Ham and cheese quiche is the ultimate brunch centerpiece — elegant enough for company, easy enough for a weekday morning, and always a crowd-pleaser.
A buttery, flaky crust filled with a creamy custard loaded with diced ham and melted Swiss cheese. Every slice is rich, satisfying, and absolutely delicious.
Make it ahead, serve it warm or at room temperature, and watch it disappear.
Why This Recipe Works
The custard is silky and rich — a simple mix of eggs, cream, and cheese that bakes up perfectly set but still tender. No rubbery texture here.
Ham adds savory, salty bites throughout. Swiss cheese melts beautifully and gives every slice that classic, nutty flavor.
And the crust is golden and flaky — whether you use a homemade pie crust or a store-bought one, it turns out beautifully every time.
Ingredients You Will Need
A 9-inch pie crust — homemade or store-bought, both work perfectly. Pre-bake it for a few minutes to prevent a soggy bottom.
Diced ham — about a cup and a half. Use good quality deli ham or leftover baked ham.
Swiss cheese — shredded, about a cup. Gruyère is an excellent substitute if you want an even richer flavor.
The custard is eggs, heavy cream, salt, pepper, and a pinch of nutmeg. The nutmeg is subtle but makes a noticeable difference.
How to Make It
Pre-bake the pie crust at 375°F for about 10 minutes. This ensures it stays crisp under the custard.
Layer the diced ham and shredded Swiss cheese in the pre-baked crust.
Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour over the ham and cheese. Bake at 375°F for 35-40 minutes until the top is golden and the center is just set.
Let it rest for 10 minutes before slicing — this makes cleaner cuts and lets the custard finish setting.
Make-Ahead Tips
Quiche is a perfect make-ahead dish. Bake it the night before and reheat in a 350°F oven for about 15 minutes.
It’s also great at room temperature, making it ideal for brunch buffets, picnics, or potlucks. Leftovers keep in the fridge for up to 3 days.
Ham and Cheese Quiche
Ingredients
- 1 9-inch pie crust homemade or store-bought
- 1 1/2 cups diced ham
- 1 cup Swiss cheese shredded
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and pre-bake for 10 minutes. Remove and set aside.
- Scatter the diced ham evenly over the bottom of the pre-baked crust. Top with the shredded Swiss cheese.
- In a bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
- Pour the egg mixture over the ham and cheese in the crust.
- Bake for 35-40 minutes until the top is golden brown and the center is just set — it should jiggle slightly in the very center.
- Let the quiche rest for 10 minutes before slicing and serving.
Notes
- Pre-Bake the Crust: This prevents a soggy bottom. Prick with a fork and bake 10 minutes before filling.
- Cheese Options: Gruyère, cheddar, or a mix of cheeses all work beautifully.
- Make Ahead: Bake the night before and reheat at 350°F for 15 minutes. Also great at room temperature.
- Storage: Leftovers keep in the fridge for up to 3 days. Reheat in the oven for best texture.
- Add Veggies: Sautéed spinach, mushrooms, or onions make great additions.
Final Thoughts
Ham and cheese quiche is one of those recipes that feels fancy but is actually incredibly straightforward. A flaky crust, a creamy filling, and just the right amount of ham and cheese.
It’s brunch perfection — and it works just as well for lunch or a light dinner.
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