Ham and Cheese Breakfast Quiche Recipe

Ham and Cheese Breakfast Quiche is a classic brunch dish that combines a buttery, flaky crust with a rich, creamy egg custard loaded with savory diced ham and melted cheese. This elegant yet simple recipe delivers restaurant-quality flavor with minimal effort, making it perfect for weekend brunches, holiday breakfasts, or special occasions when you want to impress your guests. The combination of fluffy eggs, salty ham, and gooey cheese creates a satisfying meal that’s equally delicious served warm or at room temperature.

What makes this recipe so beloved is its incredible versatility and make-ahead convenience. Using a store-bought pie crust eliminates the most time-consuming step, while the filling comes together in minutes with just a simple whisking—no stovetop cooking required. Ready in about 50 minutes from start to finish, this quiche can be prepared the day before and reheated, making it ideal for busy mornings or entertaining without stress. Whether you’re using up leftover holiday ham or starting fresh with deli ham, this quiche is the ultimate comfort food that works for breakfast, brunch, lunch, or even a light dinner. Serve it with a simple green salad and fresh fruit for a complete, satisfying meal.

Recipe Quick Facts

Prep Time: 10 minutes
Cook Time: 40-50 minutes
Total Time: 50-60 minutes
Servings: 8 slices
Difficulty Level: Easy
Cuisine Type: French-American
Course: Breakfast, Brunch
Dietary Labels: Gluten-free option with GF crust

Why You’ll Love This Recipe

Make-ahead friendly – Prepare the night before and reheat in the morning for stress-free entertaining
Perfect for using leftovers – Great way to use leftover Easter or holiday ham
Store-bought crust shortcut – No need for homemade pastry; frozen pie crust makes this incredibly easy
Versatile meal – Works beautifully for breakfast, brunch, lunch, or dinner
Crowd-pleasing flavors – Classic combination of ham and cheese that everyone loves

Ingredients

For the Crust

1 (9-inch) refrigerated or frozen pie crust (deep dish preferred)
Store-bought or homemade pie crust

For the Egg Custard

4-6 large eggs
1 cup half-and-half (or heavy cream for extra richness)
1 tablespoon all-purpose flour
1 tablespoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon chopped fresh parsley (optional)

For the Filling

1½ cups diced cooked ham (about 8 oz)
1 cup shredded sharp cheddar cheese
1 cup shredded Swiss cheese
½ cup shredded mozzarella cheese (optional)
¼ cup grated Parmesan cheese (optional)
1 tablespoon butter
½ medium yellow onion or 1 small shallot, finely chopped
3 tablespoons chopped green onions or chives
1 teaspoon minced garlic (optional)

Ingredient Note: Using half-and-half creates the perfect balance of richness and lightness. Heavy cream makes it more decadent, while whole milk creates a lighter quiche.

Equipment Needed

9-inch pie plate (preferably deep dish)
Large mixing bowl
Whisk
Small skillet for sautéing onions
Baking sheet
Measuring cups and spoons
Aluminum foil (to cover edges if needed)
Knife for testing doneness

Step-by-Step Instructions

Preheat oven: Preheat your oven to 375°F. Place a baking sheet on the center rack to preheat as well—this will help the bottom crust cook evenly.
Prepare the crust: Fit the pie crust into a 9-inch pie plate (deep dish preferred), pressing it firmly into the bottom and sides. Fold the edges under and crimp decoratively if desired. For best results, pre-bake (par-bake) the crust for 10-12 minutes until lightly golden. This prevents a soggy bottom. Let cool slightly.
Sauté the onions: Melt 1 tablespoon butter in a small skillet over medium heat. Add the chopped onion (and garlic if using) and cook for 3-4 minutes until soft and translucent. Remove from heat and let cool slightly.
Prepare the egg mixture: In a large bowl, whisk together the eggs, half-and-half, flour, Dijon mustard, salt, pepper, and parsley until well combined and slightly frothy. The flour helps stabilize the custard.
Layer the filling: Sprinkle the diced ham, all the cheeses (reserving ½ cup for topping if desired), sautéed onions, and green onions evenly in the bottom of the prepared pie crust.
Add egg mixture: Carefully pour the egg mixture over the ham and cheese filling in the crust. Pour slowly to avoid displacing the ingredients. Do not overfill—leave about ¼ inch of space at the top as the quiche will puff up during baking.
Top with cheese: If you reserved some cheese, sprinkle it evenly over the top of the egg mixture. This creates a beautiful golden cheese crust.
Bake on preheated sheet: Place the quiche on the preheated baking sheet in the oven. Bake for 40-50 minutes until the quiche is puffed around the edges, the center is set (no longer jiggly), and the top is golden brown.
Check for doneness: Insert a knife or toothpick into the center—it should come out clean when the quiche is done. If the edges or top are browning too quickly, cover loosely with aluminum foil during the last 10-15 minutes of baking.
Cool before serving: Remove from the oven and let the quiche cool on the baking sheet for at least 30 minutes before slicing. This allows it to set properly so slices hold their shape. The quiche can be served warm, at room temperature, or chilled.
Garnish and serve: Garnish with additional fresh parsley or chives if desired. Slice into 8 wedges and serve.

Pro Tips for Success

Par-bake the crust – Pre-baking prevents a soggy bottom and ensures a crisp, flaky crust
Room temperature ingredients – Let eggs and dairy sit out for 15-20 minutes before mixing for smoother custard
Don’t overfill – Leave space at the top; the quiche will puff up during baking
Use a baking sheet – Placing the pie plate on a preheated baking sheet helps cook the bottom evenly and catches any drips
Test for doneness properly – The center should be just set with a slight jiggle; it will continue cooking as it cools
Let it rest – Cooling for 30 minutes is crucial for clean slices and proper texture
Cover edges if needed – If the crust edges brown too quickly, tent them with foil strips

Substitutions & Variations

Cheese options: Use Gruyère, provolone, Colby, Monterey Jack, or any combination of your favorites
Protein swaps: Replace ham with cooked bacon, sausage, turkey, or smoked salmon
Vegetarian version: Omit ham and add sautéed mushrooms, spinach, bell peppers, or asparagus
Dairy alternatives: Use whole milk instead of half-and-half for a lighter quiche, or heavy cream for extra richness
Add vegetables: Mix in sautéed mushrooms, spinach, tomatoes, bell peppers, or broccoli
Herb variations: Add fresh thyme, basil, dill, or chives for different flavor profiles
Spicy version: Add diced jalapeños, red pepper flakes, or pepper jack cheese
Crustless option: Pour filling into a greased pie dish without crust for a lower-carb version
Mini quiches: Use muffin tins lined with small pie crust circles for individual portions

Storage & Make-Ahead Tips

Room Temperature: Can sit out for up to 2 hours after baking
Refrigerate: Cover and store for 3-4 days in the refrigerator. Quiche tastes great cold or can be reheated
Freeze: Cool completely, wrap tightly in plastic wrap and foil, freeze for up to 2 months. Thaw overnight in refrigerator before reheating
Make Ahead: Prepare and bake the quiche up to 24 hours in advance. Store covered in refrigerator and reheat in a 325°F oven for 15-20 minutes before serving
Reheat: Warm individual slices in the microwave for 45-60 seconds, or reheat the whole quiche covered with foil in a 325°F oven for 15-20 minutes
Prep Components: You can sauté onions and grate cheese the day before to save time on busy mornings

Serving Suggestions

Serve with a simple mixed green salad with vinaigrette for a light, balanced meal
Pair with fresh fruit salad, berries, or sliced melon for brunch
Accompany with roasted breakfast potatoes or hash browns
Perfect alongside croissants, muffins, or scones for a complete brunch spread
Serve with tomato soup for a comforting lunch
Add a side of crispy bacon or sausage links for a heartier breakfast
Great for Easter brunch, Mother’s Day breakfast, or Christmas morning

Nutrition Information (Per Serving – based on 8 slices)

FAQ

1. Can I make ham and cheese quiche ahead of time?
Yes! You can bake the quiche up to 24 hours in advance, cover and refrigerate, then reheat in a 325°F oven for 15-20 minutes before serving. It’s perfect for stress-free entertaining.

2. Do I need to pre-bake the pie crust?
While not absolutely necessary, par-baking (pre-baking) the crust for 10-12 minutes prevents a soggy bottom and ensures a crisp, flaky crust. It’s highly recommended for best results.

3. How do I know when the quiche is done?
The quiche is done when the edges are puffed and golden, the center is just set (with only a slight jiggle), and a knife inserted in the center comes out clean. It will continue to firm up as it cools.

4. Can I use milk instead of half-and-half?
Yes, but whole milk produces a lighter, less creamy quiche. Half-and-half or heavy cream creates the richest, most velvety texture. Avoid skim or low-fat milk as they don’t create the proper custard consistency.

5. Can I freeze quiche?
Absolutely! Cool the baked quiche completely, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

6. What can I add to ham and cheese quiche?
You can add sautéed vegetables like mushrooms, spinach, bell peppers, onions, or tomatoes. Fresh herbs like chives, parsley, or thyme also enhance flavor. Just don’t overfill the crust.

Recipe Notes

Ham and Cheese Quiche is a beloved French-inspired dish that has become a staple of American brunch culture, particularly popular for holidays like Easter, Mother’s Day, and Christmas morning. The word “quiche” comes from the German word “kuchen,” meaning cake, and originated in the Lorraine region of France as “Quiche Lorraine,” traditionally made with bacon. The American adaptation with ham and various cheeses has become equally popular and provides an excellent way to use leftover holiday ham. The beauty of quiche lies in its egg custard base—a simple mixture of eggs and cream that puffs beautifully in the oven, creating a light yet rich texture that’s neither too dense nor too delicate. The addition of Dijon mustard is a classic French technique that adds subtle depth and tanginess without overpowering the other flavors. Many home cooks appreciate that quiche is just as delicious served at room temperature as it is warm, making it ideal for buffets and make-ahead entertaining where timing is crucial. The store-bought pie crust hack has made quiche accessible to home cooks of all skill levels, eliminating the intimidation factor of pastry-making while still delivering impressive, elegant results. This versatility extends to the filling as well—you can customize with different cheeses, vegetables, or proteins based on what you have on hand or dietary preferences.