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Easy Ham and Cheese Quiche

Easy Ham and Cheese Quiche, simple, cheesy, and perfect for brunch, lunch, or an easy weeknight dinner.
Course Breakfast, Main Course
Cuisine American, Southern
Keyword easy-ham-and-cheese-quiche, ham-and-cheese-quiche
Prep Time 10 minutes
Cook Time 50 minutes
Stand time 15 minutes
Total Time 1 hour 15 minutes
Servings 8 pieces
Calories 325kcal

Ingredients

  • 1 9-inch deep dish frozen pie shell (no need to thaw)
  • 8 oz fully cooked ham cubed
  • 1 1/2 cup shredded medium or sharp cheddar cheese divided
  • 1 cup half and half
  • 6 large eggs
  • 1 Tbsp chopped fresh Italian parsley
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp ground mustard
  • 1/2 tsp smoked paprika
  • 1/2 tsp granulated garlic
  • 1/2 tsp onion powder
  • 1/8 tsp ground nutmeg

Instructions

  • Preheat oven to 350°. Place frozen pie crust on a baking sheet.
  • Arrange cubed ham and 1 cup cheddar cheese evenly on the bottom of the pie shell.
  • In a medium mixing bowl whisk together half and half, eggs, parsley, salt, pepper, mustard, paprika, garlic, onion powder and nutmeg until fully combined.
  • Pour quiche filling evenly over ham and cheese. Top with reserved 1/2 cup cheese.
  • Transfer to oven and bake for 30 minutes. Check edges for browning and cover loosely with foil, if needed. Continue to bake another 15-20 minutes or until the center is set when gently shaken.
  • Remove quiche from oven to a wire rack to let cool for 15-20 minutes prior to slicing.

Notes

  • Cheese - The flavor of cheese can be adapted using the same amount of your favorite cheese. Monterey jack cheese, extra-sharp cheddar cheese, spicy pepper jack cheese will lend a nice kick. Likewise, colby jack cheese or mild cheddar cheese will result in a less robust flavor. You could even pair Swiss cheese with the ham in this recipe.
  • Ham - You can use deli ham, leftover Easter ham or Christmas ham or a store-bought ham steak.
  • Half and Half - You can replace half and half with heavy cream.
  • Fresh Herbs - You can use fresh chives, fresh thyme or fresh tarragon in place of parsley. Adjust the amount depending on the potency of the herb used.
  • Onion - You can add finely chopped green onions.
  • Pie Crust - I most often use a quality frozen deep dish pie crust when making quiche. There's no need to thaw the crust, simply fill and bake.
  • Homemade Pie Dough - You can also use a homemade pie crust or a refrigerated crust for quiche. If you use a homemade crust such as my Flaky Pie Crust dock the bottom with a fork, fill with pie weights and blind bake it at 375°F for 8-10 minutes prior to filling.
  • The Quiche Will Settle as it Cools - The used in egg filling quiche will puff up while baking. This is normal, it will settle on it's own as it cools. Give it ample time to cool on a wire rack and let the filling firm and set before slicing.
  • Bacon - You may also like this recipe for Bacon Cheddar Chive Quiche.

Nutrition

Serving: 1serving | Calories: 325kcal | Carbohydrates: 16g | Protein: 18g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 958mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 627IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 2mg