🥧 Classic Ham & Cheese Quiche

A beautifully golden Ham & Cheese Quiche with a flaky pastry crust, creamy egg custard, savory diced ham, melted cheese, and a little fresh thyme. The filling is rich and tender while the top develops that irresistible golden-brown finish. It works wonderfully for breakfast, brunch, lunch, or a cozy family dinner.

Recipe Details

Prep Time: 25 minutes
Chilling Time: 30 minutes
Bake Time: 45–55 minutes
Total Time: About 1 hour 40 minutes
Servings: 8 slices
Pan: 9-inch (23 cm) deep-dish pie or quiche dish

Ingredients

For the Pastry Crust

  • 1½ cups (190 g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (113 g) cold unsalted butter, cubed
  • 4–5 tablespoons ice-cold water

For the Quiche Filling

  • 6 large eggs
  • 1 cup (240 ml) heavy cream
  • ½ cup (120 ml) whole milk
  • 1½ cups (170 g) cooked ham, finely diced
  • 1 cup (115 g) shredded Gruyère cheese
  • ½ cup (55 g) shredded sharp cheddar cheese
  • ½ small yellow onion, finely diced
  • 1 tablespoon butter or olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon freshly grated nutmeg
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon chopped fresh parsley

Optional Topping

  • ¼ cup additional shredded cheese
  • A few fresh thyme leaves
  • Freshly ground black pepper

How to Make Ham & Cheese Quiche

1. Prepare the pastry dough

Add the flour and salt to a large mixing bowl. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.

Those little pieces of cold butter are important because they help create a flaky crust.

2. Add the cold water

Drizzle in 4 tablespoons of ice water while gently mixing. Add another tablespoon only if necessary.

The dough should hold together when pressed but should not feel wet or sticky.

3. Form and chill the dough

Turn the dough onto a lightly floured surface and gently bring it together. Avoid kneading it excessively.

Shape it into a flat disk, wrap it, and refrigerate for at least 30 minutes.

4. Roll the crust

Preheat the oven to 400°F (200°C).

Roll the chilled dough into a circle approximately 11–12 inches wide. Carefully transfer it to a 9-inch pie or quiche dish.

Press the dough gently against the bottom and sides without stretching it.

5. Trim the edges

Trim excess pastry around the rim, leaving a small amount of overhang. Crimp or shape the edges as desired.

If the dough has become warm or soft, refrigerate it for another 10–15 minutes before baking.

6. Blind-bake the crust

Place parchment paper over the pastry and fill it with pie weights or dried beans.

Bake for 15 minutes.

Remove the parchment and weights, then return the crust to the oven for another 5–7 minutes, until the bottom is beginning to look dry and lightly golden.

Remove it from the oven and reduce the temperature to 350°F (175°C).

7. Prepare the ham and onion

While the crust is baking, heat the butter or olive oil in a skillet over medium heat.

Add the diced onion and cook for approximately 3–4 minutes, until softened.

Add the diced ham and cook for another 2–3 minutes. This helps remove excess moisture and gives the ham a deeper savory flavor.

Remove from the heat and allow the mixture to cool slightly.

8. Make the creamy egg mixture

In a large bowl, whisk together the eggs, heavy cream, whole milk, Dijon mustard, salt, pepper, garlic powder, and nutmeg.

Whisk just until everything is combined. Avoid whipping excessive air into the mixture.

9. Add the cheese

Stir the Gruyère and cheddar into the egg mixture.

Add the fresh thyme and parsley.

The combination of Gruyère and cheddar gives the quiche a particularly rich, savory cheese flavor, but you can substitute Swiss cheese, mozzarella, Monterey Jack, or another good melting cheese.

10. Assemble the quiche

Scatter approximately half of the ham and onion mixture over the partially baked crust.

Sprinkle over a little cheese.

Pour the egg mixture slowly into the crust.

Add the remaining ham and onion mixture, distributing it evenly across the surface.

11. Finish the top

Sprinkle the remaining cheese over the top.

Add a few fresh thyme leaves and a small amount of freshly ground black pepper if desired.

Place the quiche on a baking sheet. This makes it much easier to move in and out of the oven and also catches any accidental overflow.

12. Bake

Bake at 350°F (175°C) for approximately 35–45 minutes.

The edges should be set while the center can still have a very slight gentle wobble.

Don’t worry if the quiche puffs up while baking. It will naturally settle as it cools.

13. Check the center

For food safety, egg dishes such as quiche should reach 160°F (71°C) internally. A food thermometer inserted into the center is the most reliable way to check. (Ask USDA)

14. Rest before slicing

Remove the quiche from the oven and let it rest for 10–15 minutes.

This is an important step because the custard continues to set as it cools. Cutting it immediately can cause the filling to appear loose.

15. Slice and serve

Cut the quiche into 8 wedges using a sharp knife.

Serve warm or at room temperature with a fresh green salad, roasted vegetables, fresh fruit, or a simple tomato salad.

Why This Quiche Works So Well

The secret to a good quiche is balancing the pastry, egg custard, cheese, and filling.

The pastry provides a crisp, buttery base, while the eggs create the structure. Cream and milk make the custard tender and smooth, and the combination of ham and cheese gives it plenty of savory flavor.

The Dijon mustard is optional, but even a small amount adds depth without making the finished quiche taste strongly of mustard.

Fresh thyme also works beautifully with both the ham and cheese and gives the finished dish a fresh, aromatic flavor.

Tips for a Perfect Quiche

Keep the butter cold. Warm butter can make the pastry greasy rather than flaky.

Don’t overwork the pastry. Mix just until the dough comes together.

Blind-bake the crust. This helps prevent a soggy bottom once the creamy filling is added.

Cook the onion first. Raw onion releases moisture during baking, which can interfere with the texture of the custard.

Don’t overload the filling. Too much ham, vegetables, or cheese can prevent the egg mixture from setting evenly.

Avoid overbaking. Once the center is completely firm and dry, the custard can become rubbery. The ideal quiche should be tender and creamy.

Easy Variations

Ham, Spinach & Cheese

Add about 1 cup of chopped cooked spinach, making sure to squeeze out excess moisture first.

Mushroom & Ham

Sauté 1 cup sliced mushrooms with the onion before adding the ham.

Broccoli & Cheddar

Replace some of the ham with approximately 1 cup finely chopped cooked broccoli and use extra cheddar.

Bacon & Gruyère

Replace the ham with cooked, crumbled bacon for a classic bacon-and-cheese version.

Tomato & Herb

Add small pieces of fresh tomato along with basil and parsley. Pat the tomatoes dry first to reduce excess moisture.

Make-Ahead Instructions

The pastry can be prepared a day ahead and refrigerated.

You can also blind-bake the crust several hours before assembling the quiche. Keep it covered at room temperature until you’re ready to fill it.

The finished quiche can also be refrigerated and served later. USDA guidance recommends refrigerating cooked egg dishes promptly and using them within 3–4 days. (Ask USDA)

Storage

Allow leftover quiche to cool, then cover it tightly and refrigerate.

For the best texture, reheat individual slices in a 325°F (165°C) oven until warmed through. A microwave also works, although the crust will be softer.

Do not leave the finished quiche at room temperature for extended periods; USDA advises refrigerating perishable egg dishes promptly. (Ask USDA)

Can You Freeze Quiche?

Yes. Allow the fully baked quiche to cool completely, then wrap it tightly in plastic wrap followed by foil or place individual slices in airtight freezer containers.

For the best texture, thaw it in the refrigerator and reheat gently in the oven.

Nutrition Information

Approximate per slice, based on 8 servings:

  • Calories: ~430
  • Protein: ~20 g
  • Carbohydrates: ~22 g
  • Fat: ~30 g
  • Saturated Fat: ~15 g
  • Fiber: ~1 g
  • Sugar: ~2 g
  • Sodium: ~650 mg

Nutrition will vary depending on the pastry, ham, cheese, and dairy products used.

Frequently Asked Questions

Can I use store-bought pie crust?

Absolutely. A refrigerated 9-inch pie crust is a convenient substitute and makes this recipe much quicker.

Why is my quiche watery?

The most common causes are excess moisture from vegetables, undercooking, or using too much filling. Cook watery vegetables before adding them and allow the finished quiche to rest before slicing.

Why did my quiche puff up?

That’s normal. The eggs expand as they heat. The quiche will usually settle as it cools.

Can I use milk instead of cream?

Yes. The result will be somewhat lighter and less rich, but it will still make a delicious quiche.

Can I use different cheese?

Yes. Swiss, Gruyère, cheddar, Monterey Jack, mozzarella, or a combination can work well.

Can I serve it cold?

Yes. Quiche can be enjoyed warm, at room temperature, or chilled.