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 option); 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 ground black 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 onion, chopped; 1 cup asparagus, cut into 1/2-inch pieces; 1 red bell pepper, chopped; 3-4 cloves garlic, minced

There’s something wonderfully comforting about a warm, golden quiche fresh from the oven. This Ham and Cheese Quiche Recipe brings together creamy custard, savory ham, and melty cheeses in a flaky crust that’s simply irresistible. Trust me, it’s one of those dishes you’ll want to make again and again.

The image shows a slice of savory pie in a white pie dish placed on a white marbled surface with a striped cloth nearby. The pie has a thick, golden-brown, flaky crust with crimped edges. Inside the pie, there are several layers: a bottom golden-brown crust, then a creamy filling with visible pieces of red and green vegetables along with bits of ham or bacon. The top layer is a slightly browned melted cheese sprinkled with green herbs. The slice shown is missing from the pie, revealing the thickness and texture of the creamy vegetable and meat filling inside. 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’m genuinely excited to share this Ham and Cheese Quiche Recipe with you because it balances rich, creamy filling and hearty flavors with effortless prep. Whether it’s brunch, lunch, or a cozy dinner, it’s the kind of dish that lifts the mood and satisfies the soul.

Simple yet impressive: This quiche feels fancy but is so straightforward to make, perfect whether you’re a seasoned cook or just starting out.
Perfect harmony of flavors: The smoky ham, melted Gruyere and Gouda cheeses, and herb-spiced custard create a depth of taste that’s truly crave-worthy.
Make ahead friendly: You can prep the crust and filling in advance, making it a lifesaver for busy mornings or last-minute guests.
Customizable: Whether you want to toss in your favorite veggies or swap cheeses, this recipe adapts beautifully.

This image shows a close-up of three slices of golden-brown quiche on a white plate. The quiche has a thick, crumbly crust with crimped edges forming a wavy shape. Each slice has a yellow, slightly shiny cheese layer on top, sprinkled with small green herb pieces. The inside looks creamy with visible bits of red and green ingredients. The plate sits on a white marbled surface, and a silver spatula lifts one slice from the plate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing the right ingredients can transform a quiche, and in this Ham and Cheese Quiche Recipe, each one plays a crucial role—from the buttery pie crust to the lush filling. Let’s dive into why these ingredients come together so well and how you can make the best choices at the store.

Flat lay of a smooth, uncooked homemade pie crust in a simple white ceramic pie dish, four large brown eggs with clean shells, a small white bowl of heavy cream, a neat pile of fresh chopped pink ham cubes, a small mound each of shredded pale yellow Gruyere cheese and shredded creamy Gouda cheese on plain white ceramic plates, a handful of fresh bright green asparagus cut into half-inch pieces on a white ceramic plate, a few glossy red bell pepper pieces freshly chopped, a small heap of finely chopped white onion on a white plate, several unpeeled garlic cloves beside a small white bowl holding minced garlic, a small white bowl with golden olive oil, a small white bowl with unsalted butter, and a small white bowl containing a delicate mix of dried parsley, oregano, thyme, paprika, ground mustard, black pepper, and salt all placed symmetrically 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: A homemade crust has that perfect flaky texture, but a deep-dish store-bought crust works well too—just be sure to blind bake it to avoid sogginess.
Eggs and egg yolk: The creamy custard base needs plenty of eggs for richness and structure.
Heavy cream: This adds velvety smoothness you can really taste. It’s what makes the custard so luscious.
Dried herbs and spices: Parsley, oregano, thyme, paprika, ground mustard, and pepper create subtle layers of flavor without overpowering the filling.
Ham: I love using nice chunks of deli ham or leftover holiday ham—avoid thinly sliced to keep hearty bites in every forkful.
Gruyere and Gouda cheeses: Gruyere melts beautifully with a slightly nutty flavor, while Gouda adds creaminess and depth; swapping Gouda for cheddar is another tasty option.
Olive oil and butter: These fats caramelize the veggies, bringing out their natural sweetness and added texture.
Onion, asparagus, red bell pepper, garlic: Fresh vegetables add crunch, color, and balanced brightness to the rich filling.

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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 a fantastic base for your own twists. I often swap vegetables depending on what’s fresh or what’s left in the fridge. Making it yours not only keeps things exciting but means you’re more likely to enjoy every bite.

Variation: For a vegetarian version, I sometimes skip the ham and add mushrooms or spinach instead—the flavor is still amazing and the custard remains indulgent.
Cheese swaps: Feel free to swap Gouda for sharp cheddar or even pepper jack if you want a little kick; I always recommend using at least one melty cheese for that velvety finish.
Herb boost: Fresh herbs like chives, basil, or tarragon stirred into the filling just before baking can elevate the flavors beautifully.

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

Step 1: Prepare and blind bake your crust

I usually make the pie dough the night before – it really helps with flop-free crusts. After chilling the dough in the fridge, I line it with parchment and fill it with baking beads or dry beans to keep it from puffing up. Blind baking at 375°F for about 18 minutes, then removing the weights and baking for another 10 minutes, gives me a perfectly crisp base ready to hold that luscious filling without sogginess.

Step 2: Whisk together the custard filling

This part goes fast—just whisk your eggs, egg yolk, and heavy cream with your dried herbs and spices. When whipping the custard, I like to ensure everything’s well combined but don’t over-beat, so the quiche stays creamy, not rubbery. Stir in chopped ham and cheeses last, giving you that balanced savory mix right before you add the veggies.

Step 3: Sauté vegetables for extra flavor

In my experience, cooked vegetables add so much better texture and flavor inside the quiche than just raw. Sauté the onion and asparagus for a few minutes until soft, then add the bell pepper and garlic briefly—this quick cook brings out the natural sugars, which compliments the ham beautifully in the filling.

Step 4: Bake your quiche until just set

Pour the entire mixture into your pre-baked crust and bake uncovered at 375°F for 35 to 45 minutes. Look for a gently jiggle in the center—this means the custard is perfectly creamy. If it’s too liquidy, no worries, bake for a few more minutes. Patience here pays off with that custard-like texture that makes this Ham and Cheese Quiche Recipe so dreamy.

Top Tip

After making quiche dozens of times, I’ve learned a few tricks that make the difference between “just okay” and “absolutely perfect.” These little nuggets will help you nail this recipe every time.

Chill before blind baking: I can’t stress enough how chilling your crust for at least 45 minutes before baking helps keep that perfect shape—no shrinking allowed!
Don’t skip sautéing veggies: Raw veggies can make the filling watery. A quick sauté locks in flavor and keeps your quiche set just right.
Use freshly shredded cheese: Pre-shredded cheese usually has anti-caking agents that can prevent it from melting smoothly. I always shred mine fresh.
Cover crust edges if browning too fast: My go-to is aluminum foil or a pie crust shield to keep that golden crust from over-browning while the custard finishes baking.

How to Serve Ham and Cheese Quiche Recipe

Ham and Cheese Quiche - Serving Suggestion

Garnishes

I love finishing this quiche with a sprinkle of fresh chives or parsley—it adds a pop of color and a subtle freshness that cuts through the richness. A dollop of sour cream or a light drizzle of Dijon mustard on the side can also elevate every bite.

Side Dishes

Pairing this quiche with a crisp green salad dressed simply with lemon and olive oil brightens the whole meal. Roasted potatoes or a fresh fruit salad also make excellent companions. When I’m hosting brunch, crunchy artisan bread and butter make it extra special.

Creative Ways to Present

For gatherings, I like serving mini quiches using muffin tins—perfect bite-sized delights that look irresistible on a platter. Another idea I tried was topping the quiche with a colorful medley of roasted cherry tomatoes and basil leaves for a festive look.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly cover my quiche with foil or plastic wrap and stash it in the fridge where it keeps nicely for up to four days. Leftovers taste great cold or warmed — perfect for quick bites or packed lunches.

Freezing

I freeze individual slices wrapped well in plastic wrap and placed inside freezer-safe bags. It reheats wonderfully without losing texture. For a whole quiche, I wrap in double layers of plastic and foil. Frozen quiche is best eaten within three months for fresh flavor.

Reheating

Microwaving works for quick reheating, but to keep that perfect flaky crust, I recommend reheating slices at 350°F in the oven for about 10 minutes, or the whole quiche for 20 minutes. The oven method revives that just-baked taste and texture beautifully.

Frequently Asked Questions:

Can I use store-bought pie crust for this Ham and Cheese Quiche Recipe?

Absolutely! Just make sure to get a 9-inch deep-dish crust, and blind bake it to avoid a soggy bottom. If the crust cracks, patch it with a simple flour-and-water mix before baking.

What cheeses work best in this quiche?

I personally love Gruyere and Gouda for their melt and flavor. But you can swap Gouda for cheddar or add any soft melting cheese paired with a sharper cheese, like Parmesan or feta, for more complex flavor. Just shred it fresh for the best melt.

Can I add other vegetables to this Ham and Cheese Quiche Recipe?

Definitely! You can add up to 3 cups of veggies—raw veggies should be pre-cooked or sautéed to remove moisture, which keeps your quiche from turning watery. Asparagus, spinach, mushrooms, and bell peppers are fantastic options.

How can I make this quiche ahead of time?

You can prepare the pie dough and even blind bake the crust a day or two in advance, store the custard filling for up to 24 hours refrigerated, or bake the whole quiche in advance and reheat when ready to serve. All options save precious time on busy days.

Final Thoughts

This Ham and Cheese Quiche Recipe holds a special place in my kitchen rotation because it’s as versatile as it is delicious. There’s a tiny joy in slicing through the golden crust to reveal that creamy, savory center, and sharing it with friends or family feels like a warm hug. I hope you give this one a try—you’re going to love how it turns simple ingredients into something memorable and delicious.