Name: Ham and Cheese Quiche Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 1 Homemade Pie Crust Recipe (or 1 9-inch deep-dish store-bought pie crust); 4 large eggs; 1 egg yolk; 1 1/4 cups heavy cream; 1/2 teaspoon dried parsley; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon paprika; 1/2 teaspoon ground mustard; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1 cup chopped ham; 3 oz shredded Gruyere cheese (about 3/4 cup); 3 oz shredded Gouda cheese (about 3/4 cup; may substitute cheddar); 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1/2 onion, chopped; 1 cup asparagus, cut into 1/2-inch pieces; 1 red bell pepper, chopped; 3-4 cloves garlic, minced

There’s something so comforting about a warm slice of quiche, especially when it’s packed with savory chunks of ham and gooey melted cheese. This Ham and Cheese Quiche Recipe is one of those classic dishes that always feels like a special treat, whether it’s for brunch, lunch, or a cozy dinner at home.

A slice of savory pie sits in a white pie dish with a thick, golden-brown crust that is flaky with crimped edges. The inside shows two main layers: at the bottom, a colorful filling with chunks of red and green vegetables, and above it, a fluffy, creamy yellow layer with melted cheese on top sprinkled with finely chopped green herbs. The pie surface looks slightly browned, showing a firm but soft texture. The dish is placed on a white marbled surface with a striped cloth nearby, and some crumbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ham and Cheese Quiche Recipe
Top Tip
How to Serve Ham and Cheese Quiche Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ham and Cheese Quiche Recipe

Why You'll Love This Recipe

I’ve made this Ham and Cheese Quiche Recipe more times than I can count, and every time it comes out creamy, cheesy, and just the right amount of hearty. It’s a simple recipe with ingredients that play so well together, and it’s perfect for sharing with friends or enjoying leftovers for days.

Rich and Velvety Texture: Thanks to the heavy cream and eggs, this quiche has that dreamy custard that melts in your mouth.
Perfect Ham and Cheese Combo: Gruyere and Gouda cheeses add depth and a nuttiness that pairs wonderfully with salty ham.
Make-Ahead Friendly: You can prep parts of this recipe ahead of time, making it a great choice for busy mornings or easy entertaining.
Customizable Veggies: I love throwing in asparagus and bell peppers here, but you can switch it up with whatever you have in the fridge.

The image shows a white round pie dish with three slices of savory pie, arranged in a slightly overlapping pattern. Each slice has a thick, flaky, golden-brown crust with crimped edges. The filling layer is creamy and light yellow with visible bits of herbs sprinkled all over, adding green specks on the surface. There are some small pieces of vegetables or meat within the filling, giving it a textured look. The pie is on a white marbled surface with a few crumbs scattered nearby. A silver pie server is lifting the bottom slice. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing the right ingredients really makes this Ham and Cheese Quiche Recipe sing. The combo of creamy eggs and heavy cream gives the filling a luxuriously smooth texture, while the blend of Gruyere and Gouda cheeses brings a perfect balance of meltiness and flavor. Plus, fresh veggies like asparagus add a pop of color and freshness.

Flat lay of a smooth, unbaked homemade pie crust fluted at the edges in a simple white ceramic pie dish, four large whole brown eggs with clean shells arranged neatly, a small white bowl filled with heavy cream, a small white bowl containing a golden olive oil, a small white bowl with soft unsalted butter cubes, one whole red bell pepper chopped into pieces nearby, fresh asparagus stalks cut into ½-inch segments, a small white bowl with finely chopped yellow onion, three whole garlic cloves unpeeled placed next to a small pile of minced garlic, a small white bowl with a mix of dried parsley, oregano, thyme, paprika, ground mustard, salt, and pepper, a neat mound of cubed pink ham, two small piles of shredded cheeses with one pile of pale yellow Gruyere and the other creamy light orange Gouda, all ingredients balanced symmetrically and placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pie crust: Whether homemade or store-bought, going for a deep-dish pie crust is key so there’s enough room for the filling.
Eggs and egg yolk: Eggs provide structure, while the extra yolk adds richness and helps bind everything together.
Heavy cream: This turns the quiche filling ultra creamy—skip it and the texture changes dramatically.
Dried herbs and spices: Parsley, oregano, thyme, paprika, ground mustard, and pepper layer flavor without overwhelming the dish.
Ham: I recommend diced ham from the deli or leftovers for great texture and flavor that holds up in the quiche.
Gruyere and Gouda cheese: These melt beautifully and add a nutty depth that really elevates the dish.
Olive oil and unsalted butter: For sautéing veggies to bring out their natural sweetness.
Onion, asparagus, red bell pepper, garlic: Adds savory complexity and freshness; you can swap in your favorite veggies too.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Ham and Cheese Quiche Recipe is like a blank canvas for your favorite ingredients. I like to swap out the asparagus for mushrooms in the fall or add a handful of fresh spinach for a green boost. Don’t be afraid to make it your own!

Vegetarian Variation: I’ve made this with sautéed mushrooms, spinach, and no ham—still delicious and hearty.
Cheese Swap: If you don’t have Gouda, sharp cheddar works beautifully, just keep that melt factor in mind.
Herb Boost: Sometimes I add fresh chives or dill on top after baking for an extra burst of freshness.
Spice it Up: A pinch of cayenne or smoked paprika can add a subtle kick if you like a little heat.

Step-by-Step: How I Make Ham and Cheese Quiche Recipe

Step 1: Prep & Blind Bake the Crust

Making the perfect quiche starts with a well-baked crust. I usually prepare my homemade pie dough the night before, so it’s rested and chilled well. When you’re ready, preheat your oven to 375°F, line your pie crust with parchment, and fill it with baking beads or dried beans to weigh it down. This prevents shrinkage and soggy bottoms. Bake for 18 minutes, then remove the weights and bake 10 more minutes for a beautifully crisp shell. If you’re short on time, store-bought deep-dish crust works fine—just remember to blind bake it too, but without weights.

Step 2: Sauté Your Veggies

While the crust is baking, melt butter and olive oil in a skillet over medium-high heat. Toss in onions and asparagus first—they need about 3 minutes to soften up. Add the red bell pepper for another 2 minutes, then stir in your garlic and sauté just long enough for it to be fragrant, about 30 seconds. It’s these sautéed veggies that add subtle sweetness and freshness, balancing the richness of ham and cheese perfectly.

Step 3: Mix the Filling

In a large bowl, whisk your eggs and egg yolk until smooth. Stir in heavy cream and then sprinkle in your dried herbs and spices—parsley, oregano, thyme, paprika, ground mustard, pepper, and salt. Add the diced ham and shredded cheeses, then fold the sautéed vegetables into the mixture. It’s normal for the filling to look quite cheesy and dense—that's exactly what you want for that ooey-gooey texture.

Step 4: Bake Your Quiche to Custardy Perfection

Pour the filling evenly into your pre-baked crust and slide it into the oven at 375°F. Bake uncovered for 35 to 45 minutes. You want the quiche set but still with a slight jiggle in the center that tells you it’s moist and custardy inside. Steer clear of overbaking, or it can dry out. I usually let mine cool for about 15 minutes before slicing—this helps the filling settle perfectly and makes cutting easier.

Top Tip

Trust me, I’ve learned the hard way that the right crust prep and filling texture are everything when making this Ham and Cheese Quiche Recipe. These tips ensure you get it right every time.

Chill the Crust: Don’t skip chilling your pie dough before baking—it prevents shrinking and helps with a crisp, flaky crust.
Lightly Season the Filling: Start with the recommended herbs and adjust to taste; too much can overpower the delicate egg custard.
Watch the Baking Time: Quiche continues to cook slightly after you pull it from the oven, so look for a slight jiggle in the center, not a fully firm custard.
Use Fresh Shredded Cheese: Pre-shredded can have anti-caking agents that affect melting, so fresh shredding makes your quiche extra smooth and cheesy.

How to Serve Ham and Cheese Quiche Recipe

ham and cheese quiche - Serving Suggestion

Garnishes

I usually sprinkle a little fresh chopped parsley or chives on top before serving—it adds a fresh, bright touch that lights up the rich flavors. A small dollop of crème fraîche or sour cream on the side is also a lovely creamy addition.

Side Dishes

This Ham and Cheese Quiche Recipe pairs beautifully with a simple mixed green salad dressed in a light vinaigrette. Roasted potatoes or a fresh fruit salad also complement it nicely, rounding out the meal without stealing the show.

Creative Ways to Present

For brunch parties, I’ve made mini quiches in muffin tins using the same filling – adorable and easy for guests to grab. I’ve also tried serving wedges inside a hollowed-out bread bowl lined with greens for a fun rustic presentation.

Make Ahead and Storage

Storing Leftovers

I cool leftover quiche to room temperature before wrapping tightly with foil or plastic wrap and popping it into the fridge. It stays great for up to 4 days, and I love that I can enjoy a slice cold or warmed up without losing too much of that creamy texture.

Freezing

This quiche freezes like a dream. I recommend slicing it first, then wrapping each slice in plastic wrap and placing slices in a freezer bag to protect against freezer burn. You can freeze it for up to 3 months. Just thaw overnight in the fridge before reheating for best results.

Reheating

For quick reheating, I zap slices in the microwave for about a minute, but for a crispier crust and more even warming, baking slices covered with foil at 350°F for 10 minutes is my go-to. Whole quiches reheat nicely at the same temperature for about 20 minutes.

Frequently Asked Questions:

Can I use a store-bought pie crust for this quiche?

Absolutely! Just make sure it’s a 9-inch deep-dish crust so it can hold all that delicious filling. You’ll want to blind bake it first without weights to prevent sogginess. If it cracks, a simple flour and water paste will do the trick to seal it up.

What cheese works best for a ham and cheese quiche?

Gruyere and Gouda are my favorites because they melt smoothly and add a nice nutty flavor. But you can certainly swap in cheddar or even a mix like Parmesan and mozzarella, depending on what you like. Just be sure to shred cheese fresh for best melting.

How do I know when the quiche is done baking?

The quiche is ready when the edges are set and the center jiggles gently when you shake the pan. It shouldn’t be liquidy, but a slight wobble means it’s creamy and custardy. If still liquid, pop it back in for 5 to 10 more minutes and check again.

Can I prepare the filling the day before?

Yes! You can whisk together the eggs, cream, seasonings, ham, and cheese and store the mixture in an airtight container in the fridge for up to 24 hours. Give it a good stir before pouring into the crust and baking.

Final Thoughts

This Ham and Cheese Quiche Recipe holds a special place in my kitchen rotation because it’s both comforting and impressive without being complicated. I hope you’ll give it a whirl—it’s perfect for feeding a crowd or savoring a few indulgent leftovers. Plus, it’s a wonderful way to use up holiday ham or deli finds with minimal fuss. Trust me, once you make it, you’ll see why it’s such a beloved classic.