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Ham and cheese quiche recipe that is so simple to make! It uses store-bought pie crust, and comes together quickly. A great use for leftover ham, too!
This Ham Quiche Recipe makes a great breakfast!
I canโt think of anything Iโd rather eat on a Sunday than this simple, easy to make ahead meal. I canโt make it through the Easter season without eating ham and cheese quiche a few times. However, if you made it through Easter without it, you will surely see it the following week as a way to use up leftover Easter ham.
Another great way to use leftover ham is my insanely addictiveย ham and cheese casserole! I love that recipe!
But even when itโs not Easter time, I rely on quiche to provide a quick and filling breakfast on-the-go. I love that I can pre-slice it and keep it in the fridge. I pop it in the toaster oven to reheat so the crust stays crispy. Then, I eat it in the school drop-off line while I inch forward at a snailโs pace. Iโve even been able to convince Camille to eat the small cups of it.
For the times when you donโt want to make a giant quiche that serves 8-10 people, make little quiche cups in a muffin pan! Iโll include both recipes below!
This is a standard size muffin pan, and youโll get 4 quiche cups with each piece of store-bought pie dough. Usually, two come in a box, so you can make 8 mini quiche at a time, too.
Ingredients for Ham Quiche
The great news is that ham and cheese quiche requires such few ingredients!
- Store bought pie crust. Yes, you can make your grandmotherโs prize-winning pie crust. Or, you could just use store-bought and save the time, dirty dishes, and mess. The choice is yours.
- Leftover ham. If you donโt have any leftover, you can buy chopped ham in the deli section of your grocery store.
- Shredded cheddar and Monterey Jack. These are just my cheeses of choice. You can use any type of white cheese you like, but I do recommend sticking with the extra-sharp cheddar because it flavors the entire quiche.
- Eggs. You probably saw that one coming.
- Heavy cream.ย Dairy mixed with eggs is what makes the silky custard part of our quiche.
- Chives. Completely optional, but very tasty.
- Spices.ย I use garlic powder and onion powder in pretty much everything I cook these days, because it makes everything taste so savory and delicious.
How to make Ham and Cheese Quiche
- Read the directions on the pie crust boxโyouโll probably need to thaw it on the counter to make it pliable. Drape it in a 9โณ pie plate or use a round biscuit cutter to cut 4 circles out for mini quiches.
- In a large bowl, whisk together the eggs very well, followed by the cream. Once this mixture is homogenous, whisk in everything else: shredded cheese, spices, herbs, and chopped leftover ham.
- Pour the custard mixture into the crust. Before you slide it into a preheated oven, use a butter knife to ensure the ingredients are evenly distributed in the crust. You donโt want one piece to have all of the ham!
- Bake, let cool briefly and then serve.
What to serve with Ham Cheese Quiche
I serve quiche with a simple spring salad with a tangy vinaigrette on the side. The actual quiche is so rich, so it really needs a light spring mix salad with a tangy dressing.
Storing this Ham and Cheese Quiche Recipe
Store leftover quiche covered in the fridge for up to 3 days. You can freeze leftover quiche if tightly wrapped in freezer containers for up to 3 months. Defrost in the fridge overnight, warm through gently in the oven and serve.
How to reheat Ham & Cheese Quiche
As mentioned, I love to make the big batch version of this ham and cheese quiche to have for breakfasts all week long. In order to store leftover quiche, slice it up, let it cool completely, and then store it in air-tight containers. To reheat, place one slice (or one mini quiche cup) in a toaster oven or oven set to warm/ 250ยฐF until warm, about 10-15 minutes.
I donโt recommend heating quiche in the microwave, as the crust can get soggy and wet. A crisp, buttery crust is paramount here! Both recipes for the big and small versions are below in the recipe cardโenjoy!
Ham Cheese Quiche
Leftover ham and cheese quiche.
Ingredients
- 1 sheet of store-bought pie crust
- 3 large eggs
- 1/3 cup heavy cream
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup grated Monterey Jack cheese
- 1/2 cup grated extra-sharp Cheddar cheese
- 1/2 cup diced ham
- fresh chives, for garnish (optional)
Instructions
1. First, read the instructions on the pie crust box, and thaw the crust as needed until its pliable and easy to work with.
2. Preheat the oven to 375.
3. Using a 4-5" round biscuit butter, cut out 4 circles of crust. Discard the rest of the crust.
4. Fit each pie crust circle into a muffin cup by gently pressing down and using your fingers to flute the edges lightly.
5. Next, in a large bowl, whisk together the eggs until very well beaten. Whisk in the cream. Finally, whisk in all remaining ingredients (except for the chives).
6. Divide the egg mixture evenly between the 4 cups. Use a butter knife to poak around and make sure the ham is evenly distributed.
7. Bake for 15-16 minutes, until nice and puffy. They will sink slightly as they cool. Serve warm or room temp garnished with chives. Store leftovers covered in fridge for up to 3 days.
Notes
This recipe is for 4 mini quiche made in muffin cups. To make this recipe in a 9" pie pan, use 4 eggs, 1 cup of heavy cream, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 1/2 cups diced ham, 1 cup grated Monterey Jack, 1 cup grated extra sharp cheddar. Bake for 40 minutes.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 514Total Fat: 37gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 214mgSodium: 740mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 22g
Looks delicious! What is oven temp for baking?
sorry if I missed it !
I learned a good lesson. Never skip to recipe. I planed on making a 9โณ quiche. After putting the recipe together I found my mistake. I have added ingredients to fill the quich. Itโs in the oven. Fingers crossed.
Hi Christina! This looks great I just have two questionsโฆwhat temperature did you use to bake? And confirming that you didnโt prebake the crust at all before filling? Iโve never done quiche without blind baking first but I would love to skip that step if you say it works! Thank you!
I have the same questionโthe oven temp is missing and it doesnโt say to cook the crust first or now.
Fixed, my apologies! No need to bake the crust first :)
I omitted the ham because we didnโt have any, but made no other changes. We agreed that next time weโll omit the garlic powder & onion powder because we felt they distracted from the overall flavor, but weโll definitely make the quiche again! Itโs a great base recipe. I did the 9โณ pie pan option and 40 minutes was perfect.
Do you think I could pre-make this and freeze it?
I also need to know if this will freeze
I donโt really recommend freezing already cooked eggs. When I have done it, a liquid seeps out as it defrosts. Iโm sorry.
I was making your Quiche Lorraine from your book Dinner Just for Two. There are no eggs in the ingredients. Iโm confused!
This is a great recipe! I substituted bacon and sausage because that is what I had. Easy and delicious! Thank you for the recipe.
I made the muffin size quiche for a late night dinner. I used store bought pie crust. Turns out a 4.5 inch circle is a perfect fit for four muffin crusts. Looking at the pictures, I decided that the jumbo muffin tin was my choice. I followed the recipe exactly but baked the a little longer because of my oven not being very accurate. I must say that these are delicious as is, and would not change a thing. My lady also agrees that I need to make these again soon!