A glorious quiche is the answer to the perpetual “What’s for dinner?” dilemma—especially when it’s loaded with savory ham, gooey cheese, and sweetly caramelized onions. This Ham and Cheese Quiche transforms humble ingredients into a craveable meal that’s irresistibly creamy inside, cheesy on top, and all wrapped up in a flaky pie crust. Even better? It’s delightfully easy, relies on staple ingredients, and slides effortlessly from oven to table in about an hour—making it the unsung hero of busy weeknights.
Why You’ll Love This Recipe
- Effortless and Fast: With a store-bought pie crust and easy steps, this quiche comes together without stress or mess.
- Incredibly Satisfying: Every bite is a perfect medley—rich egg custard, flavorful ham, and golden cheese.
- All-Day Versatility: Whether you’re serving breakfast, brunch, lunch, or dinner, this recipe fits seamlessly into any meal.
- Customizable: There’s plenty of room for your personal favorites—swap cheeses, toss in leftover veggies, or go crustless if preferred.
Ingredients You’ll Need
Gather these kitchen staples to create a quiche that’s as easy as pie:
- Pie Crust: A frozen or refrigerated crust saves time; if you prefer to skip it, go completely crustless for a lighter option. Check package instructions for pre-baking or thawing needs.
- Onion: Adds sweetness and depth of flavor when slowly caramelized.
- Butter: For sautéing the onions—don’t skip it, as it makes all the difference in flavor.
- Ham: Diced ham brings savory, salty notes. Leftover holiday ham, deli slices, or even smoked turkey can work here.
- Fresh Spinach: Adds color, nutrition, and freshness. You can substitute with kale or arugula.
- Eggs & Egg Yolk: The heart of the custard filling; an extra yolk makes it even creamier.
- Half and Half: This combination of milk and cream delivers rich, silky texture. Heavy cream works if you like things extra decadent.
- Cheddar Cheese: For melty, sharp flavor—try aged cheddar for more zip.
- Parmesan Cheese: Brings nutty, salty complexity.
- Garnishes: Chopped bacon, green onions, or parsley add color and extra flavor pop.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Don’t be afraid to make this quiche your own! Here are some easy swaps and creative twists:
- Go Veggie: Replace ham with sautéed mushrooms, roasted broccoli, or diced bell peppers for a vegetarian option.
- Change Up the Cheese: Swiss, Gruyère, or mozzarella can be mixed in for different flavors.
- Add Spice: Toss in a pinch of cayenne or hot sauce for a little kick.
- Crustless Option: Skip the crust altogether for a low-carb meal—simply grease the pan well before adding your filling.
- Dairy-Free: Use plant-based cream and cheese substitutes. The texture remains delightfully similar.
How to Make Ham and Cheese Quiche
Step 1: Prep the Crust
If using a store-bought pie crust, let it thaw according to package instructions. Some crusts need pre-baking; if so, follow those steps while prepping the filling.
Step 2: Caramelize the Onion
Slice the onion into hearty ½-inch strings. Melt butter in a skillet over medium-low heat, add onions, and cook for 20-25 minutes, stirring regularly until they soften, turn golden, and smell amazing.
Step 3: Sauté the Ham & Spinach
Add diced ham to the onions and let them mingle for 5 minutes. Toss in the fresh spinach and cook until wilted, about 2 more minutes. This trio will form the flavorful foundation of your quiche.
Step 4: Whisk the Egg Mixture
In a large bowl, vigorously whisk together the eggs, extra yolk, and half and half. This is key for that decadent, fluffy custard.
Step 5: Assemble
Gently press the crust into a greased 9-inch pie or springform pan. Spread the ham, onion, and spinach mixture evenly on the bottom. Sprinkle half the cheddar and Parmesan over, then pour the egg mixture on top. Scatter on the remaining cheese.
Step 6: Bake
Bake in a preheated 350°F oven for 45-55 minutes, until the top is golden and the center is just set—still with a slight wobble in the middle.
Step 7: Cool and Serve
Let your quiche cool for 5-10 minutes before cutting—this makes serving much easier. Top with crispy bacon, green onions, or parsley for an extra flourish.
Pro Tips for Making the Recipe
- Don’t Rush the Onions: Caramelizing onions low and slow brings out their natural sweetness—don’t settle for less!
- Whisk Well: Give eggs and dairy a solid whisk for the fluffiest texture.
- Room for Rising: Don’t overfill the crust; the eggs puff as they bake.
- Shield Your Crust: If the edges brown too quickly, use a pie shield or foil ring to protect them.
- Test for Doneness: The center should feel set but ever-so-slightly jiggly—overbaking will dry out the filling.
How to Serve
Ham and Cheese Quiche shines all on its own, but pairing it with a few simple sides transforms it into a complete meal:
- Brunch Spread: Serve slices with a crisp green salad, a bowl of fresh fruit, or roasted potatoes for a beautiful brunch table.
- Weeknight Dinner: Add a side of steamed asparagus, soup, or a handful of baby greens.
- Grab-and-Go: Serve cold or at room temperature—perfect for packed lunches or picnics.
- Garnishes: Scatter bacon, chopped green onions, or parsley just before serving for an extra touch of elegance.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten quiche covered in the refrigerator for up to four days. The flavors only get better as they meld, making leftovers even more irresistible.
Freezing
This quiche freezes fantastically! Wrap cooled, sliced pieces tightly in plastic wrap and foil. Store for up to two months. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices in the oven at 325°F until warmed through, or pop them in the microwave for quick results. Cover with foil for oven reheating to avoid drying out.
FAQs
-
Can I make this quiche ahead of time?
Absolutely! Assemble the entire quiche, cover, and refrigerate up to 24 hours before baking. You can also bake it ahead and simply reheat slices as needed.
-
Do I have to use ham?
Ham is classic, but you’re not limited! Try crumbled bacon, cooked sausage, diced turkey, or even smoked salmon for different spins.
-
Can I make it crustless?
Yes, skip the crust and pour the filling directly into a well-greased pan. It will set into a delicious, low-carb frittata-style bake.
-
Can I use milk instead of half and half?
For best texture, half and half (or even heavy cream) is preferred. Whole milk works in a pinch but may yield a slightly less rich and creamy filling.
Final Thoughts
A great quiche is all about simple pleasure, and this Ham and Cheese Quiche hits all the right notes—creamy, savory, and endlessly adaptable. Whether you’re cooking for family, feeding guests, or looking to level-up your weekday repertoire, this recipe is a sure bet. Give it a try and enjoy the magic of fuss-free, homemade comfort—one satisfying slice at a time.
Print
Ham and Cheese Quiche Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Description
This classic Ham and Cheese Quiche features a buttery pie crust filled with a creamy, cheesy mixture of eggs, ham, caramelized onions, and fresh spinach. Perfect for breakfast, brunch, or a light lunch, it’s topped with cheddar and Parmesan for rich flavor in every bite. An easy make-ahead meal that’s both satisfying and versatile, using simple ingredients for delicious results.
Ingredients
Pie Crust
- 1 frozen or refrigerated pie crust (skip if going crustless)
Vegetables & Fillings
- 1 small onion
- 2 tablespoons butter
- 1 cup ham, diced
- 1 cup fresh spinach
Egg Mixture
- 4 eggs
- 1 egg yolk
- 1 1/4 cup half and half (or heavy cream)
Cheese
- 1 cup cheddar cheese
- 1/2 cup Parmesan cheese
Optional Garnish
- Chopped bacon
- Green onions
- Parsley
Instructions
- Prepare the Pie Crust: Check your pie crust’s instructions. If using frozen, allow it to sit out and thaw as directed. You may need to pre-bake it according to package instructions. Spread the crust into a lightly greased 9-inch pie pan or springform pan.
- Prepare the Oven: Preheat your oven to 350°F (175°C).
- Caramelize the Onion: Slice the onion into ½-inch strings. Melt butter in a medium skillet over medium-low heat, then add the onions. Cook for 20-25 minutes, stirring frequently, until golden and caramelized.
- Add Ham and Spinach: Add the diced ham to the onions and cook for 5 minutes to blend the flavors. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
- Whisk Egg Mixture: In a large bowl, add the eggs, egg yolk, and half and half. Whisk vigorously for 1 minute until smooth.
- Assemble the Quiche: Evenly distribute the cooked ham, onions, and spinach mixture over the bottom of the pie crust. Sprinkle with half of both cheeses.
- Add Egg Mixture: Pour the egg mixture over the filling, leaving a little space at the top as the eggs rise during baking. Top with the remaining cheeses.
- Bake: Bake in the preheated oven for 45-55 minutes, or until the top is golden and the center is set. If the crust browns too quickly, use a pie crust shield to prevent burning.
- Rest & Serve: Let the quiche rest for 5-10 minutes before slicing. Garnish with chopped bacon, green onions, and/or parsley, and serve warm.
Notes
- Heavy cream can be substituted for half and half for a richer texture.
- Letting the quiche cool slightly before slicing makes cleaner pieces.
- You can make this recipe crustless by skipping the pie crust and pouring the filling into a greased pie pan.
- Add your favorite veggies or different cheeses for extra flavor variations.
- Leftovers can be stored in the fridge for up to 3 days and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 2g
- Sodium: 760mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 190mg
