Ham and Cheese Quiche Recipe

Ham and Cheese Quiche is a scrumptious treat full of eggs, ham, cheddar, Monterey Jack, broccoli, onion, garlic, cream, and a perfect blend of spices. Make ahead of time and freeze for an easy weekend breakfast everyone will enjoy.

Course egg dish

Cuisine American

Keyword ham and cheese quiche recipe, how to make ham and cheese quiche, quiche recipes ham and cheese

Prep Time 40

Cook Time 45

Servings

Calories 508kcal

Author Beth Pierce

Ingredients

Homemade Crust

1 cup all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
6 tablespoons unsalted butter
1/4 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
1/2 teaspoon dried marjoram
6 large eggs room temperature
1 cup heavy cream room temperature
1 1/2 cup sharp cheddar cheese shredded
1 cup Monterey Jack cheese
2 cups broccoli florets finely chopped
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 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 work surface and rolling pin. Roll out the dough from the center out, 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 an additional 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

Are you pressed for time? Use an already prepared frozen pie crust.
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.
Make sure you weigh down the pie crust with beans, rice, or pie weights before baking. Fill the pie shell most of the way up so the sides don't slouch.
If concerned about fat, you can sub half n half for the cream. It will still be delicious.
Use freshly grated cheese because the flavor is so much better, and you will not be adding extra preservatives. Try other cheeses like Swiss cheese or Gruyere cheese.
You can substitute crispy cooked bacon or cooked breakfast sausage for the ham.
Do not overbake the quiche. Insert a knife in the center, and if it comes out clean, then the quiche is done.
Once cooled, cover and store the quiche in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven on low or in the microwave at reduced power.

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