Ham and Cheese Quiche

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Perfect for brunch or a light dinner, ham and cheese quiche is an easy dish anyone can make. It’s a great way to use up your leftover holiday ham.

At my house, quiche is a go-to for the brunch spread, but we like it so much I often make quiches on a regular ol’ Tuesday. I love having breakfast ready to go in the morning, especially one this delicious!

Quiches are great because you can easily switch up the fillings, so you can make a spinach quiche or quiche Lorraine depending on what you have on hand.

This ham and cheese quiche is one I like to make when we have some leftover ham, whether from a holiday celebration or weeknight ham steaks. 

Plus, quiches are incredibly easy to make. Just mix, pour, and bake!

Ingredients for ham and cheese quiche

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Pie crust – Homemade pie crust or store-bought
• Eggs
• Heavy cream – Also labeled as heavy whipping cream
• Milk – You can use whole milk for a richer quiche, but I use 2% milk.
• Cheddar cheese
• Swiss cheese
• Garlic powder
• Salt and pepper
• Diced cooked ham
• Dijon mustard
• Fresh chives

For the ham, make sure you are using diced ham, not shaved ham lunchmeat. You want the pieces to be about 1/4-inch cubes. Make sure to pat the ham dry with a paper towel to remove any excess moisture, such as from a glaze.

How to make this recipe

First, roll out your pie crust and shape to fit a standard 9-inch pie pan. Crimp the edges as desired, and dock the bottom with a fork. Chill for 30 minutes.

While the crust is chilling, preheat the oven to 400°F. Shred your cheeses — I recommend buying blocks of cheese and then shredding at home for the best flavor and texture.

When the oven is ready and the crust has chilled, place a sheet of foil or parchment into the pie pan, shaping to the crust. Pour in pie weights or dried beans to fill. 

Bake the crust for 20 minutes, then carefully remove the foil and beans, and bake for another 5-8 minutes. Remove from the oven and let cool while you prepare the filling.

In a large bowl, whisk the eggs until frothy. Whisk in the milk, cream, garlic powder, salt, and pepper. Stir in the ham.

Place the pie plate on a rimmed baking sheet (to catch any spills). Using a pastry brush or back of a spoon, brush the dijon mustard evenly on the bottom of the pie crust. Pour in half the egg mixture, redistributing ham pieces as needed. 

Sprinkle on half of the cheeses, then pour in remaining egg mixture. Top with remaining cheese, then sprinkle the fresh chives evenly over the top.

Carefully slide the baking sheet into the oven. Bake for 40-45 minutes, until the filling is puffed and set. If the crust looks like it is browning too quickly, cover it with a pie shield or strips of foil.

Let the quiche cool on a wire rack before cutting and serving.

Storage tips

Quiche is great hot or cold, which makes it perfect for making ahead of time.

Once cooled to room temperature, cover the quiche tightly with plastic wrap or foil, or slice and store in airtight containers. Store in the refrigerator for up to 4 days.

Reheat individual slices in the microwave for 30-45 seconds, until warmed through.

If you want to reheat a whole quiche, bake at 350°F for 15-20 minutes. Make sure to cover it with foil before placing in the oven so the quiche does not brown too much.

Everyone will love this easy ham and cheese quiche at your next brunch!