Name: Ham and Cheese Quiche Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 1 homemade pie crust (9-inch deep dish); 4 large eggs; 1 egg yolk; 1 1/4 cups heavy cream; 1/2 teaspoon dried parsley; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon paprika; 1/2 teaspoon ground mustard; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1 cup chopped ham; 3 oz (about 3/4 cup) shredded Gruyere cheese; 3 oz (about 3/4 cup) shredded Gouda cheese (may substitute cheddar); 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1/2 cup chopped onion; 1 cup asparagus, cut into 1/2-inch pieces; 1/2 cup chopped red bell pepper; 3-4 cloves garlic, minced

There’s something so wonderfully comforting about a homemade quiche, especially when it’s loaded with savory ham and melty cheese. This Ham and Cheese Quiche Recipe brings together creamy custard, tender veggies, and a buttery crust for a dish that’s perfect any time of day—brunch, lunch, or a cozy dinner. Trust me, once you try this, it’ll become one of your staples too.

The image shows a slice of savory pie in a white pie dish placed on a white marbled surface with a striped cloth nearby. The pie has a thick, golden-brown, flaky crust with crimped edges. Inside the pie, there are several layers: a bottom golden-brown crust, then a creamy filling with visible pieces of red and green vegetables along with bits of ham or bacon. The top layer is a slightly browned melted cheese sprinkled with green herbs. The slice shown is missing from the pie, revealing the thickness and texture of the creamy vegetable and meat filling inside. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ham and Cheese Quiche Recipe
Top Tip
How to Serve Ham and Cheese Quiche Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ham and Cheese Quiche Recipe

Why You'll Love This Recipe

I’ve made countless quiches over the years, but this Ham and Cheese Quiche Recipe stands out because it’s both simple and absolutely foolproof. It balances rich custard and savory ham with just the right amount of veggies and herbs. Here’s why it deserves a spot in your recipe box:

Comforting yet elegant: It’s an easy recipe that feels fancy enough for guests or special breakfasts.
Perfect custardy filling: The mix of heavy cream and eggs creates that dreamy, silky texture I crave.
Customizable and versatile: You can switch up veggies or cheeses to suit your pantry or tastes.
Make-ahead friendly: Whether prepping crust or filling in advance, it’s wonderful for busy schedules.

This image shows a close-up of three slices of golden-brown quiche on a white plate. The quiche has a thick, crumbly crust with crimped edges forming a wavy shape. Each slice has a yellow, slightly shiny cheese layer on top, sprinkled with small green herb pieces. The inside looks creamy with visible bits of red and green ingredients. The plate sits on a white marbled surface, and a silver spatula lifts one slice from the plate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every component in this Ham and Cheese Quiche Recipe plays a key role. The buttery pie crust forms a sturdy yet flaky base, while the creamy custard ties everything together with smooth richness. Here’s a quick rundown of the ingredients and some tips to help you shop and prep:

Flat lay of a smooth, uncooked homemade pie crust in a simple white ceramic pie dish, four large brown eggs with clean shells, a small white bowl of heavy cream, a neat pile of fresh chopped pink ham cubes, a small mound each of shredded pale yellow Gruyere cheese and shredded creamy Gouda cheese on plain white ceramic plates, a handful of fresh bright green asparagus cut into half-inch pieces on a white ceramic plate, a few glossy red bell pepper pieces freshly chopped, a small heap of finely chopped white onion on a white plate, several unpeeled garlic cloves beside a small white bowl holding minced garlic, a small white bowl with golden olive oil, a small white bowl with unsalted butter, and a small white bowl containing a delicate mix of dried parsley, oregano, thyme, paprika, ground mustard, black pepper, and salt all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pie crust: Homemade is my favorite for that fresh flavor and crisp edges, but a good quality deep-dish store-bought crust works well too.
Eggs and egg yolk: They’re the heart of the custard, giving body and richness to the quiche.
Heavy cream: This gives the custard its velvety texture—don’t substitute unless you want a less creamy result.
Dried herbs and spices: Parsley, oregano, thyme, paprika, and ground mustard bring a subtle herbal warmth and gentle kick.
Ham: I like using cubed deli ham for its flavor and texture, but leftover roasted ham fits perfectly too.
Gruyere and Gouda cheese: These cheeses melt beautifully and impart nutty, smoky flavors. You can swap Gouda with cheddar if you prefer.
Olive oil and butter: Combining the two helps sauté the veggies for a rich flavor base.
Vegetables (onion, asparagus, red bell pepper, garlic): They add freshness, color, and a little crunch, balancing the richness nicely.

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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.

Make It Your Way

One of the best things about this Ham and Cheese Quiche Recipe is how easy it is to tweak! Whether you want to add your favorite veggies or swap out cheeses, it’s all about making it your own.

Variation: I sometimes swap asparagus and bell pepper for sautéed mushrooms and spinach when I’m in a hurry – equally tasty and adds a nice earthy flavor.
Dairy-free option: While I love the creaminess of heavy cream and cheese, you could try plant-based alternatives, though expect a much different texture.
Make it vegetarian: Simply leave out the ham and add extra veggies like sun-dried tomatoes or caramelized onions for a delicious veggie-packed quiche.

Step-by-Step: How I Make Ham and Cheese Quiche Recipe

Step 1: Blind Bake That Crust

I always prepare my pie crust ahead so it has a chance to chill properly—this keeps it from shrinking in the oven. Once chilled, I line the crust with parchment and fill it with baking beads or dry beans to weigh it down. Bake at 375°F for about 18 minutes, then remove the weights, prick the bottom with a fork, and pop it back in for another 10 minutes. This makes a perfectly sturdy shell that won’t get soggy once you add the filling.

Step 2: Whisk and Season the Filling

Whisk together your eggs and egg yolk until light and frothy. Next, stir in the heavy cream and season with all those wonderful herbs and spices. Adding the ham and both Gruyere and Gouda cheeses last lets them blend into the custard for that incredible melty-cheesy taste.

Step 3: Sauté and Stir in Veggies

Heat olive oil and butter in a skillet over medium-high heat, then toss in the onions and asparagus. After about 3 minutes, add the bell pepper and cook another couple of minutes until everything is soft but still bright. Add the garlic last and sauté just until fragrant, about 30 seconds. Mixing these lightly cooked veggies into the egg mixture adds vibrant flavor and great texture.

Step 4: Assemble and Bake

Pour the custard and vegetable mixture into the pre-baked crust and bake at 375°F for 35 to 45 minutes. The trick here is to look for a set filling that still jiggles gently in the center—that’s the hallmark of a creamy, custardy quiche. If the center is still liquid, just give it another 5 to 10 minutes in the oven.

Step 5: Let It Rest Before Serving

Once out of the oven, let the quiche cool for about 15 minutes before slicing. This rest time helps the custard finish setting and makes it easier to cut clean slices—plus, it smells divine, so be patient!

Top Tip

From my experience, perfecting this Ham and Cheese Quiche Recipe comes down to care during prep and watching the bake time closely. Here are some tips that have helped me every time:

Chill the crust well: I learned the hard way that an unchilled crust shrinks and bubbles up, so don’t skip this chilling step before blind baking.
Don’t skip blind baking: Even with a store-bought crust, pre-baking prevents a soggy bottom and keeps the crust crisp and flaky.
Watch the center for doneness: The filling will still jiggle slightly when done—that means it’ll be creamy and custardy, not rubbery or dry.
Use good quality cheese: Freshly shredded cheese melts better and gives a richer flavor than pre-shredded.

How to Serve Ham and Cheese Quiche Recipe

ham and cheese quiche - Serving Suggestion

Garnishes

I usually keep it simple with fresh herbs like chopped chives or parsley on top—it adds a pop of color and a fresh bite that contrasts nicely with the rich custard. Sometimes a little drizzle of good-quality olive oil over each slice amps up the flavor too.

Side Dishes

To round out the meal, I love pairing this quiche with a crisp green salad dressed in lemon vinaigrette, or some roasted baby potatoes. A fresh fruit salad works beautifully for brunch or lighter lunches.

Creative Ways to Present

For special occasions, I’ve served this quiche in mini tart pans as individual portions – it’s a crowd-pleaser and looks adorable. Another fun idea is to use pie dough cut into fun shapes to decorate the crust edges for festive flair.

Make Ahead and Storage

Storing Leftovers

After allowing your quiche to cool completely, I wrap it tightly with foil and keep it in the fridge. It stays fresh and tasty up to 4 days—and it’s just as enjoyable reheated or even cold the next day.

Freezing

I’ve frozen leftover quiche slices by wrapping each slice in plastic wrap then placing them in a freezer bag—perfect for quick breakfasts or snacks. Whole quiches freeze well too if wrapped securely with plastic wrap and foil. When reheating, thaw overnight in the fridge for best results.

Reheating

For a quick reheat, I zap individual slices in the microwave for about a minute, but I prefer reheating in the oven at 350°F to keep the crust crisp—usually about 10 to 20 minutes depending on portion size.

Frequently Asked Questions:

Can I use a store-bought pie crust for this quiche?

Absolutely! Just be sure to pick a 9-inch deep-dish crust to hold the filling. I recommend blind baking it lightly first to avoid sogginess, then filling and baking as usual.

What’s the best way to know when the quiche is done?

Look for a quiche that’s set around the edges and slightly wobbly in the center—it should jiggle gently but not be liquid. This means the custard is creamy and perfectly cooked.

Can I prepare the quiche filling ahead of time?

Yes! You can mix together the eggs, cream, seasonings, ham, and cheeses up to 24 hours in advance. Keep it covered in the refrigerator and give it a stir before pouring into the crust.

What cheeses work best for this Ham and Cheese Quiche Recipe?

Gruyere and Gouda are my favorites—they melt beautifully and add rich, nutty flavor. Cheddar is a good substitute for Gouda. Use freshly shredded cheese for the best melt and taste.

Final Thoughts

This Ham and Cheese Quiche Recipe holds a special place in my kitchen because it’s my go-to for raising the bar on simple meals without hours of effort. I love how approachable it is, yet every bite feels like a little celebration. When you make it, I hope you enjoy the cozy, cheesy, and savory goodness as much as I do. Once you get that golden crust and creamy filling just right, it truly feels like a little slice of happiness.