My foolproof and flavorful Ham and Cheese Quiche is full of silky egg custard, melted cheddar cheese, and chunks of sweet and savory ham. This quiche recipe is so easy, anyone, even beginner cooks or kids, can make it. And, what Mom wouldn’t love to be surprised by a delicious quiche with a flaky crust for breakfast or brunch on Mother’s Day?
Let’s talk quiches. To be honest, until a few years ago quiches were never on my radar. I didn’t grow up eating them and never thought about making them. I’ve come full circle since then. Now, I believe quiches are a nearly perfect main dish, and I make them often.
Quiches make a fantastic quick and easy entrée and can be served for breakfast, brunch, lunch, or even a light dinner. Quiches are delicious hot or cold, and leftovers reheat well. They are versatile; you can substitute your favorite fillings or whatever vegetables you happen to have on hand. And, quiches are relatively healthy and full of protein. If you use a premade piecrust as I do, there is nothing easier! What’s not to love!
How to make it:
Preheat the oven to 350 degrees F.
Melt the butter in a small skillet over medium heat. Add the ham and cook for 3-5 minutes.
Stir in the cream cheese, hot sauce, Worchester sauce, garlic powder, onion powder, salt, pepper, and dry mustard and continue stirring until the cream cheese has melted.
Place this mixture in the pie shell and spread out evenly. Top with 1/3 cup of the cheese and the chives. Set aside.
Add the eggs to a bowl and whisk to combine. Add the sour cream and heavy cream. Whisk again to combine.
Slowly pour the egg mixture over the ham and cheese mixture.
Sprinkle the rest of the grated cheese over the top.
Bake for 50-60 minutes or until the quiche is golden brown on top and the center is almost set but still jiggles just a tiny bit. Let the quiche sit for about 5 minutes and serve.
What to serve with it?
If I am serving it for breakfast or brunch, I usually serve it with a helping of fruit or a mixed fruit salad like my Grape Salad with Cream Cheese, Summer Fruit Salad with Orange Syrup, Old Fashioned Southern Ambrosia, or my Make-Ahead Frozen Fruit Salad. For a light lunch or dinner, I serve it with a simple side salad like my Brussels Sprout Salad or my Spinach, Apple, and Cranberry Salad.
Sharon’s Expert Tips:
- You can substitute cooked bacon or sausage for the ham.
- If you don’t have dry mustard, you can substitute 1/2 tablespoon of Dijon mustard.
- I used cheddar cheese in this recipe, but you can use any hard cheese you like. Think gruyere, swiss, manchego, provolone, Monterey jack or gouda. You could also use a combination of cheeses or a blend.
Quiche Recipes:
If you like quiches as I do, you might also want to check out my Roasted Tomato Quiche with Goat Cheese, Spinach, Bacon and Tomato Quiche, and my low-carb wonder, Canadian Bacon and Brie Quiche recipes. Another popular breakfast egg dish that I know you will also love is my Mushroom and Broccoli Frittata. Frittatas are a cross between a quiche and an omelet.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
Ham and Cheese Quiche Recipe
Ingredients
- 1 Tbsp unsalted butter
- 1 cup diced ham
- 2 oz cream cheese softened
- 2/3 cup cheddar cheese grated
- 1 Tbsp chives chopped
- 1/4 tsp hot sauce
- 1/2 tsp Worcheshire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard dry
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 3 Tbsp sour cream
- 1 cup heavy cream or half and half
- 4 eggs beaten
- 1 pre-made pie crust I like Pillsbury Frozen Deep Dish Pie Crust
Instructions
- Preheat the oven to 350 degrees F.
- Melt the butter in a small skillet over medium heat. Add the ham and cook for 3-5 minutes.
- Stir in the cream cheese, hot sauce, Worchester sauce, garlic powder, onion powder, salt, pepper, and dry mustard and continue stirring until the cream cheese has melted.
- Place this mixture in the pie shell and spread out evenly. Top with 1/3 cup of the cheese and the chives. Set aside.
- Add the eggs to a bowl and whisk to combine. Add the sour cream and heavy cream. Whisk again to combine.
- Slowly pour the egg mixture over the ham and cheese mixture.
- Sprinkle the rest of the grated cheese over the top.
- Bake for 50-60 minutes or until the quiche is golden brown on top and the center is almost set but still jiggles just a tiny bit. Let the quiche sit for about 5 minutes and serve.
Notes
- You can substitute cooked bacon or sausage for the ham.
- If you don't have dry mustard, you can substitute 1/2 tablespoon of Dijon mustard.
- I used cheddar cheese in this recipe, but you can use any hard cheese you like. Think gruyere, swiss, manchego, provolone, Monterey jack or gouda. You can even mix it up and include a blend.
I don’t have much experience with quiche and the last one l made had a soggy crust. Should I bake the crust first? Your recipe sounds good and I want to give it a try.
Thank you
Gail
Hi Gail,
You don’t have to prebake the crust first. I’m afraid if you do, the crust edges will be overdone. I hope you enjoy it and please let me know how it turns out for you!
Sharon
I finally had a chance to give this a try and it was delicious. So simple to prepare and it pairs nicely with a tossed salad for dinner. We will definitely enjoy this again soon.
Gail
This was a great use for the last of the Easter ham. I’ve made a lot of quiches in the past, and this was a bit unusual with the cream cheese and layering. The result was not only delicious, but the texture was creamy and to die for. I used a combination of heavy cream and half and half as that’s what I had. Just perfect. We look forward to the leftovers.
Hi Susan, so glad you enjoyed it! It is a bit unusual, but I agree the texture is amazing! Thanks so much for leaving a comment.
Sharon