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 (see notes for store-bought substitution); 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 ounces shredded Gruyere cheese (about 3/4 cup); 3 ounces shredded Gouda cheese (about 3/4 cup, may substitute cheddar); 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1/2 cup chopped onion; 1 cup asparagus, cut into 1/2-inch pieces; 1 red bell pepper, chopped; 3-4 cloves garlic, minced

There’s something about a warm, golden slice of quiche that just feels like a cozy hug from the inside. This Ham and Cheese Quiche Recipe delivers that comfort perfectly—it's creamy, cheesy, and packed with savory ham and fresh veggies. Trust me, once you try it, you’ll want it on your weekend brunch rotation!

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 remember the first time I made this ham and cheese quiche—it was simple enough for a weekday dinner but elegant enough to impress friends at brunch. It’s really one of those dishes that feels fancy yet totally doable at home.

Rich, creamy filling: The combination of eggs, heavy cream, and melted cheeses creates a custard that's silky and luxurious.
Perfectly savory: Ham and mellow Gruyere and Gouda cheeses add smoky, nutty goodness without overpowering.
Loaded with veggies: Sautéed onions, asparagus, bell peppers, and garlic add bright, fresh flavor and texture contrast.
Flexible and forgiving: You can easily swap cheeses, veggies, or skip the crust for a crustless quiche you’ll also adore.

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

Each ingredient shines in this Ham and Cheese Quiche Recipe, working together to build layers of flavor and texture. Here’s why I choose each one and some tips on picking the best versions.

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

Homemade pie crust: Making your own crust adds buttery flakiness and you can control the thickness; store-bought deep-dish crusts work in a pinch—just blind bake them well.
Eggs and egg yolk: They form the rich custard base that sets just right when baked.
Heavy cream: This is key for velvety, creamy texture instead of a dry or rubbery result.
Dried herbs and spices: Parsley, oregano, thyme, paprika, mustard, and pepper punch up the flavor without making it too complex.
Chopped ham: Deli ham sliced into cubes or leftover holiday ham adds smoky, savory bites.
Gruyere cheese: Nutty and melts beautifully—my top cheese pick for quiche.
Gouda cheese: Soft, melty, and mild, it complements Gruyere nicely—cheddar works too if you prefer.
Olive oil and butter: Together they give a rich sauté base for the veggies.
Onion, asparagus, red bell pepper, garlic: These veggies bring crunch, sweetness, and savory depth with freshness.

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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

I love tweaking this ham and cheese quiche recipe to reflect whatever ingredients I have on hand. It’s so flexible that you can let your taste buds guide you!

Variation: Sometimes I swap the asparagus and bell pepper for sautéed mushrooms and spinach—delicious twist that adds earthiness.
Cheese swap: Feel free to use sharp cheddar or a sprinkle of feta for tangier flavor.
Make it vegetarian: Skip the ham and add extra veggies like zucchini, tomatoes, or caramelized onions for a veggie-packed quiche.
Crustless option: For a lighter version, pour the filling directly into a buttered pie dish—just adjust baking time slightly.

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

Step 1: Prepare and Blind Bake Your Pie Crust

Starting with a well-chilled and blind-baked crust is the secret to a perfectly crispy base that won’t get soggy. I usually make my pie dough the night before, roll it out, flute the edges, and refrigerate at least 45 minutes. When you’re ready, line the crust with parchment and fill it with baking beads or dry rice to weigh it down. Bake at 375°F for 18 minutes, remove the weights and parchment, prick the bottom with a fork, then bake for another 10 minutes. This two-step baking keeps the crust flaky and sturdy for the luscious filling.

Step 2: Whisk Together the Egg Mixture

In a large bowl, whisk the 4 whole eggs and 1 egg yolk until smooth, then mix in 1 ¼ cups of heavy cream and your dried herbs—parsley, oregano, thyme, paprika, ground mustard, salt, and pepper. This seasoning mix gives subtle complexity without overpowering the other ingredients. Stir in diced ham and shredded Gruyere and Gouda cheeses. Pro tip: I like to set this mixture aside while I cook the veggies so everything stays warm but doesn’t start cooking prematurely.

Step 3: Sauté the Vegetables

Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add chopped onion and asparagus first, sauté for about 3 minutes until softened but still crisp. Toss in chopped red bell pepper and cook 2 more minutes, then add minced garlic and cook for just 30 seconds—it’s important not to burn the garlic here. These veggies bring freshness and a bit of crunch to balance out the creamy filling.

Step 4: Combine and Pour into Crust

Transfer the sautéed vegetables into the egg-ham-cheese mixture and stir until evenly combined. You’ll notice it’s pretty cheese-packed, which is exactly how I like it! Pour the filling carefully into the prepared pie crust. This is the moment I love—the quiche looks so inviting and colorful.

Step 5: Bake to Custardy Perfection

Bake the quiche at 375°F for 35 to 45 minutes. You’re looking for the edges to be set but the center to jiggle slightly when you gently shake the pan—this means it will be soft and custardy, just how a quiche should be! If the crust edges darken too much, cover them with foil or a pie shield to prevent burning. Let it cool at least 15 minutes before slicing—this helps the quiche set fully for clean slices.

Top Tip

I’ve made this ham and cheese quiche recipe a dozen times, and here are some things I’ve learned to make yours turn out perfectly every time.

Chill Your Crust: Don’t skip the refrigeration before blind baking; it prevents shrinking and maintains the crust’s shape.
Don't Overbake: Keep an eye on the quiche’s center—we want that slight wiggle, not a firm block. Overbaked quiche loses that creamy smoothness.
Season the Filling Well: Balanced seasoning in the custard transforms the whole dish, so don’t be shy with your dried herbs and spices.
Sauté Veggies Properly: Raw veggies will release water and could make the quiche soggy. Cooking them ahead locks in flavor and texture.

How to Serve Ham and Cheese Quiche Recipe

ham and cheese quiche - Serving Suggestion

Garnishes

I like to keep garnishes simple: a sprinkling of fresh parsley or chives adds a pop of color and fresh, herby brightness that cuts through the richness. Sometimes I add a dollop of crème fraîche or a light drizzle of hot sauce if I want a little extra zing.

Side Dishes

This quiche pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a side of roasted potatoes for a more substantial meal. For brunch, I love serving it alongside mixed fresh fruit or buttery croissants.

Creative Ways to Present

For special occasions, I’ve served individual mini quiches using tartlet pans—that way guests get personalized portions. You can also bake this quiche in a pie plate lined with crescent roll dough for a fun twist on the crust. It always gets rave reviews!

Make Ahead and Storage

Storing Leftovers

After it’s cooled, wrap leftover quiche tightly with plastic wrap or foil and store in the fridge. It’s just as tasty chilled or warmed up again within 4 days. I tend to slice mine before storing—it makes reheating a breeze and prevents drying out.

Freezing

This Ham and Cheese Quiche Recipe freezes wonderfully. I slice and wrap individual pieces in plastic wrap and foil for up to 3 months. Freezing whole quiches works too—just be sure to thaw overnight in the fridge before reheating to avoid uneven warming.

Reheating

For quick reheating, microwave slices for about a minute, but be cautious as microwaves can make the crust soggy if overdone. Oven reheating at 350°F for 10–20 minutes (depending on size) restores that crisp crust and creamy filling best.

Frequently Asked Questions:

Can I make this Ham and Cheese Quiche Recipe ahead of time?

Absolutely! You can prepare the pie dough and even blind bake the crust a few days in advance, or mix the filling up to 24 hours before baking. Finished quiche also stores well in the fridge for a few days.

What cheese works best in ham and cheese quiche?

Gruyere and Gouda are my favorites because they melt smoothly and add rich, nutty flavors. You can also use cheddar or a combination of cheeses you like. Freshly shredded cheese always melts better than pre-shredded.

How do I prevent a soggy quiche crust?

Blind baking your crust (pre-baking without the filling) is essential for a crisp base. Also, sautéing any vegetables beforehand reduces moisture that can make the crust soggy. Avoid using watery vegetables straight from the fridge without cooking.

Can I freeze ham and cheese quiche?

Yes! Quiche freezes very well. Wrap individual slices tightly in plastic wrap and foil or freeze the whole quiche wrapped securely. Thaw overnight in the refrigerator before reheating in the oven for the best texture.

Final Thoughts

This Ham and Cheese Quiche Recipe holds a special place in my kitchen because it’s both elegant and easy, perfect for sharing with family or entertaining friends. I love how adaptable it is—you can make it your own every time. I hope you’ll give it a try and discover your favorite way to enjoy this comforting classic!