Ham and Cheese Quiche
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This Ham and Cheese Quiche is an easy quiche recipe that begins with a premade crust and is packed with ham, cheese, and spinach. There is no need for sauteing or added prep, making it perfect for the holidays or any breakfast or brunch occasion!
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What I Love About This Easy Quiche Recipe
I love to serve this Ham and Cheese Quiche during the holidays, or anytime I have leftover ham. Holiday mornings can be hectic and it’s great to have a quiche ready to go!
This easy quiche recipe is simple to adapt or vary with different vegetables, cheeses, or seasonings. It’s much like our always-popular Easy Bacon, Cheese, and Spinach Quiche recipe. Holiday mornings, special brunches, or teatime deserve scrumptious flavors but easy execution.
I know you’ll love this simple ham and cheese quiche if you love eggs as much as we do, breakfast casseroles, or serving mini quiches for teatime.
Whether you’re serving it for a holiday brunch (like Christmas or Easter) or a gathering of sweet friends for afternoon tea, it’s a delicious dish to serve with fruit salad or salad greens.
Quiche Ingredients
You will find the ingredient measurements in the recipe card at the bottom of this post, but here’s a quick list of what you need:
- Unbaked pie crust: To keep this quiche super easy, I’m using a prepared, deep-dish pie crust (in this case, Marie Calendar brand). You can use a rolled refrigerated crust, or it’s always delicious if you make your own. I love my quiche crust in the Smoked Salmon Quiche Recipe.
- Large eggs: lightly beaten
- Milk or half and half: Both milk and half and half work in this recipe. Milk gives it a lighter texture, and half and half will give it a more creamy texture.
- Spinach: I’m using fresh, baby spinach leaves that I’ve chopped. You can also use frozen spinach too, (and I would recommend chopped frozen spinach). Be sure to squeeze any moisture from the frozen spinach.
- Seasoning: Salt, pepper, and ground nutmeg
- Ham: If you buy pre-cubed ham, I like to give it a rough chop because some of the pieces are often larger—think bite-size!
- Cheese: You will need a combination of shredded cheese, like Swiss, Gruyere, Asiago, or Stilton, and Parmesan cheese.
- Topping: Sliced scallions or green onions are beautiful on top of the quiche, or use fresh greens like the arugula I’m using here.
How to Make Ham and Cheese Quiche
Preheat the oven to 375°F. If using a refrigerated pie crust, line a deep-dish 9-inch pie plate with the prepared crust, crimp the edges, and set on a baking sheet.
Step 1: Make the egg custard
Whisk milk, eggs, salt, pepper, and nutmeg in a medium bowl. Set aside.
Step 2: Assemble the quiche
Sprinkle ham (reserve a bit to sprinkle on the top), 3/4 cup of shredded cheese, Parmesan cheese, and chopped spinach over the pie crust. Pour the egg mixture over the top and sprinkle the remaining cheese and reserved ham on top of the egg mixture.
Step 3: Bake
Bake for 35-40 minutes or until the center is completely set. Let cool for 5-10 minutes before slicing and serving.
Tips for Making This Easy Quiche Recipe:
- Bake until the center of the quiche is set when gently jiggling it.
- Watch the crust toward the end of baking, you don’t want it to over-brown. I will often cover the crust with foil or a pie ring during the last 10 minutes of baking.
Can You Make a Quiche Ahead of Time?
Absolutely! Make the quiche and let it cool for up to 2 hours at room temperature. Refrigerate until ready to serve. To reheat, cover it with foil and bake at 325F until heated through.
How to Make a Crustless Quiche
If want a gluten-free quiche or a low-carb alternative you can skip the crust, make the quiche filling and bake as directed. It then becomes a crustless quiche recipe. Easy, easy, easy!
- Grease a 9-inch pie dish.
- Make the filling and pour it into the dish.
- Bake until the egg custard is completely set through the center.
More Quiche Recipes to Try
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Ham and Cheese Quiche Recipe
Equipment
Ingredients
- 1 unbaked pie crust *see notes
- 5 large eggs slightly beaten
- 3/4 cup milk or half and half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 cup cubed cooked ham chopped if needed
- 1 cup shredded cheese Swiss, Gruyere, Asiago, Stilton, etc.
- 1/4 cup grated Parmesan cheese
- 1 cup fresh baby spinach leaves chopped (see notes for frozen spinach)
- 2-3 scallions with green parts, sliced thinly
Instructions
- Preheat oven to 375°F. If using a refrigerated pie crust, line a deep-dish 9-inch pie plate with prepared pie crust and crimp the edges and set on a baking sheet.
- In a medium bowl, whisk milk, eggs, salt, pepper, and nutmeg. Set aside.
- Sprinkle ham (reserve a little bit to sprinkle on the top), 3/4 cup of shredded cheese, Parmesan cheese, and chopped spinach over the pie crust. Pour the egg mixture over the top and sprinkle the remaining cheese and reserved ham on top of the egg mixture.
- Bake for 35-40 minutes or until the center is completely set. Let cool for 5-10 minutes before slicing and serving.
Video
Notes
- Spinach: If substituting frozen spinach, be sure to thaw first and then ring out as much moisture as possible. Too much moisture will lengthen the baking time. Also, if using frozen spinach, whisk it into the egg mixture so it doesn’t clump together.
- Pie Crust: A reader commented that a deep-dish pie crust worked best for her. I have made this quiche many times using Marie Calendar’s frozen pie crust, and it worked well, too.
- Storing: Once the quiche is baked, let it cool completely before wrapping it tightly and storing it in the refrigerator for 3 to 4 days.
- Reheating Quiche: To reheat a chilled quiche, let it come to room temperature while the oven preheats to 350 degrees F. Bake for 15 to 20 minutes or until the quiche reaches 165 degrees F.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Perfect for leftovers!