Recipe

Easy Ham and Cheese Quiche

A simple, creamy quiche with a flaky crust, melty cheese, and savory ham. Great for brunch, lunchboxes, or breakfast-for-dinner.

By Matt Campbell

•

4.8

A golden-brown ham and cheese quiche in a glass pie dish on a wooden counter, one slice removed to show the creamy custard and flaky crust, natural window light, real food photography

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Quiche is one of those meals that feels like you tried harder than you did. A flaky crust, a creamy center, crisp edges, and a little savory punch from ham and sharp cheddar. It is brunch energy with weeknight effort.

This is my go-to quiche recipe for busy days because it is built on a simple formula: a (mostly) foolproof egg custard plus whatever you have. Today we are doing ham and cheese, but once you learn the base, you can remix it a dozen ways without stressing.

Big promise: no watery middle, no rubbery eggs, no sad soggy crust. Just a quiche that slices clean, reheats well, and makes you feel like you have your life together for at least one meal.

A single slice of ham and cheese quiche on a white plate with a fork beside it, steam just visible, real food photography

Why It Works

Silky custard, not scrambled eggs: a higher dairy-to-egg ratio keeps the texture tender and creamy (and yes, it may take a few extra minutes in some ovens to fully set).
No soggy bottom: a quick pre-bake on a hot sheet pan plus an optional egg wash create a barrier between crust and filling.
Bold, cozy flavor: sharp cheddar plus a little Dijon gives you that "pause mid-bite" seasoning moment.
Flexible and forgiving: swap meats, cheeses, or veggies without changing the method.

Pairs Well With

Storage Tips

How to Store and Reheat Quiche

Refrigerator

Cool quiche for about 30 to 60 minutes, then cover and refrigerate.
It keeps well for 3 to 4 days.

Freezer

Cool completely before freezing for the best texture.
For best texture, freeze slices instead of the whole pie.
Wrap each slice tightly in plastic wrap, then place in a freezer bag. Freeze up to 2 months.
Thaw overnight in the fridge for best results.

Reheating (without drying it out)

Oven: 325°F for 12 to 18 minutes (slices) or 20 to 30 minutes (larger pieces), or until warmed through. Cover loosely with foil if the top is browning too fast.
Microwave: works in a pinch, but use 50 to 70% power so the eggs do not go rubbery. Heat until warm (timing depends on thickness).
Air fryer: 300°F for 6 to 9 minutes, or until warmed through and the crust is crisp.

Optional certainty: If you like a numbers-based win, reheat until the center hits 165°F.

My little trick: if your slice looks dry, add a tiny splash of milk to the plate before reheating in the microwave. It helps keep the custard tender.

Common Questions

Common Quiche Questions

What is the difference between quiche and frittata?

Quiche is baked in a crust and uses a richer custard, usually with cream or milk. A frittata is usually crustless and is often started on the stovetop and finished in the oven (though some are fully oven-baked). Quiche is creamier and more "sliceable" once cooled.

How do I know when quiche is done?

The center should be just set. Give the pan a gentle nudge. The edges should look set and the middle can wobble slightly like gelatin. If it sloshes like liquid, it needs more time.

If you want a more concrete check, aim for 170 to 175°F in the center, or insert a knife about 1 inch from the center. It should come out mostly clean (a little moisture is fine, raw egg is not).

Why did my quiche come out watery?

Usually it is from vegetables releasing moisture or from underbaking. Cook watery veggies first (mushrooms, spinach, zucchini), cool them, then add. Also let the quiche rest 15 to 20 minutes before slicing so the custard sets.

Can I make quiche without heavy cream?

Yes. You can use half-and-half, whole milk, or a mix of milk and sour cream or Greek yogurt. The richer the dairy, the silkier the texture. If using all milk, expect a slightly lighter custard.

Do I have to pre-bake the crust?

I strongly recommend it. Even 10 to 12 minutes helps prevent a soggy bottom. If you skip it, bake on the lower rack and expect a softer crust.

Can I make it ahead?

Absolutely. Quiche is often better after it has had time to cool and set. Bake it up to 1 day ahead, refrigerate, then rewarm at 325°F until heated through.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish (glass or ceramic)
Sheet pan (to catch drips and make it easier to move, plus helps the bottom crust bake through)
Mixing bowl
Whisk
Measuring cups and spoons
Skillet (if sautéing onions or cooking meat)
Foil or parchment (for pre-baking)
Pie weights or dried beans (optional but helpful)

I fell in love with quiche because it is the rare recipe that rewards a little chaos. I can be in a "what is even in this fridge" mood and still end up with something that feels intentionally fancy. The first time I made one that sliced cleanly and stayed creamy, I was genuinely offended at how easy it was.

Now it is my reliable move for busy weeks: bake one, eat it warm the first night, then keep slicing off cold wedges like a feral kitchen gremlin for the next couple of days. Not elegant. Extremely effective.

Easy Ham and Cheese Quiche

(4.8 Reviews)

Prep Time 15 mins

Cook Time 55 mins

Total Time 1 hr 10 mins

Servings 8 slices

Ingredients

1 (9-inch) refrigerated pie crust (or homemade), placed in a pie dish
1 cup diced ham
1 cup shredded sharp cheddar cheese
1/3 cup finely chopped yellow onion (optional)
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1 tsp Dijon mustard
1/2 tsp kosher salt (use 1/4 tsp if your ham is very salty)
1/4 tsp black pepper
Pinch of cayenne or smoked paprika (optional)
1 tbsp chopped chives or parsley (optional, for serving)

Optional crust insurance: 1 egg white, lightly beaten (for brushing the warm pre-baked crust).

Crust notes: Follow your crust package directions (some brands prefer 10 to 15 minutes at room temp before unrolling). If using a deep-dish crust, you will usually need a little more custard (or reduce the add-ins slightly) to avoid overflow.

Eggs, shredded cheddar, diced ham, cream, and a pie crust arranged on a kitchen counter, real food photography

Instructions

Preheat the oven. Set oven to 375°F. Place a sheet pan on the middle rack to heat up (this helps the bottom crust bake through).
(Optional) Sauté the onion. If using onion, cook it in a small skillet with a tiny bit of oil or butter over medium heat for 3 to 5 minutes, until softened and lightly golden. Cool slightly. This keeps the flavor mellow and prevents crunchy onion surprises.
Pre-bake the crust. Fit the pie crust into a 9-inch pie dish. Place the pie dish on the preheated sheet pan. Line the crust with foil or parchment and fill with pie weights or dried beans. Bake for 10 to 12 minutes. Remove weights and liner, then bake 5 minutes more until the bottom looks matte and dry.
(Optional but worth it) Seal the crust. Brush the warm crust bottom with a thin layer of egg white. Bake for 1 minute. This helps block sogginess.
Build the filling base. Sprinkle ham and cheddar evenly into the crust. Add the sautéed onion if using.
Whisk the custard. In a bowl, whisk eggs, cream, milk, Dijon, salt, pepper, and cayenne or smoked paprika (if using) until smooth. Do not whip in a ton of air, just whisk until combined.
Fill and bake. Pull the hot sheet pan out a bit and place the pie dish on it (if it is not already there). Pour custard over the fillings. Bake 35 to 45 minutes, until the edges are set and the center has a slight wobble. Ovens and pie dishes vary, so if it is still loose in the middle, just keep baking in 5 minute bursts.
Rest, then slice. Cool for 15 to 20 minutes before cutting. Top with chives or parsley if you want it to look like brunch.

Quick Flavor Swaps

Meat: bacon, cooked sausage, or leftover rotisserie chicken.
Cheese: Swiss, Gruyère, Monterey Jack, or feta (salty, so reduce added salt).
Veggies: sautéed mushrooms, roasted broccoli, or thawed and squeezed-dry spinach.

Note: If you add watery vegetables, cook them first and cool them. Moisture is the enemy of clean slices.

Nutrition information is estimated.

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