Ham and Cheese Quiche
I am not a morning person, hence I am always looking for delicious recipes that I can make in advance and enjoy in the morning. This Ham and Cheese Quiche is a time-saver; it takes me just 15 minutes to assemble, and after that, I let it cook in the oven while I do something else. I prepare it the night before to have something hearty and delicious readily available for breakfast.
When I need to serve something for a holiday breakfast or a leisurely Sunday brunch, I turn to recipes that can be made ahead of time, avoiding a stressful morning that would involve a lot of last-minute cooking. A quiche, a bagel casserole, or bread pudding are excellent choices that can be prepared the night before and baked and served effortlessly in the morning.
Table of contents
Ham and Cheese Quiche is always a crowd-pleaser, and the first dish to go at any brunch. I kept this recipe as simple and easy as possible by using a premade, refrigerated pie crust, then filling it with a mixture of eggs, ham, cooked bacon, cheese, and green onion. It’s that easy! The result is a hearty and satisfying meal that consistently impresses. Ideal for potlucks or to take to church! I always double the recipe and freeze one to have it on hand for hassle-free, delicious breakfasts.
Why you will love this recipe
- A hearty breakfast: In under 15 minutes, I can prepare this breakfast for the whole family that will fill everyone up. The quiche is the epitome of comfort food, and it pairs well with many other breakfast dishes.
- A perfect way to use leftovers: With just a little bit of each ingredient, it’s ideal for using up leftovers. This recipe is incredibly versatile; I usually use what I have in the fridge.
- Brunch or holiday breakfast: This is also fancy enough to serve for a holiday breakfast or brunch; it makes a great savory centerpiece that everyone loves. Serve some crispy bacon and a fresh salad on the side.
- Easy to make and freeze: I can make extras and store them in the freezer for later use. They reheat wonderfully.
- Ideal To-go breakfast: This is also delicious on the go. I take a slice with me and eat it in the car when I run errands.
What you will need
- Crust: I use a refrigerated pie crust to hold it all together as it bakes.
- Meat: I use one cup of cooked ham, cut into one-inch cubes. I also add eight slices of cooked and chopped bacon for extra flavor. Be sure to pat it dry to remove any excess grease.
- Cheese: I shred my cheddar cheese for freshness, as pre-shredded cheese often contains fillers to prevent clumping. I grate the Parmesan cheese finely so that it is soft and fluffy, which helps it melt more easily.
- Aromatics: I mince the garlic just before adding it, so it is fresh and robust. I use chopped green onions for a lighter onion flavor.
- Seasonings: Salt, pepper, and a bit of smoked paprika are all that are needed to enhance the other natural flavors that I add to do the rest of the seasoning.
- Liquids: The light cream and eggs do a good job of holding everything together while keeping it all creamy and rich.
How to make
- Preheat the oven: First, I preheat the oven to 350 degrees F and place the pie crust in a nine-inch pie plate that has been sprayed with non-stick spray.
- Mix the egg batter: Next, I mix the eggs, cream, garlic, paprika, salt, and pepper in a medium bowl.
- Bake the quiche: Now, I sprinkle half the cheddar cheese into the bottom of the crust, followed by the ham, green onions, parmesan cheese, bacon, and almost all of the remaining cheddar cheese. The egg mixture is then placed on top, and I sprinkle the remaining cheese on top before baking for 40 to 50 minutes, or until a toothpick comes out clean. The edges will be set, but the center will be a little jiggly.
- Rest and serve: Finally, I remove the quiche from the oven and let it rest for 10 minutes before slicing and serving.
Expert tip
How to keep the crust from being soggy
The best way to prevent a soggy crust is to blind bake it. I do not do that here, but there is no reason why it cannot be done. Just follow the instructions on the box for pre-baking. I usually just put beans or pie weights in mine and bake it for about five to seven minutes at 350 degrees F. Another way to prevent a soggy crust is to brush it with egg whites or sprinkle a thin layer of flour or cornstarch on top to absorb any excess liquid. Baking it on a hot baking sheet can also help. Also, make sure all the ingredients are dry of all the extra liquids and grease.
More tips to consider
- Do not cook the quiche on the top rack. It needs to be on the bottom shelf of the oven, so the crust gets brown on the bottom and the middle cooks as well.
- Be careful not to overcook it. It should still be a little jiggly in the middle, but the edges will be set.
- Use the correct number of eggs. If you’re doubling or tripling the recipe, use my serving slider.
- It is essential to remember not to use too much milk or cream, as excessive dairy may prevent the eggs from setting the quiche. As a general rule, for every egg used, the ratio should be 1/4 cup of dairy. However, if a thicker texture is desired, use more eggs to lower the dairy ratio.
- If making this ahead of time, let it cool completely before wrapping it in plastic to store.
Recipe variations and add-ins:
- Different meats: I can also use ground beef, turkey, sausage, or chicken. They all taste great in this dish.
- Spicy quiche: To give this quiche a kick of heat, I sometimes add some red pepper flakes and chopped jalapenos.
- Other veggies: I also like to add extra veggies to this for added flavor and texture, such as spinach, asparagus, and broccoli. However, be sure to cook and drain it thoroughly first if using any of these or other vegetables with excess water.
- No meat: To make this a vegetarian quiche, I leave out the ham and bacon but add mushrooms instead.
- Cajun quiche: For a Cajun-style quiche, add a tablespoon of my Cajun seasoning. It adds some heat as well as a Southern flavor to this dish.
Serving suggestions:
I like to serve this quiche as a main entrée at Sunday brunch, accompanied by my buttery brioche French toast and these colorful rainbow waffles, topped with a dollop of blueberry butter or fresh strawberry butter. The kids and adults alike love having a variety of dishes to choose from, so I always try to provide them with lots of choices from sweet rolls like my hot cross buns to my favorite bacon, egg, and cheese breakfast burritos.
For a sparkling beverage, I like to serve my lemonade vodka club soda. It is a light drink that is not overly sweet, with just a bit of strawberry and tangy, fresh lemon juice. This quiche also pairs well as a light dinner, served with a creamy cucumber salad, tomato salad, or roasted vegetables.
How to store leftovers:
- Refrigerate: Wrap leftover quiche in plastic and place it in a sealed container. It can be refrigerated for several days.
- Freezing: To freeze, place plastic-wrapped leftovers in a freezer bag, and they will stay fresh for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: Cover with foil and bake at 325°F for 10 to 15 minutes.
Frequently asked questions
Using too many eggs relative to the amount of cream can make your quiche rubbery and firm. The proper balance is one large egg to ½ cup of cream. Overcooking can also cause this to happen, as it makes the eggs tough and chewy. Check it for doneness after 40 minutes of cooking. It should still be a little jiggly in the middle. Also, make sure your oven is cooking at the proper temperature by using an oven thermometer.
Yes, this can be made without a crust, but it would be similar to a frittata. Just follow a similar instruction and recipe, but leave out the pie crust. It can either be made in a greased pie pan or an eight-inch pan. Without the crust, it is better to have a higher egg-to-cream ratio, so cut the cream to ½ cup or increase the eggs to eight.
This is usually from baking it for too long. The egg proteins squeeze out the moisture, causing a runny quiche. I recommend checking your quiche after 40 minutes. If a toothpick comes out clean, take it out at that time. Another reason it may be runny is if the veggies and other fillings were not drained well enough. Please make sure they are drained and dry before adding them to the quiche.
Yes, but make sure it is completely cool before wrapping it, or the condensation will cause it to get moist and soggy as it cools. Also, wrap it tightly in plastic wrap and keep it in an airtight container to prevent it from drying out. It can be refrigerated for up to three days, but it is best eaten within 48 hours.
Pretty much anything you want and like can be included in it. However, it is essential to remember that most ingredients used will have to be pre-cooked and cut into smaller pieces. For example, bacon, sausage, ground beef, and ham should all be pre-cooked and patted dry with a paper towel to eliminate the grease. If using frozen veggies, make sure to thaw and saute them. After, pat them dry with a paper towel to remove excess moisture before using in this recipe.
More breakfast recipes:
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Ham and Cheese Quiche
Ingredients
- 1 refrigerated pie crust softened per box directions
- 1 cup light cream or whole milk
- 6 large eggs at room temperature and slightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon smoked paprika
- 2 cloves garlic minced
- 1 cup cubed ham
- 1 cup shredded Cheddar cheese
- 1 cup grated Parmesan cheese
- 1/4 cup green onion chopped
- 8 slices bacon cooked and chopped
Instructions
- Preheat oven to 350 degrees F.
- Place the pie crust in a 9-inch pie plate and set it aside.
- In a medium bowl, combine the eggs, cream, salt, pepper, paprika, and minced garlic. Whisk well and set aside.
- Layer half of the cheddar cheese onto the bottom of the crust-lined pie dish. Followed by the ham, green onion, parmesan cheese, bacon, and the rest of the cheddar cheese.
- Pour egg mixture over top. If desired, sprinkle more cheddar cheese.
- Bake in the preheated oven for 40 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Let stand for 10 minutes before cutting into wedges and serving.
Video
Notes
How to keep the crust from being soggy
The best way to prevent a soggy crust is to blind bake it. I do not do that here, but there is no reason why it cannot be done. Just follow the instructions on the box for pre-baking. I usually just put beans or pie weights in mine and bake it for about five to seven minutes at 350 degrees F. Another way to prevent a soggy crust is to brush it with egg whites or sprinkle a thin layer of flour or cornstarch on top to absorb any excess liquid. Baking it on a hot baking sheet can also help. Also, make sure all the ingredients are dry of all the extra liquids and grease.More tips to consider
- Do not cook the quiche on the top rack. It needs to be on the bottom shelf of the oven, so the crust gets brown on the bottom and the middle cooks as well.
- Be careful not to overcook it. It should still be a little jiggly in the middle, but the edges will be set.
- Use the correct number of eggs. If you’re doubling or tripling the recipe, use my serving slider.
- It is essential to remember not to use too much milk or cream, as excessive dairy may prevent the eggs from setting the quiche. As a general rule, for every egg used, the ratio should be 1/4 cup of dairy. However, if a thicker texture is desired, use more eggs to lower the dairy ratio.
- If making this ahead of time, let it cool completely before wrapping it in plastic to store.