Easy Ham And Cheese Quiche
Published Date: January 12, 2023
This Easy Ham and Cheese Quiche is a filling, protein-packed recipe that takes just 10 minutes to prep using a store-bought pie crust! Great for breakfast, brunch, or even dinner!
This Homemade Ham and Cheese Quiche is the perfect dish for a relaxing weekend since the oven does most of the work! Enjoy your slice with a side of fruit and your favorite cup of coffee or tea!
There’s nothing better than an easy and delicious quiche recipe like this one! It’s healthy, hearty, and can even be made with leftover meat or diced-up veggies from the fridge that needs to be used up!
Enjoying A Slice Of This Ham And Cheese Quiche!
Taste: Each cheesy, eggy bite of quiche is delivered on a bed of buttery pie crust! Tucked into every bite is salty ham, green onion, and parsley that your taste buds will love!
Texture: The soft egg mixture is filled with tender bites of ham and gooey cheese! All tucked onto a crisp, flaky pie crust to check all the tasty texture boxes you crave when eating quiche!
A Great Way To Use Up Leftover Meat!
I made this Ham and Cheese Quiche recipe using leftover holiday ham! I found it was a deliciously great way to prevent leftovers from going to waste while also making an easy breakfast – a win, win in my book!
Though this recipe is made with ham, it’s really tasty with any type of meat or leftovers! This quiche can also be made with bacon, sausage, Canadian bacon, kielbasa, and even leftover steak!
Helpful Tips & Tricks When Making This Homemade Quiche
- Pie Crust – I made this recipe with a store-bought, premade crust to keep it quick and convenient! However, feel free to make this quiche recipe using your favorite homemade pie crust recipe if you’d like.
- Prebake The Crust – Whether you use a store-bought or homemade crust, it will need to be prebaked! Prebaking the crust before adding in the egg mixture prevents the quiche from having a gummy, chewy texture. When prebaking the crust, poke holes in the bottom of it first to ensure that it doesn’t puff up while baking!
- Baking – Towards the end of baking, I like to add a bit of cheese, ham pieces, and pepper on top. I also like to remove the foil to bake uncovered for a few minutes to allow the quiche to achieve a golden-brown top before it comes out of the oven!
- Checking For Doneness – The quiche is finished baking when both the edges and middle are set. An instant-read kitchen thermometer can also be inserted into the center of the quiche to check its temperature. The quiche is safe to eat if the center is at least 165 degrees F!
How Do I Store Leftover Ham and Cheese Quiche?
You can tightly wrap foil around the pie plate and store the entire dish in the fridge. Or move individual quiche slices into an airtight container to be stored in the fridge. Once the leftover quiche is in the fridge, you can enjoy leftovers for 3 to 4 days.
What’s The Best Way To Reheat Quiche?
I prefer reheating one slice of quiche at a time in the microwave. To do so, heat each slice for 25 to 30 seconds or until thoroughly heated.
Why Do I Need To Tent The Quiche With Aluminum Foil While Baking?
Tenting the homemade quiche with foil while baking protects the crust. This way, it doesn’t burn while the egg mixture bakes up.
Can I Add More Adds To This Quiche Recipe?
Adding too many eggs will result in a quiche that’s too firm, giving it a rubbery texture. I found that five large eggs were really the perfect amount when making this quiche recipe.
Ham and Cheese Quiche
INGREDIENTS
- 1 8 or 9-inch frozen pie crust “ready to bake” regular or deep dish
- 5 large eggs
- ½ cup heavy cream
- 1 cup chopped ham I used leftover holiday ham but you can also use diced ham cubes
- 1 cup shredded cheddar cheese sharp or mild
- ¼ cup green onions chopped
- 2 teaspoons fresh parsley chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
INSTRUCTIONS
- Preheat oven to 400°F.
- Poke holes in the bottom of the frozen pie crust with a fork to prevent the crust from puffing up while baking. Bake for 10 minutes or until lightly golden and place on a wire rack.1 8 or 9-inch frozen pie crust
- While the crust is baking, beat the eggs in a large bowl, then add in the heavy cream, ham, cheese, parsley, green onions, salt, and pepper to the whisk until evenly combined.5 large eggs, ½ cup heavy cream, 1 cup chopped ham, 1 cup shredded cheddar cheese, ¼ cup green onions, 2 teaspoons fresh parsley, ½ teaspoon salt, ½ teaspoon ground black pepper
- Take the pie crust off the cooling rack and place it on a small baking sheet. Pour the egg mixture into the pie crust. I like to add a bit of cheese, ham pieces, and pepper on top at the end.
- Cover the quiche with tented aluminum foil, making sure the crust is covered, and the egg mixture is not touching the foil so it doesn't stick while baking.
- Bake the quiche for 50 minutes or until the middle is set. Finally, remove the foil and bake uncovered for an additional 5 minutes to give the quiche a golden top. Serve warm.
NOTES
- How Do I Store Leftover Ham and Cheese Quiche? You can tightly wrap foil around the pie plate and store the entire dish in the fridge. Or move individual quiche slices into an airtight container and store them in the fridge. Once the leftover quiche is in the fridge, you can enjoy leftovers for 3 to 4 days.
- What’s The Best Way To Reheat Quiche? I prefer reheating one slice of quiche at a time in the microwave. To do so, heat each slice for 25 to 30 seconds or until thoroughly heated.
- Why Do I Need To Tent The Quiche With Aluminum Foil While Baking? Tenting the homemade quiche with foil while baking protects the crust. This way, it doesn’t burn while the egg mixture bakes up.
- Can I Add More Adds To This Quiche Recipe? Adding too many eggs will result in a quiche that’s too firm, giving it a rubbery texture. I found that five large eggs were really the perfect amount when making this quiche recipe.
Author
This quiche recipe is my absolute favorite – it makes the perfect homemade breakfast without tons of effort! The eggs are light and fluffy and pair perfectly with ham and cheese for a balanced flavor! (But I also change it up with different meats and veggies depending on my mood!)