You know those days? The ones where you wake up and the to-do list is already a mile long, but your stomach is rumbling for something truly comforting? That’s exactly when this ham cheddar quiche comes to my rescue. It’s like a warm hug in food form, and honestly, it’s the recipe I pull out when I want to impress someone without breaking a sweat. My grandma used to make something similar, a bit more rustic, and every time I bake this, I’m transported back to her kitchen, the air thick with the most amazing aromas. It’s funny, because when people think of quiche, they often picture a fussy, delicate French dish, but this ham cheddar quiche? It’s the friendly, approachable cousin who’s always ready for a good time. It’s the perfect balance of savory ham, sharp cheddar, and that wonderfully creamy, custardy filling that just melts in your mouth. Forget those Pinterest fails; this is the real deal, and I’m so excited to share it with you.
What is ham cheddar quiche
So, what exactly *is* this magical ham cheddar quiche? Think of it as the ultimate savory custard pie. It’s essentially a rich, eggy filling studded with delightful chunks of savory ham and plenty of sharp, melt-in-your-mouth cheddar cheese, all baked within a golden, flaky crust. It’s not just a breakfast item, though; this dish is a true chameleon. It’s like a sophisticated frittata meets a Pot Pie, but way simpler and oh-so-satisfying. The “ham cheddar” part is pretty self-explanatory – you’ve got those salty, smoky bits of ham mingling with the tangy bite of cheddar, creating a flavor combination that’s just unbeatable. It’s a classic for a reason, folks, and this recipe aims to make it absolutely foolproof for you to whip up at home, no matter your baking experience.
Why you’ll love this recipe
There are so many reasons why this ham cheddar quiche has become a staple in my kitchen, and I’m betting it will in yours too. First off, the flavor is just out of this world. You get that lovely salty, smoky ham, which is perfectly complemented by the sharp, slightly nutty cheddar cheese. When you combine that with the creamy, rich egg and cream mixture, it’s pure bliss. It’s the kind of dish that makes your whole house smell amazing while it’s baking, and everyone gravitates towards the kitchen. Then there’s the simplicity. Seriously, this is surprisingly easy to put together, even for a weeknight dinner or a lazy weekend brunch. I’ve tried other quiche recipes that require pre-baking the crust for ages, or involve a dozen complicated steps, but this one? It’s straightforward and forgiving. Plus, it’s incredibly cost-effective. Ham and cheddar are usually pretty affordable, and eggs and cream are pantry staples for most of us. You get a gourmet-tasting meal without a gourmet price tag. And let’s talk versatility! This isn’t just for breakfast. It’s fantastic for lunch with a side salad, or even a light dinner. What I love most about this particular ham cheddar quiche is that it feels special without demanding too much effort. It’s a guaranteed crowd-pleaser, and I can honestly say my family asks for this more than any other savory dish I make. It’s the kind of recipe that makes you feel like a kitchen rockstar with minimal fuss.
How do you make ham
Quick Overview
The magic of this ham cheddar quiche lies in its straightforward assembly. You’ll whisk together a simple custard, fold in your flavorful ham and cheese, pour it into a Pie Crust, and bake until golden and set. It’s a process that’s genuinely forgiving, and the result is a deeply satisfying, beautifully baked quiche that’s perfect for any meal. Don’t be intimidated by the thought of making quiche; this recipe breaks it down so you can achieve bakery-worthy results right in your own oven.
Ingredients
For the Main Batter
4 large eggs (I always use fresh, free-range eggs if I can find them; the yolks are richer and make for a beautiful color.)
1 ½ cups heavy cream (Don’t skimp here! This is what gives it that luscious, creamy texture. If you’re feeling a bit adventurous, I’ve tested this with half-and-half, but heavy cream is truly king.)
½ cup milk (whole milk is best for creaminess, but 2% works in a pinch.)
½ teaspoon salt (Adjust to your taste, especially considering the saltiness of your ham.)
¼ teaspoon Black Pepper (Freshly ground is always preferable for that extra punch.)
Pinch of nutmeg (Optional, but it adds a subtle warmth that elevates the whole dish. Trust me on this one.)
For the Filling:
1 ½ cups diced cooked ham (I love using leftover spiral-cut ham, but good quality deli ham or even thick-cut bacon bits work wonderfully.)
1 ½ cups shredded sharp cheddar cheese (The sharper, the better! A good quality cheddar really makes a difference here. You can also mix in some Gruyere for an extra layer of nutty flavor.)
½ cup finely chopped yellow onion or shallots (Sautéed until softened, this adds a lovely depth of flavor. You can skip this if you’re in a hurry or not a fan of onions.)
For the Crust:
1 (9-inch) unbaked pie crust (You can use store-bought for ultimate ease, or your favorite homemade recipe. A buttery, flaky crust is key! If you’re using a frozen crust, let it thaw according to package directions.)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven ready. Preheat it to 375°F (190°C). While your oven is heating up, take your unbaked pie crust and gently press it into your 9-inch pie plate. You can crimp the edges decoratively if you like – it makes it look extra special! If you’re using a store-bought crust, just make sure it’s nestled nicely into the dish. Sometimes, I like to give the bottom of the crust a quick poke with a fork a few times, just to prevent any major puffing while it bakes.
Step 2: Mix Dry Ingredients
In a medium bowl, combine your eggs, heavy cream, milk, salt, pepper, and that pinch of nutmeg if you’re using it. Whisk everything together until it’s well combined and looks nice and smooth. You want to make sure the yolks and whites are fully incorporated. Don’t go crazy and whip it into a meringue, just a good, thorough whisking is all you need. I always do this step first because it ensures all the seasonings are evenly distributed, so you don’t get a salty bite or a bland bite.
Step 3: Mix Wet Ingredients
This is actually the same bowl as Step 2! You’ve already got your wet ingredients and seasonings mixed. We’re essentially building flavor layers. If you decided to sauté your onions or shallots (which I highly recommend for that subtle sweetness and depth!), make sure they’re cooled slightly before adding them. You don’t want to cook the eggs prematurely.
Step 4: Combine
Now, grab your prepared pie crust. Sprinkle about half of your shredded cheddar cheese evenly over the bottom of the crust. Then, add your diced cooked ham and the sautéed onions (if using). Finally, pour the egg and cream mixture evenly over the top of everything. Make sure to get all those delicious bits submerged. Gently sprinkle the remaining cheddar cheese over the top. This helps create that beautiful cheesy crust we all love.
Step 5: Prepare Filling
This step is essentially done in Step 4, as the filling is combined directly in the pie crust! You’ve already added your ham, cheese, and onions (if using) to the unbaked crust, and now you’re pouring the custard mixture over them. This is where the magic happens, letting all those flavors meld together as it bakes. The custard will set around the ham and cheese, creating those delightful pockets of flavor.
Step 6: Layer & Swirl
The “swirl” aspect really comes from how the cheese melts and the ham settles during baking. You’ve already layered the cheese, ham, and onions (if using) at the bottom, and then poured the custard over. The top layer of cheese will melt and create a lovely golden-brown topping. There’s no need for a separate swirling technique here; the beauty of this ham cheddar quiche is in its simple, rustic layering.
Step 7: Bake
Now for the best part! Carefully place your quiche into the preheated oven. Bake for about 35-45 minutes, or until the center is set and the top is beautifully golden brown. How do you know it’s set? Gently jiggle the pie plate; the center should be mostly firm, with just a slight wobble. A knife inserted near the center should come out clean. If the crust edges start browning too quickly, you can always loosely cover them with foil for the last 10-15 minutes of baking.
Step 8: Cool & Glaze
Once your ham cheddar quiche is out of the oven, let it rest for at least 10-15 minutes before slicing. This is crucial! It allows the custard to finish setting up properly, preventing a runny mess when you cut into it. The aroma will be incredible, so try to resist the urge to dive in immediately! There’s no specific glaze for this recipe, but the melted cheese on top acts as its own delicious topping.
Step 9: Slice & Serve
After it’s had its little rest, it’s time to slice and enjoy! Use a sharp knife to cut even wedges. This ham cheddar quiche is absolutely delicious served warm. The combination of the creamy filling, savory ham, and sharp cheddar is just divine. You can serve it as is, or with a dollop of sour cream or a sprinkle of fresh chives for a pop of color and freshness.
What to Serve It With
This ham cheddar quiche is surprisingly versatile and plays well with so many different dishes, depending on the meal occasion. For a classic breakfast, I love pairing it with a simple side of fresh fruit – berries are always a hit. A really good cup of coffee is non-negotiable, of course! For a more leisurely brunch, it’s fantastic alongside some crispy hash browns or a light, refreshing green salad with a tangy vinaigrette. If you’re feeling fancy, a mimosa or a glass of bubbly adds a touch of celebration. When we have this for a light dinner, it’s usually accompanied by a big, mixed green salad tossed with cucumbers, tomatoes, and a creamy dressing, or perhaps some steamed asparagus. It’s hearty enough to be a meal on its own but light enough that you don’t feel weighed down. And if you’re looking for something a little different, this quiche is even surprisingly good as a cozy, comforting snack. A small slice, maybe warmed up, feels decadent and satisfying, especially on a chilly evening. My family also loves it the next day for lunch, cold, straight from the fridge – it’s that good!
Top Tips for Perfecting Your Ham Cheddar Quiche
I’ve made this ham cheddar quiche more times than I can count, and over the years, I’ve picked up a few little tricks that make it even better. First off, when it comes to the ham, make sure it’s well-drained if it’s canned or brined. Excess moisture can make your quiche a bit watery. I prefer to dice my ham into relatively small, uniform pieces so you get ham in every bite. For the cheese, shredding it yourself from a block is always superior to pre-shredded. Pre-shredded cheese often has anti-caking agents that can make it melt less smoothly. Using a good quality sharp cheddar will give you the best flavor punch. Regarding mixing, the key is not to overmix the egg and cream mixture. Just whisk until everything is combined and smooth. Overmixing can make the quiche tough. When it comes to baking, keep an eye on your oven. Ovens can vary, so the timing is a guideline. The visual cue of a set center and golden-brown top is your best friend. If you find your crust is browning too fast, don’t hesitate to loosely tent it with aluminum foil. This prevents the edges from burning while the center finishes cooking. For ingredient swaps, if you don’t have ham, cooked crumbled bacon or even diced smoked sausage works wonderfully. You can also experiment with different cheeses – a blend of cheddar and Gruyere is fantastic, or even some Monterey Jack for a milder flavor. And if you’re not a fan of onions, you can easily omit them or substitute with finely chopped chives for a milder oniony flavor. The pinch of nutmeg is totally optional, but I swear it adds a little je ne sais quoi that makes people ask, “What’s your secret ingredient?”
Storing and Reheating Tips
One of the best things about this ham cheddar quiche is how well it stores and reheats. If you happen to have any leftovers (which is rare in my house!), you can store it at room temperature for up to two hours. After that, it’s best to get it into the refrigerator. For refrigerator storage, wrap the quiche tightly with plastic wrap or transfer it to an airtight container. It will stay good in the fridge for about 3-4 days. The quality is best within the first couple of days, but it’s still perfectly edible for longer. If you want to freeze portions for later, let the quiche cool completely first. Then, wrap individual slices or the whole quiche tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. Frozen quiche can last for about 2-3 months. When you’re ready to reheat, the best method depends on how you stored it. For refrigerated quiche, you can gently reheat slices in a microwave for about 30-60 seconds, or until warmed through. For a crisper crust, warming it in a toaster oven or a conventional oven at around 300°F (150°C) for 10-15 minutes is ideal. If reheating from frozen, it’s best to thaw it in the refrigerator overnight first, then reheat as described. I wouldn’t recommend adding any glaze after storing, as it’s best served fresh from baking.
Frequently Asked Questions
Final Thoughts
Honestly, this ham cheddar quiche is more than just a recipe to me; it’s a bit of comfort, a guaranteed win, and a reminder of simpler times. It’s the kind of dish that brings people together, whether it’s for a special occasion or just a Tuesday night. I truly believe that everyone should have a go-to recipe like this one, something that’s reliable, delicious, and makes you feel accomplished in the kitchen. If you enjoyed this recipe, you might also love my creamy spinach and feta quiche or my hearty bacon and mushroom tart. They share that same comforting, savory vibe. Give this ham cheddar quiche a try, and I’m willing to bet it will become a beloved favorite in your home too. I can’t wait to hear how yours turns out! Feel free to leave a comment below with your thoughts or any variations you tried.
Ham and Cheddar Quiche
Ingredients
Crust
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 cup cold unsalted butter, cubed
Filling
- 6 ounces diced cooked ham
- 1.5 cups shredded sharp cheddar cheese
- 4 large eggs
- 2 cups heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon nutmeg
Instructions
Preparation Steps
- For the crust: In a large bowl, whisk together flour and salt. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add 2-3 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate.
- Trim and crimp the edges of the crust.
- For the filling: Sprinkle the ham and cheddar cheese evenly over the bottom of the pie crust.
- In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
- Pour the egg mixture over the ham and cheese in the pie crust.
- Bake for 40-50 minutes, or until the center is set and the top is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
- Let the quiche cool for at least 10 minutes before slicing and serving.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
