Name: Ham and Cheese Quiche
Prep time: 15 min
Cook time: 45 min
Ingredients: 1 prepared pie crust (unbaked); 1 - 1½ cups ham (cubed); 1 cup sharp cheddar cheese (shredded); 1 cup Swiss cheese (shredded); 4 eggs; 1 cup half and half (or milk); ¼ tsp black pepper; ¼ tsp salt; 2 tbsp dried minced onion

Jump to Recipe Jump to Video Print Recipe

Discover a simple, foolproof recipe for a classic Ham & Cheese Quiche. This dish is forgiving and adaptable—perfect for using up leftover holiday ham or whatever cheeses you have on hand. With a flaky crust and a creamy, savory filling, it’s a “no-fail” recipe that turns out delicious every single time.

Don’t Overthink Quiche — This Ham & Cheese Version Is Foolproof

Everybody needs to know how to make a really good quiche. It is one of those classic dishes that feels fancy but is actually incredibly simple to pull together.

I’ve got a basic recipe for a Ham & Cheese Quiche that our family has loved for years. The wonderful thing about this recipe is that it is so forgiving. Once you know the basic ratio, you can adapt it to whatever you have in the fridge. Today, we are keeping it classic with ham and two types of cheese, but you can easily swap in spinach, mushrooms, bacon, or whatever your heart desires.

This is a “no-fail” recipe. Whether you are looking for a quick weeknight dinner or a beautiful dish for a brunch spread, this quiche turns out perfect every single time. So jump on in and let’s make it together!

Why You’ll Love This “No-Fuss” Method

If you have ever been intimidated by quiche because of the crust, let me put your mind at ease. You do not need to blind bake (pre-bake) the crust for this recipe. We are using a prepared pie crust right out of the package, filling it up, and baking it all together.

I have found that if you layer your solid ingredients—the ham and the cheese—directly onto the crust first, and then pour your egg mixture over the top, it cooks up beautifully without a soggy bottom. It’s a simple trick that saves time and makes this recipe truly foolproof.

Ham & Cheese Quiche Recipe

Prep time: 15 minutes Cook time: 40-45 minutes Yields: 1 Quiche (6-8 Servings)

Ingredients

1 prepared pie crust (unbaked)
1 to 1 ½ cups ham (cubed)
1 cup sharp cheddar cheese (shredded)
1 cup Swiss cheese (shredded)
4 eggs
1 cup half and half
¼ tsp black pepper
¼ tsp salt
2 tbsp dried minced onion

Instructions

Preheat and Prep Preheat your oven to 375°F (190°C). Unroll your prepared pie crust into your pie dish. Don’t worry about baking it ahead of time; we are going to fill it right now.
Layer the Meat and Cheese Take your cubed ham—this is a perfect way to use up leftovers from a big dinner—and spread it across the bottom of the crust. Next, sprinkle your sharp cheddar and Swiss cheese evenly over the ham. Tip: Reserve just a little pinch of both cheeses to sprinkle on the very top later for a nice golden color.
Whisk the Liquids In a medium bowl, whisk together the 4 eggs. (I find a fork actually works better than a whisk for this small amount!). Pour in the half and half, then add your salt and pepper. Whisk until everything is well combined.
Add the “Secret” Ingredient Sprinkle the dried minced onion directly over the cheese and ham in the pie plate. I really prefer the flavor of the dried onion in this specific dish—it adds a savory depth without the moisture of raw onions.
Pour and Bake Pour the egg mixture over the fillings. It will seep down and fill all the spaces between the ham and cheese. Top with your reserved cheese. Bake for 40 to 45 minutes, or until the center is puffed and set.
Rest and Serve Let the quiche rest for about 5 minutes after taking it out of the oven. This helps it set up so you get a clean slice. Enjoy!

Frequently Asked Questions

Can I use milk instead of half and half? Yes, you can! If you don’t have half and half, regular milk works just fine. If you happen to have heavy cream, you can use a mixture of milk and cream. It is very hard to mess this up—as long as you have about a cup of dairy liquid, you are good to go.

Do I really not need to pre-bake the crust? Nope! I know many recipes call for “blind baking” with pie weights, but for this specific method, it isn’t necessary. The ham and cheese layer at the bottom protects the crust just enough, and it bakes up flaky and delicious right along with the eggs.

Can I swap out the cheeses? Absolutely. I love the combination of Sharp Cheddar and Swiss, but I’ve made this with Brie, Gruyère, or whatever I had in the cheese drawer. Use about 2 cups total of whatever cheese you love.

My family doesn’t like ham. What else can I use? This recipe is a blank canvas. You can use cooked bacon, sausage, or keep it vegetarian with spinach, tomatoes, and mushrooms. Just aim for about 1 to 1½ cups of fillings so you don’t overfill the pie shell.

I hope you’ll give this one a try. It really is so simple, and I think your family will love it too. And remember to go out today and find somebody who needs a little bit of kindness and give them some of yours!

— Mary Katherine