
Helpful Tips
- Blind-bake crust 8–10 minutes for a crisper base with wet fillings.
- Grate cheese fresh for better melt and flavor.
- Let quiche rest before slicing for cleaner portions.
- Use a metal tart pan for crisper edges and even baking.
- Customize herbs — chives, thyme, or parsley brighten the custard.
FAQs
How do I prevent a soggy quiche bottom?
To avoid sogginess, blind-bake the crust for 8–10 minutes and cool slightly before adding fillings. Ensure cheeses are drained and fillings aren’t overly wet; use a shallow baking sheet to capture moisture and bake until the custard is set.
Can I make the quiche ahead of time?
Yes — you can assemble and refrigerate the unbaked quiche up to 24 hours ahead, then bake when ready. Alternatively, fully bake, cool, and refrigerate; reheat in the oven before serving. For freezing, wrap tightly and thaw overnight in the fridge.
What cheeses work best in ham and cheese quiche?
Gruyère, sharp cheddar, Swiss, and fontina are excellent choices for melt and flavor. Blend two cheeses for depth — a nuttier cheese like Gruyère with a sharper cheddar creates a balanced taste and creamy texture.
Can I use egg substitutes or fewer eggs?
You can reduce eggs slightly or use egg substitutes, but custard will be less rich and may not set the same. For lighter texture, use two whole eggs plus two egg whites with the same amount of dairy, adjusting baking time as needed.
Is quiche suitable for freezing and how to reheat?
Quiche freezes well. Wrap whole or sliced portions tightly and freeze up to 2 months. Thaw in the fridge overnight and reheat in a 350°F (175°C) oven for 15–25 minutes until warmed through; this helps maintain crust texture.
How do I know when the quiche is done?
Quiche is done when the edges are set and lightly golden and the center no longer jiggles when gently shaken — a slight wobble is okay. A knife inserted near the center should come out mostly clean.
Can I make a gluten-free version?
Yes — use a gluten-free pie crust or make an almond flour crust. Texture differs from wheat pastry; blind-bake the crust and monitor baking time closely to avoid overbrowning.
Conclusion
This ham and cheese quiche is a versatile, satisfying dish that’s simple to prepare and perfect for many occasions. With a flaky crust, creamy custard, and savory fillings, it’s a reliable recipe to customize and enjoy warm or chilled.
Ham And Cheese Quiche
Ingredients
- 1 9- inch 23 cm pie crust, store-bought or homemade
- 1 cup cooked ham diced (about 150–175 g)
- 1 1/2 cups grated Gruyère or sharp cheddar 150 g
- 4 large eggs
- 1 1/4 cups whole milk or half-and-half 300 ml
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg optional
- 1 tbsp Dijon mustard optional
- 1 tbsp butter for greasing pan
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch tart or pie pan with butter.
- Roll out and fit the pie crust into the pan; trim and flute edges. Chill 10 minutes if needed.
- Optional: brush the crust lightly with Dijon mustard for extra flavor.
- Scatter diced ham evenly over the bottom of the crust.
- Sprinkle grated cheese over the ham, leaving room near the edges.
- Whisk together eggs, milk or half-and-half, salt, pepper, and nutmeg until smooth.
- Pour the egg mixture slowly into the crust, allowing it to settle around the fillings.
- Place the quiche on a baking sheet to catch any drips and bake in the preheated oven.
- Bake 35–45 minutes until the center is just set and the top is lightly golden; edges should be firm.
- Cool 10–15 minutes before slicing to let the custard finish setting for clean slices.
Nutrition
