This easy ham and cheese quiche is made with a buttery, flaky pie crust, rich, cheesy egg filling and is perfect for serving at breakfast, brunch, or holiday mornings. The savory and comforting flavors are a classic!
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Favorite Breakfast Quiche
Whenever we have leftover baked ham, honey baked ham, or crockpot spiral ham from the Easter, this simple recipe or a frittata is always our favorite way to use it. It is perfect for breakfast, lunch, or dinner and can be easily customized!
This ham and cheese quiche is always the showstopper at any holiday brunch and the first dish to go! It’s made with a delicious and flaky pie crust base, then filled with a creamy rich mixture of eggs, spinach, ham, and cheese.
Pie Crust Base
You do need to blind bake the crust first before adding the filling as this helps to harden the crust a tad so that it doesn’t get soggy when you add the egg mixture.
You can easily customize this recipe with your favorite veggies or what you have in the fridge. Ham and cheese is my classic go-to combination, but feel free to make some swaps!
Find the full printable recipe with specific measurements below.
- Butter: This is used to help caramelize the onions before you add them to the quiche.
- Onions: Yellow onions are my favorite type to use. Make sure to cut the onions into small pieces first before sautéing.
- Ham: I love using leftover ham from the holidays. If you have a bunch to use up, you can make this frittata along with creamy ham and potato soup or cheesy ham and potato casserole.
- Eggs: Use large-sized eggs when making this recipe.
- Half and half: This gives the egg filling a rich flavor. You may also use milk if you prefer.
- Cheese: I love using a mix of sharp or mild cheddar, mozzarella, and parmesan.
- Spinach: This recipe is a great way to pack in more greens without an overpowering taste. Make sure to chop your spinach before adding it.
- Parsley: Dried parsley flakes or fresh parsley if preferred adds a great flavor.
- Black pepper: Add a small dash of freshly ground black pepper.
- Bacon: Crispy cooked bacon adds another layer of deliciousness to this quiche.
Ratio of Eggs to Milk
The ratio that I like to use is 1/2 cup of milk for every 5 large eggs. I like my quiche on the thicker side (similar to a frittata), but if you would like to thin it out a little, add more milk.
How to Make Ham and Cheese Quiche
This dish can be assembled in only 15 minutes then bakes perfectly in a pie pan for the best breakfast!
- Crust. Press the pie dough into the pan and pierce it a few times with a fork. Place the pan on a baking sheet and bake at 400°F for about 5 minutes.
- Filling. Sauté the onions, ham, and bacon in a pan until the onions have caramelized. In a medium bowl, whisk together the eggs and half and half, then stir in cheese, parsley, pepper, spinach, and sautéed ham mixture. Pour the filling into the pan on top of the pie crust.
- Bake. Bake in the oven until set and the top is golden. Test by sticking a toothpick in the center. When the toothpick comes out clean, that means it is ready.
5 star review
“Made this today for our family Christmas breakfast. It was phenomenal!!! Everyone said it was the best dish there. I will definitely be making this again. Thank you for sharing!”– Kay
Here are some extra tips and ideas to help you make this quiche even better!
- Prebake crust. Pre-bake the crust so that the quiche doesn’t get soggy. It only needs to be baked for about 5 minutes before adding the filling. Just enough for the crust to harden a little.
- Baking crust. To ensure the crust is flat when baking, you can add beans or pie weights to help bake a smooth pie crust. This is an option if needed.
- Type of pan. I prefer to use a tart pan over a pie dish for the crust because it’s easier to release the quiche from the pan.
- Substitute milk. Substitute milk if you don’t have any half-and-half on hand. If you want your easy breakfast quiche extra creamy try using heavy cream like I do in quiche Lorraine.
- Cool down. Let it rest for a few minutes before cutting it into slices. This gives it time to set, so the slices keep their shape.
- No crust. For a crustless version, check out my favorite crustless quiche recipe. It is super similar, just without the pie crust.
Yes! Just like in the tips, you can use milk instead of half-in-half or heavy cream. The thicker and creamier the cream is adding richness and soft texture to the quiche.
It is best to prebake the crust before adding in your egg-filling mixture. If not, there may be filling that soaks into the crust leaving it soggy.
You can use the process of blind baking. This is when you pre-bake the crust using covered parchment or foil to help weigh down the pie to prevent the crust from bubbling up. It holds it down keeping it crisp.
Yes! You can take out the ham and sausage and use more veggies, tempeh, or tofu.
For sure! This may alter the taste and texture of the quiche. Using dairy-free alternatives like almond milk, coconut milk, or soy milk will give you the dairy-free substitute version for this ham and cheese quiche.
What to Serve with Ham Quiche
Make this a complete meal with some sides of fresh fruit, a breakfast salad or even some potatoes.
- Salad: Berry fruit salad or this rainbow honey lime fruit salad are both rich in flavor and refreshing.
- Potatoes: We love potatoes! Adding potatoes as a savory side dish like these hash browns or skillet breakfast potatoes gives a more depth meal altogether.
- Fruit: Rainbow fruit kabobs or slicing fresh fruit to make a fruit platter is the perfect side to any morning breakfast. It is light and tasty in every bite!
Make Ahead, Storage and Reheating
This ham and cheese quiche breakfast is perfect for making ahead, storing, and leftovers! You will love how simple these are to accomplish. Enjoy your quiche the day you need it and have it still taste amazing!
- Make ahead: To make the night before, pre-bake the pie crust for five minutes. You can still mix together the filling ingredients, however, don’t add to the crust yet. The next day, add the filling to the pie crust and bake according to the directions.
- Storing and freezing: Let cool completely, then wrap the pan tightly with aluminum foil or plastic wrap. Place in fridge for up to three days. You can also freeze the ham and cheese quiche for up to two months.
- Reheating: Cover with foil and bake at 400°F until it is warm throughout.
More Breakfast Favorites
Ham and Cheese Quiche
- 1 10-inch uncooked pie crust
- 1 Tablespoon salted butter
- ½ cup yellow onion , chopped
- 1 cup ham , cubed (use a ham steak or leftover ham)
- ¼ cup cooked bacon , cut into pieces (optional)
- 5 large eggs
- ⅔ cup half-and-half , or whole milk
- 1 cup finely shredded sharp or mild cheddar cheese
- ½ cup finely shredded mozzarella or parmesan cheese
- ½ teaspoon dried parsley flakes
- ¼ teaspoon ground black pepper
- 1/2-1 cup spinach , chopped
- Preheat the oven to 400°F.
- Press the dough around the edges of a 9-inch tart pan or pie dish. Place on a baking sheet. Pierce the bottom of the pie crust with a fork. Bake for 5 minutes and then remove from oven. Set aside.
- In a small frying pan, melt the butter over medium heat. Add onions and sauté 2 minutes. Stir in ham and bacon pieces and cook an additional 3 minutes, or until the onions have caramelized. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs and half-and-half. Stir in cheddar, mozzarella, parsley flakes, pepper, spinach, and the ham mixture. Pour into the tart pan.
- Bake for 25 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly. Enjoy while warm!
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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