This Ham and Cheese Quiche recipe is a crowd-pleaser, whether you serve it for breakfast, brunch, or dinner. A cheesy egg filling is loaded with chopped ham and baked into a flaky pastry crust.

top view of ham and quiche quiche with several sliced servings

Quiche has a fancy French name that might make you think it’s a chore to make, but it really couldn’t be any easier—if you have the right recipe, of course. Some quiches are too eggy, others don’t have quite the right texture, and still others take way longer in the oven than they’re supposed to. This Ham and Cheese Quiche is different, though!

ham and cheese quiche on a ceramic plate

Easy Ham and Cheese Quiche Recipe

Let me tell you—this quiche recipe will never let you down. The filling has that perfect light texture, and all the cheese ensures that it’s not too eggy so even egg-haters will enjoy this quiche. Ham adds protein and flavor, and when you pull it out of the oven, the top of the quiche is beautifully browned and the cheese is crispy in spots. So good!

A little secret you should know about quiche is that once you have the basic formula down, you can customize it with different add-ins. I have some ideas for you below or you can come up with your own!

(PS – If you love ham and cheese together, try my Ham and Cheese Pinwheels too! Looking for more quiche recipes? You’ll love my Spinach & Cheese Quiche too!)

ingredients to make ham and cheese quiche


  • Pie Crust – Use store-bought or my go-to pie crust recipe
  • Eggs
  • Heavy cream – Or use half and half
  • Chopped ham – I use ham steak cut into ¼ inch pieces
  • Shredded cheese – Cheddar, Swiss, or Gruyere are all good
  • Green onions
  • Chopped parsley
  • Salt
  • Pepper
steps to make ham and cheese quiche

How to Make Quiche

1. Prepare

Make the pie crust as directed on the package (or my pie crust recipe), using the instructions for a filled single-crust pie.

2. Make the Quiche Filling

Beat the eggs in a large bowl, then stir in the heavy cream, ham, cheese, green onions, parsley, salt, and pepper.

3. Assemble

Pour the filling mixture into the pie crust.

4. Bake

Place the quiche on a sheet pan and bake for 45 to 50 minutes, or until the center is set and the crust is golden brown. Let the quiche cool for about 10 minutes on a wire rack before cutting and serving.

slice of ham and cheese quiche served on a white round plate with a silver fork

Quiche Variations

Here are some more filling ideas for homemade quiche:

  • Quiche Lorraine – Add crumbled bacon, Swiss cheese, and onion.
  • Broccoli Cheddar – Add chopped steamed broccoli florets and cheddar.
  • Spinach Quiche – Add cooked spinach and garlic, a pinch of nutmeg, and use any cheese you like.


Is quiche healthy?

Quiche is loaded with protein, which makes it more nutritious than a lot of other breakfast options! It can be high in calories, though, so make sure you keep an eye on your portions. If you’re on a low-carb diet, you can make this recipe without the crust.

What’s the difference between a quiche and a frittata?

Frittatas are made without a crust. They’re often made in a cast iron skillet and started on the stovetop, then popped in the oven to finish cooking.

What does quiche taste like?

This depends on the recipe you use! Some recipes have a strong egg flavor; personally, I’m not a fan. The taste of eggs comes in a distant third to the cheese and ham in this recipe, so even if you don’t like scrambled eggs or omelets, you’ll probably like this one!

slice of ham and cheese quiche served on a white speckled plate with a forkful of the quiche

Serving Suggestions

Quiche is great as part of a holiday breakfast or brunch spread. I like making it with a sweet breakfast casserole like baked French toast so you can have a slice of something sweet and a slice of something savory! If you’re making this for dinner, serve it over a bed of greens with a simple homemade salad dressing.

How to Store Leftovers

If you have a lot of leftovers, leave them in the pie dish and cover the top with plastic wrap; otherwise, transfer the quiche to an airtight container. Store in the refrigerator for up to 3 or 4 days and heat it in the microwave until warmed through. Quiche can also be frozen for up to 2 months.

More Savory Breakfast Recipes to Try


This Ham and Cheese Quiche recipe is a crowd-pleaser, whether you serve it for breakfast, brunch, or dinner.
3.55 from 22 votes
Course: Breakfast
Cuisine: American
Servings: 8
Prep Time: 10 minutes
Cook Time: 45 minutes


  • Pie Crust or store bought frozen pie crust
  • 5 eggs
  • 1 1/4 cups heavy cream or half and half
  • 1 1/4 cups ham chopped – I like to use ham steak cut into ¼ inch pieces
  • 1 cup cheese shredded – cheddar, swiss, or gruyere
  • 1/4 cup chopped green onions
  • 2 tbsp chopped parsley
  • ½ tsp salt
  • ¼ tsp pepper


  • Prepare the pie crust as directed on the package for a filled pie.
  • While crust is baking prepare the quiche filling.
  • In a mixing bowl whisk eggs with a fork until blended.
  • Add heavy cream, ham, cheese, green onions, parsley, salt and pepper.
  • Stir mixture until blended.
  • Pour mixture into pie crust.
  • Bake the quiche on top of a sheet pan in the middle of the oven until the surface and crust are golden brown, about 45 to 50 minutes.
  • Let rest on a wire rack until slightly warm before slicing.


Calories: 278kcal | Carbohydrates: 1g | Protein: 12g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 546mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 837IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. Excellent quiche recipe. I made two after the holidays, using leftover ham. It was the perfect combination/ratio. I did one cheddar and one with gruyere cheese. We are also a gluten-free household, so I used two store-bought GF pie crusts and turned out great. Just check for doneness and adjust time as needed. My pie crusts took a little longer than the recommended time.

    1. Shyanne - ATM Team says:

      Thank you for the feedback, Nikki! We’re so glad you were able to make the recipe work for you and enjoyed it. 😊

  2. 3 stars
    As the other comments stated, there doesn’t seem to be an oven temperature indicated in your recipe. My store pie crust indicates to bake a single shell for 10-12 minutes at 450 degrees, so I left my first quiche at that temperature for the 45-59 minutes. Luckily I checked on it half way through because the crust was already burned! I took it out and put foil around the edges over the crust to prevent it from browning further then replaced the quiche in the oven, lowering the temperature to 375 so the egg mixture could finish cooking. I looked up cooking times on other recipes and sure enough it said to brown the crust for 10 minutes at 450 then lower the temperature to 375 for the reminder of the time. I made sure to put foil on the exposed crust and lower the temperature for my 2nd quiche, and it came out much better. Even for you home made pie crust, there is no baking temperature indicated.

    1. Sorry for the typos. I meant 45-50 minutes and “your” home made pie crust recipe.
      PS- I also added sauteed red and green peppers, onions and mushrooms to my first quiche instead of the greens listed. My 2 nd was sausage, mushroom, onion, and spinache. Yum!

      1. Cathy Stills says:

        Can I make this a day ahead and reward it the next day

  3. Would like to make quiche but need to know oven temperature

  4. what temperature in oven? looks good

    1. Donna Carter-Wood says:

      3 stars
      I made the easy ham quiche last night. It was delicious. But, when I cut into it to serve, it seemed that the ham, cheese and green onions all settled to the bottom. Then there was about a 3/4 inch layer of what I assumed was egg and cream on the top! What did I do wrong? It doesn’t look like the picture posted with the recipe.

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