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Ham and cheese quiche recipe.
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4.73 from 11 votes

Ham and Gruyère Quiche

Ham and Cheese quiche is simple to make and delicious to serve. It only has a few ingredients, and is perfect for a light brunch or light dinner.
Prep Time10 minutes
Cook Time50 minutes
Idle time10 minutes
Total Time1 hour
Course: Brunch, Main Course, Mother's Day
Cuisine: French
Servings: 6 servings
Calories: 249kcal
Author: Chula King


  • 1 (9-inch) refrigerated pie crust
  • 3 eggs
  • ¾ cup half & half
  • 1 cup ham cut into small pieces
  • 1 cup (4 ounces) shredded Gruyère cheese (See Tip 1)


  • Preheat oven to 450°F
  • Press pie crust into 9-inch tart pan with removable bottom, tucking excess pie crust down the sides. Pierce well with a fork. Freeze for at least 15 minutes.
  • While pie crust is in the freezer, whisk together the eggs, half & half, ham and cheese. Set aside.
  • Remove pie crust freezer. Line 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 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 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)


  1. May substitute Swiss cheese, Cheddar cheese, pepper jack cheese, Colby jack cheese or other cheeses of your choice for the Gruyère cheese.
  2. While the crust is still hot, brush any cracks that have developed with the egg/half & half mixture. This will seal the cracks.
  3. Leftovers if any can be reheated in a 350°F oven for 15 minutes or until hot.


Calories: 249kcal | Carbohydrates: 15g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 108mg | Sodium: 429mg | Potassium: 71mg | Vitamin A: 270IU | Calcium: 160mg | Iron: 1.3mg