There’s something incredibly satisfying about a warm slice of quiche fresh from the oven, especially when it’s loaded with savory ham and melty cheese. This Ham and Cheese Quiche Recipe brings together creamy custard, tender veggies, and flaky crust in a way that’s both comforting and impressive for any meal.

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 this Ham and Cheese Quiche Recipe countless times, and every single time it’s a hit. It’s one of those dishes that feels special but comes together with surprisingly little fuss, perfect for breakfast, brunch, or even a casual dinner.

Rich, Creamy Filling: The blend of heavy cream, eggs, and cheese creates a silky custard that’s pure indulgence.
Perfect Balance of Flavors: Smoky ham pairs beautifully with the nutty Gruyere and mellow Gouda cheeses, making every bite flavorful.
Customizable Veggies: I love adding asparagus and bell peppers, but you can easily switch it up with your favorites or leave them out completely.
Make-Ahead Friendly: From prepping the crust in advance to storing leftovers, this quiche fits easily into your schedule.

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

Each ingredient here plays a key part in the success of this Ham and Cheese Quiche Recipe. Combining rich dairy, savory ham, fresh veggies, and herbs creates layers of texture and flavor that make this quiche so irresistible. Here are some tips on what to look for when shopping:

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: A homemade crust gives the best flaky texture, but a deep-dish store-bought crust works too—just make sure it’s deep enough to hold all the filling.
Eggs and heavy cream: These form the custardy base. Heavy cream gives richness, and eggs hold it all together.
Ham: Use a nicely cubed, thick-cut ham for the best texture and flavor. Leftover holiday ham works wonders here.
Gruyere and Gouda cheeses: The nutty Gruyere melts beautifully, while Gouda adds a smooth, creamy note—substitute cheddar if you prefer stronger flavor.
Olive oil and butter: These create a flavorful base for sautéing veggies with a touch of richness.
Onion, asparagus, red bell pepper, garlic: Fresh vegetables give color, crunch, and brightness, balancing richness.
Seasonings: A mix of dried parsley, oregano, thyme, paprika, ground mustard, salt, and pepper adds that subtle herbaceous depth.

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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 my favorite things about this Ham and Cheese Quiche Recipe is how flexible it is—once you master the basics, it’s so fun to personalize it based on what you have or love.

Vegetable Variation: I’ve tried swapping asparagus and bell pepper for mushrooms and spinach, which adds an earthy note I adore, especially in fall.
Cheese Swap: Gouda and Gruyere are my go-tos, but sharp cheddar or even a tangy feta make great substitutes if you want to shake things up.
Crust-Free Option: If you want to skip the crust, just bake the custard mixture in a greased pie dish—though I do miss that buttery, flaky edge!
Add Fresh Herbs: Toss in some fresh thyme or chives for an extra burst of freshness just before baking.

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

Step 1: Prepare and Blind Bake the Pie Crust

I like to make my pie dough the night before and chill it at least 45 minutes before blind baking. This helps prevent any shrinking in the oven. Line the crust with parchment paper and fill with baking beads or dry beans to weigh it down, then bake at 375°F for 18 minutes. After lifting out the weights, prick the bottom with a fork and bake another 10 minutes until it's set and golden. If using store-bought, just remember to prick the crust and bake until lightly golden as directed.

Step 2: Whisk the Egg Mixture

In a large bowl, beat 4 whole eggs plus 1 egg yolk until light and frothy. Whisk in 1¼ cups heavy cream and a mix of dried parsley, oregano, thyme, paprika, ground mustard, salt, and pepper. This seasoning blend is the secret to that subtle layer of flavor throughout the quiche.

Step 3: Sauté the Vegetables

Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add chopped onions and asparagus, cooking for about 3 minutes until slightly softened. Toss in chopped red bell pepper and cook for 2 more minutes before adding minced garlic for the last 30 seconds. Transferring these warm veggies into the egg mixture helps meld those flavors beautifully.

Step 4: Combine and Add Ham & Cheese

Stir in 1 cup of chopped ham and equal parts shredded Gruyere and Gouda cheese (around ¾ cup each) into the egg and veggie mixture. It’ll look pretty loaded with cheese here — that’s exactly what you want!

Step 5: Bake Until Just Set

Pour everything into your pre-baked pie crust and bake uncovered at 375°F for 35 to 45 minutes. The quiche is ready when it’s set but still slightly jiggles in the center — that silky custard texture is the goal. Let it cool about 15 minutes before slicing for the best results.

Top Tip

After making this recipe a dozen times, I’ve learned a few small tricks that make a big difference in your quiche success. These tips help ensure you get that restaurant-quality texture and flavor at home, every time.

Chill Your Dough Well: Don’t skip the chilling. It keeps the crust from shrinking and ensures it bakes up crispy and flaky.
Blind Bake Thoroughly: Baking the crust before adding wet filling prevents a soggy bottom. You can also do this step a few days ahead—it saves so much time on the day of serving.
Watch Your Cheese: Use freshly shredded cheese for better melt and flavor. Pre-shredded often has anti-caking agents that can affect texture.
Don’t Overbake the Custard: Take it out when the center still jiggles slightly. It will finish setting as it cools and stays wonderfully creamy.

How to Serve Ham and Cheese Quiche Recipe

ham and cheese quiche - Serving Suggestion

Garnishes

I love to add a sprinkle of fresh chives or parsley on top just before serving – it adds color and a fresh pop that contrasts the rich filling nicely. A dash of ground black pepper right before plating is my finishing touch.

Side Dishes

This quiche pairs beautifully with a crisp green salad tossed in a tangy vinaigrette, or roasted potatoes for a heartier meal. For brunch, try it alongside fresh fruit and crusty bread.

Creative Ways to Present

I’ve served this quiche for special occasions by slicing it into little bite-sized squares on a fancy platter, perfect for parties. Another fun idea: bake mini quiches in muffin tins for individual portions—they look adorable and are super handy for grab-and-go.

Make Ahead and Storage

Storing Leftovers

After letting the quiche cool to room temperature, I wrap it tightly in foil or store it in an airtight container in the fridge. Leftovers are best enjoyed within 4 days. I actually appreciate how the flavors deepen overnight.

Freezing

This quiche freezes so well! I slice it first, wrap individual pieces in plastic wrap, then place them in a freezer bag. They keep great for up to 3 months. When you want one, just thaw in the fridge overnight and reheat gently.

Reheating

I usually reheat leftover slices in a toaster oven or regular oven at 350°F for about 10 minutes—it keeps the crust crisp and the filling creamy. If you’re in a rush, the microwave works but the crust won’t be as flaky.

Frequently Asked Questions:

Can I make this quiche without a crust?

Yes! You can skip the crust and bake the filling in a greased quiche or pie dish. Keep in mind, the baking time might be slightly shorter, and the texture will be more like a crustless quiche or frittata.

What cheeses work best in Ham and Cheese Quiche Recipe?

Gruyere and Gouda are my favorites because they melt well and complement the ham nicely. However, sharp cheddar, Swiss, or even a bit of feta can be delicious alternatives depending on your taste preference.

How do I prevent a soggy crust?

Blind baking the pie crust by baking it with parchment and weights before adding the filling is essential. Also, make sure your filling isn't too watery by sautéing vegetables to reduce moisture before mixing them into the eggs and cream.

Can I prepare this quiche in advance?

Absolutely! You can make the pie crust up to 5 days ahead or freeze it for several months. You can even assemble the quiche with filling and refrigerate it up to 24 hours before baking, making it super convenient for busy days or special occasions.

Final Thoughts

This Ham and Cheese Quiche Recipe has been a reliable favorite in my kitchen for years. It offers that perfect balance of creamy, savory, and crisp textures that feel like a little celebration every time you slice into it. I hope you’ll enjoy making it as much as I do—it’s a lovely way to bring friends or family together around the table. Trust me, once you make it, you’ll find yourself reaching for this recipe again and again.