Name: Ham and Cheese Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 cups broccoli, chopped (Use florets cut into small, even pieces. Swap: frozen chopped broccoli, thawed and patted dry.); 1 cup onion, diced (Yellow or white both work.); 2 cloves garlic, minced (Add with the onion.); 1 cup cooked ham, diced (Smoked or honey-glazed both taste great.); 1 cup shredded cheddar cheese (Use sharp cheddar for rich flavor.); 1 cup shredded Monterey Jack cheese (Melts beautifully.); 4 large eggs (Room temperature for best blending.); 1 cup heavy cream (Half-and-half can be used for a lighter custard.); 1 teaspoon salt; 1/2 teaspoon black pepper (Adds a hint of spice.); 1 teaspoon paprika (Smoked paprika gives extra depth.); 1 prepared pie crust 9-inch pie crust (Store-bought or homemade.)

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I’ve made this ham and cheese quiche more times than I can count — it’s the one dish that reliably feeds a crowd, uses odds-and-ends from the fridge, and still looks like you put in effort. Bright broccoli and sweet onion add texture, while diced ham and a two-cheese blend make every forkful savory and satisfying. If you want a comforting brunch centerpiece or an easy weeknight dinner that stores well, this is it — think of it as a flexible, crowd-pleasing template for whatever you have on hand. For another classic take, see this classic ham and cheese quiche to compare preparations.

Why you’ll love this dish

This quiche hits a sweet spot: it’s simple to make, economical (uses leftover ham and vegetables), and versatile enough for breakfast, brunch, lunch, or a light dinner. The combination of sharp cheddar and Monterey Jack ensures both bold flavor and a silky melt. Broccoli adds color and bite, while paprika and black pepper give it warmth without overpowering the eggs.

“Perfect for feeding a crowd — flaky crust, custardy interior, and every bite has ham and cheese. A weeknight winner!” — home cook review

When to make it:

Weekend brunch with friends or family.
A make-ahead dish for holidays or potlucks.
Quick dinners — pair with a salad and you’re done.

Step-by-step overview

Before you start: preheat the oven and have your crust ready. The recipe breaks down into five clear phases.

Prepare vegetables and pre-cook anything raw (sauté onion, garlic, and lightly steam broccoli if you prefer softer bites).
Whisk eggs and cream into a smooth, seasoned custard.
Combine ham, cheeses, and vegetables in the pie crust to create an even base.
Pour the custard over the filling and bake until the center is just set.
Let it rest, then slice and serve warm or at room temperature.

This overview helps you pace the work so the baking step is fuss-free.

What you’ll need

2 cups broccoli, chopped — adds color and crunch; use florets cut into small, even pieces. (Swap: frozen chopped broccoli, thawed and patted dry.)
1 cup onion, diced — brings subtle sweetness; yellow or white both work.
2 cloves garlic, minced — elevates flavor; add with the onion.
1 cup cooked ham, diced — the star ingredient; smoked or honey-glazed both taste great.
1 cup shredded cheddar cheese — use sharp cheddar for rich flavor.
1 cup shredded Monterey Jack cheese — melts beautifully and smooths the texture.
4 large eggs — base for the quiche; room temperature for best blending.
1 cup heavy cream — makes quiche rich and decadent; half-and-half can be used for a lighter custard.
1 teaspoon salt
1/2 teaspoon black pepper — adds a hint of spice.
1 teaspoon paprika — adds color and warmth; smoked paprika gives extra depth.
1 prepared pie crust — store-bought or homemade; a 9-inch crust fits best. (If you like sandwich-style meals, see some hot ham and cheese sandwich ideas for inspiration using leftover ham.)

Notes: For a lighter custard, substitute half the cream with whole milk. If your pie crust is very buttery and fragile, blind-bake 8 minutes to prevent sogginess.

Step-by-step instructions

Delicious Ham and Cheese Quiche served on a plate with fresh herbs

Preparation

Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish; crimp edges and set aside.
Chop broccoli into small florets. Dice the onion and ham. Grate both cheeses if not pre-shredded.

Mixing
3. In a skillet over medium heat, sauté the diced onion in 1 tablespoon butter or oil until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant. Remove from heat.
4. In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika until smooth.

Assembly
5. Scatter the sautéed onion and garlic evenly across the bottom of the pie crust.
6. Add the chopped broccoli and diced ham, then top with the shredded cheddar and Monterey Jack cheeses. Distribute ingredients so each slice will have a good mix.
7. Pour the egg and cream mixture slowly over the filling, allowing it to settle between pieces. Do not overfill; leave a small gap from the rim.

Baking
8. Place the quiche on a baking sheet (to catch any drips). Bake at 375°F (190°C) for 35–45 minutes. The quiche is done when the edges are set and the center has a slight jiggle but is not liquid. An instant-read thermometer inserted in the center should read about 165°F (74°C).
9. If the crust browns too quickly, tent with foil for the last 10–15 minutes.

Serving
10. Let the quiche rest for 10–15 minutes before slicing. Serve warm or at room temperature.

Short, actionable steps so scanners and cooks can follow without hunting for details.

Best ways to enjoy it

Serve slices with:

A crisp green salad dressed with lemon vinaigrette.
Roasted potatoes or a light grain salad for a heartier meal.
Fresh fruit and a pot of coffee for brunch.

For plating, slice into 6 or 8 wedges and garnish with a sprig of parsley or a light dusting of paprika. This quiche also travels well — wrap a slice for lunch with a small side salad.

Storage and reheating tips

Refrigeration: Cool the quiche to room temperature, then cover and refrigerate within 2 hours. Stored properly, it lasts 3–4 days.
Reheating: Reheat individual slices in a 350°F (175°C) oven for 10–12 minutes, or microwave a single slice for 60–90 seconds on medium power. Oven reheating keeps the crust crisp.
Freezing: Wrap whole quiche or individual slices tightly in plastic wrap and foil, then freeze up to 2 months. Thaw overnight in the fridge before reheating.
Safety: Always reheat leftovers to at least 165°F (74°C) before serving.

Pro chef tips

Prevent a soggy bottom: Lightly blind-bake the crust for 6–8 minutes and cool slightly before adding the filling if you prefer an extra-crisp base.
Even baking: Chop broccoli small and spread ingredients evenly so the custard cooks uniformly.
Cheese choices: A mix of sharp cheddar for flavor and Monterey Jack for meltability is ideal. Gruyère or Swiss also make excellent swaps.
Egg ratio: A 4-egg to 1-cup cream ratio gives a rich but not overly dense custard. For a fluffier quiche, add one extra egg.
Leftover inspiration: Use diced ham leftovers in casseroles, salads, or breakfast burritos — or try a quick twist like grilled ham and cheese in the air fryer if you’re craving a quick sandwich.

Creative twists

Spinach & Feta: Replace broccoli with 2 cups sautéed spinach and swap one cheese for 1/2 cup crumbled feta.
Mushroom & Swiss: Use sautéed mushrooms and Swiss cheese instead of the cheddar/Monterey Jack combo.
Crustless option: Skip the crust for a lower-carb quiche—pour filling into a greased pie dish and reduce baking time by 5–10 minutes.
Spicy ham: Use peppered ham and add 1/4 teaspoon cayenne for heat.
Mini quiches: Divide into a muffin tin and bake 18–22 minutes for portable, party-friendly servings.

Your questions answered

Q: Can I make this ahead of time?
A: Yes. Assemble and refrigerate up to 24 hours before baking, or bake fully and reheat later. If assembling ahead, allow an extra 5–10 minutes in the oven if cold from the fridge.

Q: How do I know when the quiche is done?
A: The edges should be set and lightly browned; the center will have a slight wobble but not be liquid. A thermometer should read about 165°F (74°C) in the center.

Q: Can I use milk instead of heavy cream?
A: You can substitute whole milk or half-and-half, but the texture will be slightly less rich and custardy. Reduce milk substitution by using at least half heavy cream for best results.

Q: Is it safe to freeze?
A: Yes. Freeze whole or in slices for up to 2 months. Thaw overnight in the fridge and reheat to 165°F before serving.

Q: Can I make this vegetarian?
A: Omit the ham and increase vegetables (roasted peppers, spinach, mushrooms) or add a plant-based ham alternative. Adjust seasoning as needed.

Conclusion

If you want more inspiration or different takes on ham-and-cheese quiches, check out this straightforward version at Easy Ham and Cheese Quiche – Spicy Southern Kitchen. For a variation that uses hashbrowns for the base and a different texture, see Ham and Cheese Quiche – Chelsea’s Messy Apron. And for another clear, reliable quiche technique to compare ratios and baking tips, read Easy Quiche Recipe – Spend With Pennies.