This Ham and Cheese Quiche is what I make when I want something that looks impressive but takes very little actual energy—aka perfect for brunch, lunch, or “I forgot to defrost dinner again” nights. It’s loaded with melty cheddar, salty ham, and just enough fresh oniony bite to balance the richness. Bonus: it’s make-ahead friendly and excellent cold, warm, or room temp.
🧡 Why this quiche rocks (and yes, I still refuse to say slaps)
First off, let’s be clear: this is not some fluffy, barely-has-filling, sad deli case quiche. This one is creamy, cheesy, salty, and structured—aka the kind you can slice cleanly and eat with your hands at 9pm straight from the fridge. (Ask me how I know.)
- I use a mix of cream and milk for the exact right custard texture—soft but not watery. The important part here is to not overmix it, or it will be too fluffy.
- The cheddar brings the richness, the ham adds salty chew, and the green onions + chives make it feel like I tried harder than I did.
Also? I don’t blind bake the crust. I’ve tested it both ways, and if you’re not using a super watery filling (and if the lower heating element in your oven works decently well), you don’t need to. Just use a metal or glass pie plate and don’t overfill. Bake it on the lower middle rack. We’re here for crisp crusts and a calm life.
This is the quiche I actually make. For guests, yes. But also for Tuesdays. I’ve made this so many times I don’t even look at a recipe card anymore. Once you get the rhythm down—pie crust, cheese, ham, eggs, bake—you’ll be right there with me.
What you’ll need (aka: stuff you probably already have)
Pie crust (store-bought or homemade – your call!), eggs, cheese, milk, cream, cooked ham, green onions, chives, salt, pepper, and a tiny pinch of nutmeg. That’s it.
I use sharp cheddar, but feel free to sub in Swiss or Gruyère if you want to level it up. No ham? Bacon, cooked sausage, or sautéed veggies totally work!
Printable recipe
Ham and Cheese Quiche
Ingredients
- 1 single pie crust (unbaked)
- 1 ½ cups shredded cheddar cheese (divided)
- 6 large eggs
- ½ cup heavy cream
- ¼ cup whole milk
- ½ teaspoon salt
- 1 pinch nutmeg
- ground black pepper (to taste)
- 1 heaping cup diced cooked ham
- 2 tablespoons sliced green onions
- 1 tablespoon chopped chives
Instructions
- Prep: Preheat oven to 375°F. Grease a 9-inch pie dish (glass or metal recommended). Fit pie crust into prepared dish, crimping the top edges as desired. (If you prefer a very crisp crust, OR if the bottom heating element of your oven heats unevenly, OR if you're using a ceramic dish; you may want to pre-bake the crust for 8 minutes before continuing with the recipe.) Sprinkle bottom of pie crust with ¼ cup of cheese.
- Combine egg mixture: In a large bowl, whisk together eggs, heavy cream, milk, salt, nutmeg and pepper.
- Assemble quiche: Evenly sprinkle ham, 1 cup of shredded cheddar, green onions and chives into pie crust and pour egg mixture over top. Sprinkle remaining ¼ cup cheese over top of quiche.
- Bake: Place quiche one rung below middle rack in oven. Bake at 375°F for 10 minutes. Then reduce oven temperature to 350°F. Bake for another 25-35 minutes, or until the center is set. Use a pie crust shield to prevent the pie crust edges from over-browning if needed. Let cool for at least 20-30 minutes before slicing and serving.
TL;DR – if you have zero time to read, read at least this
- No blind baking required if you don’t want to—just use a metal or glass pie dish.
- Sharp cheddar, salty ham, green onions + chives = flavor town.
- Heavy cream + milk = rich but not over-the-top.
- Bake at 375°F for 10 minutes, then finish at 350°F until the center is set for the perfect texture.
- Let it cool before slicing! No one wants scrambled egg pie.
Quiche FAQ – Because Someone Will Ask
🥚 Egg & Dairy Questions
Can I use just milk or just cream?
Yes, in a pinch. Just milk = lighter, less silky texture. Just cream = richer, denser. The combo gives you the best balance.
Do I have to use six eggs?
Yes. Quiche is an egg dish. This isn’t a crusted frittata with trust issues.
🧀 Ingredient swaps & tweaks
Can I use a different cheese?
Yes! Swiss, Gruyère, Colby Jack, or even pepper jack if you’re feeling bold. Anything that melts well works.
Can I skip the onions?
Sure, if you hate happiness. (Kidding. Kind of.) But yes, you can skip them or swap in shallots or even leeks.
What if I don’t have ham?
Cooked bacon, sausage, or sautéed veggies all work. Just keep the total filling volume the same.
🥧 Crust & Baking Drama
Do I need to blind bake the crust?
Nope. The filling isn’t too watery, so blind baking isn’t necessary if you’re using a metal or glass dish and not overfilling it.
Why the oven temp change mid-bake?
Starting hotter helps set the crust and edges. Lowering it finishes the center gently without turning it into egg-flavored rubber.
Using a ceramic pie dish or blind baking your crust? No problem—stick to the same baking temps and times. Just shield the edges if they brown too quickly.
How do I know it’s done?
The center should look just set with a slight wobble. A knife in the middle should come out mostly clean. And always let it cool—slicing hot quiche is just chaos.
🧊 Leftovers & Storage
How long does it last?
Up to 3–4 days in the fridge, tightly covered.
Can I freeze it?
Yes! Wrap tightly and freeze the fully baked quiche (or even individual slices). Reheat in the oven at 325°F until warmed through.
Can I make it ahead?
Absolutely. Bake it, cool it, refrigerate it for up to 3 days. Reheat gently or serve room temp—still delish.
💌 Tried it? Loved it?
Leave a comment or star rating below—especially if you served this at brunch and everyone asked for the recipe (they will).
📌 And don’t forget to pin it for later so you’ve always got a no-fail quiche in your back pocket. 🥧💁♀️
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