This Ham and Cheese Quiche is a scrumptious savory treat any time of the day. It consists of eggs, ham, cheddar, Monterey Jack, broccoli, onion, garlic, cream, and a perfect blend of spices. You can use leftover baked ham or deli ham and serve it for brunch.
This delectable quiche is made with a homemade pie crust, but a frozen pie crust will also work if you are short on time and energy. I love to serve this quiche with strawberry mimosas, fruit salad, and French toast casserole for an extra brunch.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: unsalted or salted. If using salted butter, reduce the amount to 1/4 teaspoon in both the crust and the quiche mixture.
- Ham: For optimal taste, use good-quality cured smoked ham or ham steak. This is a great recipe for leftover ham steak.
- Heavy cream: or whipping cream
- Cheese: Monterey Jack and cheddar are my go-to for this recipe, but you could use Gruyère or pepper jack.
How to Make Ham and Cheese Quiche
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Prepare the crust and prebake. Sauté onions and ham. Add the garlic and dried herbs in the last minute of cooking.
- Beat the eggs and whipped cream. Stir in the cheese, chopped broccoli, dry mustard, salt, and fresh ground black pepper. Add the onions, ham, and spices.
- Pour egg mixture into the pre-baked pie crust and bake.
Preparation Tips
- If preparing the homemade pie crust, chill the dough twice for at least an hour each time, once after mixing the pie crust and the other after shaping the pie crust in the pie plate.
- Before baking, weigh the pie crust with beans, rice, or pie weights. Fill the pie shell most of the way up so the sides don’t slouch. Even a frozen pie crust needs pie weights.
- Do not overbake the quiche. Insert a knife in the center, and if it comes out clean, then the quiche is done.
Frequently Asked Questions
Pierce the bottom and sides of the frozen crust with a fork to prevent air pockets from forming. Cut a 13-inch circle out of parchment paper. Gently press it into the pie plate, then fill the pie shell with rice or beans, filling it most of the way up. Prebake the crust at 400 degrees for 7-8 minutes or until just beginning to brown. Let the pie crust cool for a few minutes before adding the egg mixture.
Try other cheeses like Swiss or Gruyère. Substitute crispy cooked bacon or cooked breakfast sausage for the ham. Or try sautéed spinach, green onions, asparagus, mushrooms, zucchini, or tomatoes.
More Egg Recipes
Ham and Cheese Quiche Recipe
Ingredients
Homemade Crust
- 1 cup all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 6 tablespoons unsalted butter
- ¼ cup ice cold water
Quiche Mixture
- 3 tablespoons unsalted butter
- 2 cups diced ham
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon dried parsley
- ½ teaspoon dried marjoram
- 6 large eggs room temperature
- 1 cup heavy cream room temperature
- 1½ cup sharp cheddar cheese shredded
- 1 cup Monterey Jack cheese
- 2 cups broccoli florets finely chopped
- 1 teaspoon ground mustard
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Instructions
- Whisk together flour, sugar, and salt. Cut in butter using a pastry cutter just until the dough starts to form large crumbs. Add ice water one tablespoon at a time until the dough pulls together, working it through with a fork or your hands. Shape into a ball and slightly flatten. Roll up in plastic wrap and chill for at least one hour.
- Lightly flour the work surface and rolling pin. Roll out the dough from the center, rotating the disk about 1/8 to 1/4 of a turn each time. Roll the dough out to 13 inches, so you have a 2-inch overhang all around the pie dish. Carefully roll the pie crust onto the rolling pin to transfer it to the pie pan. Trim the excess with a paring knife and fold the edges under. Crimp the edges and refrigerate for at least 1 hour.
- Pierce the bottom and sides of the crust with a fork to prevent air pockets from forming. Cut a 13-inch circle out of parchment paper. Gently press into the pie plate and fill the pie shell with rice or beans, making sure to fill it most of the way up. Have everything ready so your pie crust stays chilled.
- Bake at 400 degrees for 10-12 minutes. Remove the pie from the oven and carefully lift out the parchment paper with the rice in it. Bake for an additional 10 minutes. If using this pie crust recipe for a cream pie or refrigerated pie, add 10-15 minutes to the final baking time or until golden brown.
- In a large saucepan over medium-low heat, melt the butter. Add the onions and ham and cook for 2 to 3 minutes. Stir in the garlic, parsley, and marjoram; cook for 1 minute. Then remove the pan from the heat.
- Beat the eggs and whipped cream. Stir in both kinds of cheese, chopped broccoli, dry mustard, salt, and fresh cracked pepper. Add the onions, ham, and spices that you set aside. Pour the egg mixture into the pre-baked pie crust and place it in the oven. Bake at 350 degrees for 40-45 minutes or until a knife inserted in the center comes out clean. If the edges of the pie crust are browning too fast, cover them loosely with strips of aluminum foil. Let the quiche rest for 10 minutes before serving.
Notes
- Bake just until done and let it cool completely. Place it on a cookie sheet in the freezer until frozen. Once the quiche is frozen, double-wrap it in plastic wrap with a top layer of aluminum foil. Freeze for up to 2 months. When reheating, do not thaw. Just take the ham and cheese quiche from the freezer, cover it loosely with aluminum foil, and pop it in a 325-degree oven for 20-25 minutes or until heated through.
Nutrition
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Tisha
This is the perfect recipe for a brunch get together. I served it with fresh fruit and everyone loved it.
Claudia Krusch
It looks amazing! Perfect for 4th of July Brunch!
Nadalie
Great recipe! The quiche cooked up just perfect. We enjoyed it for dinner for a simple garden salad.
Yeah Lifestyle
This ham and cheese quiche is such a tasty recipe, I do love that this can be flash frozen and then kept up to 2 months so I can bulk bake these as I enjoy eating quiche
Tammy
I LOVE quiches! This looks so delicious and a perfect breakfast pie to make for the family over the weekend. You can’t beat ham and cheese…yum!
Jupiter Hadley
I love a good quiche! They are so quick and easy to make – thank you for your recipe, it looks perfect.
Sandra
Such an amazing day starter!! This quickly became a favorite at my house!
Beth Pierce
Thanks, Sandra! So glad that everyone liked it.
Catalina
We really enjoyed this! It was the perfect Sunday brunch! Thanks for sharing, Beth!
Erin
What a great quiche recipe. We enjoyed it for dinner with a simple garden salad. Thanks for the recipe.
Marie Lyles
Do you precook the broccoli?
Beth Pierce
I do not but the more I think about it maybe I should blanche it.