5 Star Featured Comment
I made this several times over the year. This recipe is so easy and delicious and never fails. Sometime I add tiny flowerettes of blanched broccoli – often brought to work! People love it!
Jeanne
Ham + Cheese + 30 Minutes: My Kind of Plan
This is one of my true “I’ve got you” recipes. When I want to feed people well without turning the kitchen upside down, I reach for quiche—because it’s dependable, flexible, and it makes the whole house smell like something good is happening.
If you’ve got leftover ham in the fridge (or a pack of diced ham from the store), you’re already halfway there. And if you’re new to making quiche, don’t worry—this one is forgiving, and I’ll show you exactly what to look for so it bakes up just right.
Enjoy!
Donya’s Tips for a Quiche That Sets Up Just Right
- Use a deep-dish crust so the filling stays thick and hearty.
- Pat the ham dry if it’s damp or glossy (extra moisture = weepy quiche).
- Shred your cheese if you can. I’m a stickler for this! Pre-shredded works, but fresh-shredded melts more smoothly and has a richer flavor.
- Season the custard (salt + pepper) before adding ham/cheese so the flavor is even.
- Don’t overbake. You want “set edges + a gentle jiggle” in the very center.
- Let it rest 5–10 minutes so slices hold together cleanly.
- Optional but for something special: a tiny pinch of nutmeg gives that classic quiche warmth.
Love quiche? Then try my bacon cheddar quiche, three-cheese quiche, or sausage, cheese, and cornbread quiche next.
Ingredients for Ham and Cheese Quiche (With Easy Swaps)
- Deep-dish 9-inch pie crust (store-bought or homemade): My go-to shortcut—deep dish holds the hearty filling.
- Eggs: The base of the custard; they set up into that classic quiche texture.
- Half-and-half (or milk): Half-and-half gives the richest, creamiest bite, but milk works if that’s what you have.
- Cooked Ham (diced): Perfect for leftover ham; any smoky ham works well here.
- Gouda (shredded) or Swiss: Gouda makes it extra cozy and melty; Swiss is a great classic swap.
- Salt + black pepper: Simple, but they matter—season the custard so it doesn’t taste flat.
- Nutmeg (optional): Just a pinch gives that “brunch-style” warmth without tasting like spice.
- Fresh herbs (optional garnish): Basil, parsley, thyme—whatever you’ve got to add a bit of freshness and make it look pretty.
Step by Step Instructions
- Prep: Heat the oven and set the deep-dish crust on a baking sheet.
- Mix custard: Whisk eggs and half-and-half until smooth, then season with salt, pepper, and nutmeg.
- Add fillings: Stir in diced ham and shredded cheese, then pour into the crust and spread everything evenly.
- Bake + rest: Bake until edges are set, and the center has a slight jiggle. Rest 5–10 minutes, then garnish and slice.
How Do I Know When Quiche Is Done?
This is the #1 question I get asked. I’ve tested this recipe countless times, so I am confident that when you follow my simple steps, your quiche will turn out perfectly every time. Here’s what you need to know:
- The edges look set and slightly puffed.
- The center should jiggle gently (not slosh).
- A knife inserted near the center should come out mostly clean (a little moisture is fine).
- If it looks too wobbly, give it a few more minutes and check again.
Craving More? Try These Breakfast Favorites
Ingredients
- 1 9 inch deep dish pie crust
- 4 eggs
- 1 cup half and half or milk
- 1 ½ cups ham – diced
- 2 cups gouda cheese – shredded (can use Swiss)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon nutmeg – optional
- fresh herbs for garnish
Instructions
- Heat oven to 375 degrees.
- Place pie crust on a baking sheet and set aside. In a medium size bowl, whisk eggs, half & half together. Add in ham, cheese, salt and pepper along with the nutmeg. Mix together. Gently pour into pie shell making sure ham and cheese is evenly distributed. Place in oven to cook for 25 minutes.
- Check quiche at 25 minute mark and check for doneness. Cook for an additional 5 minutes if needed. Remove from oven and let rest for 5 minutes. Garnish with fresh basil or parsley.
Ham and Cheese Quiche FAQ
No, for this recipe. You can use a frozen or homemade crust, fill it, and bake as directed.
Yes, that’s one of the things I love about this recipe. Bake it, cool it, then cover and refrigerate. Rewarm slices gently so the custard stays creamy.
Gouda is extra melty and rich. Swiss is classic. Cheddar works too if that’s what your family loves and I often just use what I have on hand.
Usually, it’s extra moisture from ham/cheese, or it was underbaked. Dry the ham, avoid overloading add-ins, and bake until the center is just set.
You can. Half-and-half gives a richer texture, but milk still makes a good quiche.
You sure can. Cool completely, wrap well, and freeze. Thaw overnight in the fridge and reheat gently. I usually double the recipe and freeze one.
What To Serve With Deep Dish Ham and Cheese Quiche?
The possibilities are just about endless for great side dishes to serve with ham and Gouda quiche! My breakfast and brunch favorites are buttery crock pot Southern grits and fruit salad. For an easy weeknight meal, I serve it with green bean salad and air fryer baby potatoes.
If you tried this Ham and Cheese Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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This looks so good, but I won’t make it without knowing the nutritional values. I would love to make it. Why haven’t they posted nutrition on it?
Hi! Nutritional information can be found in the recipe card at the bottom of the page! Enjoy. ~Donya
I made this several times over the year. This recipe is so easy and delicious and never fails. Sometime I add tiny flowerettes of blanched broccoli – often brought to work! People love it!
Sounds great! Love the veggie addition.
So glad you are cooking with me.
~Donya
By prepared pie crust do you mean baked in oven first without egg filling?
Hey there Beth!
Thank you so much for your interest in this recipe, I think you’re really going to love it! When I say prepared pie crust, I mean a store-bought or fully made pie crust. For this recipe you do not need to bake the crust before adding the egg filling, you can use a frozen crust or a homemade one, and then simply add your filling and bake. I hope this is helpful, let me know how everything turns out if you give it a try!
~Donya
Thanks for all the teacher love in this post! I’m going through that craziness right now myself. Fifteen more days to go! :o)
You are so welcome, Tammy! Teaching is a higher calling in my book. I hope you’ll get to have some much needed down time and enjoy summer. Thank you for taking care of our kids!
XO,
~Donya
As a teacher for 36 years, I certainly appreciate your sending the meal bag to your sons’ teachers. High school teachers seldom receive anything and this would be greatly appreciated by any teacher.
Oh Wanda, your comment brought tears to my eyes. From me, thank you for teaching and guiding out youth. I hope you get to enjoy time off this summer. If we lived close, I’d have dinner right at your door whenever you needed it.
XO,
~Donya