Ham and Cheese Quiche Recipe with Flaky Crust

This post first appeared on Yellow Bliss Road where I am a contributor.

Brunch becomes effortless with this Easy Ham and Cheese Quiche. Prepare a pie crust, mix the filling, pour, and bake — it’s straightforward and reliably delicious.

My first taste of quiche was around age ten at a party where the hostess popped a tiny pie into my mouth. It was a mini quiche Lorraine and I was instantly hooked. Eggs baked in a flaky crust with savory add-ins captured my imagination and taste buds.

Years later I still crave quiche, and this ham and cheese version is brunch perfection: salty ham, tangy cheese, and creamy eggs baked into a tender, fluffy filling.

LOVE THIS RECIPE? PIN IT FOR LATER!

Leftover holiday ham is a common problem — it seems like everyone takes some home but never quite finishes it. One of the best solutions is turning that ham into quiche. They’re easy to make and freeze well, so you can keep a batch on hand for quick breakfasts or a leisurely brunch.

I like a blend of cheddar and Monterey Jack for a balanced, melty cheese profile, but ham with Swiss is also excellent. You can swap in chopped cooked chicken to make a chicken cordon bleu–style quiche, or drizzle finished slices with Hollandaise for a richer presentation.

How to Make Ham and Cheese Quiche

1. Preheat your oven to 400°F (200°C).
2. Sprinkle the chopped ham and shredded cheeses evenly across the bottom of a par-baked 9-inch pie shell in its pie dish so each slice has a good distribution of filling.
3. In a bowl, whisk together 3 eggs, 1 cup half-and-half (or whole milk if you prefer lighter), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground mustard, and 1/8 teaspoon onion powder until smooth. Pour the egg mixture over the ham and cheese to fill the crust.
4. Bake for 35–40 minutes, until the crust is golden and the custard is set. If the crust edges darken too quickly, shield them with foil for the remaining bake time.
5. Remove from the oven and let the quiche rest 10 minutes; it will deflate slightly and finish setting. Garnish with chopped chives or green onions, if desired. Serve warm or at room temperature.

It’s that simple. Par-baking the crust a day ahead saves time, and this recipe doubles easily for a crowd or to make one to freeze. You can also stir in vegetables for variations like ham, cheese & broccoli or ham, cheese & spinach quiche.

Minor mishaps, like a small spill where the crust is lower, aren’t a disaster — a quick run of a pie server around the edge before slicing cleans things up nicely.

Can you use milk instead of cream?

Yes — whole milk can be used in place of cream. Traditional quiche often uses heavy cream for richness, but half-and-half or whole milk produces a lighter custard with good texture. Avoid skim milk, which won’t provide the same mouthfeel.

Do you prebake crust for quiche?

It depends on the crust. If you use a refrigerated or homemade pie crust, par-bake (blind-bake) it for 10–15 minutes at a higher temperature to prevent sogginess. Use foil and pie weights or dried beans to keep the sides from collapsing. Frozen crusts in a pie plate usually hold up without pre-baking.

Can I make quiche the day before?

Absolutely. Store the quiche covered in the refrigerator and serve cold, at room temperature, or warmed in a 200°F oven. Making it ahead is convenient for busy mornings or entertaining.

What to serve with quiche

• Roasted red potatoes or breakfast potatoes
• Focaccia or crusty bread
• Roasted asparagus or other seasonal vegetables
• Hollandaise sauce for a richer option
• Green salad with your favorite dressing
• Fresh fruit salad

More brunch favorites

• Spinach & Bacon Quiche with Sweet Potato Crust
• Brown Sugar & Cinnamon Coffee Cake
• Overnight Blintz Bake
• Blackberry Lemonade
• Cheesy Sausage Crescent Roll Breakfast Casserole
• Blueberry Streusel Muffins
• Pina Colada Rum Punch