How to Make the Easiest Ham and Cheese Quiche
A classic ham and cheese quiche that only requires five ingredients.
Serves8
Makes1 (9-inch) quiche
If you’re looking for a classic quiche recipe, this ham and cheese number is your answer. (It’s especially perfect for Easter brunch or Mother’s Day brunch!) While you can make it the day you plan to serve it, quiche is also a great make-ahead menu item. The crust can be blind baked up to two days before you fill it, and the full quiche can be baked and cooled up to three days in advance. Once it’s reheated and on the table, you’ll never know the difference.
What Is This Easiest-Ever Quiche Made With?
Thanks to a store-bought pie crust and diced, cooked ham, this recipe is as easy as it gets, thanks to its ingredients.
- Start with a store-bought pie crust. Thaw it first if it’s frozen. You’ll par-bake the crust before adding the egg filling.
- Shredded cheese. When it comes to the cheese, I like a blend of sharp cheddar, which adds a tangy, complex flavor, and Swiss, which adds a sweet and mild nuttiness. However, feel free to add just one or the other.
- Diced cooked ham. Sprinkle this and the cheese into the crust before adding the eggs and dairy. Skip the ham if you want a vegetarian quiche.
- Dairy. You can use whole milk, half-and-half, or heavy cream, depending on how rich you want your quiche to be. Whole milk will give you the lightest quiche, heavy cream will give you the richest quiche, and half-and-half will land you somewhere in the middle.
- Eggs. Add eggs to dairy, season, and whisk well before pouring over cheese and ham.
Ham and Cheese Quiche
A classic ham and cheese quiche that only requires five ingredients.
Makes 1 (9-inch) quiche
Serves 8
Nutritional Info
Ingredients
- 1/2 (14.1-ounce) package
refrigerated or frozen pie dough, thawed if frozen (or use homemade)
- 1 1/2 cups
shredded sharp cheddar or Swiss cheese, or a combination
- 1 1/2 cups
diced cooked ham
- 3
large eggs
- 1 1/2 cups
whole milk, half-and-half, or heavy cream
- 1 teaspoon
kosher salt
Freshly ground black pepper
Instructions
Roll the dough to fit slightly larger than a 9-inch standard (not deep dish) pie plate. Press into the plate and fold the overhang underneath. Crimp as desired. Freeze for 30 minutes. Meanwhile, arrange a rack in the lower third of the oven and heat to 350°F.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for 20 minutes. Remove the weights and parchment. Bake again until just starting to brown, 10 to 15 minutes more. Set aside to cool slightly.
Whisk the eggs, milk, salt, and several grinds pepper together in a medium bowl until frothy and combined; set aside.
Sprinkle half the cheese over the pie crust. Top with the ham, then sprinkle with the remaining cheese. Pour the egg mixture into the crust.
Bake until the edges are set but the center still jiggles just a little, 30 to 40 minutes. Cool for at least 20 minutes. Serve warm, at room temperature, or cold.
Recipe Notes
Dairy choice: Whole milk will give you the lightest quiche, heavy cream will give you the richest quiche, and half-and-half will land you somewhere in the middle.
Make ahead: The crust can be blind baked and cooled up to 2 days in advance; store tightly wrapped at room temperature. The quiche can be baked, cooled, and refrigerated up to 3 days in advance. Let come to room temperature or reheat in a 300°F oven before serving.
Storage: Leftover baked and cooled quiche can be stored wrapped in the refrigerator for up to 5 days. Reheat in a 300°F oven until just warm to the touch.