Ham and Cheese Quiche

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I grew up with quiche on the weekend table — flaky crust, a silky egg custard, and whatever leftovers the fridge offered. This ham and cheese quiche is exactly that kind of comfort: straightforward to assemble, flexible with ingredients, and excellent for brunch, weeknight dinners, or a make-ahead slice for busy mornings. For a slightly different take on the same idea, you can compare notes with a similar ham-and-cheese quiche I reference sometimes.

Why you’ll love this dish

This quiche balances savory diced ham, melty cheddar and Monterey Jack, and bright green broccoli in a creamy egg custard. It’s ideal when you want:

A crowd-pleasing brunch that feeds several people with minimal hands-on time.
A budget-friendly way to use leftover ham and odds-and-ends cheese.
A portable, sliceable meal that reheats well for lunches and quick dinners.

“Simple to prepare, reliably comforting — the whole family fights over the last slice.” — a longtime quiche fan

The recipe is forgiving: swap cheeses, omit broccoli for a meat-and-cheese version, or make mini quiches for parties.

Preparing Ham and Cheese Quiche

Step-by-step overview:

Preheat and (optionally) blind-bake the crust to prevent sogginess.
Sauté onion and garlic until soft; steam or blanch broccoli so it won’t release too much moisture in the quiche.
Whisk eggs with cream to form a smooth custard; season and add a pinch of nutmeg for warmth.
Layer ham, cheeses, onion, and broccoli in the prepared crust, pour the custard over, and bake until the center is set but slightly jiggly.
Rest the quiche 10–15 minutes before slicing to finish setting and make clean slices.

This overview helps you picture the flow before diving into the ingredient details and step-by-step directions below.

What you’ll need

6 large eggs (Use fresh eggs for best results.)
1 cup heavy cream (For the richest custard use heavy cream; half-and-half or whole milk will make a lighter filling.)
1 cup cooked ham, diced (Leftover ham works great.)
1 cup cheddar cheese, shredded (Sharp cheddar adds bite; swap for Swiss if you like.)
1 cup Monterey Jack cheese, shredded (Mild melting cheese — you can experiment.)
1 cup broccoli florets, steamed and chopped (Fresh or frozen — thaw and drain well.)
1 small onion, finely chopped
2 cloves garlic, minced
1 pre-made pie crust (store-bought or homemade) fitted into a 9-inch pie dish
Salt and freshly ground black pepper, to taste
Spices: a pinch of nutmeg and a teaspoon of chopped thyme (optional; add to taste)

Note: For a gluten-free option, use a gluten-free crust or make a crustless quiche. For extra richness, use all cream; for a lighter quiche, use half milk/half cream.

For a closer look at alternative quantities and tips on crusts, see this full ingredient breakdown.

Step-by-step instructions

Delicious ham and cheese quiche topped with fresh herbs

Preheat oven to 350°F (175°C). If you prefer a crisper bottom, blind-bake the crust: prick the pie crust with a fork, line with parchment, fill with pie weights, and bake 8–10 minutes. Remove weights and bake 2 minutes more.
Steam broccoli for 2–3 minutes until bright green; drain and chop into small florets. If using frozen, thaw and squeeze out excess water.
In a skillet, heat 1 tablespoon oil or butter over medium heat. Sauté the chopped onion until translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.
In a large bowl, whisk 6 eggs with 1 cup heavy cream until smooth. Season with ¾ teaspoon salt, ¼ teaspoon black pepper, and a light pinch of nutmeg (optional).
Stir together diced ham, both cheeses, steamed broccoli, and the cooked onion/garlic. Spread this mixture evenly in the prepared pie crust.
Pour the egg-cream mixture over the filling, taking care not to overflow. Gently press any floating ingredients down so the custard covers them.
Bake on the middle rack for 35–45 minutes, or until the edges are set and the center jiggles slightly — a knife or toothpick inserted near the center should come out mostly clean. If the crust or top is browning too quickly, tent loosely with foil.
Let rest 10–15 minutes before slicing to allow the custard to finish setting.

Pro tip: The quiche continues to cook as it rests; remove it when the center still has a slight wobble.

Best ways to enjoy it

Serve warm or at room temperature with a crisp green salad dressed in lemon vinaigrette for balance.
For brunch, pair slices with roasted cherry tomatoes and fresh fruit.
Make it part of a buffet: cut into squares, arrange on a platter, and garnish with chopped chives.
For a cozy dinner, serve with a cup of tomato soup or a bowl of mixed greens and vinaigrette.

A drizzle of hot sauce or a dollop of herb yogurt can add brightness when serving.

Storage and reheating tips

Refrigerate: Cool the quiche to room temperature and refrigerate within 2 hours. Store covered for up to 3–4 days.
To reheat: warm slices in a 350°F oven for 10–15 minutes until heated through. The oven keeps the crust crisp. The microwave works for single slices but may soften the crust.
Freezing: Wrap whole quiche or individual slices tightly in plastic and foil. Freeze up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven until warmed through (20–30 minutes for a whole quiche).
Food safety: The internal temperature should reach about 160°F (71°C) to ensure eggs and dairy are safely cooked.

Pro chef tips

Use room-temperature eggs and cream for a smoother, more even custard. Cold ingredients can cause the custard to take longer to set.
Don’t overwhisk the custard — that traps air and can make the quiche rise and then crack. Mix until uniform, not frothy.
Precook high-moisture add-ins (like broccoli or mushrooms) to avoid a watery filling. Squeeze out excess liquid from thawed frozen ingredients.
To prevent a soggy bottom, blind-bake the crust briefly or brush the crust with a thin layer of beaten egg white and bake 2 minutes before filling.
For an even golden top, rotate the quiche halfway through baking; broil 1–2 minutes at the end if you want more color (watch carefully).

For additional make-ahead strategies and time-saving hacks, this recipe variations and tips page is a helpful companion.

Creative twists

Crustless quiche: Skip the crust and bake in a buttered pie dish for a lower-carb version.
Add-ins: Swap broccoli for spinach, asparagus, roasted red pepper, or sautéed mushrooms.
Cheese swaps: Gruyère, Swiss, or a mix of fontina and sharp cheddar all work well.
Herb-forward: Add dill, tarragon, or parsley instead of thyme for a fresh lift.
Mini quiches: Use a muffin tin and bake 18–22 minutes for individual servings — perfect for parties or lunches.

Your questions answered

Q: Can I use milk instead of cream?
A: Yes. Whole milk or half-and-half will work, but the texture will be slightly less rich than with heavy cream. Adjust whisking and bake time only slightly — custard set is the cue, not a strict time.

Q: Can I prepare the quiche the night before?
A: Absolutely. Assemble and refrigerate overnight (cover tightly). Bake the next day, adding a few extra minutes to the baking time if very cold from the fridge.

Q: Will frozen broccoli make the quiche watery?
A: Only if excess ice/water isn’t removed. Thaw frozen broccoli and squeeze out liquid with a towel before adding to the filling to avoid a soggy custard.

Q: How do I know when the quiche is done?
A: The edges should be set and lightly puffed. The center will still wobble slightly but shouldn’t be liquid. A knife inserted near the center should come out mostly clean.

Q: Can I use deli ham or raw ham?
A: Use fully cooked ham (leftovers, baked ham, or deli ham). Raw pork must be cooked first; the quiche baking time won’t reliably cook raw pork safely.

Conclusion

If you want more quiche ideas and variations, check the quick version from Spicy Southern Kitchen’s easy ham and cheese quiche for a streamlined approach. For a hearty hashbrown-and-ham twist, see Chelsea’s Messy Apron hashbrowns and ham quiche. And if you’d like a primer on custard ratios and basic quiche technique, Spend With Pennies’ easy quiche recipe is a very approachable guide.