Mom's Best Recipes
Recipe

Easy Ham and Cheese Quiche

A reliable, family-friendly quiche with flaky crust, creamy custard, and crisp, golden edges. Perfect for brunch or a quick reheat breakfast all week.

Author By Matt Campbell
4.8
A freshly baked ham and cheese quiche in a glass pie dish on a bright kitchen counter, with a golden browned top and a slice being lifted out
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Quiche is one of those magical dishes that feels like you really cooked, even though it is basically a delicious egg situation you pour into a crust and let the oven do the heavy lifting. This version is my weeknight-friendly, brunch-ready, picky-kid-approved ham and cheese quiche. It is cozy, savory, and dependable, with a custardy center and those golden, slightly crisp edges that make you hover near the stove “just to check on it” every five minutes.

We are keeping ingredients easy to find, steps clear, and stress low. I will also show you the small tricks that make a big difference, like how to avoid a soggy bottom and how to keep your filling from weeping watery sadness onto your plate.

A close-up photo of a hand whisking eggs and cream in a large ceramic mixing bowl on a kitchen counter

Why It Works

  • Sets up creamy, not rubbery: The dairy ratio creates a custard texture that slices clean but still feels rich.
  • No soggy crust: A quick blind bake plus a few smart placement tricks keep the bottom flaky.
  • Flexible fillings: Use leftover ham, deli ham, or swap in bacon, sautéed veggies, or different cheeses without rewriting your whole plan.
  • Meal prep friendly: It reheats well and tastes great at room temp, which is basically lunchbox gold.

Pairs Well With

Storage Tips

How to Store Quiche

  • Fridge: Cool completely, then cover tightly or transfer slices to an airtight container. Refrigerate for up to 4 days.
  • Freezer: Wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge for best texture.
  • Reheat: For the best crust, warm slices on a sheet pan at 325°F for 10 to 15 minutes. Microwave works in a pinch, but the crust will soften. If you microwave, finish in a toaster oven for a few minutes to bring back the crisp edges.

Tip: If your quiche looks a little moist on top after chilling, do not panic. A short oven reheat usually re-sets the custard and dries the surface nicely.

Common Questions

Common Questions

Do I have to blind bake the crust?

Technically no, but if you want a crust that stays flaky and does not turn into soft, pale pie dough, yes. Even 10 minutes of blind baking helps a lot.

How do I know when quiche is done?

The edges should be set, and the center should have a gentle jiggle like Jell-O, not a slosh like a latte. If you have a thermometer, the center is done around 165°F.

Why is my quiche watery?

Usually it is one of these: watery add-ins (like raw mushrooms or spinach), too much dairy relative to eggs, or not baking long enough. For vegetables, sauté them first and cool them before adding.

Can I make it crustless?

Yes. Grease a pie dish well and bake the filling as written. Start checking for doneness 5 minutes earlier since there is no crust to insulate the bottom.

What is the best cheese for quiche?

Cheddar is classic and kid-friendly. Swiss (or Gruyère if you are feeling fancy) gives you that bistro vibe. A mix is honestly the best of both worlds.

This quiche is my go-to when I want something that feels like a “real meal” but still lets me keep my sanity. I started making it when I realized breakfast-for-dinner is basically the culinary version of a deep breath. The first time I nailed the custard texture and got that crust to stay crisp, I legit stood there with a fork, eating the corner slice like it was a reward for good behavior. Now it is the dish I bring to slow mornings, busy weeks, and any moment when the fridge has leftovers that deserve a second life.