This amazing ham and cheese quiche is the perfect blend of creamy, cheesy, and savory flavors wrapped inside a flaky crust. Whether you’re preparing a cozy breakfast or hosting a relaxing brunch, this classic dish offers comfort and satisfaction in every bite.
With a simple list of ingredients and straightforward steps, this quiche is a reliable go-to that pleases the whole family. Its versatility allows for easy customization with your favorite add-ins or cheese varieties.
- Rich, creamy custard combined with savory ham and melted sharp cheddar cheese creates irresistible flavor.
- A flaky pie crust holds the filling, adding delightful texture with every bite.
- Quick and easy to prepare, perfect for busy mornings or casual dinners.
- Customizable with various cheeses and vegetables to suit different tastes.
Ingredients
- Pie crust (9-inch, unbaked): A flaky, buttery base that crisps perfectly and holds the quiche filling securely.
- Cooked ham (1 cup, diced): Adds smoky, savory meatiness in tender bite-sized pieces for balanced flavor.
- Sharp cheddar cheese (1 cup, shredded): Offers a rich, tangy cheese flavor that melts into the custard wonderfully.
- Large eggs (3): Create the essential custard binding the ingredients with a silky, smooth texture.
- Half-and-half (1 cup): Provides creaminess and richness; can be substituted with milk for a lighter version.
- Salt (½ teaspoon): Enhances all the other flavors, ensuring a well-seasoned dish.
- Black pepper (¼ teaspoon): Adds subtle heat and depth without overpowering the quiche.
- Nutmeg (pinch): A warm spice that complements the egg custard and cheese, elevating the flavor profile.
Instructions
- Preheat Oven to Ideal Temperature
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Set your oven to 375°F (190°C) to prepare for even baking. This temperature cooks the quiche through without burning the crust or drying the filling.
- Prepare the Pie Crust
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Place your unbaked 9-inch pie crust into a pie dish, ensuring it fits snugly against the edges. This flaky base is crucial for texture contrast and holds the filling during baking.
- Add Ham and Cheese
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Evenly sprinkle the diced cooked ham and shredded sharp cheddar cheese across the bottom of the crust. This layering ensures every slice delivers savory meat and cheesy goodness.
- Whisk Together the Custard Ingredients
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In a medium bowl, whisk together the eggs, half-and-half, salt, black pepper, and nutmeg until smooth. This mixture forms the silky custard that binds everything together.
- Pour Custard into Crust
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Carefully pour the egg mixture over the layered ham and cheese, allowing it to settle evenly. Proper distribution of custard ensures consistent texture and flavor throughout.
- Bake Until Set and Golden
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Bake the quiche in the preheated oven for 35 to 40 minutes. The center should be fully set without wobbling, and the top should turn a light golden brown, signaling perfect doneness.
- Cool and Slice
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Let the quiche cool for 5 to 10 minutes before slicing. This resting time helps the custard firm up slightly and makes cutting easier, preserving clean slices.
- Check the quiche center with a knife; it should come out clean when fully baked.
- Allowing cooling before slicing prevents the filling from spilling and maintains texture.
- You can prepare this quiche a day ahead and refrigerate; reheat gently before serving.
Storage Tips
Store leftover quiche covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve the creamy texture without drying out.
Serving Suggestions
Serve warm or room temperature alongside a fresh green salad or roasted vegetables for a balanced brunch or light dinner. A cup of fruit preserves or a light vinaigrette complements the richness beautifully.
- Use Gruyère or Swiss cheese to introduce a nutty, more complex flavor for a gourmet touch.
- Incorporate vegetables such as sautéed spinach, mushrooms, or caramelized onions to enhance nutrition and taste.
- For a lighter dish, substitute half-and-half with whole milk without compromising creaminess too much.
- Blind bake the crust for 10 minutes if you prefer an extra crisp base to avoid sogginess.
FAQs
- Can I use leftover cooked ham for this quiche?
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Absolutely! Leftover cooked ham works wonderfully, adding convenience and reducing food waste.
- Can I make this quiche dairy-free?
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Substitute half-and-half with a plant-based milk like almond or soy milk, and choose dairy-free cheese alternatives.
- How do I know when the quiche is fully cooked?
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The center should be set and no longer jiggly. A toothpick inserted in the middle should come out clean or with just a few moist crumbs.
- Can I freeze the quiche?
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Yes, bake the quiche completely, then cool and freeze wrapped tightly for up to 2 months. Thaw overnight and reheat before serving.
- What can I add to customize the flavor?
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Try herbs like thyme or chives, swap cheeses, or add sautéed veggies to personalize the taste to your liking.
Ham Cheese Quiche
Equipment
- 1 9-inch pie dish used for baking the quiche in the crust
- 1 oven preheated to 375°F (190°C) for baking
- 1 mixing bowl for whisking the custard mixture
- 1 whisk for blending eggs and dairy
Ingredients
- 1 9-inch unbaked pie crust
- 1 cup cooked ham diced
- 1 cup sharp cheddar cheese shredded
- 3 large eggs
- 1 cup half-and-half or milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg
Instructions
- Preheat the oven to 375°F (190°C).
- Place the unbaked pie crust into a pie dish.
- Evenly sprinkle the diced ham and shredded cheddar cheese over the crust.
- In a mixing bowl, whisk together the eggs, half-and-half or milk, salt, black pepper, and nutmeg until combined.
- Pour the egg mixture over the ham and cheese in the crust.
- Bake for 35 to 40 minutes until the center is set and the top is lightly golden.
- Allow the quiche to cool for 5 to 10 minutes before slicing and serving warm or at room temperature.
Notes
- Use Gruyère or Swiss cheese for a more authentic French flavor.
- Add vegetables like spinach, mushrooms, or onions to vary the filling.
- For a lighter quiche, substitute milk for half-and-half.
- Store leftovers covered in the refrigerator up to 3 days and reheat before serving.
