Ham and Cheese Quiche: A Savory Classic Made Step by Step

Ham and cheese quiche is a rich, savory dish made with a buttery crust, a creamy egg filling, diced ham, and melted cheese. It is simple enough for a family breakfast but elegant enough for brunch, lunch, or even a light dinner. The best part is that it can be served warm, at room temperature, or cold, making it a practical recipe for busy days, gatherings, and meal preparation.

A good quiche should have a tender crust, a smooth custard filling, and a balanced flavor. The saltiness of the ham works beautifully with the creaminess of the eggs and cheese. With the right method, you can make a quiche that is soft in the center, golden on top, and full of flavor in every bite.

Ingredients

To make a classic ham and cheese quiche, you will need:

• 1 pie crust, homemade or store-bought
• 1 cup cooked ham, diced
• 1 cup shredded cheese, such as cheddar, Swiss, Gruyère, or mozzarella
• 4 large eggs
• 1 cup heavy cream or half-and-half
• ½ cup milk
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 tablespoon chopped parsley or green onions, optional
• 1 teaspoon butter or oil, for greasing if needed

Step 1: Prepare the Crust

Start by preparing the pie crust. If you are using a store-bought crust, place it into a 9-inch pie dish and press it gently into the bottom and sides. Trim any excess dough around the edges and crimp the border with your fingers or a fork.

If you are using a homemade crust, roll it out on a lightly floured surface until it is large enough to fit your pie dish. Carefully transfer it into the dish, press it into place, and shape the edges neatly.

For the best texture, chill the crust in the refrigerator for about 15 to 20 minutes before baking. This helps prevent the crust from shrinking too much in the oven.

Step 2: Blind Bake the Crust

Preheat your oven to 375°F, or about 190°C.

Before adding the filling, it is helpful to blind bake the crust. This means partially baking the crust before filling it. Blind baking keeps the bottom from becoming soggy.

Place a piece of parchment paper over the crust and fill it with pie weights, dried beans, or uncooked rice. Bake for about 10 to 12 minutes. Then remove the parchment paper and weights, and bake for another 5 minutes until the crust looks lightly set.

Take the crust out of the oven and let it cool slightly while you prepare the filling.

Step 3: Prepare the Ham and Cheese

Dice the cooked ham into small pieces. Small cubes are best because they spread evenly through the quiche and make each slice easier to cut.

Next, shred the cheese if it is not already shredded. Cheddar gives a stronger, sharper taste, while Swiss or Gruyère adds a more classic, slightly nutty flavor. Mozzarella gives a milder, stretchy texture. You can also mix two cheeses for a deeper flavor.

Sprinkle the diced ham evenly over the bottom of the partially baked crust. Then add the shredded cheese on top. This layering helps keep the ham and cheese well distributed throughout the quiche.

Step 4: Make the Egg Custard

In a medium mixing bowl, crack the eggs and whisk them until smooth. Add the heavy cream, milk, salt, black pepper, garlic powder, and onion powder. Whisk again until everything is fully combined.

The egg mixture should look smooth and pale yellow. This custard is what gives the quiche its soft, creamy texture. Avoid over-seasoning, especially if the ham and cheese are already salty.

For extra freshness, you can stir in chopped parsley, chives, or green onions.

Step 5: Fill the Quiche

Carefully pour the egg mixture over the ham and cheese in the crust. Pour slowly so the filling spreads evenly and does not overflow.

The filling should come close to the top of the crust but should not spill over the edges. If you have too much filling, leave a little behind rather than overfilling the pie dish.

Gently tap the pie dish on the counter once or twice to remove air bubbles and help the filling settle.

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