Ham and Cheese Quiche is one of those recipes that quietly becomes a favorite. It doesn’t shout for attention, but once it’s on the table, everyone keeps coming back for another slice.

I’ve made this quiche more times than I can count, for lazy weekends, family brunches, and a few gatherings where I needed something dependable that still felt special.

It’s simple, comforting, and incredibly forgiving. You can prep most of it in minutes, slide it into the oven, and somehow end up with something that feels like you worked much harder than you actually did.

The combination of salty ham, melty cheese, and a creamy egg filling baked into a crisp crust just works. It’s cozy food, but still polished enough to serve guests.

I first leaned on this recipe heavily when hosting a brunch-style baby shower. Between the chatter and the chaos, having a dish that baked up beautifully without babysitting was a gift.

By the end of that morning, every slice was gone. That’s when I learned a very important lesson: always make more Ham and Cheese Quiche than you think you’ll need.

Ingredients Needed for the Recipe

• Frozen deep-dish pie crust - This forms the base and keeps prep quick while still delivering a flaky bite.
• Butter - Used to gently cook the onion and build flavor from the start.
• Yellow onion - Adds a subtle sweetness that balances the saltiness of the ham and cheese.
• Garlic - Brings warmth and depth without overpowering the quiche.
• Eggs - These create the structure and silky custard texture.
• Half-and-half - Keeps the filling rich, creamy, and tender.
• Italian seasoning - A gentle blend that rounds everything out.
• Salt and pepper - Essential for sharpening and balancing all the flavors.
• Cooked ham - The hearty, savory centerpiece of the quiche.
• Swiss cheese - Adds a nutty, melty layer that pairs perfectly with ham.
• Sharp Cheddar cheese - Brings boldness and a familiar comfort.
• Chives or cooked bacon - Optional garnishes for freshness or extra indulgence.

What I love about this ingredient list is how approachable it is. Nothing fancy, nothing hard to find, and plenty of room to adjust based on what’s already in your fridge.

How to make Ham and Cheese Quiche?

Step 1 - Prepare the crust

Start by preheating your oven to 375°F and placing the frozen pie crust on a baking sheet. This makes it easier to move later and protects against spills.

Bake the crust unwrapped for 10 minutes. This quick pre-bake is key for avoiding a soggy bottom and getting that golden, crisp texture.

Step 2 - Cook the onion and garlic

While the crust bakes, melt the butter in a medium pan over medium-high heat. Add the diced onion and cook until soft and translucent.

Stir in the garlic and cook just until fragrant, about 30 seconds. Remove the pan from heat and let everything cool slightly.

Step 3 - Whisk the custard

In a large bowl, whisk the eggs until they’re lightly beaten. You don’t need to overdo it, just enough to break them up.

Add the half-and-half, Italian seasoning, salt, and pepper. Whisk again until the mixture looks smooth and pale.

Step 4 - Add the fillings

Gently fold the chopped ham into the egg mixture, followed by the Swiss and Cheddar cheeses. This is where it starts to look like real quiche filling.

Stir in the cooled onion and garlic, making sure everything is evenly distributed without overmixing.

Step 5 - Fill and bake

Carefully pour the filling into the pre-baked crust, keeping it on the baking sheet. Avoid overfilling, and discard any excess if needed.

Bake the quiche on the lower oven rack for 35 to 42 minutes, until it’s set with just a slight jiggle in the center.

Step 6 - Rest and serve

Remove the quiche from the oven and let it rest for a few minutes. This helps the filling settle and makes slicing easier.

Serve warm, topped with chopped chives or bacon if you like. It’s just as lovely plain.

Serving Ideas

Ham and Cheese Quiche is incredibly flexible when it comes to serving. I’ve put it out for brunch, lunch, and even casual dinners without a second thought.

For breakfast or brunch, I like pairing it with fresh fruit and something lightly sweet. It balances the savory richness without competing.

At lunch, a simple green salad with a tangy dressing works beautifully. The acidity cuts through the creaminess in the best way.

If I’m serving this for dinner, roasted potatoes or a simple vegetable side make it feel complete without stealing the spotlight.

Tips

• Keep an eye on the crust edges and cover them with foil if they brown too quickly.
• Always pre-bake the crust to avoid a soggy base.
• Bake on the lower rack for even heat and a crisp bottom.
• Stop baking when the center still has a slight jiggle.
• Let the quiche rest briefly before slicing for cleaner pieces.

Make-Ahead and Storage

This quiche is a dream for planning ahead. You can prepare the entire filling up to 24 hours in advance and store it covered in the fridge.

When you’re ready to bake, simply pour the filling into the crust and proceed as usual. It’s a real stress-saver on busy mornings.

Leftover quiche should cool completely before being covered and refrigerated. It keeps well for up to three days.

To reheat, cover loosely with foil and warm in a 325°F oven until heated through. This keeps the texture soft and creamy.

If you’d like to freeze it, bake the quiche fully and let it cool. Wrap tightly and freeze for up to two months.

Variations and Substitutions

One of my favorite things about Ham and Cheese Quiche is how adaptable it is. You can tweak it endlessly without losing its soul.

Swap the ham for cooked bacon or turkey if that’s what you have. The base recipe stays solid either way.

For the cheese, Gruyere, Monterey Jack, or even a smoky cheese can change the flavor in fun ways. Just keep the quantities similar.

You can also add vegetables like spinach, mushrooms, or bell peppers. Just be sure to cook and drain them first to avoid excess moisture.

If you want a crustless version, simply grease a pie dish well, add the filling, and bake until set. It’s lighter but still satisfying.

This Ham and Cheese Quiche has earned its place as one of my most trusted recipes. It’s comforting, reliable, and always welcome at the table.

No matter when or why you make it, it has a way of bringing people together. And honestly, that’s the best kind of recipe to keep close.