Ham and Cheese Quiche

This ham and cheese quiche is easy to make with a pre-made pie crust, creamy eggs and a savory ham and cheese filling. Perfect for brunch and a great way to use up leftover ham!

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Ingredient Notes

Find the full printable recipe with specific measurements below.

• Pie crust: Store-bought works great here and honestly, I use it every time. If you want to go homemade, my easy pie crust recipe is worth the extra effort for special occasions.
• Butter: Just a tablespoon, but it makes a difference when you’re caramelizing the onions. Don’t skip it.
• Onions: Yellow onions are my go-to. They mellow out beautifully and add a subtle sweetness to the filling.
• Ham: Leftover honey baked ham or crockpot spiral ham is what I reach for first. A store-bought ham steak works perfectly fine on any other day.
• Eggs: Large eggs only. The size actually matters for getting the custard ratio right.
• Half and half: This is what makes the filling so creamy. Whole milk works in a pinch but half and half is worth it.
• Cheese: I use a mix of sharp cheddar and mozzarella or Parmesan and I think the combo is what makes this quiche stand out. Gruyere or Swiss are great swaps.
• Spinach: It blends right into the filling and you barely notice it’s there, which is exactly the point.
• Parsley: A small amount but it adds a nice pop of color. Fresh or dried both work.
• Black pepper: Freshly ground makes a noticeable difference here.
• Bacon: Optional but I always add it. The salty crispy bits throughout the quiche are really good.

How to Make Ham and Cheese Quiche

In a large bowl, whisk together the eggs and half and half until fully combined. This is your custard base and it’s worth taking an extra minute to get it smooth.

Melt the butter in a pan over medium heat and cook the onions, ham, and bacon until the onions have caramelized. Cool slightly before adding it to the egg mixture.

Stir the shredded cheeses, parsley, pepper, spinach, and ham mixture into the eggs. You want everything evenly distributed so every slice gets a bit of everything.

Pour the filling into your parbaked pie crust. I always set it on a baking sheet before it goes in the oven, a spill in a hot oven is no fun.

Bake for 25 to 35 minutes until the top is golden brown and the center is set. I check mine with a toothpick, if it comes out clean, it’s done. Let it rest for a few minutes before slicing.

Tips for a Perfect Ham and Cheese Quiche

• Prebake the crust: This is the step people skip and then wonder why their quiche is soggy. Five minutes in the oven before adding the filling makes a real difference.
• Egg-to-milk ratio: I use 2/3 cup of half and half for every 5 eggs, which gives you a thick, creamy set. Add a splash more if you prefer a lighter texture.
• Flat crust: Use pie weights or a handful of dried beans when prebaking. It keeps the bottom from puffing up and losing its shape.
• Crustless option: Skip the crust entirely and make my crustless quiche instead. It’s just as good and naturally gluten free.
• Add-ins: Green onions, mushrooms, or broccoli all work well if you want to mix it up.
• Tart pan vs pie dish: A tart pan gives you cleaner slices and makes it easier to release. Either works though.
• Let it rest: Give it at least 5 minutes before slicing. It firms up as it cools and you’ll get much cleaner pieces.