Ham and Cheese Quiche Recipe for a Savory Breakfast Bake

Ham and Cheese Quiche Recipe unites beloved flavors in one satisfying dish that works beautifully for breakfast, brunch, or even a light dinner.

Perfect for weekend mornings when you want something special or for entertaining friends and family, it delivers comfort and elegance without demanding hours in the kitchen.

The golden, flaky crust holds a creamy, savory filling that tastes absolutely delicious warm from the oven or at room temperature.

Make-ahead convenience means you can bake it the night before and simply reheat when hunger strikes.

Serve it alongside fresh fruit or a simple green salad for a complete meal that feels both homey and refined.

Whether hosting a holiday gathering or enjoying a quiet Sunday at home, this classic never disappoints.

Top Reasons to Bake Ham and Cheese Quiche

• Easy Crust Magic: The homemade pastry might sound tricky, but breaking it down step by step makes creating a buttery, flaky crust totally doable for home cooks of any skill level.
• Flexible Meal Champion: This quiche works wonderfully for breakfast, brunch, lunch, or dinner – making it perfect when feeding a hungry family or entertaining friends without complicated prep.
• Flavor-Packed Comfort: The combination of Gruyere, cheddar, and ham creates a rich, satisfying taste that transforms simple ingredients into something special your whole table will appreciate.
• Make-Ahead Marvel: Prepare the quiche earlier in the day and serve it warm or at room temperature, which means less stress when planning meals or hosting gatherings.

What You’ll Need for Ham and Cheese Quiche

• All-Purpose Flour (1 1/4 cups): The foundation of your flaky, tender crust that will hold all the delicious filling.
• Salt (1/2 teaspoon): Enhances the flavor and helps control the gluten in your crust.
• Cold Unsalted Butter (1/2 cup): Creates those beautiful layers and rich buttery taste in your pastry.
• Ice Water (1/4 cup): Helps bind the dough together without warming the butter.

• Large Eggs (6): The creamy protein that gives your quiche its signature texture and structure.
• Heavy Cream (1 1/2 cups): Adds richness and a luxurious smoothness to the filling.
• Whole Milk (1/2 cup): Helps create a lighter, more delicate custard texture.
• Ground Nutmeg (1/4 teaspoon): Brings a subtle, warm background flavor to complement the cheeses.
• Black Pepper (1/4 teaspoon): Adds a gentle heat and complexity to the overall taste.
• Salt (1/4 teaspoon): Balances and enhances all the other flavors in the quiche.

• Gruyere Cheese (1 cup): Provides a nutty, complex flavor that melts beautifully.
• Cheddar Cheese (1 cup): Offers a sharp, tangy complement to the Gruyere.
• Cooked Ham (1 cup): Adds a smoky, savory protein that makes the quiche hearty.
• Fresh Chives (1/4 cup): Optional garnish that brings a fresh, light onion note to the dish.

What Tools Bake Ham and Cheese Quiche

• 9-inch Quiche Dish or Pie Plate: The perfect vessel for creating your delectable quiche, ensuring an even bake and beautiful presentation.
• Rolling Pin: Essential for transforming your chilled pastry dough into a thin, uniform circle that fits perfectly in your baking dish.
• Large Mixing Bowls (2): One for preparing your flaky pie crust, another for whisking eggs and creating your creamy filling.
• Pastry Blender or Fingertips: Your go-to tool for cutting cold butter into flour, creating those signature tender, flaky crust crumbs.
• Whisk: The key to smoothly blending eggs, cream, and seasonings into a silky, well-incorporated mixture.
• Measuring Cups and Spoons: Precise tools to help you measure ingredients accurately for a perfectly balanced quiche.
• Parchment Paper: Your secret weapon for blind baking the crust without sticking or burning.
• Pie Weights or Dried Beans: These help keep your crust flat and prevent puffy bubbles during pre-baking.
• Sharp Knife: Perfect for trimming excess dough and creating a neat crust edge.
• Cheese Grater: Ideal for shredding your Gruyere and cheddar cheeses to ensure even melting and distribution.
• Aluminum Foil: Handy for protecting your crust edges if they start browning too quickly.
• Cooling Rack: Gives your quiche a place to rest and set after baking.

Baking Instructions for Ham and Cheese Quiche

Best Tips for Ham and Cheese Quiche

• Keep butter super cold when making the crust – it helps create those flaky, perfect layers that make people swoon.
• When mixing dough, work fast and handle it minimally to keep the butter chunks intact, which creates incredible texture.
• Always blind bake your crust to prevent a soggy bottom – this step transforms your quiche from good to fantastic.
• Sprinkle cheese and ham evenly across the bottom and top for consistent flavor in every delicious bite.
• Watch your quiche closely during the last 10 minutes of baking – the center should jiggle slightly but not be liquid when perfectly done.

What Ham and Cheese Quiche Variations Are Ideal

• Vegetarian Spinach Quiche: Replace ham with sautéed spinach and add crumbled feta cheese for a fresh, green alternative that keeps the same creamy texture and baking method.
• Gluten-Free Crust Option: Swap wheat flour with almond flour or gluten-free flour blend, ensuring your crust remains tender and flaky while accommodating dietary needs.
• Bacon and Swiss Swap: Trade ham for crispy bacon pieces and Gruyere for Swiss cheese to create a classic flavor combination that brings robust smokiness to your quiche.
• Low-Carb Crustless Version: Skip the pastry completely and bake the egg, cheese, and meat mixture directly in a greased baking dish for a protein-packed meal with fewer carbohydrates.

How to Serve Ham and Cheese Quiche

• Serving Temperature: Serve this quiche warm or at room temperature for the best flavor. Your guests will appreciate the creamy, rich texture that shines through when it’s not piping hot.
• Perfect Side Dish Pairing: Toss together a light, crisp green salad with a tangy vinaigrette. The fresh, acidic notes will beautifully balance the richness of your quiche.
• Wine Companion: Pour a chilled glass of dry white wine like Sauvignon Blanc or Pinot Grigio. These wines cut through the creamy filling and complement the salty ham perfectly.
• Breakfast or Brunch Star: Serve this quiche as a centerpiece for a weekend gathering. Your friends will love how elegant yet easy this dish feels for a casual morning meal.

How to Store Ham and Cheese Quiche Safely

• Store your freshly baked quiche in an airtight container in the refrigerator for up to 3-4 days. The flavors actually get better overnight, so don’t worry about losing taste.
• Wrap individual slices in plastic wrap or aluminum foil for easy grab-and-go lunches. They reheat perfectly in the microwave for about 30-45 seconds.
• Freeze whole or sliced quiche by wrapping tightly in plastic wrap, then placing in a freezer-safe container. It’ll keep nicely for about 2-3 weeks.
• When ready to enjoy a frozen quiche, thaw overnight in the refrigerator and reheat in a 350°F oven for 15-20 minutes until warmed through. The crust stays crisp and delicious.

Ham and Cheese Quiche Common Questions

Ham and Cheese Quiche Recipe

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4.6 from 24 reviews

• Total Time: 1 hour 40 minutes – 1 hour 52 minutes
• Yield: 6 1x

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Description

Whipping up ham and cheese quiche is a delightful way to treat your family to a classic brunch favorite that comes together with ease. Flaky pastry cradles savory ham, melted cheese, and a silky egg custard that makes breakfast feel special and satisfying.

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Ingredients

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Filling:

• 1 cup diced cooked ham
• 1 cup shredded Gruyere cheese
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1 ½ cups heavy cream
• ½ cup whole milk

Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold unsalted butter
• ¼ cup ice water

Seasonings:

• ¼ teaspoon ground nutmeg
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ¼ cup chopped fresh chives

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Instructions

1. Mix 1 ¼ cups flour and ½ teaspoon salt in a large bowl, ensuring the dry ingredients are thoroughly combined.
2. Cut ½ cup cold butter into small cubes, then rapidly blend into the flour mixture using fingertips until the texture resembles coarse breadcrumbs with butter pieces about pea-sized.
3. Add ¼ cup ice water gradually, one tablespoon at a time. Gently mix until the dough barely holds together without becoming overmixed.
4. Transfer the dough onto a floured surface and shape into a 1-inch thick disc. Wrap tightly in plastic and refrigerate for 30-120 minutes.
5. Roll the chilled dough into a 12-inch diameter circle on a lightly dusted surface.
6. Transfer the dough carefully into a 9-inch quiche dish, pressing gently along the bottom and sides. Trim any overhanging edges.
7. Create a decorative border by crimping the crust edges using fingers or a fork.
8. Heat the oven to 375F. Line the crust with parchment paper and fill with pie weights. Bake for exactly 15 minutes.
9. Remove the weights and parchment, then return the crust to the oven for 5-7 minutes until lightly golden.
10. Whisk 6 large eggs, 1 ½ cups heavy cream, and ½ cup milk in a large bowl until thoroughly combined.
11. Add ¼ teaspoon each of nutmeg, black pepper, and salt to the egg mixture. Blend well and adjust seasoning to taste.
12. Combine 1 cup Gruyere, 1 cup cheddar cheese, and 1 cup diced ham in a separate bowl.
13. Distribute half the cheese and ham mixture evenly across the pre-baked crust bottom.
14. Pour the egg mixture carefully over the cheese and ham, ensuring even distribution.
15. Sprinkle the remaining cheese and ham on top of the egg mixture.
16. Bake at 375F for 35-45 minutes until the filling sets and the crust turns golden brown. The center should remain slightly jiggly.
17. Protect the crust edges with aluminum foil if browning too quickly.
18. Allow the quiche to cool for 15 minutes after removing from the oven.
19. Optionally garnish with ¼ cup chopped fresh chives before serving warm or at room temperature.

Notes

• Cold butter is crucial for a flaky, tender pie crust that creates beautiful layers when baking.
• Blind baking the crust prevents a soggy bottom and ensures a crisp, golden base for your quiche.
• Letting the quiche rest after baking allows the filling to set and makes slicing cleaner and more precise.
• For a lighter version, swap heavy cream with half-and-half or whole milk, and use lean ham or turkey instead of traditional ham.

• Prep Time: 45 minutes
• Cook Time: 55-67 minutes
• Category: Ham
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 420 kcal
• Sugar: 2 g
• Sodium: 580 mg
• Fat: 33 g
• Saturated Fat: 18 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 16 g
• Fiber: 1 g
• Protein: 19 g
• Cholesterol: 210 mg