Ham And Cheese Quiche

A classic ham and cheese quiche is the perfect dish for Easter brunch, an easy lunch, or a family-friendly weeknight dinner. In this recipe, we combine salty ham with nutty cheeses, like Gruyere or Swiss, and the final slice is tender and creamy with melty bits of cheese throughout.

It just so happens that a quiche is a great way to clean out the fridge and use up leftover vegetables and meat. And to make this recipe even easier, we call for a store-bought crust, which means you can have the egg mixture for this quiche mixed up in less than 15 minutes and right into the oven.

Learn how to make a ham and cheese quiche. Plus, get ideas for what to serve with this make-ahead favorite whether you plan to serve it at breakfast, lunch, or dinner.

What's the Difference Between Ham-and-Cheese Quiche and Quiche Lorraine?

A quiche Lorraine and ham and cheese quiche are very similar. Typically, a quiche Lorraine is made with bacon, eggs, and cheese, but some people may use ham in place of the bacon. Most quiche Lorraine recipes will also use heavy cream, which is a great way to add richness and body to the egg custard, but it isn't a necessity for a ham and cheese quiche. Whole milk or half-and-half are good, too.

Ingredients for Ham and Cheese Quiche

You'll need just seven ingredients to make this ham and cheese quiche, plus salt and pepper. But you can get creative and add other things, including chopped vegetables or bacon, or change up the herbs. To begin, you'll need:

• Piecrusts: Save yourself some effort and use a refrigerated piecrust. If you want to make your own, we like this recipe for Perfect Pie Crust.
• Eggs: You'll need just three for this quiche.
• Half-and-half: You could use whole milk or even heavy cream, but half-and-half has a good balance of richness and flavor. You could also use equal parts heavy cream and milk to create your own half-and-half.
• Chives: Add a bit of brightness to the quiche filling. If you aren't a chives fan, consider thyme or parsley.
• Dijon mustard: It won't be very pronounced, but some mustard helps brighten up the quiche flavor and add a note of sharpness against all the rich dairy.
• Kosher salt and black pepper: For seasoning.
• Cheese: We like semi-hard nutty cheeses like Gruyere or Swiss, but you could use whatever you have in the fridge, including Cheddar, Manchego, or Gouda.
• Ham: Diced ham is a great option, and you can usually find some pre-diced ham in the meat section of your grocery store. Better yet, use leftovers and dice it yourself.

Can I Use Leftover Ham?

Yes, you can use leftover ham for this quiche. In fact, we encourage it, especially after Easter, Thanksgiving, or Christmas, when ham is usually on the menu, and leftovers are bountiful. Measure out eight ounces of meat, then dice it before adding to the egg mixture.

Do You Pre-Bake a Quiche Crust?

No one likes a soggy bottom, so we do recommend you par-bake or blind bake the crust for this quiche. This helps ensure the crust bakes through, and it'll give you a great contrast of textures between the buttery, crispy crust and the tender, creamy filling.

When baking the filling, if the crust begins to brown too much before the center of the quiche is set, you can use a pie crust shield to protect it.

How To Make Ham and Cheese Quiche Ahead of Time

Quiche is a wonderful make-ahead dish. You can bake it, cool it, and refrigerate it up to a day ahead of when you plan to serve it. You'll just want to reheat it until warm throughout in a low oven (about 300°F). Cover with foil to prevent too much browning.

If you prefer to serve it at room temperature, bring the quiche out of the fridge about 30 minutes before you plan to serve, and it will warm up nicely.

What To Serve With Ham and Cheese Quiche

Quiche is a great dish at nearly any meal, which means you can really embrace all kinds of sides for quiche. For example, if this will be a breakfast or bunch dish, consider serving with a fruit salad and breakfast potatoes. At lunch or dinner, roasted asparagus or broccoli (or any roasted vegetable for that matter) would be welcome, as would a green salad with a tangy salad dressing.