This recipe for ham and cheese quiche is packed to the gills with loads of cheddar and swiss cheese. Baked using store-bought pie crust, it’s crazy easy!
If you’re looking for the perfect item to bring to your brunch potluck or are just a fan of make-ahead breakfasts throughout the week, you’ve landed in the right place. This super simple ham and cheese quiche comes together so quickly and is always a crowdpleaser. Keep it simple or feel free to add in some of your favorite ingredients!
Note: As a reminder, you’ll need a store-bought pie crust for this recipe. If you want to go the extra mile, you can whip up our easy 4-ingredient flakey pie crust.
Preparing a Ham and Cheese Quiche from Scratch
This easy quiche recipe only requires a quick whisk and a double-bake of the pie crust (this helps the crust keep its shape!).
- Trim the Pie Crust: First, place the pie dough into a 9-inch wide pie plate and trim the excess dough from the edges.
- Weigh Down the Crust: Next, cover the crust with parchment paper and top it with rice, dried beans, or pie weights to weigh the crust down.
- Bake the Pie Crust: Next, bake the pie crust for 25 minutes at 350°F.
- Whisk the Egg Mixture: While the crust is baking, whisk the large eggs and heavy cream together in a medium-sized bowl and season with salt and pepper.
- Assemble the Quiche: Next, add the diced ham, swiss cheese, and cheddar cheese to the baked pie crust. Then, pour the egg mixture into the crust.
- Bake the Quiche: Lastly, pour the egg mixture into the crust. Pop the pan in the oven and bake the quiche at 400°F for about 20 minutes or until the center is no longer jiggly.
5 Tips for Nailing Ham and Cheese Quiche
These foolproof tips will help you make a quiche worthy of any bakery window.
- Opt for high-quality ham and cheese. The majority of the flavor of this quiche comes from ham and cheese, so opt for the good stuff when shopping around at the grocery store. If you can get blocks of swiss and cheddar and grate them yourself, that’s even better. Why? Blocked cheese tends to have more flavor.
- Pre-bake the pie crust to prevent it from turning soggy. There’s nothing worse than soggy pie crust. To prevent this from happening to you, pre-bake the crust solo to give it structure. Don’t skip this step!
- Add the ham and cheese directly into the pie crust. Instead of whisking the ham and cheese into the egg mixture, add it directly into the baked pie crust. This helps to distribute the ingredients more evenly throughout each slice of quiche.
- Skip the crust if you’re on a low-carb kick. Yes, the crust is wonderful, but the egg mixture itself is a dream. If you’re watching your carbs, skip out on the crust altogether and bake the quiche in a well-oiled, non-stick baking dish.
- Use the Pillsbury Dough hack. If you’re always on the hunt for ways to use America’s favorite premade dough, swap Pillsbury dough int for the pie crust instead.
Mini Quiche Hack: Bake mini quiche in a muffin tin instead. Great for weekday grab-and-go breakfasts or afternoon tea parties!
A Couple Variations
Now it’s time for the fun part – adding and swapping in your favorite mix-ins and making this easy ham and cheese quiche recipe your very own!
- Cheeses: Swap either the swiss or cheddar cheese out for shredded gruyere, goat cheese, or feta cheese.
- Different Kinds of Ham: You can exchange the ham steak for pancetta or Canadian bacon.
- Veggies: As you might have noticed, we didn’t list any vegetables in the recipe card. This is because we are inviting you to add in your favorites or whatever you have hanging out in your produce box. Alternatively, try this veggie quiche.
- Herbs: Take your quiche to the next level by adding your favorite herbs to the mix. We love minced dill, basil, or chives best.
If you’re serving this quiche at a brunch party, pair it alongside 3-ingredient oven-roasted potatoes, sourdough pancakes with raspberry jam, blueberry scones, and air fryer bacon. If you’re serving it for a light lunch, pair it with a crisp beet and goat cheese arugula salad or a berry spinach salad.
Hosting Tip: If you have family over for anything from Easter brunch to Christmas, having several quiches in the freezer for quick breakfasts is a game-changer.
Storing, Freezing, & Reheating 101
Fewer foods are as great for storing, freezing, and reheating as quiche. Both the crust and egg mixture comes back to life wonderfully from either the fridge or freezer.
- Storing: To keep the quiche on hand for up to a week, store it in the fridge in an airtight cake container or wrapped tightly with plastic wrap. This will keep the eggs from going stale too quickly.
- Freezing: If you’re prepping a couple of quiches to stow away in the freezer, bake them according to the recipe instructions and let them cool down completely. Wrap the quiche in plastic wrap and tuck it into a plastic storage bag.
Reheating Tips: To reheat quiche, pop it back in the oven at 350°F covered with aluminum foil. If it’s refrigerated, it should warm through in 10-15 minutes. If frozen, it will take 30-45 minutes. Individual slices can be reheated in the microwave for ease!
More Tasty Egg Dishes
- The Best Asparagus Quiche Recipe – Asparagus, feta, & mozzarella cheese egg pie
- Khachapuri Recipe – Georgian cheese bread made with soft dough, a creamy cheese filling, and topped with a sunny side up egg.
- Easy Breakfast Quiche – Bacon, mushroom, and mozzarella in pie crust
- Breakfast Quesadillas – 5-ingredient egg and cheese quesadillas
- Instant Pot Egg Bites – Pressure cooker Starbucks copycat egg bites
- Classic Spinach Quiche – a meatless quiche option
- Place a pie crust into a 9-inch wide, 2-4-inch deep pan. Trim off the extra dough from the edges.
- Cover the crust with parchment paper and top the parchment paper with rice or peas to weigh the crust down. Bake the pie crust for 25 minutes at 350°F.
- While the crust is baking, whisk the eggs and heavy whipping cream together in a medium-sized bowl. Season the egg mixture with salt and pepper.
- Fill the baked crust with the diced ham, swiss, and cheddar cheese.
- Pour the egg mixture into the crust and bake it at 400°F for about 20 minutes or until the center is no longer jiggly.