INTRODUCTION
Easy Ham and Cheese Quiche is a simple dish you can make for breakfast, lunch, or a light dinner. It uses common ingredients and a store-bought pie crust to save time. The quiche bakes in one pan, and then you can slice and serve it warm or at room temperature. This recipe is clear and easy to follow, even if you do not cook often.
You can pair this quiche with a warm drink for a calm meal. For a mild floral drink that goes well with the quiche, try a chamomile rose tea latte to make the meal gentle and cozy.
WHY YOU WILL LOVE THIS RECIPE
You will love this quiche because it cooks in one pan and uses easy items. It is rich but not heavy. The ham gives a salt taste and the cheddar adds a creamy, sharp flavor. You can change the recipe to match what you have at home. The whole process takes little time and the result looks nice on the table.
This recipe is also good for feeding a group. It slices well and stays firm after baking. You can make it ahead, heat it up, and serve it for a quick meal. The steps are few and easy to follow. The ingredients are pantry staples for many homes.
HOW TO MAKE Easy Ham and Cheese Quiche
This quiche is made by mixing eggs and cream, then adding ham, cheese, and onions. You pour the mix into a pie crust and bake. The oven does most of the work. The result is a smooth, set egg filling with pockets of ham and melted cheese. The crust becomes light and golden, giving a nice texture contrast.
Follow the step-by-step instructions to get a good texture. Do not overbake, or the eggs can become dry. Let the quiche rest for a few minutes after baking to make cutting easier. You can prepare the filling ahead and pour it into the crust before baking when you are ready.
EQUIPMENT NEEDED
- 9-inch pie pan (not deep dish)
- Mixing bowl (large)
- Whisk or fork
- Measuring cups and spoons
- Cutting board and knife
- Oven mitts
- Spatula or pie server
These tools are common and easy to find. The pie pan is the main item that sets the quiche size. Use a regular pie pan to match the ingredient amounts.
Ingredients You’ll Need :
- 5 eggs
- 1 cup half and half
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cup cooked diced ham
- 1 cup cheddar cheese
- 1/4 cup green onions, sliced
- 1 9-inch pie crust
Use a pre-made pie crust to keep this recipe fast. You can swap half and half for whole milk if you need a lighter dish, but the texture may change slightly.
STEP-BY-STEP INSTRUCTIONS :
Preheat oven to 375 degrees F. In a large mixing bowl, whisk together the eggs, half and half, salt and pepper, until the egg yolks have combined with the egg whites. Stir in the ham, cheese, and onions to the egg mixture. Place your pie crust into a 9-inch pie pan, not a deep-dish pan. Crimp the edges of the pie crust. Pour the egg mixture into the pie crust. Bake for 40-50 minutes until the edges have browned and the eggs have set completely. Allow the quiche to set for 5 minutes. Serve.
HOW TO SERVE Easy Ham and Cheese Quiche
Serve slices warm, at room temperature, or cold. Warm slices come out soft and silky. Let the quiche sit for five minutes after baking so it sets and slices clean. Use a sharp knife for smooth cuts.
For a simple meal, serve the quiche with a side salad of fresh greens and a light dressing. The greens add a fresh note and a bit of crunch. For a brunch table, place sliced fruit and rolls beside the quiche. Offer hot coffee or a gentle tea for guests who want a warm drink.
STORAGE & FREEZING : Easy Ham and Cheese Quiche
To store leftovers, cover the quiche with plastic wrap or place it in an airtight container. Keep it in the fridge for up to 3 to 4 days. Reheat slices in the oven at 350°F for about 10 minutes or until warm. You can also microwave a slice for 30 to 60 seconds, but the oven keeps the crust crisper.
To freeze, let the quiche cool fully. Wrap the whole pie or individual slices tightly with plastic wrap and aluminum foil. Label with the date. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Reheat from thawed for best texture.
SERVING SUGGESTIONS
- A green salad with a simple lemon vinaigrette pairs well.
- Steamed vegetables like asparagus or green beans make the plate bright.
- Fresh fruit like berries or melon add a sweet note.
- For a cold drink, a crisp juice works well. Try pairing the quiche with an apple and ginger cooler for a fresh and spicy contrast.
Keep sides light so the quiche stays the main taste. Small portions of several sides make a full, balanced plate.
VARIATIONS
- Cheese swap: Use Swiss or Gruyère instead of cheddar for a nutty taste.
- Veg swap: Add cooked spinach, mushrooms, or bell peppers for more veg.
- Meat swap: Use cooked bacon or diced turkey in place of ham.
- Crustless: Skip the crust for a lower-carb version. Bake in a pie dish without crust and reduce bake time by a few minutes.
- Spice: Add a pinch of smoked paprika or a dash of hot sauce to the egg mix for a new flavor.
If you want a caffeine pairing for a brunch menu, you can serve a bold coffee drink. For more simple coffee ideas to try with this quiche, see these Sip and Savor coffee recipe ideas that work well with egg dishes.
FAQs (minimum 4 FAQ)
Q: Can I use low-fat milk instead of half and half?
A: Yes. Low-fat milk will work but the filling will be less rich. You can add a tablespoon of melted butter if you want more richness.
Q: How do I know when the quiche is done?
A: The quiche is done when the edges are set and lightly browned and the center is firm. A knife or toothpick inserted in the center should come out clean.
Q: Can I make this in a deep-dish pie pan?
A: No. This recipe is for a standard 9-inch pie pan. A deep-dish pan will change the bake time and egg ratio. Use a deep-dish pan only if you change the ingredient amounts.
Q: Can I use leftover cooked ham?
A: Yes. Leftover ham works well. Dice it small and mix into the eggs. Leftover ham adds good flavor and reduces waste.
Q: Can I freeze the quiche after baking?
A: Yes. Freeze whole or in slices after the quiche cools. Wrap well and use within 2 months. Thaw in the fridge before reheating.
Q: How long can I leave the quiche out?
A: Do not leave the quiche out at room temperature for more than 2 hours. If it sits longer, store it in the fridge to stay safe.
MAKE-AHEAD TIPS FOR Easy Ham and Cheese Quiche
You can mix the egg filling a day ahead and keep it in the fridge. Store the filling in a bowl covered with plastic wrap. Next day, pour it into the pie crust and bake as the directions state.
You can also build the full unbaked quiche in the pie pan the day before. Cover the pan tightly with plastic wrap and keep it in the fridge. When you are ready, bake for the full time, but check for doneness as the chill may add a few minutes to the bake time.
If you want to freeze for later use, pre-bake the crust slightly (blind bake) for 10 minutes, cool, then add the filling. Freeze the unbaked quiche tightly wrapped. Thaw in the fridge overnight and bake until set. This step helps keep the crust from becoming soggy.
Easy Ham and Cheese Quiche
Ingredients
Method
- Preheat oven to 375 degrees F.
- In a large mixing bowl, whisk together the eggs, half and half, salt, and pepper until combined.
- Stir in the ham, cheese, and onions to the egg mixture.
- Place the pie crust into a 9-inch pie pan, crimping the edges.
- Pour the egg mixture into the pie crust.
- Bake for 40-50 minutes until edges are browned and eggs are set.
- Allow the quiche to set for 5 minutes before serving.