Delicious Ham and Cheese Quiche

This delicious ham and cheese quiche brings together everything I love about a comforting brunch. Creamy eggs cradle smoky ham and gooey cheddar cheese atop a golden, flaky crust. Simple to make and even easier to customize, it is dependable for busy mornings, special occasions, or whenever you have hungry guests. I always know I can pull it together from what is in my fridge and pantry, and each bite feels satisfying and a little celebratory.

The first time I made this quiche was for a family picnic. Everyone raved and my usually picky niece wanted the recipe. Now, it is our weekend staple and my favorite thing to bring to a brunch potluck.

Ingredients

• Store-bought pie crust: gives flaky buttery layers look for one that is evenly golden without cracks
• Large eggs: make a creamy base always choose the freshest eggs for best rise and texture
• Whole milk: brings richness and helps the quiche stay tender use full fat for maximum taste
• Diced ham: adds savory flavor try a smoked or honey-baked variety for extra punch
• Shredded cheddar cheese: melts beautifully and adds tang freshly grate from a block for best results
• Salt and pepper: enhance all the flavors always give a quick taste before baking to check seasoning
• Optional spinach or bell peppers: add color and nutrients use baby spinach or sweet peppers for freshness without bitterness

Step-by-Step Instructions

Prepare the Crust:

Gently unroll your store-bought pie crust and lay it in a nine-inch pie plate. Press it carefully into the edges and up the sides so you avoid any air pockets. Skip stretching so the crust will not shrink as it bakes.

Mix the Filling:

In a medium mixing bowl whisk the eggs and whole milk until smooth and a little frothy. This brings in air and gives a fluffier custard texture. Add salt and fresh ground pepper for seasoning.

Add the Fillings:

Fold in your diced ham and freshly grated cheddar cheese. If using spinach or peppers stir them in delicately so they are evenly mingled but not crushed.

Assemble the Quiche:

Pour the golden egg mixture into the prepared pie crust. Use a spatula to tuck ham and cheese throughout and smooth the surface so the filling bakes evenly.

Bake to Perfection:

Slide the quiche into a preheated oven at three seventy five degrees Fahrenheit. Bake for about thirty five to forty minutes. The quiche is ready when the edges are set the top is golden and the center has only a slight jiggle.

Let It Rest:

Remove your quiche and let it cool for at least ten minutes. This resting time allows the custard to set for clean beautiful slices and lets the flavors mellow.

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My favorite part is the patch of golden brown cheese right near the crust. My dad loved it so much at Christmas he asked for another quiche that night just so we could share leftovers for breakfast the next morning. Little memories like that make this recipe so special in our family.

Storage Tips

Once the quiche cools wrap slices tightly and place in the fridge for up to four days. For best flavor reheat in a low or medium oven to keep the crust crisp instead of microwaving. To freeze let the quiche cool completely then wrap each wedge in parchment and foil before freezing up to two months. Defrost in the fridge overnight before warming through.

Ingredient Substitutions

For cheese use Swiss gruyere or mozzarella for a different twist. Leftover cooked bacon or chicken works well instead of ham. If you need a dairy free choice coconut milk works instead of whole milk just know the flavor profile changes.

Serving Suggestions

Serve your quiche warm or at room temperature with a crisp side salad for a simple lunch. It also works as a brunch centerpiece with fresh fruit and coffee. For a tangy note drizzle with hot sauce or add a dollop of sour cream.

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Cultural Context

Quiche originated as a French tart but has grown into an international brunch standard. Whether made rustic with leftover odds and ends or carefully layered for a brunch party, quiche always welcomes creativity and family tradition. Every home cook has their twist and in my family it stands for coziness and sharing.

Commonly Asked Questions

→ Can I use a different cheese instead of cheddar?

Yes, try Swiss, Gruyère, or mozzarella. Combining cheeses can create unique melting and flavor combinations.

→ How will I know when it is fully baked?

The center should be just set with a golden top. Insert a knife near the center—it should come out clean.

→ Can this be made without the crust?

Absolutely! Pour the filling into a greased dish and bake crustless for a lighter version with all the flavor.

→ What vegetables can be added for extra flavor?

Add sautéed spinach, bell peppers, onions, or even mushrooms to customize with more color and nutrients.

→ What’s the best way to store leftovers?

Cool completely, wrap tightly, and refrigerate up to four days. Reheat slices in the oven to keep the crust crisp.

→ Can the dish be frozen?

Yes, wrap each cooled slice in parchment and foil, freeze up to two months, then thaw overnight before reheating.