Ham and Cheese Quiche – Only takes 10 minutes to prep and is perfect for Sunday brunch or holiday mornings. Made with a pie crust base, eggs, spinach, ham and cheese in the filling. Simple, delicious and always a crowd pleaser!
This easy quiche recipe is perfect to serve for Sunday brunch or holiday breakfasts. It’s completely customizable and is always a huge hit. Overnight french toast, breakfast casseroles, German pancakes and frittatas are also great to make when serving a crowd.
Ham and cheese quiche
This ham and cheese quiche is always the showstopper at any brunch and the first dish to go! It’s made with a delicious and flaky pie crust base, then filled with a mixture of eggs, spinach, ham and cheese. This easy quiche recipe is simple to make and perfect for Sunday brunch or holiday mornings like Christmas and Easter.
The best part about this quiche recipe is that you can customize it with your favorite vegetables. Some of my favorites to add in are peppers and mushrooms, but I usually stick with just spinach since my kids don’t seem to mind when I add it in. It’s pretty flavorless but adds color and a little bit of nutrition.
What is quiche?
If you’ve never had quiche before (don’t worry I hadn’t tried it until I got married), it’s basically a savory tart made with a pie crust and filled with eggs, milk (or cream), meat and vegetables.
You may be wondering what the difference is between a fritatta and quiche. The crust is really the main difference. A frittata doesn’t contain the pie crust base, while the quiche does. I also add milk or cream to my quiche, as well as a little more cheese. So yummy!
What are the ingredients for quiche?
You can easily customize this quiche recipe with your favorite veggies or what you have in the fridge. Below is my go-to combination, but feel free to make some swaps if you’d like!
- Pie crust (uncooked)
- Half and half (or milk)
- Cheese (cheddar & mozzarella)
- Parsley flakes
- Black pepper
- Optional: Bacon
How to make quiche
This ham and cheese quiche starts out with a pie crust as the base. I usually use a store bought crust (Pillsbury is my go to) to save time, but you can definitely make a homemade pie crust too.
- Press the dough around the edges of a 9-inch tart pan or pie dish.
- Melt the butter over medium heat. Cook onions for 2 minutes. Stir in ham and bacon bits and let cook for an additional 3 minutes, or until the onions have caramelized.
- In a large bowl, whisk together the eggs and half and half. Stir in cheese, parsley flakes, pepper, spinach, and the ham mixture. Then pour into the tart pan.
- Bake quiche for 25 to 35 minutes, or until the top is golden brown.
TIP: To know when the quiche has set, stick a toothpick in the center. You want the toothpick to come out clean.
Frequently asked questions for quiche recipe
What is the ratio of eggs to milk in a quiche? The ratio that I like to use for quiche is 1/2 cup milk for every 5 large eggs. I like my quiche more on the thick side (similar to a frittata), but if you’d like to thin it out a little then add some more milk.
Do I prebake crust for quiche? I only bake my pie crust for about 5 minutes prior to adding in the quiche filling. This helps to harden the crust a tad so that it doesn’t get soggy when you add the egg mixture.
What is the best cheese for quiche? My favorite cheeses to use are sharp cheddar and mozzarella. You can definitely make swaps though depending on preference.
Can I make quiche ahead of time? If you want to make this quiche recipe the day before, I recommend baking the pie crust ahead of time, but not adding in the filling. You can still mix together the filling ingredients, however just don’t add to the crust yet. On the day you’re planning to bake, add the filling to the pie crust then bake in the oven until egg filling has set.
How do you store quiche after baking? To store quiche, keep in pie dish and wrap tightly with aluminum foil or plastic wrap, then place in fridge. Make sure quiche has cooled completely prior to storing. It cannot be left out overnight. This homemade quiche will keep in the fridge for 3-4 days.
Easy Quiche Recipe
- 1 10-inch uncooked piecrust
- 1 Tablespoon salted butter
- 1/2 cup yellow onion (chopped)
- 1 cup ham (cubed, use a ham steak or leftover ham)
- 1/4 cup cooked bacon (cut into pieces, optional)
- 5 large eggs
- 1/2 cup half and half (or milk)
- 1 cup sharp or mild cheddar cheese (finely shredded)
- 1/2 cup mozzarella or parmesan cheese (finely shredded)
- 1/2 teaspoon dried parsley flakes
- 1/4 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 piecrust with a fork. Cook for 5 minutes and then remove from oven. Set aside.
- Meanwhile, melt the butter in a small frying pan over medium heat. Cook onions for 2 minutes. Stir in ham and bacon pieces and let cook for an additional 3 minutes, or until the onions have caramelized. Remove from heat and allow to cool.
- In a large bowl, whisk together the eggs and half and half. Stir in cheese, parsley flakes, pepper, spinach, and the ham mixture. Then pour into the tart pan
- Bake 25 to 35 minutes, or until the top is golden brown and a toothpick comes clean. Remove from oven and allow to cool slightly. Enjoy while warm!