Ham and Cheese Quiche is simple to make. This delicious quiche uses only five ingredients and is easy to put together. I like to use gruyere cheese in this quiche recipe, but other cheeses will also work. For the ham, my choice tends to be Black Forest Ham. However, it is also delicious with leftover Easter ham!
The ham and cheese quiche is perfect for brunch or a light dinner with a green salad. Whatever the occasion, you will not be disappointed by this fantastic quiche.
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Ingredients: Here's What You'll Need
- The Crust: For this delicious quiche, I used store-bought pie crust. In the past, I've also used puff pastry.
- The Filling: For the simple filling, I used eggs, half & half, ham, and gruyère cheese.
Here's How I Made This Delicious Quiche
- I pressed the room-temperature store-bought pie crust into a tart pan with a removable bottom. Then, I folded the excess pie crust down the sides, reinforcing them. I used my rolling pin to trim any excess crust from the top.
- Next, I pierced the bottom of the pie crust with a fork. Then, I put it in the freezer for about 15 minutes.
The reason for freezing the pie crust was to minimize the shrinkage from the sides during the baking.
- While the crust was in the freezer, I made the filling by whisking the eggs, half-and-half, ham, and cheese in a 4-cup measuring cup. This made it easier to pour the egg mixture into the pie crust, but I could have also used a medium bowl.
- Once the crust was frozen, I removed it from the freezer. Then, I lined the crust with a crumpled piece of parchment paper and filled the crust with dried beans. Then, I baked the crust at 450°F for 25 minutes.
The dried beans served as weights to help minimize the shrinkage of the crust during baking.
- After 25 minutes, I removed the crust from the oven and let it cool for about 15 minutes. Then, I removed the parchment paper and the dried beans. I noticed a small crack had developed in the bottom of the crust, so I brushed it with the custard mixture.
I returned the crust to the 450°F oven for another 5 minutes to better brown the bottom.
- After an additional 5 minutes, I noticed that another small crack had developed. I brushed some of the egg/half-and-half custard on the crack before pouring the filling into the tart shell. I baked the ham and cheese quiche in a 375°F oven for 25 minutes.
- After 25 minutes of cooking, the quiche was perfectly done. I removed it from the oven and placed it over a small, overturned bowl to lower the sides of the tart pan.
- I transferred the quiche to a cutting board and sprinkled on some minced chives before serving it.
I let the Ham and Cheese Quiche sit for about 10 minutes before serving it with a side salad. It was delicious-yum!
Frequently Asked Questions
This quiche makes delicious leftovers. I generally warm the leftovers at 350°F for about 15 minutes. I don't like to use the microwave because the crust gets soggy.
Parchment paper that is not crumpled is difficult to mold into the shape of the tart pan. However, if the parchment paper is crumpled, it molds quite easily into the tart pan.
This quiche is delicious with Swiss cheese, Cheddar cheese, pepper jack cheese, and Colby Jack cheese, but just about any type of cheese can be used in this recipe.
You can easily dress up this quiche recipe by adding chopped broccoli or chopped spinach.
If you don't have a tart pan, feel free to use a 9-inch pie pan.
If you're looking for another yummy Quiche recipe, check out my Vidalia Onion and Mushroom Quiche.
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Ham and Cheese Quiche (Simple and Delicious)
Ingredients
- 1 (9-inch) refrigerated pie crust
- 3 large eggs
- ¾ cup half & half
- 1 cup ham cut into small pieces
- 1 cup (4 ounces) shredded Gruyère cheese (See Tip 1)
Instructions
- Preheat oven to 450°F
- Press pie crust into a 9-inch tart pan with a removable bottom, tucking excess pie crust down the sides. Pierce well with a fork. Freeze for at least 15 minutes.
- While the pie crust is in the freezer, whisk the eggs, half & half, ham, and cheese. Set aside.
- Remove the pie crust freezer. Line the pie crust with crumpled parchment paper and fill with dried beans or another type of pie weight. Bake at 450°F for 25 minutes. Remove from oven and let cool for 15 minutes.
- Remove parchment paper and dried beans. If any cracks have formed, brush with some of the egg/half & half. Return the crust to the 450°F oven for another 5 minutes. (See Tip 2)
- Reduce oven heat to 375° F. Pour ham and cheese filling into the prepared pie crust. Bake at 375°F for 25 minutes or until nice and puffy.
- Allow to cool 10 minutes before serving.
- Yield: 6 servings. (See Tip 3)
Video
Tips/Notes
- May substitute Swiss cheese, Cheddar cheese, pepper jack cheese, Colby jack cheese or other cheeses of your choice for the Gruyère cheese.
- While the crust is still hot, brush any cracks that have developed with the egg/half & half mixture. This will seal the cracks.
- Any leftovers can be reheated in a 350°F oven for 15 minutes or until hot.
