Ham and Cheese Quiche

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My first time making this Ham and Cheese Quiche I used leftover holiday ham and a frozen pie crust — it turned a stack of odds-and-ends into a golden, custardy centerpiece that fed the whole family. This quiche is rich but not fussy: eggs, cream, two cheeses, ham and broccoli tuck into a single-bake pie that’s perfect for brunch, weeknight dinners, or a make-ahead potluck pickup. If you want the full inspiration behind the technique I follow, see my preferred ham and cheese quiche recipe for a similar approach.

What makes this recipe special

This Ham and Cheese Quiche balances a creamy egg custard with savory ham and melty cheeses. The double-cheese blend (Cheddar plus Monterey Jack) gives salty tang and a smooth melt, while chopped broccoli adds color, texture and an easy veggie boost. It’s forgiving, adaptable and scales up well — which is why it shows up in my rotation from casual brunches to holiday brunch spreads.

“We served this warm from the oven and everyone went back for seconds — simple ingredients, big flavor.” — family feedback after a Sunday brunch

The cooking process explained

Step-by-step overview:

• Briefly sauté aromatics (onion and garlic) and blanch broccoli if you want a brighter green and firmer texture.
• Whisk eggs with cream and seasoning to make a smooth custard.
• Layer the pie crust with ham, veggies and cheeses, then pour the custard over.
• Bake until the custard is set around the edges and slightly wobbly in the center.
• Rest before slicing so the quiche finishes setting.

If you want to see another close version or ideas for crust options, check this page with other Ham and Cheese Quiche tips.

Gather these items

What you’ll need:

• 6 large eggs
• 1 cup heavy cream (substitute half-and-half or whole milk for a lighter custard; lower-fat milks make a less rich, slightly firmer texture)
• Salt and pepper, to taste (season generously)
• 1 cup diced cooked ham (leftover baked ham works well — or use diced ham from the deli)
• 1 cup shredded Cheddar cheese (sharp Cheddar gives more bite)
• 1 cup shredded Monterey Jack cheese (melts smoothly; use mozzarella or Gruyère as alternatives)
• 1 cup chopped broccoli (sub spinach, bell pepper or asparagus)
• 1/2 cup diced onion
• 2 cloves minced garlic
• 1 pie crust (homemade or store-bought)

If you often turn leftover ham into quick lunches, try pairing this quiche concept with recipes like the easy hot ham and cheese sandwiches — use the same ham across both dishes to streamline meal prep.

Step-by-step instructions

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Preparation:

1. Preheat the oven to 375°F (190°C). Position the oven rack in the lower-middle to ensure even bottom browning.
2. If using fresh broccoli, blanch it 1–2 minutes in boiling water, then plunge into ice water. Drain and pat dry. (This prevents watery quiche pockets.)
3. Sauté the diced onion in a tablespoon of butter or oil over medium heat until translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.

Assembling and baking:
4. Roll out the pie crust into a 9-inch pie plate. For a crisper bottom, dock the crust with a fork and blind-bake for 8–10 minutes (use pie weights or dried beans). Remove weights and set crust aside.
5. Scatter the diced ham evenly into the crust. Top with broccoli, then sprinkle the shredded Cheddar and Monterey Jack in an even layer.
6. In a bowl, whisk the 6 eggs with 1 cup heavy cream, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Pour the egg mixture over the fillings; it should come nearly to the top.
7. Bake at 375°F for 35–45 minutes. The quiche is done when the edges are set and the center is only slightly jiggly (it will continue to set while resting). If the crust browns too quickly, tent the edges with foil.
8. Let rest at least 10–15 minutes before slicing to ensure clean wedges.

Serve warm or at room temperature.

Best ways to enjoy it

Serving suggestions:

• Plate wedges with a simple arugula or mixed-green salad dressed in lemon vinaigrette for brightness.
• Add roasted cherry tomatoes or a spoonful of chutney on the side to cut the richness.
• For brunch, serve with warm biscuits or toasted sourdough and a fruit salad.
• Make mini quiches in a muffin tin for finger-food friendly breakfasts or lunchboxes.

Presentation tip: sprinkle a few fresh chives or parsley on top right before serving for color.

Storage and reheating tips

Keeping leftovers fresh:

• Refrigerate leftovers within 2 hours of baking. Store in an airtight container or wrapped with plastic wrap. Use within 3–4 days.
• To reheat: place a slice on a baking sheet and warm at 325–350°F for 10–15 minutes until heated through. Microwaving works (about 1–2 minutes) but can make the crust soft.
• To freeze: wrap individual cooled slices tightly in plastic and then foil. Freeze up to 2 months. Thaw overnight in the fridge and reheat in a 325°F oven until warmed through.

Food safety note: because quiche contains eggs and dairy, avoid keeping at room temperature for more than two hours.

Pro chef tips

Helpful cooking tips:

• Don’t overbeat the eggs. Whisk until combined — over-whisking adds air and can create holes in the custard.
• Use room-temperature eggs and cream to help the custard come together smoothly and bake evenly.
• If your fillings are very wet (like thawed frozen spinach), squeeze out excess liquid before adding.
• Blind-baking the crust prevents a soggy bottom, especially if you skip a pre-cook when using wetter fillings.
• For extra flavor, add 1/4 teaspoon of Dijon mustard to the egg mixture or a pinch of nutmeg for a subtle warmth.

Creative twists

Recipe variations:

• Vegetarian: omit ham and add mushrooms, roasted red peppers, or artichoke hearts. Boost the cheese for extra savory depth.
• Crustless quiche: bake the same filling in a well-greased pie dish or casserole pan for a lower-carb option. Reduce bake time slightly.
• Mediterranean: swap cheeses for feta and add sun-dried tomatoes and spinach.
• Make-ahead: assemble the quiche in the crust, cover and refrigerate overnight; bake from chilled and add a few extra minutes to the bake time.
• Spice it: mix in chopped jalapeños and pepper Jack for a kick.

Your questions answered

Q: How long does it take to make this quiche from start to finish?
A: Plan on about 15 minutes for prep (chopping, sautéing), 10 minutes for blind-baking the crust if you choose, and 35–45 minutes baking — roughly 1 to 1¼ hours total.

Q: Can I use milk instead of heavy cream?
A: Yes. Whole milk or half-and-half works; expect a slightly firmer, less rich custard. If using skim milk, the texture changes significantly and may be a bit rubbery.

Q: Can I freeze the quiche?
A: Yes. Fully cool slices, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator before reheating in the oven.

Q: How do I know when the quiche is done?
A: The edges should be set and golden. The center should have a slight wobble — if it’s liquidy, continue baking in 5-minute increments. A thermometer inserted near the center should read about 165–175°F for a fully set custard.

Conclusion

This Ham and Cheese Quiche is a reliable, crowd-pleasing dish that stretches leftovers and works for multiple meals. For more variations and inspiration, see the Easy Ham and Cheese Quiche – Spicy Southern Kitchen guide for a similar comforting take. If you like hashbrown or crust alternatives, Chelsea’s approach to a hearty quiche can be found at Ham and Cheese Quiche – Chelsea’s Messy Apron. For techniques on getting a perfectly textured custard and timing tips, consult this Easy Quiche Recipe – Spend With Pennies.